Category Archives: SIDE DISH RECIPES

Pancit Canton (Lo Mein)

Pancit Canton, or Lo Mein in Chinese, is one of many great and popular Filipino dishes across the country. Pancit canton is one of the many pancit/pansit variations in the Philippines, and is prepared similarly to other noodle recipes such as pansit bihon and sotanghon among others. When making pancit canton, aside from chicken and sausage, one of my other typical main ingredients is shrimp, but this time I deliberately omitted it.


  • 4 tbsp. vegetable oil, divided
  • 1 lb. pork shoulder, thinly sliced
  • 1 boneless chicken breast, thinly sliced
  • 4 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 1 cup thinly sliced sausage
  • ½ red bell pepper, thinly sliced
  • 2 cups chopped or shredded cabbage
  • 2 carrots, peeled and julienned
  • 1 cup julienned green beans
  • 1 cup snow peas
  • 4 tablespoons low-sodium soy sauce
  • 4 cups no-salt-added chicken broth
  • 1 tablespoon granulated sugar
  • 1 pkg (1 lb.) flour stick/pancit canton noodles
  • Salt and ground black pepper to taste
  • 2 tablespoons thinly chopped green onions
  • 1 fresh lemon, cut into wedges


Heat 2 tablespoons of the vegetable oil in a large wok or large pan over medium-high heat. Add pork, chicken and shrimp, and cook until the pork and chicken begin to turn lightly brown, about 5 minutes. Remove from wok and set aside. Add the remaining 2 tablespoons vegetable oil to the same pan. Add garlic and onions and sauté for 2 minutes. Add sausage and bell pepper, and cook for 2 minutes. Stir in cabbage, carrots, green beans, snow peas and the sautéed pork-chicken-shrimps. Add soy sauce, broth and sugar, and cook for 5 minutes. Add noodles and gently mix to prevent them from breaking. Continue cooking vegetables are cooked but still crips, or until liquid is absorbed and noodles are done, about 10 to 12 minutes. Season with salt and black pepper to taste. Adjust the flavor if necessary. Remove from heat. Transfer to a serving platter and garnish with green onions and lemon wedges!



Grilled Bacon-Wrapped Asparagus



  • 1 pound (or 12) fresh Asparagus, washed and hard ends trimmed
  • 12 strips/slices low-sodium uncooked bacon

Option 1 Seasoning (Combined):

  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder

Option 2 Seasoning (Whisked):

  • ½ cup Sriracha hot sauce
  • 1 teaspoon chili hot oil
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar

Spicy Mayonnaise Dipping Sauce (Optional):

  • ½ cup mayonnaise
  • 2 tablespoons Sriracha hot sauce
  • 1 ½ tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • Salt and black pepper, to taste


Wrap each asparagus with 1 piece of bacon around (or half size of bacon depending on the length of the asparagus), starting from the bottom of the tips, or whichever you’re comfortable with. Secure the bacon-wrapped asparagus with a toothpick, if need be, and arrange them in a shallow dish or in a flat clean board.

IF using the 1st Option Seasoning: Combine all ingredients in a small bowl, and then sprinkle the combined seasoning well on top of the bacon-wrapped asparagus.

IF using the 2nd Second Option Seasoning: Place all ingredients in a small bowl and whisk until well incorporated. Coat each asparagus with the Sriracha sauce using a basting brush.

Dipping Sauce: While we’re good having this delicious stuff without a sauce, a lot of people though enjoy them with some on the side. And the sauce that goes really well with this yummy bacon-wrapped asparagus is none other than a (spicy) mayonnaise dipping sauce. To  make it; Place all the ingredients in a small bowl and whisk until well blended. Transfer to a dipping sauce serving bowl, and set aside until ready to use.

Meanwhile, heat the grill pan over medium-high heat. When ready, place the bacon-wrapped asparagus in the pan and grill for 5-8 minutes, or until all sides are golden brown. Transfer the asparagus to a serving dish and serve warm. Enjoy!

Note: This stuff is so addictively delicious so may double the amount of the ingredients including the dipping sauce, if necessary.

American Macaroni Salad

Prep: 30 minutes | Cook Time: 8-10 mins | Yield: 8-10 servings


  • 1 (12oz) box Barilla Tri-Color Rotini pasta, cooked, rinsed, and drained
  • ½ cup diced celery
  • 2 tbsp minced red onion, soaked in cold water for 5 minutes, drained
  • ¼ cup chopped fresh parsley
  • 1 cup diced vine-ripened, or tri-colored tomato
  • 1 ½ cups home cooked, and chunks chicken breast, or 1 can store-bought chicken chunks
  • 1 cup cubes cheddar cheese
  • ½ cup sliced black olives
  • 2 cups mayonnaise
  • 1 ½ teaspoons dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • ½ cup sour cream
  • Salt and ground black pepper to taste


In a large mixing bowl combine the cooked macaroni pasta, celery, onion, parsley, tomato, chicken, cheese and olive. In a separate small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream. Pour the mayonnaise dressing over the salad and stir well to combine. Season with salt and pepper to taste. Transfer to a large serving bowl, cover and refrigerate until ready to serve.

Note: Salad could last in the refrigerator for up to 4 days.


Embutido (Filipino-Style Meatloaf)

  • 2 pounds ground pork
  • 12 pcs vienna sausage, cut in half lengthwise
  • 3-4 pcs. hard boiled eggs, cut 4 in half lengthwise
  • ½ cup sweet pickle relish
  • ½ cup tomato sauce
  • 2 pcs raw eggs, slightly beaten
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1 cup raisins
  • 1 cup shredded or finely chopped carrot
  • ½ cup onion, minced
  • ¼ cup chopped green onion
  • ¼ cup fresh parsley, chopped (optional)
  • 1 tablespoon worcestershire sauce
  • dash of salt, ground black pepper and garlic powder, to taste
  • 2 cups bread crumbs, or 4 slices (white) bread, slightly toasted and crumbled
Pre-boil a steamer (with half way full of water), or preheat the oven to 350˚ F.
In a large mixing bowl, combine the ingredients, except the sausage and hard boiled eggs, mix well. Place the meat mixture in an aluminum foil and flatten it. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. Roll the foil to form a cylinder-locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil by twisting. Put in a steamer, or in a baking dish and bake for an hour. Refrigerate to cool and set the meat to slightly firm before slicing, about 20 minutes. Nuke in a microwave and serve warm. Enjoy!
Note: The recipe yields about 12 logs, if made medium size and 6-8 if made large as shown in the photo. You may also add more eggs, and place the eggs and the sausage alternately.

Pickled Green Papaya (Atchara)

Atchara also spelt Atsara in the Tagalog Region, is a traditional Philippine pickled dish made with unripe raw green papaya along with other fresh raw ingredients in a vinegar-sugar base. Most people, including myself like to eat and/or serve atchara with either fried or grilled seafoods or meat oh and of course the most favorite of all, Lechon (a roasted whole Pig). Atchara is a traditional  pickled side dish valued in our Philippine culture since way back in nineteen…  forgotten. ;-p

This native dish is often serve at any especial occasion and holiday gatherings where a LOT of food is traditionally consumed.

Knowing the nutritional value of papaya and pickled foods, and knowing that my husband and I like the stuff, the other day, I began thinking to make some to go along with grilled chicken that we were going to have for dinner. In my entire life, this was the second time to make atchara and, you can laugh but my frist one was horrible. Lol. Sure, it was edible don’t get me wrong but, it definitely descouraged me from making it again. 🙂

So after more than 4 years from my failured attemp, I finally made this delicious tradional side dish right. (*_^)

Oh by the way, atchara lasts for about six months if placed in an air-tight container in the refrigerator. Sweet, isn’t it? 🙂 Ours won’t last long though so I just used the regular one. Haha!

This time also, I am including the recipe so that my dear readers will be able to see it easier and quicker. Agree? 🙂


800g or large raw green papaya, grated or julienned
2-3 medium carrots, grated
1 medium onion- grated
1 medium red pepper, julienned
1 medium green bell pepper, julienned
1 c raisins
2 tbsp salt

2 1/2 cups white vinegar
2 cups granulated sugar
1 medium size ginger, grated or julienned
2 cloves garlic, minced
1/4 tsp freshly ground pepper


In a large bowl, mix the grated green papaya with salt. Cover with plastic wrap and leave in the refrigerator overnight (or at least 4-8 hours before mixing in the rest of the ingredients). Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for about 5 minutes or until the syrup start to get thicken.

When the papaya is ready, rinse it well. Squeeze as much of the water out as possible using muslin and/or cheesecloth and wring it hard. Mix in the rest of the vegetables. Put the vegetable mix into sterilized jar(s). Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon. Put lid on jar and refrigerate before serving.

Happy Cooking!