Sukiyaki

Using this recipe, more or less. (I added vermicelli noodles and lots more "sauce" than called for since I like soupy sukiyaki.)

It's Benjie's new favorite thing! (Teo seemed to like it but he expended an awful lot of energy trying to eat the slippery noodles on his own.)

I would've added a raw egg before eating it, but I didn't want to risk Teo getting salmonella or e coli. I didn't put an egg in Benjie's bowl since he eats 2 eggs a day as it is.

I struggled with the sauce. I saw other recipes that called for seaweed broth but in the end was pleased with the beef broth-sugar-shoyu blend I came up with. I put some mirin in, too.

Pancit Titanic

Nope, not because it was the biggest batch of pancit I'd ever made. I call it Pancit Titanic because it was a complete disaster.

(I've only made pancit twice. The first time it was delicious.)

I was using this recipe again--it served me fine a few months ago!

This time, I found annato seeds and so fried them in the oil for the color.

I think my big mistake with this recipe was the kind of noodle I used. I guess there must be several grades of vermicelli noodles because these were too fine (the last time I made pancit I know I used vermicelli too)--instead of absorbing the stock and plumping up a little, they stuck to each other and made a mushy mess!

Taste-wise, the pancit was still edible, but texture is too important to neglect and the texture of this dish definitely brings the whole dish down by an entire scale.