Frog Eye Salad

The New York Times did a Google survey of what each states distinct Thanksgiving dish might be. For Nevada, Colorado and Wyoming the top dish is "Frog Eye Salad."

Totally intrigued since I've never heard of it I did my own Google search for a "Frog Eye Salad" recipe and found that it's a pasta salad with pineapple, dried coconut and whipped cream. Miss Julie would have loved it, but I will have to stay away from it -- way too much sugar.

Anyway, if your looking for a new salad dish for Thanksgiving or Christmas you might want to try "Frog Eye Salad!"

Frog Eye Salad

8 ounces Acini De Pepe pasta

1 cup pineapple juice (reserved from pineapple tidbits)

1/2 cup sugar

1 tablespoon flour

1/4 teaspoon salt

1 egg beaten

1/2 tablespoon lemon juice

3 8-ounce cans mandarin oranges, drained

1 20-ounce can pineapple tidbits, drained and juice reserved

1 8-ounce can crushed pineapple, drained and juice reserved

1-1/2 cups miniature marshmallows

3/4 cup dry shredded coconut

1 8-ounce tub cool whip

Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.

In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.

In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip.

Refrigerate until serving.

Note: This recipe can easily be doubled.

Avocado Deviled Eggs

Tired of the Deviled Eggs made with mayonnaise? Need an appetizer for Cinco de Mayo? Well try these eggs filled with mashed Avocado. Yummy.

Avocado Deviled Eggs

4 hard-boiled eggs

2 Avocados, peeled, pitted and mashed

1 tablespoon cilantro, chopped

1 tablespoon green onion, minced

2 teaspoons Jalapeno pepper, seeded and minced

2 teaspoons fresh lime juice

1/2 teaspoon salt, or to taste

1 dash hot pepper sauce or to taste

1 teaspoon Worcestershire sauce or to taste

1 teaspoon Dijon-style prepared mustard

Paprika

Salad sized Shrimp, cooked and chilled (optional)

Slice hard-boiled eggs in half, and remove yolks to a mixing bowl.

In the bowl with the yolks, combine Avocado, Cilantro, green onion, and Jalapeno pepper.

Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard.

Mix well.

Fill empty egg white halves. Cover with plastic wrap to prevent browning. Chill until serving. Sprinkle with paprika and top with two or three shrimp (if using) just before serving.

How To Boil An Egg

The first step to any amazing Easter egg, egg salad or deviled eggs recipe is cooking perfectly hard-boiled eggs. While boiling eggs may seem simple enough, there are a few tricks that ensure that your eggs come out will fully cooked egg whites, yolks without a green coating and no cracked shells.

How To Boil An Egg

Choose The Right Eggs

Except for Easter Eggs the color of the shells used for hard-boiled eggs does not matter since the shells will be discarded and the size of the eggs depends on the cook’s preference for the presentation of the finished dish. In order to have easy peeling eggs, make sure the eggs you are using are about a week or two old, as they make the peeling process easier. However, if you must go and buy new eggs, choose ones that are closer to the expiration date. Definitely do not try to use very fresh eggs because the shells won’t come off then and this will ruin your eggs whites. Eggs have a delicate membrane inside the shell that gets tough and rubbery as they age. Older eggs are less likely to crack when boiled and the tougher membrane makes them easier to peel. The eggs should be refrigerated while they age.

Preparing The Eggs

The night before cooking or for about 8 hours, the eggs should be placed on their sides to rest. You can place the eggs on their sides in the carton; however, the lid will not close, so you may have to cut the carton’s lid off. Resting the eggs on their sides helps center the yolk so the cooked egg white is even all around. Never use eggs with cracked shells since boiling will widen the cracks and the egg white will ooze out during cooking. Always cook two or three extra eggs because some eggs may crack when cooked and the extras ensure enough usable eggs for the recipe. Extras can always be used in a salad or other recipe even if the shells are cracked.

Let the eggs sit at room temperature for about 30 minutes before you start cooking/boiling. Allowing them to rest before cooking will reduce the amount of cracks by reducing a rapid temperature change after removing them from the refrigerator.

The Cooking Pot

A pot with a bottom that is wide enough for the eggs to lie in a single layer without touching or crowding is needed for boiling eggs. If all the eggs will not fit in one pot, it is better to use two pots so the eggs do not hit each other and crack their shells while cooking. The pot does not need to be deep since the water should be about one inch higher than the tops of the eggs.

Add about a teaspoon of salt to the water to raise the boiling point which allows extra cooking time and ensures the yolk has hardened. The type of pot you choose is up to you. Again, make sure to boil extra eggs in case any crack during the boiling process, do not peel properly, or end up with an off-centered yolk that can’t be used.

How To Cook Hard Boiled Eggs

Cover the eggs with 1-inch of water and cook on high heat until the water comes to a full boil. Once the water boils, remove the pot from the heat, add about a tablespoon of white vinegar and cover the pot. Allow the eggs to sit in the pot, without heat, for 15 minutes to complete the cooking process.

While waiting for eggs to finish cooking fill a large bowl or basin with ice and water to make a ice bath. When eggs are finished cooking remove from hot water and place in ice bath for 20 minutes. Cooling the eggs quickly prevents the greenish/gray ring from forming around the yolk, which can affect the appearance (color) of the filling. Drain and used as desired.

Creamed Pearl Onions

Creamed Pearl Onions

Despite its English roots, this dish has become a cherished American favorite at Thanksgiving and Christmas dinners. So why save creamed onions for special occasions? They are are so delicious that you'll want to eat them year-round.

While I perfer larger, but still small, boiling onions, pearl onions are just as good and easier to find.

2 pounds frozen white pearl onions, thawed

1-1/4 teaspoons salt

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 cup half-and-half

1/4 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Put oven rack in middle position and preheat oven to 350° F.

Put onions and 1 teaspoon salt in a sauce pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.

Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add half-and-half in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

Note: Creamed onions can be assembled (without bread crumbs) one day ahead and chilled, covered. Bring to room temperature before adding bread crumbs and baking.

Virgina Scalloped Oysters

Decadent and delicious! A perfect recipe for a family gathering or a party on the shore.

Virgina Scalloped Oysters

1/4-pound butter

2 cups Vidalia Onion, small dice

1 cup celery, small dice

1-1/2 teaspoon garlic, minced

2 ounces white Wine

1 lemon, zest and juice

1 tablespoon Worcestershire Sauce

1 tablespoon hot sauce

1 tablespoon fresh Herbs, chopped fine (chives, parsley, thyme, tarragon)

1/4 teaspoon black pepper

1/4 teaspoon Kosher Salt

1 quart shucked Virginia Oysters, strained and reserve liquor

1/2 cup heavy cream

Crust

1 cup Panko Breadcrumbs

1 cup Ritz Crackers

1 cup Parmesan, shredded

1/4-pound Butter, melted

Preheat oven to 375 F.

In a saucepan melt butter in pan and sweat onions, celery, and garlic until onions are translucent.

Deglaze with white wine and add heavy cream with residual oyster liquor.

Reduce by 25% and season with lemon zest and juice, Worcestershire, Tabasco, herbs, salt, and pepper.

Brush Baking Dish with butter and place oysters in bottom of dish. Spoon onion mixture over oysters.

In a mixing bowl combine breadcrumbs, crackers, Parmesan, and melted butter and thoroughly blend together. Place breadcrumb mixture over the oysters to form a crust.

Bake at 375 F for 30-45 minutes until golden brown and thoroughly hot in center.

Yield: 6 Servings

Fresh Vegetable Lumpia

My daughter Erica has asked for this receipt several times remembering 

it  from her Mother's cooking.  So here  it my best try at it.  Miss Julie used a 

sauce that I didn't quite care for so I have substituted a Soy-Garlic sauce 

that I do like.

Fresh Vegetable Lumpia

12 lumpia (spring roll) wrappers

2 medium size sweet potatoes

1 tablespoon minced garlic

1 onion, chopped

1/4 cup sweet butter

6 ounces ground or finely minced pork

4 ounces green beans, sliced diagonally into small pieces

1 carrot, julienne

1/2 head Napa cabbage, cut into shreds

1 teaspoon sesame seeds

salt and pepper

With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.

Heat a large skillet or wok. Melt the butter and hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate.

Reheat the butter and saute the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink.

Add the green beans, carrot, Napa cabbage and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring until vegetables are crisp tender. The water from the vegetables will be enough to cook everything.

A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.

Separate the lumpia (spring roll) wrappers. Place 2-3 tablespoons of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.

Serves 6

Soy-Garlic sauce

1/4 cup dark soy sauce

1 tablespoon minced fresh garlic

1-1/2 cups water

2 tablespoons cornstarch

3 tablespoons sugar

Mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy.

Cook over medium heat, stirring often. When mixture reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear.

Turn off heat. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir.

Lechon Sauce (Pork Liver Sauce)

An authentic Lechon sauce would use real pork liver, but, Yuck!, who wants to deal with that.  So this recipe uses a canned liver spread which makes it so much easier to prepare.  Try this sauce with your next pork roast or with Filipino style crispy pork belly.

Lechon Sauce (Pork Liver Sauce)

1 9-ounce can Reno liver spread

1 small onion, peeled and chopped

3 cloves garlic, peeled and minced

3/4 cup vinegar

3/4 cup brown sugar

2/3 cup breadcrumbs

3 cups water

1 tablespoon salt

1/4 teaspoon pepper

2 tablespoons oil

In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar). Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.

Add liver pate and cook, stirring regularly until well-combined.

Add breadcrumbs and cook, stirring well, until sauce is thickened as desired.

Remove from heat and allow to cool.

Serve as dipping sauce.

Note:  Reno liver spread is a product from Brazil and can be found from several Internet sources.

Lechon sa Hurno (Pig in the Furnace)

Another, easier and safer,

way to cook up some crispy pork belly, 

Filipino style.

Lechon sa Hurno (Pig in the Furnace)

3 pounds pork belly with ribs

1/2 cup white vinegar

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon pepper

Have the butcher cut through the ribs without going through the meat (easier to chop the lechon into pieces when serving).

With a knife, pierce the skin a few times. Pour vinegar over and massage on meat. Rub salt, garlic powder and pepper all over meat.

Refrigerate, uncovered with skin side up, overnight to chill.

With paper towels, pat down surfaces of meat to completely dry.

Arrange on a roasting pan fitted with a rack. Bake in a preheated 180 F oven for about 3 hours. Increase temperature to 320 F and continue to cook for about 1 to 1-1/2 hours or until meat is cooked through and browns. Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp.

Remove meat from oven and allow to rest for about 5 to 10 minutes before slicing.

Serve with favorite pork dipping sauce.

Note: You need to find a full service butcher who can provide a pork belly with skin, meat and ribs.

Lechon Kawali (Pan Fried Pig)

Filipinos love pork, really love it. So you shouldn't be surprised that they love fried pork belly.  I love the crackling skin and the tender meat below it.  

This dish takes some time and you need to be VERY careful when frying it. 

Lechon Kawali (Pan Fried Pig)

3 pounds pork belly with ribs

2 tablespoons salt

1 tablespoon peppercorns

2 bay leaves

1 head garlic, peeled and pounded

oil for deep frying

water

Have the butcher cut through the ribs without going through the meat (easier to chop the lechon into pieces when serving).

In a pot over medium heat, combine pork belly, garlic, salt, pepper corns, bay leaves and enough water to cover. Bring to a boil, skimming scum that may float to top.

Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is fork tender but not falling apart.

Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.

In a large Dutch Oven, heat enough oil to completely cover meat until very hot (but not smoking). Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so. BE VERY CAREFUL WHILE SPRINKLING POT WITH WATER, STAND BACK AND BEWARE OF POSSIBILITY OF HOT OIL SPLATTING.

Remove meat from pot and drain on paper towels. Let rest for about 5 minutes and then cut into serving pieces.

Serve with favorite pork dipping sauce.

Note: You need to find a full service butcher who can provide a pork belly with skin, meat and ribs.

Filipino-style Macaroni Salad

The use of pineapple and chicken in her Macaroni salad was a favorite of Miss Julie, my wife, she really loved it. I on the other hated it! If your venturesome give it a try. Miss Julie didn't do it, but a lot of Filipino recipes add the ham, raisins and condensed milk.

Filipino-style Macaroni Salad

1 16-ounce package elbow macaroni

1-pound boneless, skinless chicken breast or thigh meat

6 hard boiled eggs, peeled and quartered

1 medium onion, diced

1 1- ounces can crushed pineapple, drained

1/2 cup sweet pickle relish

1 large carrot, peeled and shredded

1 cup quick-melt cheese (Velveeta or Eden), cubed

1 cup cubed ham (optional)

1 cup raisins (optional)

1/2 cup sweetened condensed milk (optional)

salt and pepper to taste

In a pot of salted boiling water, add macaroni and cook for about 8 to 9 minutes or until firm to bite. Drain, rinse under cold running water and allow to completely cool. Reserve.

In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Reserve.

In a small pan, bring 2 cup water to a boil. Add shredded carrot and cook for 30 seconds. Drain and plunge carrots into an ice bath until completely cool. Drain and set aside.

In a large bowl, combine macaroni, chicken, carrots, onions, cheese, mayonnaise, and pineapple. Gently stir together until evenly distributed. Season with salt and pepper to taste. Top with hard boiled eggs. Refrigerate for at least 30 minutes to allow flavors to meld.

Sweet and Sour Pork

Now this is the REAL thing -- no insipid sauce pored over fried pork pieces is this dish.  It takes a bit of work to put together but the results are fabulous!

Sweet and Sour Pork

2/3 cup soy sauce

2 teaspoons minced garlic

1 tablespoon minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Kosher salt and pepper

Canola or vegetable oil, for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 ounce honey

1 tablespoon Canola oil

1/2 tablespoon sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar and honey. Whisk to blend.

In a large frying pan heat the Canola and sesame oils. Combine the pork, onion, celery, carrots, red and green bell peppers, and pineapple into the frying pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

Asado Buns

Asado buns are a baked Filipino version of Siopao, both of which originated in China. Both are very popular snack items in the Philippines. Asado is the name of the filling which is a type of pork stew.

Personally I like these much more than Siopao which was my wife's favorite.

Asado Buns

1-1/4 cup milk

1/3 cup sugar

1/4 cup melted butter

2 teaspoons active dry yeast

1 egg

1 teaspoon salt

3-1/2 to 4 cups flour

1 egg yolk

Heat the milk to lukewarm. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Rest mixture for 15 minutes.

Stir egg and salt into the yeast mixture.

Gradually add flour while mixing until a medium soft dough is formed. You may not need to add the full amount of flour.

Knead until smooth and elastic.

Place in a greased bowl, cover and leave to rise in a warm place until double in bulk (about one and half hours).

Punch down the dough and make 2-ounce balls (you'll need a scale).

Flatten each piece and fill with a heaping tablespoonful of filling (dice the meat). Gather the edges and seal well. Put each filled ball into a paper cup cake wrapper, sealed side down.

Arrange on a baking tray, and cover loosely. Leave to rise until again double in bulk.

Glaze the tops with the egg yolk and bake in a preheated 350 degree F oven for 15 to 20 minutes until puffed up and browned.

Filling:

2-1/2 pounds country style pork, cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 cup Balsamic vinegar

1/4 cup dry sherry

1/4 cup light soy sauce

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1/2 cup water

Place the pork cubes, cola, garlic, onion, vinegar, sherry, soy sauce, sugar, bay leaf, salt and pepper in a heavy pot with lid. Mix well and leave to marinade for at least 30 minutes.

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

When meat is tender turn the heat to medium high and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce.

Pour the water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Cool pork and cube or shred for bun filling.

Asado Balsamico

Asado is a popular Filipino pork stew that was brought to the Philippines by the Spanish. This recipe is a variant that uses Balsamic vinegar which is sweeter and less acid than the normally used white vinegar and cola which helps tenderize the pork.

Asado Balsamico

2-1/2 pounds country style pork, cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 cup Balsamic vinegar

1/4 cup dry sherry

1/4 cup light soy sauce

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1/2 cup water

4 potatoes, peeled and cut into thick rounds

1 large onion, sliced into thick rings

Place the pork cubes, cola, garlic, onion, vinegar, sherry, soy sauce, sugar, bay leaf, salt and pepper in a heavy pot with lid. Mix well and leave to marinade for at least 30 minutes.

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

When meat is tender turn the heat to medium hight and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce.

Pour the water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Fry the potatoes until cooked and golden. Fry the onions just until they start to soften; they should still retain there shape.

To serve, lay the potatoes on a serving dish and spoon the Asado over the potatoes. Top with the onion rings.

Japanese Pan Fried Noodles

We have a Noodles and Company in Virginia Beach and they serve the best Japanese Pan Fried Noodles. This a copy-cat recipe hat comes very close.  Enjoy. 

Japanese Pan Fried Noodles

1-pound package Udon noodles

24 shrimp (16-20 count, peeled and de-veined)

1 cup broccoli (cut into florets)

1 cup carrots (julienne cut)

1/2 cup green onions (cut on the bias)

1/2 cup red bell peppers (julienne cut)

1/2 cup fresh Shiitake mushrooms (stems removed and julienne cut)

1 tablespoon fresh ginger (peeled and chopped)

1/4 cup Mirin

1 tablespoon pure sesame oil

1 tablespoon Canola oil

1 cup sweet soy sauce

1 to 2 tablespoons chili garlic sauce (Lee Kum Kee brand)

1 teaspoon black sesame seeds

Bring 4 quarts of water to a rolling boil. Add noodles and stir well. When pot begins to boil over, add one cup of cold water and stir. Repeat. This will take approximately 12 minutes.

When the noodles begin to boil a third time, turn off the flame, cover the pot and let noodles sit for 5-7 minutes.

Drain and rinse in cold water, place in a large bowl, let rest and toss with sesame oil.

Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.

Place large sauté pan over high heat. Add Canola oil and sauté mushrooms until lightly golden.

Add shrimp, carrots, broccoli, peppers, scallions, ginger, chili garlic sauce, sweet soy, Mirin, and noodles to pan in that order. Cook until noodles are caramelized or golden.

Place on platter and sprinkle with black sesame seeds.

Note: This recipe uses dried Udon noodles, but, if you can find them in your local Asian market fresh Udon noodles are much better. Cook as directed in the recipe above until just al dente. 

Pancit Bihon

The other kind of Pancit that you'll see at Filipino parties and this one is made with rice noodles. Very yummy!

Pancit Bihon

2 1-pound Pancit Bihon noodles (rice noodles)

2 tablespoons oil

1-pound country style pork, cut into small thin slices

1-pound boneless chicken thighs, cooked, cut into thin slices

1-pound shrimp, peeled

1/4-pound snow pea pods

1-1/2 cups carrot, cut lengthwise, then sliced thinly on the bias

1 small cabbage, chopped

2 medium sized onions, cut in half, then sliced into thin half moons

3 cloves garlic, minced

1/4 cup soy sauce

3 to 4 cups chicken broth

Garnish:

4 green onions, sliced in 1/2-inch pieces

4 hard boiled eggs, peeled and quartered

5 Kalamansi or limes, quartered into wedges

In a wok or large pan, sauté the garlic and onion until tender.

Add the pork and chicken slices, and shrimp and cook for 2 minutes.

Add 3 cups chicken broth and bring to a boil, reduce heat simmer for 15 minutes.

Add carrots, snow peas and cabbage and simmer for a an additional 3 minutes. Remove all the ingredients in the wok except for the liquid and set them aside.

In the wok with the liquid, add soy sauce and mix well.

Soak Pancit Bihon in water for 10 minutes, drain.

Add the Pancit Bihon and mix well. Cook until liquid evaporates completely. Taste, if two dry add up to an additional 1 cup of chicken broth.

Add the reserved cook vegetables and meat and simmer for a minute or two until heated.

Season with black pepper. Garnish with green onions and hard boiled eggs.

Serve hot with a squeeze of Kalamansi or lime juice and additional black pepper to taste.

Serves 16

Pancit Canton

Pancit Canton is a Filipino adaption of a Chinese wheat noodle dish.  It isn't eaten everyday but almost always appears at a party or fiesta. This recipe is for a party, it can be cut in half for a home dinner.  

Pancit Canton

2 tablespoons vegetable oil

2 onions, sliced

6 garlic cloves, crushed

1-pound county style pork, bones removed and sliced thinly

1 boneless chicken breast, sliced thinly

1 pound shrimp, peeled

4 tbsp soy sauce

4 cups chicken broth

1 cup cabbage, shredded

1 cup Chinese bean pods beans, cut into two pieces each

2 carrots, cut in half lengthwise, then cut thinly on the bias

2 1-pound packages Pancit Canton noodles (Chinese wheat noodles)

1 teaspoon freshly ground black pepper

Patis (Filipino fish sauce), to taste (optional)

Garnish:

4 green onions, sliced in 1/2-inch pieces

4 hard boiled eggs, peeled and quartered

5 Kalamansi or limes, quartered into wedges

Heat oil over medium-high heat in wok or large skillet. Sauté garlic and onions until tender.

Add pork, chicken and shrimp, and cook until browned.

Add soy sauce, stirring to flavor. Add chicken broth and bring to boil.

Add cabbage, bean pods and carrots. Cook until vegetables are tender, yet crisp, 5-8 minutes.

Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat.

Season with black pepper and Patis. Garnish with green onions and hard boiled eggs.

Serve hot with a squeeze of Kalamansi or lime juice and additional black pepper to taste.

Serves 12 to 16

Filipino Barbecued Beef

For some reason I cook more beef barbecue-on-a-stick than I do the more traditional pork-on-a-stick.  So here's my recipe. 

Filipino Barbecued Beef

1 large head garlic, crushed

1 teaspoon. black pepper

1/2 cup tablespoons soy sauce

1 can 7-up or Sprite

10 Calamansi or 5 Lemons

2-1/2 pounds London Broil steak

48 Bamboo skewers

1 tablespoon Worcestershire Sauce

2 tablespoons vegetable oil

Cut London Broil into thin slices 2-inches long. Juice Calamansi or Lemons. Soak bamboo skewers overnight in water to cover.

Mix garlic, pepper, soy sauce,7-Up and Calamansi juice together in a large covered container; add beef slices mixing well to cover each slice in marinate. Cover container and marinate overnight in the refrigerator.

Thread two to three pieces of sliced beef onto each skewer and return to marinate until ready to cook.

Just before grilling beef strain marinate into a medium sauce pan. To marinate add Worcestershire sauce and oil. Heat to boiling, reduce heat to medium-low and simmer for 10 minutes. Use sauce to baste beef.

Grill beef over medium-high coals about five minutes on each side basting with prepared marinate often.

Filipino Barbecued Pork

Barbecue-on-a-stick (pork, beef or chicken) is the ultimate Filipino street food -- it's everywhere! This is a recipe for the pork version and it makes a lot.  If you serving it for a party you're going to need a lot!

Filipino Barbecued Pork

1 large head garlic, crushed

2 teaspoons salt

1 teaspoon. black pepper

4 tablespoons soy sauce

4 tablespoons sugar

1 can 7-up or Sprite

10 Calamansi or 5 Lemons

2-1/2 pounds pork shoulder butt

48 Bamboo skewers

1/4 cup Tomato Ketchup

1 tablespoon Worcestershire Sauce

2 tablespoons vegetable oil

2 tablespoons sugar

Cut pork into thin slices 1-inch wide by 2-inches long. Juice Calamansi or Lemons. Soak bamboo skewers overnight in water to cover.

Mix garlic, salt, pepper, soy sauce, sugar, 7-Up and Calamansi juice together in a large covered container; add pork slices mixing well to cover each slice in marinate. Cover container and marinate overnight in the refrigerator.

Thread two to three pieces of sliced pork onto each skewer and return to marinate until ready to cook.

Just before grilling pork strain marinate into a medium sauce pan. To marinate add Ketchup, Worcestershire sauce, oil and sugar. Heat to boiling, reduce heat to medium-low and simmer for 10 minutes. Use sauce to baste pork.

Grill pork over medium-high coals about five minutes on each side basting with prepared marinate often.

Citrus Tea Punch

Spring is coming and I'm thinking of Summer.

Citrus Tea Punch

1 cup boiling water

1 family size Tea bag

1-1/2 tablespoon honey

2 cups orange juice

2 cups chilled seltzer

1/2 cup lemon juice

1 medium orange, sliced

1 lemon, sliced

1 lime, sliced

Garnish: with mint, if desired

In a 2-quart pitcher pour boiling water over tea bag; cover and brew 5 minutes. Remove tea bag and squeeze bag. Stir in honey; chill.

Combine orange juice, seltzer and lemon juice in pitcher with tea; stir in fruit.

Serve over ice.