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Shrimps and sotanghon

July 4, 2010 By Gay 1 Comment

Here’s another way to enjoy shrimps. Make an all-shrimp sotanghon! This is another one of those recipes where there is really no set proportions of the ingredients. Just survey the ref to see what’s inside, grab what vegetables I like, and cook them with the noodles.

When cooking noodles, Pinoy-style that is, these are the usual ingredients I put – lots of garlic, bell pepper, carrots, and cabbage. I slice them thicker since I like my noodles with chunky vegetables.

For my seasonings – a combination of salt and light soy sauce; sometimes fish sauce.

For the meat – whatever’s on hand. Typically it’s chicken or pork. Sometimes clam meat, shrimps or squid. Sometimes, none at all.

Here are my different versions of sotanghon and other noodles:

Quick and easy noodles and vegetables stirfry

Bam-i

Birthday Pancit Canton



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Filed Under: Filipino food, Pasta and Noodles, Seafood

Bam-i

November 27, 2008 By Gay 7 Comments

What’s a birthday without noodles? When my sister celebrated her birthday last month, we cooked a traditional noodle dish from Northern MIndanao. It is called bam-i, consisting of two types of noodles, the pancit canton and the sotanghon. Aside from that, the ingredients and manner of cooking is generally the same as canton or sotanghon.

Bam-i

200 grams sotanghon
200 grams pancit canton
200 grams chicken liver and gizzard
150 grams liempo/pork belly
1/4 cup sliced green beans
1 cup cabbage, sliced 1/2 inch thick
4 cloves garlic, coarsely chopped
1 medium onion, coarsly chopped
soysauce, salt and pepper to taste

Soak sotanghon in water for 15 minutes. Drain then cut into half. Boil chicken liver, gizzard and liempo together in about 3 cups water. When chicken liver and gizzard are tender, remove and set aside. When pork belly is tender, remove from fire and reserve the broth. Fry pork belly in oil till it is crispy and golden brown. Chop pork belly, liver and gizzard into bite size pieces. Saute onion and garlic in oil. Add the meat and soy sauce. Add a pinch of pepper and stir for a few minutes. Add the green beans and cabbage then about half a cup of hot broth. Let simmer for a few minutes then add some more broth. Add the dried pancit canton and stir all together so the broth wets the noodles. Add more broth as need taking care not to dry noodles. Add the sotanghon and more broth. Here I usually estimate how much broth I need that is enough to cook noodles. This is sauteed noodles and not soup noodles.  Season with salt and pepper to taste. When noodles are done, remove from fire and serve.

Can’t believe it has been a while since I’ve last joined Presto Pasta Nights , as Ruth reminded me a few weeks ago. So here’s my entry this week that Daphne of More Than Words is hosting this week. Have a great weekend cooking!

Filed Under: Filipino food, Pasta and Noodles Tagged With: pancit, Pasta and Noodles

Pancit Miki

May 8, 2008 By Gay 2 Comments

It is Presto Pasta Night again. Here’s another type of noodle that we usually cook in the Philippines. Miki is yet another noodle variation in the Philippines. It is a type of fresh egg noodles, 2-3 mm thick that is cooked in the same way as Pancit Canton - sauteed with vegetables. It’s a sumptuous dish (but don’t worry, you won’t need that fast fat burner)Or you can cook it into a soup and it is called Pancit Mami. Home cooking usually makes pancit miki, while in the market stalls, pancit mami is sold. When making pancit miki, it is also common to use Chinese chorizos. In the market, we can buy a vegetable pack consisting of vegetables used in popular dishes. For example, there is the chop suey pack which has cabbage, sayote, carrots, green beans and bell pepper. Or the nilaga pack (boiled meats) which has potatoes, cabbages and green beans. Or the pinakbet pack which contains eggplant, squash, string beans and tomatoes. For the pancit miki, I bought the chop suey pack.

Pancit Miki

1 medium size carrot
1 cup cabbage, chopped roughly
1 sayote
1/2 cup green beans
1 Chinese chorizo, sliced crosswise, diagonally
3 cloves garlic, chopped
1 medium size onion, chopped
salt and pepper to taste
250 grams pork belly
500 grams fresh noodles

Boil pork belly in 2-3 cups water. When tender, chop in 1/2 inch thich. Reserve broth. Wash noodles to remove excess salt. Chop carrot, sayote and green beans according to picture below.

Saute garlic and onion. When onion is limp, add the pork belly slice and sautee till pork belly is a bit browned. Add salt and pepper (I like to saute the pepper aside from adding it again later). Add the chorizo and the vegetables except cabbage. Saute for two minutes, add 1/2 cup broth and simmer for a minute. Add the cabbage and cook for one minute. Add 1/2 cup of broth, bring to a simmer. Taste for saltiness and pepper taste. Add the noodles and mix all ingredients. If it gets dry, add 1/4 cup of the broth. Simmer for a few minutes then serve.

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Celebrate farmers’ markets everywhere. Join To market, to market…

Filed Under: Food

Pancit Molo

March 10, 2008 By Gay 4 Comments

ppn2008.jpg

Pancit Molo In the Filipino language, pancit refers to noodles and the next word that goes with is the kind of noodles. Hence we have pancit canton, pancit sotanghon, pancit malabon, and pancit molo.This week I share with you Pancit Molo, a type of noodle soup. The Pancit Molo in the dish is basically shredded wonton wrappers used in making dumplings or siomai. Dumplings are also added to the broth as well.

pancit-molo.JPG

Pancit Molo

1. First you need to make dumplings, the dumpling recipe I used is the same one as the fried wontons with pineapple that I made earlier. Make about 2 dozen dumplings. Reserve about a cup of ground meat mixture.

2. Bring 4 cups of meat broth to a boil. Taste for salt and pepper. Add the dumplings and the reserved meat mixture. Make sure to crumble ground meat before dropping into the boiling broth.

3. When dumplings are done, add about a cup of shredded wonton wrapper. Make sure that the shredded wontons are well separated from each other as you drop them, other they will form into clamps. Drop all the leafy vegetables you like, bok choi, chives, scallions work well. For my Pancit Molo, I added malunggay leaves which grow profusely in our garden.

Again, taste the soup and adjust for salt and pepper.

This is my contribution to this week’s Presto Pasta Nights hosted by Ruth of Once Upon a Feast.

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After eating all these stuff, I’m hot and sweaty but definitely filled. Makes me want to lie down on some adjustable beds and get some sleep.

Filed Under: Blog events, Filipino food, Pasta and Noodles
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