Although the recipe is quite simple, it is time consuming to whip up a make your own noodle soup bar so perhaps it can be saved for a special occasion or when you have extra hands in the kitchen. The ingredients would depend on who it’s for. The soup can either be made of chicken broth or beef broth. All natural broth would undoubtedly be better than instant broth cubes but if people have no other choice, then it’s understandable. Leeks, celery and whole carrots can also be added to the broth for added flavoring. For vegetarians, they can get more creative with flavorful veggies to make the broth.
Sliced vegetables and spices for the soup can include, Chinese cabbage, cabbage, carrots, sprouts, leeks, green onions , onions, peanuts, ginger and of course sautéed garlic. Other than vegetables, there can also be tofu, sliced hard boiled eggs, cooked beef, chicken, pork, squid and shrimp. I suppose any type of noodles can be used but so far we’ve only tried the flat one and bihon. For the condiment section, there can be chilis, chili oil, calamansi, pepper, salt and fish sauce.
I recommend this because people like different ingredients in their noodle soup. Some would like more vegetables while others think garlic would be enough. At the same time, the vegetables will not end up too soggy. As people would prepare individual bowls, the noodles would not end up absorbing the soup. Lastly, preparing the setup can be a lot of fun! It’s perfect for a heavy breakfast, snacks or rainy days. The leftovers can also be used for stir fried rice experiments the next day.
Posted by A.K.A. Raya on July 26, 2010
Believe me when I say that there had been many times when I visited Pancake House to have two orders of tacos for a meal. Its crispy thin shell, spicy meat sauce, light and refreshing veggiebles spell wonders. It might not be the best viand to impress a date with your table manners but surely real food lovers can overlook that mess for a satisfying delight.
- Pan Chicken
Though my appreciation for pan chicken is recent, it does not mean it pales in comparison to other favorites. The smallest order is 2-piece but a couple can share if they order an extra cup of rice. If they wish to, they can also pair it with a soup and salad combo. I don’t really know what their secret is. It can be the gravy. It can be that crunch or that smoking tender meat. What I do know is that I’ll never be able to whip up anything close to that.
Even after coffee shops and dessert stations broke like hell in the metro, people just can’t get enough of their classic version. It’s not overly sweet, not overly thick and not as pricey as the others. Maybe that is the reason why Pancake House is still alive and kicking; they have something special for everyone. Theyhave something cheap and somehting pricey in their menu. They have snacks and full meals. They have classic viands and modern twists. Whatever the case is, if you crave for something sweet after the meal, get that milkshake.
I know that I’m left behind but yes, I’ve finally tried their spaghetti not more than week ago. Just when I thought there’s no way I can enjoy the classic spaghetti meat sauce, I had to take it back. I hate the sweetish Filipino blend but this is not exactly sweet. I don’t know if I’m imagining things but I could’ve sworn that this is bittersweet. Is that even possible? Nonetheless, it’s adefinite surprise that I loved something that is so simple.
- Golden Waffle with Blueberry Syrup
Fresh golden waffle with that whipped butter and any kind of syrup is a dream. Order a light meal and save some space for this delectable dessert. The perfect texture and the contrast of butter and syrup will surely make your breakfast, your lunch or you dinner complete. And why not, you can also share it with friends over coffee. Forget the crowded coffee shops and their expensive desserts, nothing beats the real waffle for coffee chitchats. If you ask me, they should really consider having a Pancake Coffee House variation.
Posted by A.K.A. Raya on July 22, 2010
For those who cannot get enough of hot and spicy foods, it is not unusual to have stocks of hot sauce and packs of chili powder or flakes. There are other hot alternatives that you might want to consider to buy for your condiments selection if you wish to have more culinary adventures in your kitchen.
This particular bottle, priced at Php100 is from Mann Hann. I believe there are many others but so far, this is the best for its price that I have tried. At home, it can be paired with siomai especially that you can already buy those frozen ones from Fat and Thin. The enjoyment need not end in chinese food. It can also be used to spice up different kinds of soups. Other times, it can be mixed in stir-fry goodies that the kitchen lover experiments with.
Tangy and spicy, Franks is actually best paired with pizza. It’s a better alternative for people who are not fans of the super hot hot sauce. It can also be used for sandwiches packed with onions, green peppers and cheese. I mean, honestly, do people still dig that heavy thousand island dressing? Surely food enthusiasts can do better other than ketchup and mayo in their sandwiches.
A bottle of whole or sliced jalapenos is about Php200 so people may have second thoughts about buying one. I am the little devil in your shoulder who says go for it. I can think of 101 food items that jalapenos can transform into wild viands. If you want something simple try the tomato, cheese and jalapeno on top of garlic sky flakes. You can even add slices of apple and onions to make it fancier. For cooking masters, jalapenos can be added to the classic recipe of Kaldereta, it is a different kind of spicy and there would be no need to add pickles as it also has tangy tones. For breakfast, cold cuts can use a side salad. I usually just slice tomatoes, green pepper, onions and jalapenos so that we can have a bit of veggies in the morning. whether you prefer rice or bread, some variation is always welcomed for the heaviest meal of the day.
More and more started to embrace Mediterranean cuisine so there is no reason why this bottled pleasure cannot be brought home. It’s ideal for grilled meats and sandwiches. Experimental chefs can also have a lot of fun in using it in their nameless specialties.
I used to hate kimchi so much but now I crave for it every time I have nilaga. Instead of using toyo and calamansi with sili, try kimchi on the side; the sour and spicy vegetables add a little twist to the classic beef broth. It is cheap and refreshing so it’s no wonder that it’s a staple in Korean cuisine.
Posted by A.K.A. Raya on July 22, 2010