Vietnamese Spring Roll Gỏi cuốn

INGREDIENTS: 2 lbs shrimp (peel and deveined) tofu extra firm 2 tablespoons salt 1 bag of rice vermicelli Assortment of butter lettuce English cucumber 1 bunch of cilantro 1 bunch of mint 1 bunch of Thai basil 1 carrot, julienned 1 bag of cleaned bean sprouts 16 (8-1/2-inch) round rice paper wrappers PREPARATION: In a…

A Feel Good Gnocchi Cacio e Pepe

Ask anyone how they like their gnocchi and you will get a rousing smile billow from their lips and proclaim–light, and pillowy soft, of course! Gnocchi is Italian for “lump” or “dumpling” made with potatoes and flour. Gnocchi is made by combining milled potato and flour with egg yolk to help bind the dough together….

Inutak ~a dessert from Pateros~

This is a childhood favorite and hails from Pateros, Philippines. My grandmother would buy this merienda from a lady who would come with her salakot to protect her from the midday sun. Resting at her waist, a flat bamboo carrier covered with banana leaves to keep the Inutak warm and moist. When she uncovered the banana leaves,…

Pancit Bihon with Chicken

In the New York Times article, “Filipino Food finds a Place in the American Mainstream,” Ligaya Mishan provided an appetizing introduction to Filipino cuisine and its rich cultural heritage. She delved into the flavors and natural resources that inhabit the core of Filipino cooking. I liked her borrowed quote from the venerable Doreen Fernandez describing…