Pancit-Bam-i

• 1 pound of canton noodles
• 2/3 pound of rice noodles
• ¹⁄₂ pound of chicken breast
• 1 pound of pork
• 1 pound of medium sized shrimp
• 4 pieces of chorizo (chinese sausage)
• 5 cloves of garlic, crushed then peeled
• 1 medium-sized onion, sliced
• 1 medium-sized red bell pepper, sliced
• 1 medium-sized green bell pepper, sliced
• 1 cup of brocolli heads
• 1 cup of cauliflower heads
• ¹⁄₂ cup of carrots, jullienne cut
• ¹⁄₂ cup of snow peas
• ¹⁄₂ cup of shredded cabbage
• ¹⁄₂ cup of chopped mushroom
• 4 tablespoons of soy sauce
• 2 tablespoons of vinegar
• 4 tablespoons of cooking oil
• 1 teaspoon of brown sugar
• ¹⁄₂ teaspoon of freshly ground black pepper
• ¹⁄₄ cup of sliced green onions for garnishing (optional)

Cooking Instructions:

1. In a pot boil the chicken breast in 2 cups of water with a dash of salt until the chicken is cooked through.
2. Remove the chicken from the water and save the water for later use.
3. When the chicken has cooled enough to be handled, shred it by pulling it apart with your hands and set it aside as well.
4. Marinate the pork in 2 tablespoons of soy sauce and cane vinegar for at least 10 minutes.
5. In a large pan or wok over medium-high heat, sauté the pork for about 2 minutes with a little cooking oil until it is cooked through then remove it from the pan.
6. When the pork has cooled enough to be handled, slice it into thin strips.
7. Now take the chorizo and chop it into small pieces.
8. Put the chorizo in the same pan over medium heat (do not add any cooking oil to the pan).
9. When the chorizo renders its own oil stir fry until it is fully cooked then remove it from the pan and set it aside.
10. Next peel the shrimp and add them to the pan along with a little cooking oil.
11. Stir fry the shrimp until they become pink in color.
12. Carefully take the shrimp out of the pan using a slotted spoon, leaving the shrimp flavored oil in the pan.
13. Cut the shrimp into small pieces then set it aside.
14. In the same pan with the shrimp flavored oil sauté the garlic and onions over medium heat.
15. Add the chicken and pork back to the pan and sauté for about 2 minutes.
16. Now add the green and red bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage.
17. Sauté for 5 minutes while frequently stirring.
18. Pour in about one cup of the chicken broth that you saved from earlier (use enough broth to cover mixture in the pan).
19. Add 2 tablespoons of soy sauce and 1 teaspoon of brown sugar.
20. Stir it all together then let it simmer for about 10 minutes.
21. While the broth boils soak the rice noodles in cold water and cut them the length you want them to be with scissors.
22. In a separate container soak the mushrooms for a few minutes and then coarsely chop them.
23. Once the broth has boiled for 10 minutes, add the rice noodles and mushrooms and mix thoroughly then let it cook for 5 more minutes.
24. Add the canton noodles then frequently stir while it cooks for 10 – 15 minutes or until the canton noodles are soft.
25. Now add soy sauce to taste (do not use salt).
26. Add the chorizo pieces and ground black pepper then stir for another 5 minutes.
27. Remove it from the heat and transfer it to a serving dish.
28. Garnish with spring onions and serve with calamansi or lemon.

source :  Filipino chow

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit Molo

Pancit Molo

Dumplings:

• 1 pound of ground pork
• 1 pound of shrimp, minced
• 1 cup of turnips, finely chopped
• 1 carrot, finely chopped
• 2 teaspoons of salt
• 1 tablespoon of freshly ground black pepper
• 2 eggs
• wonton wrappers

Broth:

• 1 breast chicken, boiled and shredded
• 2 pounds of chicken bones
• ¹⁄₂ pound of shrimp, scaled and finely chop
• 3 slices of ham
• cooking oil
• ¹⁄₂ gallon of chicken broth
• salt to taste
• black peppercorns, crushed
• spring onions, finely chopped
• fish sauce
• 4 tablespoons of garlic, minced
• 2 onion, finely chopped
• garlic, finely chopped and fried for garnish

 

Cooking Instructions:

Dumplings:

1. Combine all the the dumpling ingredients in a mixing bowl.
2. Mix the ingredients thoroughly.
3. Put a teaspoon of the mixture in each dumpling wrapper and seal the dumpling.
4. Set the prepared dumplings aside.

Soup:

1. Bring the chicken bones and chicken breast to boil in a pot of water.
2. Once the chicken breast is cooked through remove it from the broth to cool.
3. Continue to boil the chicken bones.
4. When the chicken breast has cooled, shred the breast meat.
5. When the chicken bones have fished rendering stock, remove the bones and reserve the stock.
6. In the same pot that was previously used saute the garlic and onions then add the shredded chicken meat and fish sauce.
7. Simmer for a few minutes then add the ham, ground black peppercorns, and shrimp.
8. Simmer this mixture for a couple minutes.
9. Add the chicken stock and dumplings to the pot.
10. Bring to a boil then reduce to a simmer.
11. Simmer for 15 minute or until the pork is well done.
12. Add salt to taste and MSG (optional).
13. Serve the pancit molo while it is hot, sprinkled with spring onions and fried garlic.

source :  Filipino chow

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

La Paz Batchoy

 

La Paz Batchoy

Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. Worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

Cooking Instructions:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
9. Garnish with chicharon, spring onion and fried garlic.
10. Serve immediately.

Recipe adapted from : Pinoy recipe

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant

Pancit Molo (Filipino Dumpling Soup)

 

Pancit Molo (Filipino Dumpling Soup)

for the broth
1 quart organic chicken stock
2 bay leaves
1 medium or half a large onion, diced
3 cloves garlic, peeled
1 tsp salt
1 tsp whole black peppercorns
1lb chicken, bone in (I used leg quarters)
water
1 tbsp fish sauce (Patis), or more to taste

for the dumplings
1lb ground pork
1/2lb shrimp, shelled, deveined and minced
1/2 cup green onion, finely chopped
1 tsp sesame oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 tsp salt (or more to taste)
freshly ground pepper, to taste

~60 wonton wrappers

to garnishchopped green onions
fried garlic

Cooking Instructions:

for the broth

In a large stockpot, place chicken stock, bay leaves, diced onion, garlic, salt and whole peppercorns and bring to a boil. Add in chicken pieces and additional water (enough to cover the chicken, about 4 cups) and simmer over medium-low for 2 hours. Skim off any impurities that come to the surface. The broth should be rich in flavor, but not salty – the salt will come from the addition of fish sauce (patis) later.

Remove the chicken from the stock. Once cool enough to handle, remove skin and bones and shred chicken meat. Set aside.

for the dumplings

In a medium bowl, combine the ground pork, minced shrimp, green onion, sesame oil, white onion, garlic, egg, salt and pepper.  Take the time to fry up a small patty of the mixture to check for seasoning – you can’t season once the filling is inside the wrapper. Do yourself a favor and try it out before you start filling the dumplings. Adjust seasonings as needed.

To fold the dumplings, place 1/2 tbsp of filling in the center of the wrapper. Wet the perimeter of the wrapper with your finger. Join opposite corners of the wrapper together to form a triangle. Carefully seal the edges together, making sure you’re pushing out any air bubbles around the filling. With the top of the triangle pointed away from you, fold the left and right sides over each other, using a little water to seal the edges. It should look like the dumpling is giving itself a nice, tight hug. Repeat.

assembly

In a medium or large pot, place shredded chicken and add 1 tbsp of fish sauce (patis) and saute over medium high heat for a couple of minutes. Add 7-8 cups of stock to the pot and bring to a boil. Add in dumplings, no more than about 15 at a time, and cook about 6-8 minutes. They’ll float to the top once they’re done. Cook in batches as needed.

Serve this as is, garnished with green onions and fried garlic, or serve over white rice for a more filling meal.

source : from my impossibly tiny kitchen

Pancit Palabok

Pancit Palabok 

(serves 6 – 8)

Some miki noodles have been pre-salted already, so exercise caution when seasoning the sauce, tasting as you go along.
2 500-gram packs miki (egg noodles; the ones that I used were bundled but already soft and ready to use, with a shelf-life of only 3 days)
Sauce:

• At least 8 – 10 medium-sized prawns, head and shell intact, but with barbs (the rostrum) and whiskers snipped
• 3 – 4 cups water to cook the prawns
• 1 30-gram pack annatto/atsuete seeds
• ¼ cup vegetable oil

Seasoning:

• 2 tablespoons patis/fish sauce, or more to taste
• Salt and pepper
• 2 pork broth cubes, or more to taste
• Cornstarch slurry: 6 – 8 tablespoons cornstarch dissolved in 1 cup warm water

Toppings:

• ¼ kilo pork belly, sliced into small cubes
• Pork chicharon, crumbled
• Spring onions, cleaned and sliced thinly
• Napa cabbage/Chinese pechay, cleaned and sliced into strips
• 5 – 8 hard-boiled eggs, sliced in half

 

Cooking Instructions: 

1. Over medium heat, boil prawns in a pot with the water. When thoroughly orange all over, turn off the heat.
2. Using a slotted spoon, remove the prawns and place in a bowl. Allow to cool. Reserve the water for use later.
3. Meanwhile, in a pan, add the pork with enough water to cover the bottom of the pan. Cook over medium heat. Season with salt and pepper. Allow the water to evaporate and the pork’s fat to render. Sauté the pork in its own fat until lightly toasted.
4. Peel the prawns and remove the heads. Place all the prawn heads in a mortar and using the pestle (the heavy bat shaped object), pound the prawn heads until juices have been released and the mixture looks “pulpy”.
5. Place everything in the pot of water that was used to boil the prawns and mix everything together.
6. In a small pot, make the atsuete oil by heating the vegetable oil over medium heat and adding the atsuete seeds. Toast until fragrant and the oil takes on a shade of dark orange.
7. Add the oil to the shrimp water, together with the seeds. Mix everything together and let the color bleed into the soup, leave for 3 – 5 minutes. You will want a slightly dark yellow-orange colored liquid.
8. Run the mixture through a sieve and into a slightly larger pot.  Heat the pot over medium heat. Add around 1 – 2 more cups water. Season with salt and pepper. Add the broth cubes and the fish sauce, starting with 2 cubes and 2 tablespoons, respectively. Add more if desired.
9. When it starts to simmer, add the cornstarch slurry. Allow to boil, stirring frequently. Adjust taste and consistency to your liking. I personally want a liquid that’s thick and gravy-like, which may need more of the slurry, or not – it’s your call.
10. Place the miki noodles in a bowl of hot water to wash and soften it. Drain.
11. Put everything together: In a plate, place a generous mound of noodles. Ladle an equally generous amount of sauce. Add the toppings (toasted pork belly, sliced spring onions and Napa cabbage, shrimps, hard-boiled egg) and sprinkle with the crumbled chicharon. Serve with calamansi on the side. Enjoy!

source :  the Hungry Giant

Pancit Luglog

Pancit Luglog

PORK AND BEAN CURD MIXTURE:
1/2 c. cooking oil
6 cloves of garlic, minced
1 c. cooked pork, diced
2 cakes tokua or bean curd, diced
1/4 c. atsuwete water (2 tbs. anato seeds soaked in 1/4 c. water)
1 c. shrimp juice
1/2 c. kintsay or Chinese celery
salt and pepper to taste
1 tsp. aji-no-moto
 
PALABOK:
2 c shrimp juice
1/4 c atsuwete water (2 tbs. anato seeds soaked in 1/4 c. water)
6 tbs. flour dissolved in 1/2 c water
1 tsp. Aji-no-moto
salt to taste
 
PANCIT (NOODLES):
2 qts. water
1/2 kg dried rice noodles (bihon) soaked in water for 10 minutes, then drained
1 c bean sprouts, boiled
 
GARNISHING:
1/2 c flaked smoked fish (tinapa)
1/2 c crisp pork cracklings (sitsaron), pounded
2 eggs, hard boiled, chopped
1/2 c shrimp, shelled and boiled
1/2 c green onions, finely sliced
6 pcs calamansi or 1 lemon, sliced
fried minced garlic

Cooking Instructions:

 
Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tokua and fry 1 minute. Add the concentrated atsuwete water. Pour the 1 cup concentrated shrimp juice and bring to a boil. Add the kintsay and season with salt, pepper and Aji-no-moto. Set aside. This is the pork and bean curd mixture.
Prepare palabok sauce: Add atsuwete water to shrimp juice and bring to a boil. Disperse flour and add to mixture, stirring constantly. Season with salt and Aji-no-moto. Set aside.
Measure 2 quarts of water into a deep pot and bring to a boil. Put a handful of bean sprouts into a sifter then add the noodles. Dip sifter into boiling water for 1 minute, then drain well. Continue until all he noodles has been cooked. Pour noodles in a large platter. Cover with palabok sauce. Top with the pork and bean curd mixture. Sprinkle tinapa, sitsaron, chopped eggs, shelled shrimp, green onions, fried garlic, season with salt and pepper, and arrange lemon wedges around platter.