Antoinette wanted to have her own cooking show. But I have been very busy with full-time work in 2019 and I didn’t have much time to help her out with this project.
Quitting full-time work in January and then the unexpected entry of COVID-19 got us started on “Inside Casa Ruffolo Cucina” with her as the main host.
For this first episode, we used “sardines in tomato sauce” as the main ingredient of this noodle dish (using bihon or rice noodles). This is a three-ingredient recipe that is so easy to do. You can choose to add vegetables such as beans, carrots and cabbage to turn this into a fuller and colorful dish. For this session, however, we decided to stick with the basics.
We had this for Easter Monday lunch paired with scrambled eggs and white rice.
View the video here:
Given that this quarantine period is turning everyone into home cooks, we dedicate this episode to Hazel “Wisa” Caingcoy, a storyteller and literacy advocate.
- 4 tbsp cooking oil
- 2 pcs medium-sized onions sliced
- 250 grams Super Q bihon (soak in water for 10 minutes)
- 2 155g cans sardines in tomato sauce
- Heat oil in a large pan.
- Sauté onions.
- Add sardines and stir gently.
- Add the pancit bihon and lower heat. Stir the ingredients together gently.
- Add more water if needed.
- Season with salt and pepper.
- Serve hot.
