Seafood pancit

Pancit! Here are rice noodles (vermicelli size) soaking in warm water.


Carrots, mushrooms and snap peas in chicken broth:


Baby octopus and shrimp:


Ginger, red chilis, garlic, white onion, green onion:


Sauteed in sesame oil and red pepper paste. Added shrimp and octopus too:


Tossed together noodles (which were also boiled in the chicken broth), soy sauce, fish sauce, and the garlic/ginger/onion/seafood stuff:


Added mung bean sprouts at the last minute, and some peanuts (why not?) and also added a hard cooked egg later. It was perfect!! Mike said not as oily as pancit usually is -- but I didn't want to add all the oil I had seen in most recipes.

Chicken Adobo Take 2

Take 1 didn't have any photos (oops). That was before I made this blog. From now on I document tho!

Onions and garlic sweating in a little butter:



Mike happily stirring 1:1 soy sauce and vinegar, with spicy red pepper paste, pepprercorns, bay leaves, and fresh ground pepper.



Chicken thighs and breasts added to the mixture. The chicken had been brined for a couple hours beforehand. If you have ever seen the movie Pan's Labyrinth you won't look at chicken skin the same way again. I added some diet doctor pepper too, cause I like it like that.

After simmering the chicken until done (maybe 20 mins or so), panfry it to caramelize the sauce and crisp up the skin.


Them is good, oh yes. Sticky white rice is the perfect partner:


Roasted garlic crushed into olive oil, with salt and red pepper flakes for the fresh bread:


Mostly I think we used the bread to sop up the adobo sauce!

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Pan de Sal

I've started to experiment making Filipino food, and pan de sal seemed pretty straightforward and I had all the ingredients on hand -- yeast, water, salt, flour (King Arthur unbleached white all-purpose).

After proofing the yeast,



Kneading together the flour+salt and proofed yeast,



Then I kneaded the dough until silky and stretchy, about 10 minutes (yeah, by hand, ouch),


Let rise until double,


Shape into logs and then cut into rounds,


And let the rounds double in size, and then bake, (some are sprinkled with Hawaiin sea salt),


Yum!