Pinoy Food | Free Filipino Food Recipes » Noodles

Spaghetti-Buko Salad

noemi — Mon, 28 Sep 2009 16:09:11 +0000

Dear readers,

SPAGHETTI-BUKO SALAD

1 package pre-cut spaghetti (8 ozs.)

1-1/2 cups young coconut (buko), shredded

1 cup pineapple tidbits

1 (#2-1/2) can fruit cocktail

1/4 cup pickle relish

1/2 cup condensed milk

1 (6 oz.) heavy cream, chilled

1/3 cup cashew nuts, chopped

1. Cook spaghetti noodles as directed. Drain and arrange in a salad bowl. Chill.

2. Meanwhile, drain shredded coconut, pineapple tidbits, fruit cocktail, and pickle relish. Combine with cooked spaghetti and nuts.

3. Mix the condensed milk and chilled heavy cream thoroughly and pour over spaghetti mixture. Toss lightly until well blended.

4. Serve cold on a bed of lettuce.

Makes 6 to 8 servings——————

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Bam-i, Cebuano Pansit

noemi — Sun, 09 Aug 2009 09:45:08 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. It’s sad that my kids don’t really like the combination of the noodles. I think the taste is so divine and different from the usual pancit guisado. Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage which you can buy in the groceries. It gives a more smoky flavor to Bam-i.

Here is my recipe:

1/4 kilo vermicelli or sotanghon
1/4 kilo to 1 kilo pancit canton
1/4 kilo shrimp, diced
1/4 kilo pork , diced
1 chicken breast, –
4 small pieces filipino sausage, diced- Swiss brand usually carries this.
1 onion, diced
1/2 garlic head, macerated
Salt
soy sauce
8 pieces tenga ng daga (black ear fungus)

Preparation

1. Soak sotanghon in water. Cut with scissors.

2. Soak tenga ng daga. Cut into smaller pieces.

3. Choose very fresh shrimps. Strip skins and heads. Set aside shrimps. Pound skins and heads using a little hot water, Put these in a small cheesecloth (katsa) and squeeze to extract juice. Set aside.

4. Separate the fatty portions of pork from the lean parts. Cut lean parts into julienne strips. Meanwhile cut fatty pork into cubes, place in a little water, and let boil. Once water evaporates, let pork cook in its own fat until pork cubes look toasted. The fat is ready for the bam-i. Set aside .(You can do this just when you’re about to cook)

5. Boil Chicken breast in enough water that has been seasoned with salt. Shred chicken into thin elongated strips. Set aside broth.

Now let’s cook

1. Use a kawali. Put in your rendered fat (earlier) and pork cubes.

2. Add garlic; saute. Then, onions until transparent (Do not burn), the lean meat strips of pork which is allowed to cook and soften.

3. Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.

4. Season with salt and then add tenga ng daga.

5. Add shrimp juice to taste. Let simmer.

6. Add sotanghon, drained, Cook for 2 minutes. Then add pancit canton, which should be broken in manageable lengths (not too short, though!).

7. Add chicken broth and water. You can also add some shrimp juice. The mixture should not be too dry nor too wet. Don’t let sotanghon stick to pan.

8. Season with lots of pepper!

9. Serve with crushed toasted garlic, onion leaves, eggs and parsely.

——————

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Pancit Bihon Guisado

noemi — Wed, 03 Jun 2009 04:30:26 +0000

Dear readers,

Ingredients

1/8 cup olive oil
1 tablespoon garlic, minced
1 onion. minced
1 cup boiled pork, sliced (keep broth )
1 onion., minced
1 small cabbage, shredded
1 large carrot, strios
1 tablespoons soy sauce
1 1/2 cup broth from boiled pork
1 bundle of Kintsay or Chinese leeks
1 bundle or roughly 250 grams of 1st class Bihon China (rice noodles or rice sticks)
1/2 teaspoon salt

For Garnishings

2 pieces Chinese sausage, fried and sliced
Spring Onion, chopped for toppings
Sliced calamansi

Procedure

1. Saute garlic in olive oil. Add onions, pork, carrot and cabbage.

2. Season with soy sauce and stir fry for 2 minutes.

3. Add broth and simmer.

4. Add Kintsay.

5. When vegetables are cooked, add in soaked and drained bihon and season with salt.

6. Garnish with Chinese Chorizo and spring onions

7. Serve with calamansi.

——————

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Pancit Molo or Filipino Wanton Soup

noemi — Tue, 26 May 2009 14:07:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. Pancit Molo is best garnished with lots of toasted garlic. So here is the recipe for you to feast on.

Preparation is in three parts: the wrapper (if you want to make your own), the filling and the broth.

Let’s start with the wrapper

1 cup all purpose flour
2 egg yolks
1/4 teaspoon salt
Enough cold water to make a dough

1. Place flour and salt in a bowl. Make a well in the center.

2. Add eggs and water in the center of the flour.

3. Work it up to a paste and knead until smooth.

4. Roll thinly with cornstarch.

5. Cut to triangular shapes with 3 inches on two sides and shorter on one side.

Note: You can always buy ready-made wanton wrappers at the vegetable/cold storage section of the supermarket.

Next, the filling

1/4 kilo ground pork
1/4 kilo shrimps, chopped
1/2 cup finely chopped singkamas
3 tablespoons chopped green onions
4 dried Chinese mushrooms, soaked in water then chopped
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 egg
3 dashes of sesame oil
salt and pepper.

1. Combine all ingredients of the filling.

2. Wrap into the wanton wrapper you have made.

3. Add a teaspoon of the filling mixture at one of the corners of the triangle shaped wrapper then close by rolling and joining the tips. Make sure to press the two free ends firmly together with water.

Lastly, let’s prepare the broth

1 head of garlic, crushed
1 medium sized onion, chopped
2 tablespoons oil
1/2 kilo shrimps, shelled
salt and pepper to taste
12 cups chicken broth (the broth to cook 1 breast of chicken)
1 breast of boiled chicken, flaked
6 tablespoons chopped green onions,

1. Saute garlic in cooking oil until brown. Set aside half of the toasted garlic for garnishing.

2. Then add onions.

3. Place shrimps and season with salt and pepper.

4. Pour in chicken broth and chicken flakes and bring to a boil.

5. Drop in the stuffed wanton wrappers and boil for 10 minutes.

6. Pour in soup bowls and sprinkled with green onions and toasted garlic.

Super delicious soup.

Serves 12

——————

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Pancit Palabok

noemi — Sun, 08 Mar 2009 12:47:13 +0000

Dear readers,

Ingredients

1 kilo ulo ng baboy or dila ng baboy, cut up
2 quartered onions
1 laurel leaf
1 tablespoon rock salt
1 tablespoon peppercorn
1/2 kilo shrimp
1/2 kilo squid (with ink sac removed)
1/2 cup achuete
1 cup minced onion
hebe or dried shrimps
1/2 kilo ground beef
3/4 cups cornstarch
2 eggs
1/3 cup patis
bihon
boiled eggs
sliced green onions
chicharon
flaked tinapa

1. 1 kilo ulo ng baboy or dila ng baboy- cut up. Pressure cook in 6 cups water with 2 quartered onions, 1 laurel leaf, 1 tablespoon rock salt, 1 tablespoon peppercorn for 25 minutes

(No pressure cooker?- Use 8 cups water and cook above for 55 minutes or until tender. Set aside)

Remove bones and dice meat.

2. To the broth in number 1- add shrimps. When cooked, remove shrimps and shell. Set aside shrimps.

3. Then add 1/2 kilo squid to the broth. When cooked, remove squid and slice into rings.

4. In a deep pan in 1/2 cup oil, saute 4 heads minced garlic. When brown, remove garlic and set aside.

5. Add 1/2 cup achuete (place in a strainer first to extract color and submerged in the oil) or 1 teaspoon NEKO orange food color.

When oil turns orange, remove achuete and soak in the broth to get all the color. Then add 1 cup minced onion. Add previously washed hebe (or dried shrimps). Cook until soft.

6. Add 1/2 kilo ground beef, 1 teaspoon pepper. Add broth then thicken with 3/4 cup cornstarch mixed with 2 beaten eggs and 1/3 cup patis.

For extra special palabok, put 1/2 cup Coconut powder with cornstarch and patis.

7. Serve with bihon, boiled eggs, sliced green onions, chicharon, flaked tinapa (roast tinapa in pan to get rid of fishy odor), shrimps squids, ulo ng baboy, calamansi——————

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Pancit Canton Using Olive Oil

noemi — Tue, 03 Feb 2009 05:40:37 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Traditonal Pancit canton is a dish that signifies long life, can give you luck and at the same time protect you against coronary heart diseases when sauteed in olive oil. Like I mentioned in the previous Pata Tim recipe, Olive oils contain unsaturated fat that are less oxidized compared to regular cooking oil. Oxidized cholesterol from cooking oil sticks to artery walls and form plaques that often lead to heart attacks and strokes.

Whenever I make Pancit canton, I don ‘t have any standardized measurements. Good thing that I attended a cooking session with Dona Elena and they showed how cooking with olive oil is healthier. Here is the Pancit canton recipe:

Ingredients

4 tablespoons Dona Elena Pure Olive Oil
1 piece red onion, medium, sliced
2 tablespoons minced garlic
100 grams pork liempo, cut into strips
100 grams chicken breast, cut into strips
2 pieces chinese chorizo
100 grams shrimps, peeled and deveined
5 pieces Shiitake mushrooms, sliced
1 piece carrot, sliced
2 cups snow peas (sitsaro)
1 piece cauliflower
2 cups cabbage, sliced
4 tablespoons Good life Oyster Sauce
2 tablespoons Good life Sesame Oil
250 grams Good life Pancit Canton Noodles
to taste salt and pepper

Procedure

1. Heat the olive oil and saute the onions and garlic.

2. Add the pork strips, chicken strips, Chinese chorizo, and shrimps and saute until tender. Add 2 tablespoons of the Oyster sauce and toss the meats well in the sauce. Remove from the heat and set aside.

3. Add the vegetables and saute until tender. Add the remaining 2 Tablespoons of Oyster sauce then toss the vegetables in the sauce. Remove from wok and set aside.

4. Add the chicken broth and the oodles and let simmer until noodles are tender and some of the stock is absorbed.

5. Put back the other ingredients in the wok and toss with the noodles.

6. Season with sesame oil, salt and pepper.

——————

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Pancit Canton

noemi — Mon, 20 Oct 2008 03:00:30 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
I’m back in the Philippines. Sorry I haven’t been updating. I just couldn’t find the time to blog ever since I vacationed in San Francisco. Everything has been hectic since I visited my two sisters in Northern California. The day I arrived in Manila, my husband wanted me to prepare a dish to bring over to his parents. Knowing my parent in laws love pancit, I decided that pancit canton was the best dish to prepare. Here is what I did.

Ingredients
1/2 kilo shrimps
1/2 kilo pork
1 chicken breast
1 egg white
1 tablespoons, cornstarch
1 medium sized onion, sliced
cooking oil ( I prefer corn cooking oil)
8 pieces Chinese Mushrooms
3 cups Chicken broth
3/4 kilo pancit canton noodles
6 dashes sesame oil
salt and pepper to taste

1/4 kilo chicharo
1 carrot, cut crosswise into 1/8 inch slices
1/2 cabbage
1 cauliflower, divided into flowerettes
4 stems celery, cut into 1 inch pieces
2 scrambled eggs
1/2 cup thin strips of ham (nice to use Chinese Ham but any will do)

Procedure

1. Peel shrimps. setting aside the tails.

2. Slit the back of the shrimps and remove black veins.

3. Slice chicken and pork thinly into 1 inch squares. Add a little corn starch and egg white to the sliced pork and chicken.

4. Saute onion a little oil in your “kawali” and add shrimps. Add pork and chicken and cook till done.

5. Place mushrooms, chicken broth and salt and pepper.

6. When pork is tender, thicken a little cornstarch diluted in water. Add vegetables. Boil once.

7. Sprinkle with sesame oil. Set aside.

8. In another pan, boil a little water. Put in the noodles and cook just enough to soften. Wash in cold water.

9. Arrange noodles in the platter and pour the sauce over it.

10. Make firm scrambled egg and slice into small pieces. Decorate Pancit canton with sliced ham and scrambled egg.

Another method is to mix the noodles straight into the sauce.

——————

You might also want to visit my daughter’s ukay-ukay store at ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

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