Saturday, May 22, 2010


This is my first month with Kulinarya Cooking Club. This months theme is Pancit. I decided to showcase SOTANGHON also known as vermicelli or cellophane noodles.

There is an array of pancit dishes that i can't decide which one. So i narrowed it down to our favorites, i opted to choose sotanghon which is a staple in my pantry along with bihon. I have blogged a bihon dish a while back which is also one of our favorite CRISPY PANCIT

My family is a minimalist when it comes to pancit. The less meat and veggies the better hence my calling this my minimalist version.

Serves 2


2 C pork (thinly sliced, any pork cut w/ the marbling)

4 packs of vermicelli/ sotanghon (individually packed at 1.5 oz.)

2 T scallions (thinly sliced on a bias)

1 t minced garlic

1 t chili paste (SRIRACHA) optional

½ C black fungus mushrooms (julienned)*

2 T oil

½ T of sesame oil

Sauce Ingredients:

2 T soy sauce

1 t oyster sauce

½ T sugar

2 T water

Soak Sotanghon/vermicelli in warm water for 10 -20 minutes or until soft. Drain and set aside.

Soak the black fungus for about 15 minutes or until soft. Julienne then set aside.

Heat wok or pan and add 2 T oil.

Stir fry garlic and chili paste for few seconds.

Add the thinly sliced pork, sear with garlic and chili paste.

Add the black fungus and sauce, stir fry until pork and the black fungus are cooked.

Taste and adjust right before you add the noodles.

Mix in the noodles until well incorporated w/ the rest of the ingredients and noodles have absorbed all the flavors and are hot.

Finish with sesame oil.

Garnish with the sliced scallions.

BLACK FUNGUS is also called "tenga nang daga" don't ask me why=;)

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

Kath -
Trisha -
Trissa -
Olive -
 Caroline -
Ninette -
Asha -
Malou -
Cherrie -
Acdee -
Valerie -
Sheryl -
Divina -
Anna -
Joy -
Maribel -
Tressa Jen -
Pia -

Friday, May 21, 2010


I'm amazed that 3 dishes were made out of my Chile Seasoned Pot Roasted Pork COCHITO CHIAPANECO . It all started w/ the pot roast seved with flour tortillas then the Cochito morphed and became the filling for my Stacked Green Chile Enchiladas and finally it's my taquito filling. All dishes i must say turned out so delicious. It goes to show how versatile the pork pot roast is.

3 C pulled pork (Cochito Chiapaneco)
1 C mole sauce ( I love Dona Maria Mole brand)
2 T chopped cilantro
Water if needed
10 pcs corn tortillas

Shred roast pork with fork. Add remaining ingredients (except tortillas and the chile sauce) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up and fry in oil. Can be frozen.

Pulled/Shredded Pork Pot Roast

Green Chile Salsa

Pulled Pork Pot Roast w/ Mole sauce and Corn Tortillas

Quickly dip the corn tortilla in the hot oil, so it'll be pliable and easy to roll.

Spread a heaping tablespoon of the shredded pork, then roll tightly.

These are ready for frying.

Taquitos and the Green Chile Salsa. Yum!


Ingredient List:

8 slices cinnamon raisin bread
2 T of butter
1 egg
3/4 cup milk
1/2 t of vanilla
A pinch of salt


In a large mixing bowl, combine milk, egg, vanilla, and salt with a whisk. Set aside.

Over medium heat, add 1 T of butter to the frying pan and allow to melt.

Dip four of the slices of cinnamon bread into the mixture, coating both sides evenly.

When the butter is melted, place four slices into the frying pan and cook 2 to 3 minutes on each side until lightly browned.

Remove and repeat the process by adding the last tablespoon of butter to the frying pan, letting it melt, and frying the next four slices.

Remove and place on a plate. Serve immediately.

Serve a dollop of whipped cream and the rhubarb compote.

Pour some maple syrup if desired.


Thursday, May 20, 2010

Rhubarb Compote with Orange Zest and Ginger

After  Rhubarb Cookie Cake I now have a new appreciation for rhubarb, so much so that i wanted to use the remaining 2 cups i have in the freezer ASAP=;).

I got the inspiration from  Kevin of Closet Cooking. This compote can be paired with fresh fruits, yogurt, ice cream, cakes and many more.

2 C rhubarb, trimmed and chopped

1 cup boiling water

1/2 teaspoon ginger powder (start w/ a pinch then add if you like more ginger taste)

Zest of an orange, to taste

1/2 cup sugar (add more if needed)

Add all the ingredients and bring to a boil until rhubarb is cooked and soft.
Served warm or chilled.

Monday, May 17, 2010


I was given a bag of rhubarb stalks, I haven't cooked/baked with rhubarb, to be honest, i'm not really a fan of rhubarb. But i didn't want to put these rhubarb to waste.

First thing that came to my mind was to make strawberry rhubarb pie which is the common way to use rhubarb. I'm not a pie fan as well so i surfed and researched and found this Land O Lake recipe. Oh this recipe is definitely a keeper.

Rhubarb isn't that bad after all. I actually love the smell. You will have to take out the stringy part of the stalk just like you would a celery stalk. The browned butter shortbread cookie crust compliments the rhubarb custard filling. The browned butter shortbread cookie crust was so good that i'm using it again w/ another kind of fruit.

Preparation time: 15 min
Baking time: 40 min

Crust Ingredients:

½ C Land O Lakes Butter
1 C All purpose flour
1/3 C sugar

Filling Ingredients:

2 C sliced fresh rhubarb
2/3 C sugar
¼ C all purpose flour
¾ t baking powder
½ t ground ginger
2 eggs
¼ C firmly packed brown sugar

Topping Ingredients:

1 C whipping cream
2 T firmly packed brown sugar (I used light brown sugar)

Heat oven to 350°F.
Melt butter in 2-quart saucepan over medium-low heat.
Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat.
Add 1 cup flour and 1/3 cup sugar; mix well.
Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl.
Beat in eggs with wooden spoon until smooth; pour over crust.
Sprinkle 1/4 cup brown sugar evenly over top.
Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Cool at least 30 minutes before cutting.

Combine whipping cream and 2 tablespoons brown sugar in small bowl.
Beat at high speed until soft peaks form.
Dollop each serving with sweetened whipped cream.

*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.