Pancit palabok (”pahn-sit pah-la-book”) is a Filipino noodle dish with a creamy sauce layered with textures and flavors. This is a family favorite over the traditional pancit (pancit sotanghon). While this recipe has quite a few steps, it’s totally worth it.
The Basics
- 1 can cream of mushroom
Steamed blue crabs are plentiful in Hampton Roads — thanks to the Chesapeake Bay. Eating steamed crabs with a bowl of rice and vinegar garlic dipping sauce is the typical Filipino meal. The sauce is very simple to make and adds a very nice zest, instead of just using Old Bay.
Continue reading about vinegar garlic dipping sauce for crabs
Chicken mami (pronounced exactly the way it looks “mah-mi”) is a wonderfully simple Filipino chicken noodle soup. Personally I think it celebrates everything about the chicken. Also this was a really cool way to use spare chicken parts I had saved for a broth.
The Basics
Sinigang is a traditional everyday Filipino soup dish. It is a tamarind soup base, which is a little bit sour. There are different variations but this version is what I grew up eating.
The Basics
- Pork – I used pork ribs; if you use bigger chunks of meat, your cooking time will have to be more.
Beefsteak, or bistek, is a pretty simple Filipino dish. This recipe is great especially great if you’re low on money or on time to cook!
The Basics
- Beef; some sort of steak cut into medium sized strips.
- 1 med-large onion; cut into rings
- Soy sauce
