Now that me fried rice journey has ended, I find myself contemplating the next epic food journey. Having gone through one, I think I can handle another. The key is to only ask individual people, namely either my Aunt Daisy or my mom, very specific questions about whatever dish I am trying to make. I haven’t decided which dish will be next, but I thought I should write them down somewhere while they are fresh in my mind. So, here are some of the family dishes that I may want to try to make, and the person that I think knows how to make them:<\/p>\n
My mom: My Ama: My Aunt Daisy:
\nPancit<\/a> bihon<\/a>, which is a Filipino rice noodle dish
\nPancit<\/a> sotanghon <\/em><\/a>, which is more soupy than pancit bihon (I think) and made with a different type of noodle
\nLumpia<\/a> Shanghai (fried spring roll with meat in it)<\/p>\n
\nChow mein (I made this once with my Aunt Belen, so I think I can make it again, but I’m not totally sure)
\nKiam pung (translation: salty rice), which is a form of fried rice that is brown (this one has soy sauce for sure!), and contains meat and sometimes hard-boiled eggs, and is flavored with spices like star anise and whole peppercorns. My Ama may have used adobo sauce from pork or chicken adobo to flavor the sauce. I think my Ama’s kiam pung is on the dry side compared to other people’s dishes (based on a Google image search of kiam pung<\/a>). Also, it does not contain peanuts.
\nFried meatballs<\/p>\n
\nLumpia<\/a> prito (fried vegetable spring rolls). She learned how to make these from my Ama. Learning from my aunt will be more straightforward. The only down-side of this dish is that it is deep fried. That’s a lot of work, and I’m not sure I’d ever really make it on my own because of that.<\/p>\n