Pancit Palabok

Ingredients:
1 pack bihon noodles, cooked according to package direction

Sauce:
2 tbsps oil
1 small garlic head, minced
1 small finely minced onion
2 tbsps achuete water
2 tbsps cornstarch
1 cups shrimp juice (refer to pancit palabok recipe)
2 tbsps patis or salt

Garnish:
chicharon, pounded
finely minced green onions
boiled shelled shrimps
boiled egg, sliced
fried minced garlic
smoke fish flakes (optional)
calamansi

Procedure:
In a skillet, saute garlic and onion. Cook till garlic is brown and onion is transparent. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Simmer over moderate heat until the mixture is thick. Season with patis (fish sauce) and pepper. Turn off the heat and set aside.

Pour or mix sauce and noodles. Garnish with chicharon, smoked fish flakes, shrimps and green onions. Serve with calamansi.

Shrimp Juice: Saute shrimp heads in butter until orange pour enough water. Add bay leaves. Salt and pepper to taste and boil until water is reduced to half.

Pansate

Pansate is a Caviteñean type of pancit which is similar to pancit canton except it is swimming in sauce thus could pass as Lomi. It offers a satisfying medley of textures, combining the softness of the noodles with the crunch of fresh vegetables, creating a delightful symphony for the palate.

Ingredients:

For Toppings

1/4 kilo pork, boiled and sliced into bite sizes
1/2 cup pork liver, sliced into bite sizes
a handful of snowpeas, ends removed
1 medium sayote, sliced diagonally
1 small bundle pechay baguio, sliced
1 medium carrot, thinly sliced diagonally
1 tbsp soy sauce
half a kilo egg noodles, rinse in running water
1 small head garlic, minced
1 onion, minced
black pepper
oil

For Sauce
soy sauce
pork/chicken broth
corn starch dissolved in warm water

Procedure:
Sauté onion and garlic in oil until onion is transparent. Add pork, and pork liver. Stir gently for 2 minutes. Add sayote and carrots, stir fry for a minute. Add chicharo then peachy baguio. Cover and cook for another minute. Add soy sauce and pepper to taste. Add enough pork/chicken broth then bring to boil, add corn starch mixture, stir in noodles. Keep on stirring until noodles is cooked. Be sure that the end product is swimming in sauce. Serve hot with calamansi.

Birthday Cha Misua

This ia a classic noodles to eat on the morning of one's birthday to receive long life in Chinese tradition. This is my on version.

Ingredients:

1 box birthday misua – Long Life brand or 500 grans angel hair pasta

1 pc. chicken breast (optional)

1 small bag peanuts

4 eggs scrambled, sliced

spring onions, chopped

fried garlic

caramelized onions

3 tbsp of cooking oil

Maggi Chicken Power

Magic Sarap

Procedure:

Boil the chicken breast using 5 cups of water and then shred. Set aside the broth.

Misua:

Add Maggi Chicken Powder to the broth and boil. Toss uncooked noodles then remove immediately. Strain the noodles then wash with tap water. Set aside.

Heat the oil in the wok. Put the chicken broth on the wok. When boiled, toss in the half-cooked noodles. Add Magic Sarap to taste if preferred. When noodles are fully cooked, transfer to serving plate. Add eggs, nuts, caramelized onions, fried garlic and spring onion. Serve.

Easy Noodle Bowl with Fish Balls

INGREDIENTS:

1 bundle japanese ramen noodle, precooked

1 medium size carrot, sliced

1 small pechay baguio, sliced

One pack Dodo Fish Balls

Chicken broth

Sesame oil

Salt and pepper

PROCEDURE:

Bring chicken broth to a boil and add carrot. Just when the carrots is about to cook add pechay baguio and fish balls. Add sesame oil then salt and pepper to taste. Place enough cooked noodle in a serving bowl add broth and arrange carrot, pechay baguio and fish balls on top. Serve.

Pork Sotanghon Soup

Pork Sotanghon Soup is a Filipino style bean thread noodle soup using ground pork.

Ingredients:

1 bunch bean thread (sotanghon)

1/2 onion, minced

½ cup ground pork or left-over bola-bola, mashed

6-8 pieces fish balls, sliced (I prefer Dodo brand)

chicken broth

salt and pepper

1 fried scrambled egg, sliced

fried garlic

green onions (optional)

Procedure:

Soak the bean thread in hot water. Drain.

Saute onion and add ground pork. Add broth, salt and pepper. Bring to a boil then add fish balls. When fish balls starts to float add sotanghon. Let it boil and turn off heat.

To serve, garnish with green onions, sliced scrambled egg, pepper, fish sauce and fried garlic to taste.

Easy Noodle Soup

This is an easy noodle soup you can cook and serve. 

Ingredients:

1 bundle noodle

1 medium size carrot, sliced

1 small taiwan pechay, removed from stalk

6-8 pieces Dodo Fish Balls, sliced

5-8 pieces, baby corn sliced into 2

shiitake mushrooms

chicken breast, sliced

chicken broth

sesame oil

salt and pepper

Procedure:

Bring chicken broth to a boil. Add carrot, baby corn and shiitake mushrooms. Just when they are about to be cooked add pechay and fish balls. Add sesame oil then salt and pepper to taste. Place enough cooked noodle in a serving bowl add broth and arrange carrot, pechay, mushroom, chicken breast and fish balls on top. Serve.

Pancit Canton

This is a chicken and veggie version of the well loved variety of pancit dish which noodle dish of Chinese origin that has become very much a part of Filipino cuisine.

Ingredients: 
250 grams canton noodles
¼ kilo chicken, thinly sliced
¼ kilo cabbage or pechay baguio, sliced
1 pc carrot, sliced
a handful of baguio beans, sliced
1 small white onion, sliced
3 cloves garlic, mined
3 tbps oyster sauce
2 tbps soy sauce
2 cups water
2 tbps cooking oil
1 tbps all purpose flour (or cornstarch)

Optional:
sayote, sliced
broccoli, sliced


Procedure: 
In a pan, heat oil and sauté garlic and onions. Add Chinese chicken. Stir fry for 2 minutes.Add all vegetables and continue stir fry for 1 minute. Season with oyster sauce and soy sauce. Mix well. Set aside.

On same pan, boil 2 cups of water.Add the remaining oyster and soy sauce.Dissolve all purpose flour in 1/4 cup of lukewarm water and pour it on the wok. Stir until flour totally blend with liquid. Add the canton and cook until almost of the liquid are absorbed. Add the sautéed chicken and vegetables. You may opt to mix or you just top it over the canton noodles.

Sopa de Fideos

To start the new year this blog is sharing our version in Cavite City of something similar to beef mami.  

Fideos or Sopa de Fideo is originally a Mexican noodle soup.

Ingredients:
1 cups ground beef

1 onion, minced

2 cloves garlic, minced

1 bundle fideos

4 cups water

patis, pepper or vetsin to taste

Procedure:

Fry the garlic in hot oil till slightly browned. Saute the onions, add the beef, some salt and stir to blend well adding 1/4 cup water. Cover and cook for 15 minutes. Now add the rest of the water and simmer gently. Add fideos. Season with patis, pepper or vetsin.

Pancit de Choca or Pancit Pusit

Aside Pancit Puso one of the proudly Caviteñean born Pancit variety of less popularity and probably not written yet in Philippine Pancit LIST but is well loved by purely breed Caviteño's is the Pancit de Choca or Pancit Pusit. It it like combination of Adobong Pusit and Pancit.

RECIPE 1

Ingredients:

1 pack pansit bihon noodles (soak in hot water to soften)

1 kilo medium squid, cleaned, reserve ink sac

1/2 cup soy sauce

1/4 cup vinegar

1 1/2 cup water or more

1 medium onion, chopped

5 cloves garlic, crushed

2 bay leaves

oil

salt and pepper

Procedure:

Slice squid into rings and chop tentacles.

Heat pan and add oil. Sauté garlic and onion in oil for until onion is cooked. Add squid, soy sauce and ink sac. Simmer for 5 minutes. Remove the squid and set aside leaving the sauce. Add water and the rest of the ingredients. Combine with bihon and stir well. When done add squid on top. Serve.



RECIPE 2

Ingredients:

1 kilo squid, cleaned, reserve ink sac

1 kilo rice noodles (bihon)

2 pcs onions, chopped

5 cloves garlic, chopped

kinchay

cooking oil

black pepper

patis

msg (optional)

Procedure:

Slice squid into rings and chop tentacles.

Heat pan and add oil. Sauté garlic and onion in oil for until onion is cooked. Add squid, kinchay and little water. Season with black pepper and patis. When squid is cooked, add rice noodles and stir constantly until noodles is cooked. 

Lomi

Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. This is commonly served in the panciterias and eateries around the city before.


Ingredients:
1/4 kilo lomi noodles
1/2 cup pork (sliced into thin strips)
1/4 cup shrimps, shelled
1/4 cup sliced shitake mushroom
1 cup shredded cabbage
1 small sliced carrots
6-7 cups chicken or meat broth
large onion, chopped
3 cloves garlic, crushed
2 tbsp cooking oil
1 tbsp cornstarch dissolved in water
2 raw eggs
2 tbsp patis
salt & pepper to taste

Procedure:
Saute garlic and onion until brown. Add pork, shrimps, and shitake mushroom.Add broth and patis. Cover and let boil for 10 minutes. Drop in noodles, carrots and cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.

Beat eggs and stir in. Do not boil. Serve.


Note: Lomi is best eaten when hot.

Pancit Malabon

Although this type of pancit originated in Malabon thus its name this is one of the common merienda one can find around Cavite city from its public market, to small eateries, medium size snack houses and of course the "suking meriendahan sa kanto".

Ingredients:
1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)

For sauce:
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
patis
salt and pepper to taste

For toppings:
1 cup pechay Baguio, sliced (optional)
1 cup chicharon(pork cracklings), crushed
1 cup ground pork, cooked (optional)
4 hard-boiled eggs, sliced
4-6 pcs calamansi, sliced
cooked shelled shrimps
fried garlic
chopped spring onions

Procedure:
1. Dissolve flour in water. Set aside.
2. For the sauce: Heat atchuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add patis, salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill strainer with noodles and pechay Baguio.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce
6. Top with ground pork, crushed chicharon, shrimps, egg slices and fried garlic.
7. Serve with sliced calamansi.

Optional toppings: flaked tinapa sauteed squid rings, chopped fried pork slices

Pansit Puso

Since it's Hearts Day today let me share to you one of my fave authentic Caviteñean snack/merienda.



Pancit puso is a Caviteñean style pansit made of combination of bihon and miki bihon cooked in achuete with small slices of pork and thinly sliced green beans, carrots and cabbage.



Rather than calamansi as paasim, pansit puso is served with thinly sliced puso ng saging (banana blossom) cooked in generous amount of vinegar.

Ingredients:
2 tbsp. oil
1/4 lb. pork, sliced into small cubes
1 small onion, diced
1 bundle green beans, thinly sliced
1/4 med. cabbage, thinly sliced
1 small carrot, thinly sliced
2-3 cups chicken stock or broth
salt and pepper or patis to taste
achuete oil
1/4 kilo miki (egg noodles)
1/2 kilo bihon(rice noodles)
crushed chicharon (optional)

For paasim:
1 puso ng saging(banana heart, thinly sliced
1 1/2 cups vinegar
3/4 cup water
dash of sugar
salt

Procedure:
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

Saute onion in oil. Cook pork until lightly brown. Add the vegetables and cook for 3 minutes. Add the stock and season to taste. Add enough achuete oil to color. Add bihon and when it has absorbed most of the liquid, add the egg noodles. Stir. Top with cooked banana blossoms (depending on how sour and saucy you want it) and chicharon before serving.

For paasim:
Boil the banana blossoms in vinegar, water, sugar and salt until cooked.

I like mine with equal servings of bihon and banana blossom swimming in lots of paasim vinegar ^_^