• chicken macaroni salad
    Kanin at Pancit | Rice and Noodles/Pasta

    Chicken Macaroni Salad Recipe

    A holdover of American-Filipino fusion cooking of the 1950s, chicken macaroni salad is perhaps our most popular pasta salad.  Back in the days, no banquet table would be complete without it.  Perhaps because it is the most versatile salad—it may be served as a starter, as an entrée, or as a dessert (pang-alis umay).  The use of meat in the form of chicken or ham makes it a starter or main, but the addition of raisin and pineapple makes it a dessert.  Pasta in salad is definitely an American influence but definitely Pinoy if served as dessert.   Chicken macaroni salad is not only a filling and colorful salad you can…

  • arrozcaldo detail
    Heirloom Recipe,  Kanin at Pancit | Rice and Noodles/Pasta,  Ulam | Main Dishes

    Arroz Caldo | Chicken Congee Recipe

    Arroz caldo—from the Spanish words “arroz” for rice and “caldo” for broth—is the Filipino version of Chinese congee that was adapted to the tastes of the Spanish peninsulares. Filipino congee comes in three basic forms: lugaw is plain rice broth; when tripe is added, it becomes goto ; but when chicken is used instead, it is called arroz caldo or pospas. A hot and hearty bowl of lugaw, goto, or arroz caldo is pure comfort on a rainy day. But to nurse a cold or a fever—or when you’re just feeling under the weather—the best food to eat would be arroz caldo. The ingredients that go into arroz caldo suggest everything restorative in nature: calming rice for an upset stomach, chicken and broth…

  • Goto tripe congee image
    Kanin at Pancit | Rice and Noodles/Pasta,  Heirloom Recipe

    Goto | Tripe Congee Recipe

    No trip to Malolos is complete without a pit stop at Citang’s Eatery in Sta. Isabel, a stone’s throw from the old church, to refuel and to buy various kakanín to take back home. Citang’s offers a variety of native snacks to eat and to-go, but our all-time favorite is the goto. The goto of my childhood used isaw (small intestines) from carabao. It was soupy, rather than thick, with a generous sprinkling of golden toasted garlic (and an overload of triglycerides and cholesterol). It was so good, squeezing kalamansî and patís into it was unthought of. Mamang used to order goto in bulk from a neighbor, Ka Edeng, who also made the best Lumpiáng Sariwà and Empanada (the flaky fried ones).…

  • Spaghetti_Jollibee_closeup
    Kanin at Pancit | Rice and Noodles/Pasta,  Pagkaing Pang-Handaan | Festive Dishes,  Ulam | Main Dishes

    Jollibee Sweet Style Spaghetti Recipe

    Filipino spaghetti is notoriously sweet—the mere thought of which would make Italians foam in the mouth. I make my spaghetti sweetish, rather than sour. Amongst all local spaghettis, Jollibee surely takes the cake. The secret ingredients are liver spread, milk, and sweetened condensed milk. I made this copycat for my grandson’s 4th birthday. It will not be my everyday spaghetti though but will be my standard spaghetti for kiddie parties.  Amongst all local spaghettis, Jollibee surely takes the cake. The secret ingredients are liver spread, milk, and sweetened condensed milk.

  • SpamRice chopsticks image
    Almusal | Breakfast,  Kanin at Pancit | Rice and Noodles/Pasta

    Spam Fried Rice Recipe

    Spam—not the kind you get in your mail box, but the canned pre-cooked “SPiced hAM” variety that you get from the grocery or a balikbayan box from family and friends in the US. Like everything that is processed and/or comes in a can, Spam is not a healthy food but it is nice to have once in a while. We like it sandwiched in pan de sal or “tasty” loaf bread. But we like it best with fried rice and fried eggs, a meal we call “Spam-si-log,” a portmanteau of Spam, sinangag (fried rice), and itlog (fried egg). It is great not just for breakfast, but for lunch or dinner as well. It’s a great way to not…