Melting Wok’s E-Fu Noodles
I’ve got noodles here, but [sniff] if I make this I’ll be the only one who can eat it…. not very penitential LOL… will have to wait until after Easter. But those of you with a hankering for seafood and noodles — this is the perfect dish! Not to mention it’s got that lovely sauce made creamy with the use of eggs…. yum…
Lafang’s Paksiw na Tawilis – Tawilis is little fish (read Mike’s entry for further description) — and my parents love this dish; it was an acquired taste for me. They steamed the …read more

Well here it is, the dessert that I just had to make. Very similar to the Filipino ginataan, but with more emphasis on the mung beans and the tapioca. I love the extra mung beans though, makes it healthier and that’s a big plus for me and hubby.

The ingredients. Would have used pandan leaves but the store was out and I didn’t have any stashed away in the freezer (sniff). So I had to make do with a drop of pandan extract — but whoa! Too green! So I stopped at one drop. …read more

Two recipes on my must-try list:
Yich’s dried shrimp-shrimp-scallop-kailan stir fry. Kailan is sold here as “Gailan”.
and
Melting Wok’s Sweet Mung Bean Taro Dessert. I haven’t seen yellow mung beans here for a while, maybe I’ll check the Indian aisle for these.