Seafood-Chicken Somen Noodles

One of my comfort food is noodles. Homemade, restaurant served or instant noodles. I even remember my officemates gave me a bunch of Chinese instant noodles of Christmas. Since we are current at the heart of Japan town in San Francisco, I am able to access wide variety of noodles, soba, somen, ramen, rice noodles,Chinese noodles and a lot more to discover.

This recipe uses somen noodles and shrimp stock


shrimp stock:

shrimp heads and skin (wash the heads gently, do not drain all the fats, they make all the flavor)
carrots (cut to pieces)
celery (cut to pieces)
onions (cut to pieces)
bay leaves
spring onions
dried basil leaves
kombu (a type of dried kelp)
1 tease spoon of white miso paste (just to add more flavor)
peeled garlic


scallops (gotten from shell)
shrimp (butterflied cut)
(may also use steamed green shells or manila clams)
salt and pepper
sliced chicken(no bones)
olive oil
mirin (sweet sake)
fish sauce

Procedure :

To make the stock:

Combine all the stock ingredient in a stock pot and simmer for 1 hr in low heat until all the flavor of shrimps are out , especially from the heads. Add water if necessary to maintain the stock level desired. Pour the stock through a strainer and set the stock aside for the recipe.

1. In a separate pot, sautee garlic in olive oil or sesame oil in high heat.
2. When garlic is about to turn brown, add chicken and
3. When chicken turned pale, add scallops, shrimp fish sauce and pepper, then add sake, continue sauteing until
shrimp turn red.
4. Add the shrimp stock and somen noodles.
5. Simmer until the noodles is done, about 4 to 5 minutes.
6. Finally tastes with salt and pepper.

Serve hot and enjoy (see picture for serving suggestion, top the noodles with shrimp,scallops,kelp and chicken)

Seafood Chicken Noodles



It’s been a while since I wrote another recipe for my blog. It feels good to be back.

Remembering to cook Paella is really heart warming. This is a dish introduced to me by my family circle. In almost all special occasions, this dish is prepared in so many faces, like the black paella, all seafood, chicken and all sorts of combination.

This is considered a festive food, back in the Philippine-Spanish time, the color of this dish sets the mood of the banquet!

This is easy to cook that makes a one complete meal.


Sticky rice (wash separately)
Chicken cut into strips
Port cut into strips
Shrimp peeled

Ginger cut in flat
Onions cut in strips
Garlic cut in strips
Spring Onions sliced
Tomato sliced
Olive Oil
Sesame seeds
Basil leaves (whole leaves)
Annatto seeds soaked in water for 30 mins (water same amount as the rice, 1:1 cup)
Fish Sauce
Soy Sauce


1. Sautee Garlic,Onion, ginger and tomato in good amount of olive oil.
2. Add chicken, pork and shrimp.
3. Add salt, pepper, fish sauce and soy sauce.
4. Continue the sautee process until pork and chicken looked pale and shrimp turned red.
5. Add the water from annatto soak, do not include the seeds.
6. Add the sticky rice, the rice should be soaked in water. Water is 1:1 ratio with rice.
But if rice is not soaked enough, add about 1/2 cup more of water.
7. Taste the mixture’s saltiness, add fish sauce or salt if needed, then mix.
8. Flaten the mixture, so that the rice is totally soaked with liquid.
9. Cover the pan with the lid and cook in a very low fire.
10. This will cook like a regular rice.
11. When cooked, top with spring onions and basil leaves then cover the lid again.

NOTE : Annatto seeds soaked in water is a healthy way of giving yellow color on your paella, but if
you are in a hurry a little pinch of yellow food color is always available. Annatto has also good appetizing smell, that will make your paella smells more delicious.

Serve hot and enjoy!

Paella for your table

Stir fried Asparagus, sweet peas, corn,mushroom w/ shrimp

Quick, easy and healthy!

Try this at your own home


Peeled Shrimp and cut lengthwise

Sweet peas
Fresh Corn grits
Thinly-sliced Mushroom

sliced Spring onions
sliced garlic
sliced tomatoes
olive oil
sliced onions
oyster sauce


1. Sautee Garlic, onions and tomatoes in olive oil.
2. Add shrimp.
3. Continue to stir until shrimp turned red.
4. Add Corn and stir in about 1 minute.
5. Add a little water to simmer. This will make the corn tender.
6. Add salt and oyster sauce.
7. When corn is cooked (not starchy) add asparagus, sweet peas and mushroom
8. Stir a little bit until all the veges are almost cooked and final taste and top with spring onions.
9. Serve hot with rice.

Sliced ingredients: sweet peas, shrimp asparagus

fresh corn grits

sliced tomatoes and spring onions

ready for your table

Pork Shrimp Molo Noodle Soup

This is a total Ilonggo cuisine or maybe the Chinese culture has influenced us on their Wonton Noodles.
I learned this from my Aunts who are making this on the weekends or the holidays. I can remember the whole clan enjoying the dish with Pandesal or puto.

I am glad, I was able to get some perfect wonton noodles next town.

Ingredients 1:
Wanton Wrapper
Shrimp finely sliced
Ground pork
Finely Chopped onions
Finely Chopped spring onions
Finely Chopped garlic
Salt and pepper

Ingredients 2:
sliced onions
sliced garlic
sliced spring onions
salt and pepper
sliced tomatoes
sliced and peeled shrimp
chicken fillet strips


For Molo:

1. For the filling, combine all Ingredients 1 in a bowl except for the wanton wrapper .
2. When thoroughly combined, in each sheet of the wanton wrapper,
3. Put a small amount of the filling and fold in triangular shape, see picture.
4. Put two edges of the triangle together and seal with water, see finished wonton.
5. Wrapp all filling into the wanton wrapper.

Cooking Procedure:
1. Sautee garlic, onions then tomatoes.
2. Add chicken and shrimp.
3. Sautee until chicken and shrimp turned pale.
4. Add salt and pepper.
5. Add Water for the soup.
6. When the water boils, add all the wrapped molo.
7. When all the wrapped molo surfaced the soup, they are already cooked.
8. Final taste the soup and add the spring onions.
9. Serve hot and enjoy!

Molo Filling mix

filling on the wrapper

Molo Triangular wrap

finish wrapped molo

Soup stock just after putting the wrapped molo

Soup almost done, molo surfacing

serving molo soup on my table

Vietnamese Goi Cuon (Summer Rolls) Varieties with Nuoc Cham

You could make countless varieties of Goi Cuon.
It’s one of my favorites at Lemon Grass Restaurant
and any Vietnamese Resto. 🙂

I love the rice paper wrapper and I love the variety you can make.

Variety 1 Ingredients:

1. Basil Leaves
2. Cilantro
3. Boil shredded pork skin
4. Boil peeled shrimp
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Nuoc Cham (posted separately)

Variety 2 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Variety 3 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Cabbage Kimchi (posted separately)
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)


1. On your plate, wet the Rice paper with few drops of water to soften
2. When soften, put each ingredients from 1 -6 on the paper just enough for
one roll.
3. Roll the paper with the ingredients.
4. Dip in Nuoc Cham sauce.

toasted sesame seeds


boil shreded pork skin

unflavored fried thin-sliced beef

peeled boiled shrimp

shreded carrots

basil, cilantro and spring onions

Dried Rice wrapper

Variety one

Spring Roll Variety 1

Variety 2 Ingredients

roll with Variety 2

Nuoc Cham

Shrimp Ziti in three-cheese-milk sauce topped with Pesto

I love the combination of three cheeses here.
You can use other cheeses if the ones I used are not available.
It’s my first time to make Pesto and I think I made it so good !!!
My basil on the pot have really given me handful of basil leaves on my recipes.
I’ll make a separate post on pesto.


peeled Shrimp and sliced like butterfly
Ziti Pasta

sliced Swiss Cheese
sliced Cream Cheese
Grated Mozzarella Cheese
Whole Milk

Sliced Garlic
Sliced Onions


0.0 On a separate pan, put water to boil with oil and salt.
0.1 Add the pasta and boil until pasta is cooked 10 – 12 mins.
0.2 When Pasta is cooked drain the water and set aside.

On a sautee pan:
1. Sautee garlic and onions in olive oil.
2. Add shrimp and continue sautee.
3. Add salt and whole milk and a little water.
4. Add 3 Cheeses and simmer until all cheeses are melted and sauce becomes thick.
5. Add Pasta and serve topped with pesto.



Shrimp Ziti with 3 Cheese and Pesto

Drunken Spicy Shrimp

If Jackie Chan stars the Drunken Master
I created the drunken shrimp, not to do
martial arts but to give a kick on the flavors of your dinner table



Peeled and butterflied Shrimp

Soy sauce
Fish sauce

Brown sugar
dried chili flakes (optional)
sliced onions
finely chopped garlic
finely chopped ginger
finely chopped basil leaves
sesame oil
sesame seeds
sliced tomatoes


0. On a separate sauce pan, roast the sesame seeds on low fire until a little bit brown and set aside.

1. Sautee garlic, onions, ginger and tomatoes
2. Add shrimp when tomatoes are soft and onions are transparent.
3. Add salt and pepper.
4. Continue stir until shrimp is coated with sauce from tomato, garlic, onions and ginger
5. Add beer, soy sauce, fish sauce and sugar, simmer until sauce gets thick.
6. Add basil and chili flakes, final taste and top with sesame seed.
7. Serve hot with rice. Enjoy!


Roasting sesame seeds

Simmering with beer and other sauce

Almost done!

Ready for your table! Drunken Spicy Shrimp

Shrimp Steamed Fooyong

I got free 2lb bag of shrimp from the grocery store last Monday. That’s a $12 savings! They had an inconsistent pricing, I am sure what the says, buy the lady cashier did not let me pay the bag, so I got it free! The grocery just lost $12, I bet it is not that huge for them.

So we are enjoying the shrimp almost everyday until it last. 🙂

I have been craving for seafood and oyster fooyong! So now I made one from shrimp!


3 Eggs
several pieces of shrimp peeled and chopped to bits
chopped spring onions
chopped and seeded tomatoes
sesame oil


1. Beat the egg in a bowl
2. Add salt the the rest of the ingredients.
3. Taste if salt is enough.
4. Boil water in a pan or steamer.
5. Wipe oil sesame oil on a heat-resistant plate or pan.
6. Put the beaten eggs with the ingredients on the heat resistant pan or plate.
7. Put it in on the pan with boiling water or steamer.
8. Cover and steam until egg is firm.
9. Serve and enjoy!

covering and steaming shrimp fooyong

still cooking

notice the gap between the plate and the pan to let the boiling water in

Shrimp fooyon for you!