Man does not live by bread alone. After a while, he needs a drink. Food comes first, then morals.
Not that I cooks badly, but there are continually any pygmies in my kitchen and dip their arrows in the soup. In wine there is truth!
We should leave life like a banquet, neither thirsty nor drunken. Said-Aristoteles 🙂 <<< The seasoning is hunger, hunger is the best sauce. There are diseases that can be cured by proper nutrition, I believe in this! Every woman is susceptible to good food. The men love those women most passionate, who understand how to prefix them the most delicious things. I am one of those women 😉
These are collections of candid photos of our dinner with my colleagues at work- Baxter Austria. Of course with my famous Sotanghon with shrimps and chicken breast and Siopao! 😛
For our dessert, my baked Semolina Cake topped with coconut flakes and Robert (my colleague) prepared dumpling filled with rasberry!
Spaghetti with Soya-Pastasciutta topped with parmesan cheese, cooked by my dear colleague Jana (Sladjana), dinner for both of us with matching mix salad! Vielen dank my liebe Jana es ist sooo…lecker 3.16 🙂
And this was yesterday dinner by Baxter 3.16, cooked by Maci (my colleague) Sarma with smoked meat and pickled green tomatoes, carrots and green chili plus brown bread. GUTEN APPETIT by reading 😛
Housewarming with Brother Ronnie and sister Nitz!
After a month in the new apartment at the time, the couple decided to throw a little housewarming party with Father Ron Sandoval and some of their friends. We tried to spoil their guest and friends with a few specialties from home, so my daughter and I we spent a few hours in the best supermarkets (Merkurmarkt) near us to get the ingredients for the chop suey and Pancit Canton, and ate Nitz baked Salmon with almond nuts, squid guisado and her famous brownies cake, “their” espresso coffee or tea sortiment and of course all this then prepare. Actually, the day before she was not feeling well but she insisted herself to prepare everything to bring it behind them the said small party.
My Chop Suey with Soya Chunks!
Ate Nitz’s Pusit Guisado
Her Baked Salmon with Almond Nuts
And of course our merienda Pancit Canton.
After father Ron’s blessing we had lunch, in a house filled quickly and it was a funny and with advancing hours moist merry evening! And the party was also nice …
shiny happy people … we came home late at night almost one o’ clock in the morning 😛
Friday, 14th of December we celebrated our Savior’s birth with our church community the Marriage Spirituality-Holy Family Community. In a few days, we’ll all be celebrating Christmas with our family and friends. There will be foods, drinks, wine, christmas trees and of course, presents!
We are celebrating Jesus’ entering our world in its own way, with its own traditions that varies in every church community! It is our second christmas party in this community. And word on the street is that it’s the highlight of the holiday season!
A birthday cake for Kenneth baked by Kathleen!
As you could see a mix vegetables with zucchini, mushrooms, bell peppers, cabbage, carrots, broccoli, and green beans.
Fried rice with carrots and green peas. And beside we also had plain rice 🙂
Yes, Dinuguan 🙂
Of course we had Lechon too!
Tuna Balls with Sweet and Sour Sauce! This was brought by our group the class of Saint Vincent de Paul MS-6. The tuna balls prepared by sis Susan and the sauce made by sis Crisisng. 🙂
Here is garlic soup prepared by sister Tess, the wife of our Choir director.
Ate Adel’s mini Turon!
YES! if there’s Dinuguan “PUTO” would not be failed!
There were various pancit-sotanghon-canton that night, if I remember it right almost 4 people cooked with different ingredients!
The one I like most was the one cooked by sis Joy 😉
Our christmas cake baked by Kathleen! Wishing you all a very Merry Christmas and a Prosperous new Year!
Every reunion group brought food, dessert, drinks and presents too. We had 4 different parlor games and and 4 different intermission numbers. Suffice it to say, it was a fun night all round, we celebrated until 9:30 pm the rest of the time was cleaning the hall where the venue took place.
Do you have a favourite Filipino Christmas Recipe thats not shown here? For sure a lot. 🙂
One of my fave feel-good food is PANCIT GUISADO!
More versatile and food-combination friendly. Something you can cooked conveniently fast. My eternal love affair with pancit guisado begins during my childhood. My nanays passion for this dish. Pancit would always be a part of birthdays celebration, christmas, fiesta, or whatever special occasion to be celebrated. She used to prepare in different varieties like; bihon, canton, miki, sotanghon, lomi as well as mix canton bihon, or mix sotanghon canton and sometimes sotanghon bihon:-)
I don’t get fed up with the noodles that would be on the table would love instead. Now a days PANCIT GUISADO would always be a regular fare for me. And if quite sometimes I don’t have it in my regular cooking I miss it…Just like today so I decided to have it for our lunch, my son and I topped on rice:-)
Also my doggie (Riyadh) got it for his lunch…LOL…
Sa amin kasi karaniwan na yun ginagawang ulam pero sa iba parang sobrang weird daw dahil pareho daw carbohydrates yun…..
Sa inyo ok lang ba? dito sa bahay yes except! Sanayan lang yan sa tiyan…
PINOY ka talaga kung katulad ko ikaw na inuulam ang pancit guisado sa kanin…lol…
Feeling at home kaya kapag ganito kahit nasa europa ako naninirahan, gets mo?
The idea came because my hubby bought more than a kilo of sliced ham.
He said was too cheap on that day, there is this shop near us every week they use to sell different products at lower price but more quantity in german the so called “ANGEBOT” or SALE.
Sometimes 50% off from the normal price and you get the double quantity.
My son who’s not fun of eating vegetables, I was expecting that he will only choose the noodles and ham. But it turned out totally different as what my expectation…..he did ate vegetables as well.
* 1 Pack of Pancit Canton
* 1/2 head Broccoli
* Green Beans, about 6 pcs.
* 1 pc. Carrot
* 1 medium-sized Onion
* some Vegetable powder or cube
* 3 tbsp. Vegetable Oil
* some Salt
Here are the ingredients once again (Photo down here):
The vegetable powder which I used here (Universal Spice) is a condiment which is a mixture of spices and various vegetables which compose of salt, vegetables lie carrot, parsnip, onions, celery, parsley leaves, flavour enhancers, sugar, spices, and cornstarch.
In a wok or pan, heat some vegetable oil and saute onion, carrot, broccoli and green beans. Season with vegetable powder. Add a little ammount of soup stock or water to cook the vegetables.
Add canton and cover until vegetables are done over lower heat, before serving add sliced ham and mix all together and serve while hot.
A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines. As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them.
MONGGO SOUP WITH RACKET SALAD (RUCOLA)
Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.
This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.
This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!
Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.
BEEF MEAT AND TRIPE SOUP!
This is an updated version of a recipeoriginally published in JUNE 26, 2009! Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They love the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.
* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced
—Boil th tripe until tender. Cut thinly and set aside.
—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.
—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.
My MACARONI SOUP
It’s not only a soup but also a filling breakfast for us!
Popularly known by Filipinos as Sopas. Sa dami kaya nang naluto for sure maghapong sopas ng family mula breakfast until merienda…hehhehe…
But the whole family, walang reklamo about it kasi love nila ang sopas na ito. It reminds me also my late nanay na mahilig lutuin ito sa pananhon ng semana santa at pista ng patay sa Pilipinas, during her time.
* chicken soup stock
* some milk
* ground meat, pork or beef
* elbow macaroni
* fresh ground pepper
* some butter
* chopped chive for garnishing
This is my version of “ALMONDGAS”. There are so many ways of cooking almondigas. Unlike the european cuisine, this was adapted from our very own Filipino cuisine. I added misua for fine noodles which is good for soup dishes because of its tendency to get soggy once it becomes wet. And beside the kids love it. They said that the name comes from the Spanish word albóndigas, meaning “meatballs.” Some people they used to add shrimps in it, me not! I just LOVE it with purely maetballs. Photo down here showing my very own version of it.
* Soup Stock (I use beef soup stock)
* Minced Beef or Pork
* Carrots, chopped
* Onion, chopped
* Garlic, minced
* 1 beaten Egg
* some Flour
* some Vegetable Oil
* Salt and fresh ground Pepper
* Chive for garnishing
This one of my daughters favorite among cream soup. The simplest, are often the most tasty. Not only suited on cold winter day but also all year round (winter, spring, summer or fall)hehehe…sounds like a song ha. A typical Austrian soup. This simple garlic soup is really delicious, one must give a try!
Here is the recipe…
* 1 whole Garlic, minced
* 2 Onion, chopped fine
* 700 ml Milk
* 700 ml Vegetable soup stock
* 4 tbsp. Flour
* 1/2 bunch parsley, chopped
* 100 g. Butter
* Loaf of bread (I use white bread) or Croutons
* some chopped Chived for garnishing too
Mince the garlic, chop fine the onion and stew together in the butter. Add the stock and the milk and pour gradually the flour. Boil and stir continuously about 10 min. Cut the bread in slices and fry it in a bit of oil. I use white bread.
Serve sprinkled with fine chopped parsley, chive and garnish with the bread or croutons. GUTEN APPETIT!
EGG NOODLES-CHICKEN SOUP
During week end, I’m trying talaga na malutuan ng 3 course meal ang family ko. Everybody are at home, so this is my quality time for them.
Soup is a food that is made by combining ingredients, such as meat and vegetables in stock or hot boiling water, until the flavor is extracted, forming a broth.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.
* 500 g chicken breast bones
* 1 pc chicken breast
* 1 bunch chives
* 1 bunch greens (combination of: celery, carrot, yellow carrot, leek and parsley)
* 2 pcs. onions
* 200 g Egg noodles
* 1/2 tsp. pepper corn
My FRUTTI DI MARE SOUP
A soup is a kind of food. People make soups by boiling things in water. Then they put the things they boiled into a bowl and eat them. Vegetables and noodles are in most soups. You can also put meat in soups. One of my soup art!
FRUTTI di MARE an italian term for SEAFOODS, is any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfis.
One of my soup art!
* 250 g Frutti di Mare
* 125 g Chinese noodle
* 1 young onion leaf
* 1 red onion
* 1 carrot
* 3 tbsps. olive oil
* 1 tbsp. ginger, minced
* 2 cloves garlic
* 2 pcs. tofu, fried cut into cubes
* 1and1/2 knorr cubes
* salt and pepper
Frutti Di Mare with TOFU
Make 4-6 Servings
* 250 g Frutti de Mare (frozen)
* 125 g Chinese noodles
* some Scallions
* 1/2 medium-sized Red Onion
* 1 pc. Carrot
* 3 tbsps. Olive oil
* 1 tbsp. Ginger, minced
* 2 cloves Garlic
* 2 pcs. Tofu cake, fried and cut into cubes
* 1 and 1/2 Knorr broth cubes
* Salt and Pepper
* 3 cups of water
Frutti Di Mare with TOFU HOW TO…….
—Fried tofu. Meanwhile heat a casserole, pour olive oil and sate; onion, garlic, ginger, frutti di mare and carrot. Pour 3 cups of water and add 1 and 1/2 knorr brothh cubes, cover and let it boil.
—Add noodles, when noodles is done add fried tofu, scallions and fresh ground pepper. Adjust seasoning if necessary. Serve at once!
VINE SPINACH (alugbati) IN SAVORY MUSSELS SOUP
“Alugbati” or vine spinach is usually found in South-East Asia and Africa. It can easily grow up in garden without taking too much care. The general use of this plant is as vegetable and an important ingredient to make different dishes. But it may also use as a decorative plant in some province. It is a great source of antioxidant, vitamins A, B and C, Iron and Calcium. It also contains high roughage and it’s very easy to digest. The roots are quite effective in removing redness of the skin. It has been used in dressing to cover up the swelled area to minimize the puffiness. In case of burn and scald, apply the mixture of leaf pulp and butter on wound. It produces a cooling effect. Liquid of the plant is effective for acne eruptions and also eases inflammation.
The fastest way of ruining any seafood dish is by overcooking. Most people make mussel soup by adding the mussels to the pan before pouring in the water. I don’t. I let the water boil first BEFORE adding the mussels. This way, I don’t overcook the mussels. After the water boils again, it only takes two to three minutes for to mussels to cook completely.
* 1 kg Mussels (“tahong”) cleaned
* 2 bunches Vine spinach (“Alugbati”)
* a thumb-sized ginger
* 6 cloves garlic, peeled and crushed
* 1 big onion, roughly sliced
* 3 to4 tbsps. olive oil
* some water
* salt and pepper
* 1 knorr cube (optional)
1.) Heat a large casserole. Add olive oil. Saute onion, garlic and ginger. Stir for about 30 seconds. Pour in the water. Bring to a full boil.
2.) Add cleaned mussels and “alugbati” to the boiling water. When it boils again, lower the heat. Cover and simmer for 5 minutes. Season with salt and pepper. I added 1 knorr cube for more taste (optional). Don’t overcook the mussels. Serve hot.
My SIOMAI SOUP
Steamed dumplings, more popularly known in the Philippines as siomai may be served as an appetizer, as a noodle soup or as siomai soup.
Siomai filling may be pork, beef, chicken, seafood, vegetables or a combination of some or all of them. Try experimenting with different combinations.
* about 500 g beef bones for broth
* soup greens (celery, parsley, 1 onion and pepper corns)
* 2 pcs. celery cut into rings
* 1 pc. spring onion cut into rings
* 2 carrots cut into sticks
* chives chopped for garnishing
* 1 tbsp. oyster sauce
* 2 tbsps. sesame seed oil
* siomai (see previous entry)
1.) Boil beef bones with soup greens salt for seasoning.
2.) In a casserole, pour meat broth (without the bones and soup greens), add carrot, spring onion, and celery seasoned with oyster sauce and salt. add sesame seed oil and the siomai. Serve hot garnished with chopped chives.
My BEEF TRIPE SOUP
This is one of my soup sortiment, which was inspired by my hubby. He loves the so called “PINAPAITAN”, an ilocano dish-soup. Since I don’t get “papait or apdo” here in europe, and also for the reason that my 2 kids would never touch the stuff if there is “papait” in it, so this experement and creation of mine became one of favorite among my soup sortiment. People are commenting, that the oil in the soup is very unhealthy!…….but if you are going to check it out among the ingredients, I’m always using vegetable oil in every cooking.
* 250 g beef tripe, boiled and cut into strips
* 250 g beef meat, boiled and also cut into strips
* 3 pcs. spring onions cut into rings
* ginger about 2 thumb-sized, sliced
* half a head of garlic
* some VEGETABLE OIL
* 1 Lemon= half for Lemon juice and the other half sliced
* 2 maggi beef cubes
* salt and pepper
* some water or beef broth
Hototay is a Chinese soup dish but you’ll find it in the menu of most Filipino restaurants and eateries. That is how much it has become a part of Filipino cuisine. Hototay is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. Sounds exotic isn’t it? There are so many wonderful ingredients in this soup dish that it can be a complete and filling meal by itself. My 2 kids love it very much specially during winter season! Hototay soup plus Flatbread is a perfect much for them.
100 g boiled Pork meat
50 g boiled Pork Liver
6 pcs. boiled Chicken Gizzards
6 pcs. Dumplings (Siomai, check my recipe)
8 cups of meat broth
2 Carrots (1yellow and 1 orange)
1/4 head of Cabbage
1/2 head crushed Garlic and peeled
1 Onion, peeled, halved and thinly sliced
3 tbsps. Vegateble oil
Salt and Pepper to taste
Variety of Mushrooms a few pieces of each kind (I used champignon, chaterelles…)
—Cut the pork meat and liver into thin slices. And the gizzards into thin slices. Peel and cut the carrot into rings. Shred the cabbage. Mushrooms cut off the stalks and slice the caps thinly.
—Heat the vegetable oil in a large casserole. Saute the onion, garlic, carrots and shredded cabbage until fragrant. Season with salt and pepper. Pour in the broth and bring to a boil.
—Add the meat, liver and gizzards and bring to another boil. Lastly, add the mushrooms and the dumplings.
—As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately. ENJOY!
FISH BALLS AND MISUA (soup)
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Here I used misua with fish balls the small ones!
Yield: 4 Sevings
* 1 small bundle misua (fine rice vermicelli)
* 1 pack of fish balls, small ones
* 1 egg, beaten
* 3 cups water
* 1 tbsp veg oil
* 2 clove chopped garlic
* 1 onion
* some scallions, cut into rings
* 1 carrot, cut into sticks
* 1 fish broth cube
* salt or patis and pepper to taste
—Fry the fish balls first then set aside. In the same casserole, saute onion, garlic and carrot. Pour in water and season with fish broth cube and salt. Cover and let it boil.
—Once it boils, add misua, fish balls and scallions. Then stir in the egg. when done, remove from heat and serve hot.
HOISIN SAUCE VEGETABLES WITH NOODLES
I don’t know…my hubby was craving for noodles but he wanted it without soy sauce. So i decided to use hoisin sauce and oyster sauce for this dish. ROCK MY CRAZY HOME COOKING!!!
* 400 rice noodle (wide ones)
* 1 chicken fillet
* 100 g beef ground meat
* 1 green bell pepper
* 1 chayote
* 1 carrot
* 250 g sitsaro or chicharo
* 1 onion, roughly chopped
* 4 cloves garlic
* 1 pechay baguio or chinese cabbage
* some chicken soup stock (3/4 cup)
* 3 tbps. vegetable oil
* 3 tbsps. oyster sauce
* 2 tbsps. hoisin sauce
* salt and pepper
—Cook rice noodles according to package directions and set aside to drain.
—Heat the oil in a wok and stir fry onion, garlic, beef ground meat, chicken fillet, sayote, carrot, bell pepper, sitsaro, and chinese cabbage.
–Add oyster sauce, hoisin sauce and chicken soup stock. To complete the taste add some fresh ground pepper and salt. Stir to blend and continue cooking for about 4 minutes.
—Add the noodles to wok and continue cooking for 30 seconds toss slightly with the vegetables. Serve hot with sliced lemon or calamansi.
WOK NOODLES with SAUSAGES
This is onother experiment direct from my kitchen which turned out good 😛
I just cook the wok noodles according to package directions and added frankfurters and blood sausage!
My 2 kids doesn’t eat blood sausages at all, but in this case they do…lol…
So if you want to try here it is…
* 250 g Wok Noodles
* 75 g Blood sausage, peeled and sliced
* 6ro 8 pcs. frankfurters, sliced
* 1 Carrot
* some sliced green Beans
* Chopped Parsley
* 4 cloves garlic, crushed and peeled
* Garlic powder
* Sukiyaki Sauce
* Worcestershire Sauce
* Olive oil
* 1 Onion
* Heat a pan add olive oil and saute onion, garlic, frankfurters, blood sausages, carrot, green beans and parsley. Add some more garlic powder, season with sukiyaki sauce and worcestershire sauce.
* Meanwhile, cook wok noodles according to package instruction.
* Then mix all together in a pan and serve while hot. ENJOY!
My PAD THAI NOODLES!
Pad Thai noodles should be a balance between sweet and sour, but leaning slightly more on the sweet side!
This RECIPE is my version of this dish. By cooking it others used to saute shallots and shrimps together. While me the other way around. And sometimes they add some more oil if they find the noodles are sticking to the bottom of the pan. Me not!
And please do REMEMBER: NEVER add water or broth – this will make your Pad Thai soggy!!!
And lastly…I used to add scrambled eggs to the end shortly before I’ll serve. Anyway, to try it just watch my video down here…
* 250 g Rice Noodles
* 8-12 raw Shrimps or Tiger prawns, shell removed
* 3 sliced Shallots (or Onion)
* some Chilli flakes
* 2 eggs
* 1 cup snow peas (optional – not strictly Thai, but adding some green vegetables makes this dish a complete meal)
* 1 cup bean sprouts (Togue)
* 2 pcs. shredded Carrots
* some chopped Chive
* 1 cup fresh coriander, roughly chopped
* half a head of thinly sliced Pechay baguio
* some Vegetable oil
* drizzle of sesame seeds oil (Optional)
FOR THE SAUCE:
* 2 Tbsp fish sauce
* 1 Lemon for juice
* 2 Tbsp. brown sugar
* 1/2 tsp. Sambal Oelek
* Optional: 1-3 tsp. chili sauce, depending on how spicy you want your Pad Thai (or omit for mild noodles)
* 2 Tbsp. Tomato Ketchup
° Cook Rice Noodles according to package directions.
° Heat a wok, pour some vegetable oil and saute onion or shallots, chive, all vegetables and shrimps.
° Add chopped coriander and before serving drizzle some Sesame seeds oil.
For those who like it extra hot, serve with a bottle of Thai red chili sauce on the side. Enjoy!
Bami, the Indonesian noodle pan actually is not other than making use of leftovers. Nevertheless there are a few peculiarities, the one noodle pan Bami make ferment close. Which recipe you find in the Internet at prescriptions, besides still the original prescription call themselves, leaves untouched the hair to mountains. The spice refers a genuine Bami ferment-closely of the sweet, spicy Sojasauce Kecap Manis and the use of Sambal Oelek (chili paste). The name Bami comes from Malaysia and designates noodles, not from Mung bean the strength glass noodles or of rice noodles were made. Like some cook sides then for Bami ferment-closely Glass noodles to recommend can do, are us a mystery and also the combination of “more normally” Sojasauce and sugars is not replaced still enough the taste of Kecap Manis. With the selection of the vegetables are your fantasy however hardly borders set, here counts which tastes. In Indonesia one serves Bami ferment-closely usually with meat places chicken, pork, beef, and Shrimps.
But this version of mine is a little bit something different! This is according to my family’s preferences. I used Egg noodles and chicken fillet (chicken breast). Seasoned with BAMI GORENG MIX, which I bought from India Store here in Vienna and soya sauce product from Philippines.
*500 g (1/2 a kilo) Egg Noodles
* 4 pcs. Chicken fillet (chicken breast)
* 2 pcs. medium-sized Carrots, peeled and sliced or cut into strips
* 4 cloves Garlic, crushed and peeled
* 200 g Oyster Mushrooms
* 100 g Bean Sprouts or Togue
* 1 Red bell pepper, cut into strips
* 1 Green bell pepper, cut into strips
* 1 pc. Leek, cut into rings
* 4 tbsps. Soy
* 3 tbsps. Bami Goring mix
* 1 tbsp. Chilli paste (sambal Oelek) optional for those who doesn’t love spicy or hot!
* some vegetable oil, I used Sunflower oil
* salt and pepper
—Cook egg noodles “AL DENTE” or according to package directions.
—Meanwhile, while heating a wok with vegetable oil, season chicken fillet with pepper, salt and soy sauce, set aside.
—Saute garlic, chicken fillet, carrot, leek, bell peppers, oyster mushrooms and bean sprouts or togue. Season with bami goreng mix. Stir until done.
—Add egg noodles and mix well. Serve hot with chilli paste (Sambal oelek) or you can also stir in chilli paste.
SARDINES PLUS MISUA! (Sardines and Vermicelli Stew)
It is a customary in some areas in the Philippines to add miswa noodles to sauteed sardines. I remember, when I was a little girl, during rainy season and had a typoon my mother used to prepare this for us. Something that is very easy and quick to prepare. Specially during that days she doesn’t want to stay too long in the kitchen. She always had miswa noodles, of course and canned sardines in cupboards.
But in my time and situation, I’ve had miswa noodles, of course and canned sardines I occasionally prepare when I am pressed for time and want something simple. In one word, when I’m running out of time and want something that goes fast!
I remember also my father says; “The adding of the noodles to sardines might have been born from the frugal efforts of a homemaker to extend the viand and further the number it will serve.”
Sardines is an affordable protein source in the Philippines and by adding misua noodles plus more broth, this extend the whole thing. For more information about “SARDINES” please check it out under INFO page in this WEBLOG!
My daughter likes it but my son not. :pump-sad2:
MAKES 4 SERVINGS:
* 2 cans sardines in tomato sauce (hot or not hot)
* 1 onion, peeled and sliced
* 2 nest miswa noodles
* 2 cups water
* 1 fish broth cube
* salt and pepper
* 2 tbsp. olive oil
—Heat a sauce pan or casserole, add olive oil. Saute onions until tender and aromatic. Add in sardines.
—Pour in water and add fish broth cube. Allow to a gentle boil. Add in miswa noodles. Continue to cook for 2 to 3 minutes, stirring constantly but gently in order not to smashed the sardines. (I used the hot ones)
—Season with salt and pepper to taste. Serve hot.
FINE NOODLE AND SIOMAI
A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.
* 100 g fine Egg Noodles
* 1 Carrot, cut into sticks
* 1 Celery, sliced
* chopped Parsely
* drizzle of Sesame Seed Oil
* 3 pcs. Broth cubes
* 3 cups of water
* my homemade Siomai, abut 1 cup (see my Siomai recipe)
* some Scallions
*1.) Cook fine noodles according to package direction then set aside.
*2.) Heat a casserole add some olive oil.
*3.) Saute carrot and celery. Add the 3 broth cubes and 3 cups of water, cover and let it boil.
*4.) Add scallions and siomai, stir to blend and let it for onother boil then add the cooked fine noodles, chopped parsely and drizzle of sesame seed oil. Serve while hot.
Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of palabok. Both types use a round rice noodle (often specifically labelled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:
* Shrimp, (the size and shell-on or shell-off depending on preference)
* Crushed or ground pork rind (chicharron) for toppings
* Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
* tinapa flakes (smoked fish)
* freshly minced green onion
* 2oo g Rice sticks Noodle
* 2 boiled Eggs
* 1 pouch Shrimps Sauce Mix
* chopped Chive
* minced Garlic, 4 cloves
* sliced Lemon or “Kalamansi”
* crushed “Chicharon” or “Sitsaron”
* 150 g Shrimps
* 1 fish “Tinapa”
* 2 cups of Water
* 1/4 cup of Olive oil or any Vegetable oil
* some “Patis” or Fish Sauce
* some pepper
*1.) Cook noodles according to package direction. Heat a pan, pour some olive oil and saute garlic, shrimps ang tinapa. Season with patis and pepper.
*2.) In a sauce pan or casserole, dissolve pouch of shrimps sauce mix with 2 cus of water and 1/4 cp of olive oil or any vegetable oil. Boil to desired consistencywhile stiring constantly.
*3.) Pour shrimp sauce over coked noodles.
*4.) Garnishwith your choiceof toppings sliced-hand boiled eggs, cooke and shelled shrmps, crushed “chicharon” or sitsaron, “tinapa”, toasted garlic and chopped chive. Serve with fish sauce or “patis” and sliced Lemon or “Kalamansi”.
Bihon is rice sticks. Commonly served with sauteed meat and vegetables, and seasoned patis pancit bihon is a popular midday snack in the Philippines!
Pancit Bihon (aka Bijon) is the type with which foreigners usually associate the word “pancít”: very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone’s recipe but usually, Chinese sausage and cabbage are the most basic ingredients in pancit bihon.
* pork belly cut into small strips
* 250 g shrimps peeled
* 1 onion sliced
* half a head garlic, minced
* 1/4 head cabbage
* 1 carrot cut into sticks
* chive for garnishing
* snow peas (sitsaro or chicharo)
* rice sticks or pancit bihon
* some vegetable oil
* sesame seed oil
* soy sauce
* bihon ready mix 1 to 2 pack
* some water
ZUCCHINI WITH CHINESE VERMICELLI (MISUA)
Zucchini and Misua, also a perfect combination. Onother alternative for Pinoy Patola!
Misua (also spelled mee sua or miswa) is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China. They differ from mifen (rice vermicelli) and cellophane noodles in that the latter two are made from rice and mung beans, respectively, and typically a lot thinner than those two varieties.
* 100 g misua (chinese vermicelli)
* 2 pcs. medium-sized zucchini
* 100g dried small shrimps
* 100 g pork meat
* 1 onion
* 2 cloves garlic
* olive oil
* fish sauce (patis)
* salt and pepper
ZUCCHINI-MISUA AND MINCED BEEF SOUP
As what I’ve mentioned down here…this was the soup to complete the Menu for my Beer Steaks!
This was purely experiment for minced beef and zucchini added to misua as a soup 😛
* 250 g Minced Beef (you can also use pork)
* 300 g Zucchini, sliced
* 3 cloves garlic, peeled and crushed
* 1 pc. onion, sliced
* 1 1/2 to 2 nest of Misua
* 2 pcs. Beef broth cubes
* vegetable soup stock or water
* some Olive oil
* salt to taste
—Heat a big sauce pan or casserole, add some olive oil and saute, onion, garlic and minced beef. Stirring until minced beef is brown.
—Add zucchini and season with salt and beef broth cubes. Pour some vegetable soup stock or water. Cover until boils.
—Then add misua nest continue cooking over medium heat until soup is done. Serve while hot and enjoy it!
POTATOES AND MUSHROOMS SOUP
This is the soup we had with our dinner last Friday night!
Serving it as a light dinner for us or as a first course for guests. It is easy to prepare and would be a healthy start to Thanksgiving dinner or to any fall or winter meal. You can make it a couple days before the holiday and simply reheat it just before serving. The while the mix of mushrooms varies the soup’s texture. Here I used the Knorr Base Mix. But next time I will show you my own version without using Knorr products.
* 300 g Mushrooms of your prference
* 9-10 pcs. boiled potatoes, cut into cubes
* 1 pouch of Knorr Base Mix (Potatoes and Mushrooms Soup)
* 3 tbsps. Butter
* 1/2 cup of milk
* some salt if necessary
CHICKEN-NOODLE SOUP (out of left over)
Again, to get rid of left over…here I can really prove how housewifely am I when it comes to left over food.
You just need a little bit of fantasy and wise thinking what matches everything. Then you had a soup which complete your dinner. That’s what I did for our dinner last night. For the kids, I made burgers and for us (my hubby and I) we had crabs and pumpkin in coconut milk and to complete it with soup, I made chicken-noolde soup out of left over!
* 3 pcs. fried chicken leg (left over), cut into flakes
* 2 packs of pancit canton from lucky me
* some dried chives or fresh ones, would go also
* 3 cups of boiling water or more than a Liter
* 1 chicken broth cube
—In a casserole with more than a Liter of water bring to a boil. Once it boils add chicken flakes and chicken broth cube, cover and let it boil again.
—The next boiling point add the 2 packs of pancit canton from lucky me, so with seasoning from pack. And some chives. Stir and let it simmer until done.
—Serve while hot.
BEEF, BOTTLE GOURD AND MISUA
CHICKEN BREAST MISUA SOUP
The chicken breasts became the chicken and misua soup. I deboned the breasts and cut the meat into rather large pieces. I boiled the bones, together with the necks, to make the broth. I was figuring out to do with my stash of misua, so I added to the broth. The thyme certainly adds a very distinct flavor, and the tomato gives it a nice color. The flavor is very subtle and light on the plate.
* 3 pcs. chicken breast or fillet
* 4 cloves garlic
* 1 onion
* 1 tomatoe
* 1 1/2 roll misua
* chicken broth
* fish sauce (patis)
* dried thyme
* salt and pepper
* 3 to 4 tbsps. vegetable oil
* a bunch of chopped chives
1.) Debone the chicken breasts and cut the meat into large strip or cubes. Place in a bowl, season with salt and pepper. Throw in the dried thyme and mix well. Cover the bowl and let sit in the fridge while preparing the rest of the ingredients. Crush, peel and finely mince the garlic. Peel and finely slice the onion. Roughly chop the tomatoes.
2.) Heat the oil in a large sauce pan. Add the onion, garlic and tomatoes stirring, until soft and the tomatoes start to render color. Add the chicken fillets and cook until opaque. Pour into the broth. Season with patis. Bring to a boil, lower the heat, cover and simmer for about 20 minutes.
3.) Taste the broth and adjust the seasonings. Add the misua. Bring to a boil, turn off the heat and cover for about 10 minutes to let the misua finish cooking in the hot broth. Serve hot with bread or rice.
SOPAS/ OUR NEW YEAR’S SOUP!
SOPAS is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavor is extracted, forming a broth. Soup is often very nutritous.
Traditionally, soups are classified into two namely; clear soups and thick soups.
The traditional SOPAS in the Philippines it’s a soup made with pasta, meat, vegetables and milk. Every Filipino child most likely has been exposed to chicken sopas. But mine is something recreation from my mother’s sopas.
* 2 cups of flaked boiled chicken
* 8 chicken stock
* 500 g pasta (shell, macaroni or elbow)
* 1/4 head cabbage, cut into strips
* 1 medium carrot, peeled and slice thinly
* 75 g chopped bacon
* 1 onion
* 3 colves garlic, crushed and peeled
* 250 g or 1 cup heavy cream or milk (depends on how creamy you want it)
* salt and pepper to taste
—Cook pasta according to package instructions, drain and set aside.
—Boiled chicken, be sure you give enough water for chicken soup stock later.
—Heat a pan, pour 1 tbps. vegetable oil and saute onin, garlic, chopped bacon, carrot and cabbage. Set aside.
—In a casserole Pour in chicken soup stock, add pasta and the sauteed vegebles in it. Bring into boil.
Once it boils, lower the heat. season with salt and pepper. Add Heavy cream, turn off heat.
—Stirring continuously. DO NOT ALLOW TO BOIL. It should only be steamy but not boiling, stop when you have achieved your desired consistency, and completely removed from heat source. serve while hot!
HAPPY NEW YEAR (2010) TO ALL!
I really did not feel like posting about this, since the recipe for Pancit is now ubiquitous. This recipe is not at all special over the others, I am sure. However, some co-workers were very interested after having a taste (despite some of them hesitating at first to taste pancit then became converted). Plus, keeping in mind that my kids might someday want to cook this and will have to refer to my online kusina for guidance, I am now compelled to post my recipe here, the way I prepare pancit.
For noodles, I either use bihon or sotanghon, with or without canton. The rest of ingredients and the method are practically the same for all these types of noodles. For my non-Filipino audience, the sotanghon (bean vermicelli) is probably the most accessible.
A dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce. To all my DISTRACTORS, you don’t need to compare it to others, as what I said: THIS IS MY VERSION 👿
My guest cook of the Day…….Ms. Anita Wesely; a very good friend of mine, my “Kumare”, and elder sister to me!
* 2 packs of Pancit Canton (227 g each)
* 1 pack of Bihon
* 300 g pork belly
* 200 g shrimps
* 5 to 6 tbsps. soy sauce
* some fresh ground pepper
* some canola oil
* some soup stock or water
* 1 bihon sauce mix
* 6 cloves garlic, minced
* 1 onion, sliced
* 250 g chicharo
* half a head cabbage150 g mushrooms
* 1 carrot
1.) Heat a heavy skillet or wok. Pour in the canola oil and heat until smoking. Over hight heat, lightly fry the pork belly pieces until the edges start to brown. Add the minced garlic and sliced onion. Cook, stirring, until fragrant. Add the carrot, shrimps, cabbage and green beans or chicharo and mushrooms. Stir for a few seconds. Pour in some water or soup stock. Season with bihon sauce mix, soy sauce and fresh ground pepper. Cover and bring to a soft boil for 15 minutes.
2.) Add noodles. Stir to distribute the ingredients evenly. Lower the heat, cover and simmer for 8 minutes or until the noodles are almost cooked. The sauce would be thicker at the point and reduced significantly. The dish should still be “saucy”, not dry. Season with salt, if necessary. Serve with slice lemon or kalamansi.
RICE STICKS PLUS CANTON on Ronald- Louis’s Birthday!
Roni! daddy and I looking forward in the near future for you all best wishes my son, don’t change stay as what you are, we L♥ve you always!
It has been a tradition to me during my son’s birthday, I used to cooked different kinds of stir-fry noodles. It can be egg noodles, pancit canton, pancit bihon, glas noodle or sotanghon, palabok, or rice sticks. This year everybody got rice sticks with pancit canton. It was his 19th birthday today the 5th of January. We celebrated at home without guest, just the family. I don’t even got a chance to bake a cake for him. Because I’m sick. So we just bought a ready-made small cake from Merkur Supermarket for him. About my noodles everybody loves it eventhough I only mix a few shrimps and left over pork meat in it. Really a simple recipe but turn out good.
* 375 g Rice sticks
* 1 pack of Pancit Canton
* some Scallions, cut into rings for topping
* 4 tbsps. Vegetable oil
* 4 cloves Garlic, crushed and peeled
* 1 pc. Onion, thinly sliced
* 250 g Shrimps, peeled without head
* 1 pc Turnip cabbage (kohlrabi), peeled and cut diaginally or into thinly strips
* 2 pcs. small Carrots, cut into strips
* 1/4 head Cabbage
* 1 pc. Leek, use only the white part and cut into rings
* 1/4 cup of Soy sauce
* 1 cup of Soup stock or broth (chicken. pork or beef)
* Pepper to taste
—Heat a wok, pour some oil. Saute garlic, onion, shrimps, turnip cabbage, carrot, cabbage and leek. Season with pepper and soy sauce.
—Pour 1 cup of soup stock or broth, simmer for about 5 minutes. add rice stickes and pancit canton. Stir well to blend all together until done, over lower heat.
—Serve with sliced lemon or kalamansi.
MY GULAMAN CHIC ON RONIS B-DAY
PANCIT-SOTANGHON FOR RONI’S BIRTHDAY
This was last year during his 18th birthday celebration. Again just the family no guest. We had many birthday celebrations behind us, during their kinder garden and elementary days. The so called “CHILDREN’S PARTY”!
Now a days they aren’t interested for those big parties. Just give them money and they are satisfied and happy. But I used to insist just a very small and simple celebration like this at home.