FILIPINO MACARONI SALAD

When Mr. H and I dated in the Philippines, I always dragged him to Tropical Hut for Burgers and Macaroni Salad before watching a movie to take inside the cinema.  I love Tropical Hut’s little tubs of Macaroni Salad, it has this right melody of creaminess, sweetness and saltiness.  But my love for Filipino Macaroni Salad didn’t start there, I grew up with this pasta salad in the 70’s, 80’s and up until now am still fond of this cold pasta dish…. I can say we’re old BFF’s.

You can’t have a Filipino gathering or family outing without this pasta salad and it’s another easy dish to assemble.  Great for Christmas family parties and if you’re experiencing summer during Christmas like the TRIBE do, this Filipino Macaroni Salad goes great as a side dish for burgers or barbequed meats.

FILIPINO MACARONI SALAD

GOTO (Filipino Beef Congee)

 

Kulinarya’s theme for the month of November 2011 is ARROZ CALDO (Filipino Chicken Congee).

 

 

I’ve previously featured ARROZ CALDO (Filipino Chicken Congee) for the month of May 2011 for Kulinarya.  So to make it different for this month’s Kulinarya theme, I’m featuring another Filipino Congee which is Goto (Filipino Beef Congee).  “Goto” means “Beef Tripe” in Tagalog and it is one of the main ingredients for this Filipino Congee.  This is another popular Filipino street food that can be serve for merienda (snack) or a “pick me upper” after a hard night drinking session.

GOTO (Filipino Beef Congee)

ARROZ CALDO (Filipino Chicken Congee)

 

Kulinarya’s theme for the month of May 2011 is FLORES DE MAYO (Flowers of May).

 

I think the floral design of my toppings fits the KCC “Flores de Mayo” theme and I can’t help but post this recipe under this theme even though it has been more than a month late.

Arroz Caldo has been a favourite snack for many Filipinos while still growing up.  When I was studying high school in the Philippines, this is a “must eat” teamed up with Tokwa’t Baboy (Tofu/Pork Mix with Soy/Vinegar Dressing).  This is usually served as afternoon snack or when one is sick, it is also a good starter for babies who gets introduce for the first time to solids as the plain congee is easily digestible.

This dish brings me happy memories of cold rainy days and just hanging around with my high school pals after school.  I consider this as the Chicken Noodle Soup of the Philippines…feeds your soul as well as your tummy.

ARROZ CALDO (Filipino Chicken Congee)

Cusinera’s SPECIAL FRIED RICE

This Special Fried Rice is considered a comfy food in the TRIBE’s household.  On its own, in my opinion it’s already a complete meal.  The kids love this for breakfast and won’t even notice that it contains vegetables.  Great as “baon” (homemade packed meal) for work or school.

Cusinera’s SPECIAL FRIED RICE

STIR FRIED ROLLED RICE NOODLES (Stir Fried Chee Cheong Fun)

This Rolled Rice Noodles are also called Chee Cheong Fun and served steamed with a sweet soy dressing and sprinkled with sesame seeds.  I’ve put a twist to this yummy rolled rice noodles and made a stir fry.  The pieces of rolled rice noodles becomes soft once cooked and the sweet and salty sauce has that moreish effect.

STIR FRIED ROLLED RICE NOODLES (Stir Fried Chee Cheong Fun)

FILIPINO SWEET STYLE SPAGHETTI

 

Kulinarya’s theme for the month of January 2011 is "What Filipino dish (savoury or sweet) would you like to have on your birthday?"

 

For this month theme, I made a long list of all the Filipino dishes I love to eat during my birthday and I’ve noticed I never actually cooked Filipino Sweet Style Spaghetti yet from scratch.  “From scratch” in Cusinera’s term is when you don’t use a sachet or tetra pack and then add meat.  The sauce has to be sweet, savoury, a bit reddish/orangey in colour and the sauce have to be thick not watery, with this knowledge I dived into my pantry and fridge just to get the ingredients that will give me that ultimate recipe without the aid of the magic instant sauce.

FILIPINO SWEET STYLE SPAGHETTI

Busog! Sarap! PANCIT CANTON

 

 

Kulinarya’s theme for the month of May 2010 is PANCIT (Noodles).

 

 

Filipinos have this forever love affair with “Pancit” (Noodles) since the Chinese introduced it to the Philippines Cuisine.  Different regions of the country have Pancit specialties that they proudly call their own.  Filipino Pancit dishes ranges from soupy, sticky to dry.  My two favourites from all of them are the Pancit Bihon and Pancit Malabon.  Pancit can be served as a snack or a main meal, always present during Filipino birthday celebrations as it symbolizes long life.

Busog! Sarap! PANCIT CANTON

SINANGAG (Filipino Garlic Fried Rice)

Sinangag (Filipino Garlic Fried Rice) is a very common morning breakfast staple for Filipinos.  When I was growing up in the Philippines, the aroma of freshly cooked “Sinangag” is always there in the morning whenever I am vacationing at my lolas, either in Laguna or Navotas.   “Sinangag” always highlights the flavours of whatever “ulam” (dish that goes with rice) is on offer.  It is also a ingenious way to use cold leftover rice from the day before.  It plays a very important part of the “silogs” (filipino breakfast combos), and it won’t be the same if you use steamed rice or chinese fried rice.

SINANGAG (Filipino Garlic Fried Rice)