Pancit Malabon Recipe

Pancit Malabon Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon, Philippines. This dish resembles like the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. With the exception of the rice noodles used and the cooking procedure.

La Paz Batchoy Recipe

Authentic La Paz Batchoy of Iloilo La Paz Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. This dish has that distinct salty, sweet and spicy flavor that is only uniquely Ilonggo.

Batangas Lomi Recipe

Lomi or Pancit Lomi is a Chinese-Filipino noodle dish made with a thick variety of fresh egg noodles of about 5 mm or half a centimeter in diameter, sautéed with small pieces of pork or chicken meat, liver and select vegetables, added with tasty broth and then thickened by cassava flour and beaten eggs. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. They served several toppings are added prior to serving such as chicharon (crispy pork skin) and hard boiled egg. Variations in recipes and quality are therefore very common.

Pancit Canton Recipe

Pansit Canton

Pancit Canton or "pansit kanton" is very much a part of Filipino cuisine even it has originated in Chinese cuisine, Basically, pancit canton is a stir-fried dish composed of egg noodles, meat, poultry or seafood and a medley of vegetables.

Turon Recipe

Turon Turon in Spanish called it "turrón" also known as Banana Lumpia. Turon ia a typical Filipino snack.  made of thinly sliced bananas (preferably Saba or Cardaba bananas) and a slice of jackfruit, dusted with brown sugar, rolled in spring roll wrapper and fried.  This is somewhat resembles banana spring rolls. Other fillings can also be used, including sweet potato, mango, cheddar cheese and coconut.

Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana

Bucatini all’Amatriciana is typically Roman pasta dish, traditionally made with guanciale, a red version of spaghetti alla gricia, where the influence of Neapolitan cuisine appears with the use of tomato. While the original recipe comes from the town of Amatrice (now in the Lazio region but before in the Abruzzo region), it is in Rome where people eat bucatini with this sauce. But in Amatrice, sugo all’amatriciana, which means sauce in the Amatrice style, is almost always served with spaghetti. Actually Amatrice claims the invention of spaghetti.