You are here: Home / Search for "pancit"

Birthday noodles for PPN!

February 29, 2008 By Gay 3 Comments

Presto Pasta Nights deserve a big birthday bash so I’m sharing with you this week the birthday noodles we served during my dad’s 70th birthday. No birthday celebrations are complete without noodles for long life! Congratulations, Ruth!

flowers.JPG

I have blogged about this dish before, called Pancit Canton, sir fried noodles with lots of meat and vegetables. What makes this special is the addition of kikiam, a seafood flavored sausage. Usually, we don’t add this to our noodles but my Mom got this idea straight from the noodle factory where she bought the noodles. Canton noodles are dried noodles and a neighboring town host a noodle factory that specializes in this type. In the store, you can also get all sorts of ingredients for making the perfect pancit canton. Dad cooked his birthday noodles, sauted in pork belly and the gizzard, heart and liver of the turkey which we cooked into caldereta. You might wonder if turkey is usually served in Filipino parties. Not really, we happen to raise a lot of turkeys so that’s our source, organically grown.

canton.JPG

Birthday Pancit Canton

500 grams Pancit Canton
300 grams pork belly
1 large onion chopped
5 cloves garlic, minced
soy sauce
250 grams kikiam, sliced into strips
sliced assortment of vegetables (carrots, chayote, cabbage, bell pepper)*
gizzard, heart and liver of turkey
salt and pepper to taste

Boil pork belly, and the gizzard, heart and liver of turkey in four cups of water. When all are tender and stock hass reduced, take out from the pan and cool. Slice into slivers. In a large pan or wok, heat 2 tbsp oil. Saute garlic, onion, and pork belly for a few minutes then the rest of the meat and kikiam. Add pepper and soy sauce and saute some more. Add a cup of reserved stock and scrape the pan. Add the vegetables and simmer. When vegetables are half done, add the dried noodles. Mix everything to coat the noodles so it will cook. You will need to add more of the stock to properly mix everything. When noodles start to become translucent, taste noodles for salt and pepper and adjust as necessary. Serve with kalamansi.

kalamansi.JPG

*In our market, you can buy a pack of assorted vegetables that makes one serving of a certain dish, for example a pack containing vegetables for chop suey, pinakbet or sinigang. We bought two packs of chop suey vegetables to add to this noodle dish.

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

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

Sotanghon with mushrooms and carrots

December 3, 2007 By Gay 8 Comments

There are noodles and there are noodles. And there are noodles served most especially on special occasions. In the Philippines, noodles come in different colors and sizes. Of these, the sotanghon or vermicelli noodles made from mungbean is usually served on feasts like birthdays, Christmas, and New Year. This is a traditional food serve on feasts and I would say a perfect contribution to Monthly Mingle. No feast should be without noodles! It is usually sauteed with chicken and seldom with pork or other meats. Vegetables included would be carrots, cabbages, and snow peas. Like my pancit canton, I like mine chunky and with lots of mushrooms. My sotanghon version is actually a copycat from a resort I went to several years ago. I like the simple mixture of chicken, carrots and shiitake mushrooms so to this day, this is how I cook my sotanghon noodles.

sotanghon.JPG

Ingredients:

1 whole chicken breast
2 cups chicken broth
1 whole garlic, minced
3 cloves garlic. minced
1 large onion, sliced
1 large carrot, cut cross-wise
100 grams dried shiitake, reserve water after soaking
soy sauce to taste
crushed pepper to taste

1. Boil chicken breast till cooked. Reserve broth. Shred chicken into small pieces.
2. In 3 tablespoon oil, cook garlic until browned. Reserve.
3. Soak shiitake mushrooms till rehydrated. Reserve water. Squeeze mushrooms, remove stems then cut into quarters.
3. Heat 2 tablespoon oil, saute garlic, onion, chicken, soy sauce and pepper. Mix constantly till chicken is browned.
4. Add carrots and mushrooms. Saute and add chicken broth, around 1/4 cup at a time till carrots are half done. Add the remaining broth and bring to a boil.
5. Add the sotanghon noodles and mix well. Season to taste with salt and crushed pepper. Noodles are done if they are easy to cut with a spoon. You may taste the noodles to check if it is smooth as well as to determine the saltiness of the noodles. Add according to taste. (Note: This part is my dad’s favorite [well, me too...]. Time to sample if the noodles are good. He would usually hover in the kitchen and would tell me “Sample time!”). If noodles are not yet soft but the broth is drying up, add a little of mushroom water at a time till noodles are done.
6. Turn of heat then add the garlic and oil on the noodles. Mix well. Noodles will have a garlicky taste.

Maligang Pasko!!!

***

Since this is a noodle dish, I would also say that this perfect for Pasta Presto Nights :)

***

Trouble with acne? Maybe acne scars cream can help.

Filed Under: Asian, Blog events, Pasta and Noodles

Pancit Canton

November 29, 2007 By Gay 6 Comments

canton.jpg

Whenever we have guests at home for lunch, noodles is always in the menu. Now, traditionally, for lunch or dinner, noodles are served sauteed and not in soups. And it is not the only dish served, there are usually other meats and of course the ubiquitous rice, steamed or fried. If noodles is in the soup, it usually serve during snacks. Sauteed noodles are usually mixed with chicken or pork, sliced vegetables such as carrots, cabbages and green beans.

For this week’s PPN entry, I’m presenting my own pancit canton. Pancit is noodles in Tagalog and Canton is a type of local dried noodles. Nope, they are not made in China. I like to tweak my pancit canton a bit. I like it chunky so vegetables are not sliced thinly. I like to add mushrooms, whether dried or fresh, which you would not normally find in pancit canton anywhere.

This dish I prepared when long time friends from high school and college came over to visit me at home. It felt good to see them all over again. Much better was the getting to know each of our families making one big extended family for all of us. Here are the ingredients:

200 grams pork belly
a large onion
lots of minced garlic
one large carrot
300 grams of cabbage
mushrooms
soy sauce
salt and pepper to taste
3 cups broth
300 grams pancit canton/dried noodles

1. Boil pork till it is tender. Reserve the broth and fry the pork till golden brown. Chop into one-inch pieces.

canton.gif

2. Saute garlic and onion until onion is caramelized and garlic starts cook.
3. Add the sliced fried pork belly and 2 tbsp soy sauce. Mix thoroughly
then add the carrots,
cabbage, and mushroom. Saute very well. Add a little bit of water at a time till the carrot is half done. Remove the vegetables from pan.
4. Add the remaining broth. If you are using dried mushrooms, reserve the water for soaking and mix later witht the pork broth.
5. Add a tbsp of soy sauce, a pinch of salt and pepper to taste. When boiling, add the dried noodles and mix well.
5. Add the cooked vegetables and mix well. Your pancit canton is now ready to serve.

PS- you may add as much vegetables as you like.

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

Of soccer and apple pies

November 11, 2007 By Gay 3 Comments

I play soccer with a bunch of international students on Tuesdays and Thursdays. On Sunday, November 11, we’re joining the Alaska Cup, the biggest and most prestigious soccer tournament in the Philippine. Soccer emthusiasts of all colors, ages and sizes from all corners of the Philippines gather for “THE BEAUTIFUL GAME”. We also have baseball games, complete with baseball trophies too, right in our backyard. Though soccer is still my game.
This brings to mind one American student with us several years back, Addie, who tried to join us but couldn’t seem to get the rhythm of the game. So she became our photographer instead. We had a tournament once, and our team emerged champions. So to celebrate the occasion, we had a potluck party with each one bringing a dish from his/her country. We had curry, eggs, pasta salad, pancit, dal and chapati. There were two of us Filipinos, too lazy to cook Filipino food. So we ordered Pancit Malabon from a restaurant here. Those who were not able to cook, brought the drinks. The highlight though were the freshly baked apple pies made by Addie. It was my first time to taste a freshly baked apple pie. Now, that’s really American, I think. Here’s the recipe as she shared it with us.

Oil Pie Crust: about 2 1/2 cups flour, 3/4 teaspoon salt, 3/4 cup oil, 1/3 cup milk stir it up, put half of it between 2 sheets of wax paper and roll it out (or, if you dont have those things, just smush it like i did)

Apple Pie: about 6 apples (i used Gala apples, but tart cooking apples are good too), about 1 1/4 cup sugar, 2 tablespoons flour, 2/4 teaspoons cinnamon, little bit of nutmeg, about 2 tablespoons of butterpeel and slice the apples less than 1 cm thick (THANKS PAUL!!! he did that for me). stir together the dry ingredients. stir apple slices in dry mixture. put the mixture in the crust and cut pieces of butter onto the top. put another layer of crust on top (yes, it should be completely covered, but i had no rolling pin or wax paper to do that—so just smushing works well too)
This is my favorite apple pie recipe which I make on special occasions. I still have to bake this for my current soccer team though. First things first, we’ve got to win some games this Sunday!

*****

It’s another week of blogging on herbs and vegetables and time for a round-up on Weekend Herb Blogging. Head over to The Expatriate’s Kitchen for this week’s round-up.

Filed Under: Blog events, Desserts Tagged With: apple pie, pies, soccer, Weekend Herb Blogging
LinkWithin Related Stories Widget for Blogs