Category: Pasta + Noodles + Rice

Pasta + Noodles + Rice Recipes

Lugaw, Filipino-style Porridge

The Philippines is a tropical country but during the monsoon season, Filipinos stay in and make soup. Lugaw is heavier than plain soup because of the sticky rice that we use. I grew up eating it with leftover chicken meat to drive the flu away. Americans will compare it to rice porridge and the Chinese refer to it as congee; the Japanese okayu. No matter what you call it though, and whether you like it soupy or thick, this dish will make you feel better.

This version is the easy way using leftover white rice and store-bought chicken stock. To add some flavor, my friend Anna introduced me to Chinese pickled cabbage and stinky tofu. I spoon a teaspoon to each serving and skip the salt and pepper.

Ingredients:
2 cups of white rice, cooked
4 cups of chicken stock
1 preserved duck egg, sliced
2 stalks of scallions, roughly chopped
a handful of cilantro, finely chopped
2 cloves of garlic, minced, toasted
a drizzle of fish sauce
juice from 1 lime

1. In a saucepan, combine stock and rice and let simmer until hot. Toss in the scallions and the cilantro and mix. Season with fish sauce and lime juice.
2. Ladle in bowls and sprinkle with toasted garlic and top with sliced duck eggs before serving

Related post/s:
Buy preserved duck eggs, pickled cabbage and stinky tofu from Asia Food Market

Penne with Homemade Pesto

Basil was abundant in Vermont so the boy made pesto for our pasta meal. It’s amazing how easy it is to make dinner with just the right, fresh ingredient. Back in New York City, I replicated the dish. Can you guess which one is mine?

Ingredients:
half a box of penne
1/2 pound of fresh basil leaves, rinsed well and roughly chopped
4 cloves of garlic, finely chopped
a handful of pine nuts
2 tsps lemon juice
salt, pepper, olive oil

1. Make the pesto. In a food processor, pulse basil, pine nuts and garlic to combine. Slowly drizzle a little bit of olive oil while pulsing. Add lemon juice, salt and pepper to taste.
2. Boil a pot of water and add penne with a little salt and olive oil for about 15 minutes. Shock cooked pasta with cold water and drain.
3. In a large bowl, combine a small amount of pesto with the penne. Sprinkle with salt and pepper if necessary or add another jig of olive oil for more moisture.