Pansit Sotanghon

Ingredients:

2 garlic cloves, minced

2 tablespoons oil

1 small onion, minced

1 teaspoon paprika

6-ounces shrimp

1 carrot, chopped

1/4 cup snow peas, sliced

120 g. of dry sotanghon (vermicelli) noodles

2 teaspoons soy sauce

2 tablespoons fish sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1 green onion, sliced

1 pound chicken

½ cup tengang daga(mushrooms), soaked in water to soften             

Cooking instructions:

1. Place the chicken in a pot and cover with water by about 2-inches.

2. Bring to a boil and reduce heat to a simmer.

3. Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes.

4. Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces.

5. When the chicken is done, remove from the pot and let cool.

6. Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.

7. In a wok or skillet, heat the oil. Saute the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth.

8. Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes

9. Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper, if desired.

10. Garnish with green onion slices and its ready to be served.

           

Pansit Bam-i or Bam-e Recipe

Pansit Bam-i or Bam-e is a noodle dish originated in Cebu made with a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), and a number of vegetables and spices, which gives it an interesting texture and distinct taste.

Prep time: 30 – 45 minutes
Cooking time: 45 – 60 minutes
Servings: 8 – 12

Ingredients:

1/2 kilo canton noodles

300 grams sotanghon noodles

1/4 kilo chicken breast

1/2 kilo lean pork

1/2 kilo shrimps

4 pieces Chorizo bilbao (or Chinese sausage)

5 cloves garlic, crushed     

1 medium onion, sliced

1 medium red pepper, sliced

1 medium green pepper, sliced

1 cup brocolli heads

1 cup cauliflower heads

1/2 cup carrots, jullienned

1/2 cup snow peas

1/2 cup shredded cabbage

1/2 cup tenga ng daga (dried wood ear mushroom), chopped

4 tablespoons soy sauce, divided

2 tablespoons cane vinegar

4 tablespoons cooking oil

1 teaspoon brown sugar

1/2 teaspoon ground black pepper

1/4 cup sliced spring onions for garnishing (optional)

Cooking instructions:

1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).

2. Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

3. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.

4. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).

5. Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

6. Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

7. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

8. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

9. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

10. After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).

11. Add a dash or so of soy sauce to taste. Do not use salt!

12. Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.

13. Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

                            

Chicken mami

Ingredients:

2 small chicken breasts

2 litres chicken and vegetable stock

1 small cabbage

3 medium carrots

1 large stalk celery

1 large onion

250 g Miki noodles

3 pcs. cloves

2 laurel leaves (bay leaf)

1 tbsp. oregano

salt to taste

Toppings and condiments:

3 hard-boiled eggs, sliced into 6 sections each

3 heads crushed fried garlic (approx)

2 stalks spring onion, thinly sliced or chopped 

calamansi slices

ground black pepper

fish sauce

    

Cooking instruction:

Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.

• Chop one carrot and a quarter of the cabbage.
• Julienne the rest of the carrots and thinly slice the cabbage.
• In a pot, cover chicken in stock or plain water.
• Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
• Add chopped carrots and cabbage. Let it boil till chicken is tender.
• Take out chicken so as not to overcook.
• Debone and return bones to the stock.
• Keep it on a low simmer till serving time.
• In a separate pot, boil around a litre of water.
• Drop the fresh noodles and let it come to a rolling boil.
• Take out the noodles as soon as tender but still with some resistance or al dente.
• Wash the noodles in cold or tap water. Drain.
• In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
• Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
• Garnish with the toppings and season with the condiments as desired.

Tags: beef, chicken, pancit, pork, soup 

Batchoy

Batchoy Recipe

Ingredients:

1/2 cup sliced pig's lapay (pancreas)
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
- Fry meat until brown. Set aside.
- Saute

2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut into fine strips
- Add the fried mixture then
1 tablespoon patis

Cooking method:

Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender. Add sili (cayenne pepper) leaves and remove from heat. Serve hot.