Wednesday, November 30, 2016

Easy Pansit (or pancit) from a pre-cooked chicken

Our neighbor gave us a whole, smoked chicken yesterday. What better way to make use half of it was for Pansit, a Filipino-style lo mein, 1 dish meal.

I am sure the origins of this were the Chinese traders that go back and forth to the Philippines from China (mainland or Taiwan). There are so many versions of pansit but this is a basic chicken pansit   that you can whip up tonight for dinner. Here I made this for lunch. 

In this post and everywhere in this blog were I post anything PANSIT, I would prefer spelling it "pansit" using the the letter S instead of the C. I have no explanation of why other than that it's all about pronunciation.
Special equipment (optional):
Medium to large wok (Substitute with large, heavy bottom pan NOT non-stick.)
Wok ring
A spatula plus 1
3 tablespoons cooking oil of choice
2 cups cooked chicken, chopped into bite size
1 teaspoon salt
1/2 teaspoon cracked, black pepper
4 large cloves garlic or 6 small ones, peeled and chopped
1/2 onion, chopped
2 stalks celery, cut diagonally 
1 large carrot, matchstick size cut
handful of green beans, cut diagonally
1 package Yakisoba fresh noodles; found in the produce section.
1 ½ cups warm or hot water
4 stalks green onions until roots, sliced diagonally
2 large mushrooms or 4 small ones, sliced
1/3 cup soy sauce
salt and pepper to taste
Limes juice for condiment
Cooked rice, optional


1. Preheat on high the wok or pan
2. Add cooking oil and preheat until smoky or rippling.
3. Carefully drop the chopped chicken onto the preheated oil and add salt, pepper.
4. Saute (or stir fry) for 3 minutes, stirring all the time but not mincing the meat. Remove chicken from pan, leaving most of the oil. Set aside.
5. You can decide to add oil or not before sauteing the garlic until light brown. Add the onion, carrots, celery and green beans; saute about 2 minutes on high.
6. Move the vegetables slightly on the side of the pan and drop the yakisoba noodles in the middle; cover with the water. Move the vegetables mixture on top of the noodles. Let it boil.
7. Using 2 spatula on both hands, and starting from both sides of the wok/pan and ending in the center to lift and drop the noodle/vegetables mixture. Do this action 3 times or until noodles, water and vegetables are mixed together.
8. Add the chicken and repeat #7, twice.
9. Pour soy sauce, add mushrooms; salt and pepper to taste. Repeat #7 and finish cooking for 5 minutes.
10. Remove from heat. Sprinkle green onions on the pansit or as a garnish on your plate.
11. Serve with cooked rice and a slice of lime.

Note: alternatively, you can make this vegetarian by opting out the chicken or you can make this fancier by adding shrimp.

Thursday, November 17, 2016

Thanksgiving 2.0. Onward, forward dear America!

I thought of sharing my Thanksgiving ideas before hand. In light of the aftermath of the 2016 United States elections, I am kinda rebelling with the norm of traditional thanksgiving spread. Some might think these are still modest ideas-if you're really a liberal socialist. And if you're a conservative prig, these might be too shocking for you too. Either way, it's food people. Give food a break from politics; eat and be merry on Thanksgiving day!

Onions rings on your green bean casserole. I might be buying restaurant brand, store-bought onion rings but the onion rings on this photo was made from scratch. Your choice.

Photo and recipe by

Spatchcocked and Grilled Thanksgiving Turkey.

Photo and recipe by Another Pint Please

Cranberry Hibiscus Red Wine Chutney.

Photo and recipe by Munchin with Munchkin

Paella-style Turkey Stuffing.

Photo and recipe by Better Home and Gardens

Purple Sweet Potato (Ube. ooh-beh.) Cheesecake. I have no link for you to this because you have to order this from Blackbeard's Dulceria

Photo courtesy to Blackbeard's Dulceria.

Bruleed Bourbon-Maple Pumpkin Pie with chocolate pie crust.

Photo and recipe by Bon Appetit

Tuesday, November 8, 2016

matcha (green tea powder) muffins: U.S. election day 2016

So i made some green tea muffins. this turned out to be olive green in color unlike the bright green colored muffins you and i see on the web. which make me (you) wonder: how do they do it? food color? photo editing? just bought the matcha powder so have no reason to think it's expired or going to expire soon. 

These tasted like your typical green tea (faint leafy, grassy) drink with a hint of vanilla. The sesame seeds and almonds added a nutty flavor to it. they also rose up nice and proud. love it with coffee, milk or-green tea!

To those in the United States and can vote: good luck to us, happy voting!

Makes 6 muffins or 12 cupcakes.


2 cups all-purpose flour
2 teaspoons matcha powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup fresh milk 
2 eggs
3/4 cup vegetable (soy) oil
2 teaspoon vanilla extract


sliced almonds
black or white sesame seeds
powdered sugar (optional)


1. Preheat oven to 400° F. Line your muffin pan with muffin liners or rub/brush with cooking oil and sprinkle four; tap out excess flour. You can also spray with cooking spray.

2. In a medium bowl, combine all the dry ingredients; set aside.

3. In another medium or large bowl, whisk wet ingredients.

4. Slowly pour the dry mix over the wet ingredients and stir to combine. Do NOT overmix, lumps are okay.  

5. Fill each muffin mold with the batter at least 2/3-3/4 before it reaches the rim of the muffin liner or mold. It will rise up hence you do ot want it filled up to the rim. Sprinkle with sesame seeds and sliced almonds as much-or less as you want.

6. Bake 10 minutes on 400° F then lower heat to 375° F and continue baking for 15 minutes or until a toothpick comes out clean when poked towards bottom of muffin.

7. Leave in muffin pan for 10 minutes before transferring to cooling rack to cool completely. Dust with powdered sugar before serving (optional).