Dining and Cooking: Palabok

Pancit Palabok is a traditional Filipino noodle dish often served during mirienda.  Rice noodle smothered with shrimp gravy, topped with tinapa flakes, crushed chicharon, boiled egg, fried garlic and chopped green onion.

It’s comes in different variations from different provinces.

Right now I will share to you the most basic way to enjoy Palabok…



1 bag of Rice Palabok Noodles

1 Clove of garlic finely chopped

1 Medium size onion finely chopped

1 cup of chopped pancetta

2 tbsp of annato Powder

1 can of chicken broth

1 can of cream of mushroom

1 can of coconut milk

1 tbsp of shrimp powder

2 tbsp of cornstarch

1 cup of water

1/4 cup of fish sauce

1/2 tsp of ground pepper

1 cup of tinapa flakes

1 cup of crushed chicharon

6 boiled eggs sliced

2 tbsp of chopped green onion


1 cup boiled and peeled shrimp

1 cup of fried chopped tofu

1. Soak Palabok Noodles in cold water

2. Boil 12 cups of water in a pot.

3. On another pot saute pancetta until Brown.  Add garlic and onion until onion becomes clear and garlic becomes Brown. Add in shrimp powder, pepper, Annato and deflate with chicken broth.  Add cream of mushroom and coconut milk and simmer. Thicken the broth with cornstarch mixed in cold water and simmer until it thickens to the desired consistency.

4. Boil noodles for about 12 to 15 minutes until desired tenderness and drain water.

5. Lay noodles to the casserole tray and pour generous amount of shrimp gravy sauce that should cover and coat the whole noodles.

6. Sprinkle tinapa flakes, chicharon, fried garlic and sliced egg.  Top with green onion and serve.
Bon appetit!


Dining and Cooking: Kare Kare

Kare Kare is a Philippine stew with peanut and sticky rice base, it’s normally accompanied  with Bagoong shrimp paste to suit the saltiness of the dish over rice…

I hunted different restaurant for a good Kare Kare and barely found a place that serve them authentically like back home… Most of them uses instant Kare Kare mix from the grocery store or just don’t have any idea what the real Kare Kare is supposedly.

So one Sunday I made my Kare Kare…

And it goes this way…

4 lbs of Ox Tail
6 lbs of Honey Comb and Book Tripe
1 Cup of Sticky Rice Grounded
1 Cup of Skinless Peanuts Grounded
2 Tbs of Achuete Powder
1 Clove of Garlic Chopped
1 Cup of Onion Minced
2 large Eggplant Sliced
2 packs of Bokchoy Sliced half
1 bunch of string beans sliced
4 Tbs of Cooking Oil
12 Cups of Meat stock
A pinch of Salt and Pepper


Chop off and prepare all the vegetables.  Saute in 2 tbs of cooking oil half cooked and set aside. Saute garlic and onion until a little bit toasted to bring out the flavor.  Add in Ground Peanuts, Sticky Rice and Achuete Powder.  Toast until color orange and brown appears in the mixture.  Add in meat and continue to saute until edges become brown as well.

Add in the meat stock and mix until the peanuts and sticky rice starts to thicken the sauce lightly. Add salt and pepper to taste making sure the saltiness should be done very light that it won’t be competing with the shrimp paste eventually.

Add in the sauteed vegetables to the Kare Kare and serve over rice and Bagoong…

Bon appetit!

Watch “Later – Fra Lippo Lippi” on YouTube

“$16 Trillion U.S. DEBT – A Visual Perspective”

Dining and Cooking: Catfish in Claypot (Ca Kho To)

Dining and Cooking:  Catfish in Claypot (Ca Kho To)


This is one of the Vietnamese comfort food which I always love among the Vietnamese Dishes…  Like I told my classmate Jenny L.  Sistah,  I’m half vietnamese, my tummy downwards is!  She would laugh at me when I say that.  It’s a result of over feeding me of vietnamese food in my school days at the Academy of Salon Professional.  I hanged out with the vietnamese triad for lunch usually.

So this Friday night, I planned to revive my Vietnamese side of me…  I prepared a dish called Ca Kho To, don’t worry I wouldn’t know how I would pronounce it too…  Just know it as Catfish in Claypot!  It’s a sweet and salty flavorful catfish dish.

I went to an Asian Supermarket to get a whole catfish and requested it to be cleaned and sliced to fish steak cuts.  Grab the rest of the ingredients and here’s what you can come up with…  It’s so easy to make, better to have a bit of time even if it’s a fish dish, the longer you cook it the more tender and flavorful.  Enjoy the recipe!

Ca Kho To – Catfish in Claypot


3-5 Lbs of Whole Catfish cut in fish steak slices

1 Cup of Coconut Caramel (Nuoc Mau)

1 Cup of Brown Sugar

2 Cans of Coconut Juice

1/2 Cup Fish Sauce

1 Clove of minced Garlic

1/2 Cup of chopped Shallots

1/2 Cup of sliced Green Onion

Cooking Procedure:

1.  Clean and dry catfish with paper towel.

2.  Pan sear each side of the fish and transfer to a pot arranging it in one layer not overlapping each other. 

3.Put to simmer adding garlic, onion, coconut juice, fish sauce and brown sugar.

4.  When it starts to boil, lower the heat and slowly cook it at least 30 minutes.  Please do not move or stir the fish.  You want to achieve a very tender and flavorful fish that you will scoop out very carefully from the pot.

5.  When the liquid starts to thicken a bit, add in green onion, fried garlic and fried onion to garnish.

So easy yet it’s so flavorful and comforting to eat for a great weekend!

Bon Appetit!

Happy New Year everyone!




Thansgiving dinner…

It’s been ages!  Happy thanksgiving to all!  My son Daniel asked me this morning, “Mom, what’s the plan?!

No matter what you prepare for Thanksgiving it still simply means what are we thankful for this year…

I am thankful that it’s my Mom’s birthday too… Thank you mom for being my mom… for loving me unconditionally. I love you Ma.

Songs to relate to! Someone like you… I’m not surprised why she bagged so much awards… the song have so much emotions already and the way she sang it seems so fresh with pain and emotions.

Previous Older Entries

%d bloggers like this: