When anticipating the move to the Philippines, all I could think about was the market and all the bountiful fresh fruit and veg I would buy to make the most amazing food. How wrong was I? Not about the market – but about my ability to make the most amazing food from it! I love cooking and back in the UK, I thought I did it pretty well. Since coming here I can count the number of amazing dishes I have cooked on one hand. (The photo above was one of them – Brown rice with stir fried tofu and vegetables in a satay sauce).
I’ve lost my cooking mojo.
Even my faithful favourites have gone wrong. I mean, who messes up cheesy pasta? Me it would appear. I made some of my usual noodles and Tom said they tasted like packet noodles – and not in a good way. Our very dear Filipino friend came to visit one evening and I had made rice and beans. He gave me a tip that while the food was fine for him, if we were inviting other Filipino guests to our house, they prefer food with flavour. He also asked for the recipe as he needed to be eating more healthy bland food.
What has happened to me?!
So I am in need of some cooking inspiration. Please, tell me your go to recipes?
We recently spent a day with this same dear friend and he taught me how to make some Filipino favourites – Pancit (noodles) and Mung Bean Soup which were very tasty so I thought I’d share his Pancit recipe with you.
- 4 garlic cloves
- 1 cup of carrots (sliced)
- 1 cup of green beans (sliced)
- 2 cups of white cabbage (chopped)
- I packet of noodles (fine rice noodles or medium egg noodles) (to serve 4)
- 1/4 cup soy sauce
- 2 tbs soy sauce
- mushroom seasoning / or other savoury seasoning
- 2 tbs oil
- lime wedges
- In a large wok or wide pan, heat 2 tablespoons of oil on medium high heat and sautee 4 cloves of minced garlic for 30 seconds,
- Add the carrots and 1 tsp seasoning and stir fry for about 5 minutes.
- Add the cabbage, onions, and 2 tablespoon of soy sauce and stir fry until the vegetables are tender.
- Boil water with 1/4 cup soy sauce and 2 tsp seasoning then add the rice noodles leaving for just a few minutes until they are tender and cooked thoroughly.
- Add the rice noodles to the stir fried vegetables and stir in
- Serve with spring onions and a squeeze of lime juice
*Optional extra – Fry strips of tofu and stir it into the finished dish