Pancit Canton

Ingredients • 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock! • 1 lb pork, sliced into thin strips • 1 cup shrimp, cooked, deveined and unshelled • 1 can straw mushrooms • 1 can water chestnuts • 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips • 1 piece of carrot, julienned a few pieces of snow pea pods • 1/2 lb mussels or scallops (optional) • soy sauce to taste • patis to taste • salt to taste • 2 cloves of garlic, chrushed • 1 medium sized onion, sliced ground black pepper, fresh if you can • oil for frying • 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate • 4 or 5 green onions • 1 lemon

Directions Heat oil in a pan (or wok if possible).

Sautée garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft. Garnish with sliced green onions and sliced lemon. Serve with lemon juice.  

Pancit Mami Guisado

Ingredients:

• 8 oz pork, boneless • 8 oz chicken, breast, boneless • 1 tsp salt • 16 oz fettucini, thin • 2 garlic cloves, minced • 1 small onion, chopped • 2 carrots, sliced • 2 celery stalks, sliced • 1 tsp paprika • 4 oz shrimp, shelled • 3 tbsp fish sauce • 1/2 cup bean sprouts • 1/4 cup snow peas • 2 green onions, sliced • 3 tbsp oil

Instructions:

In a heavy 3-4 quart saucepan, place pork and chicken. Add water to cover by 1 inch. Bring to a boil and reduce heat. Cover and simmer for 15-20 minutes or until chicken is done. Remove chicken. Continue cooking pork, approximately for another 20 minutes, or until tender.

Remove meat with a slotted spoon, reserving liquid. Cut pork into 1 1/2-inch julienne strips. Shred chicken into similar size pieces. In a large pan, bring reserved cooking liquid to a boil. If necessary, add more water. You will need enough to cook the noodles. Add noodles to the pan and return to a boil. Continue cooking, stirring, until noodles are al dente, approximately 1 minute. Remove noodles and rinse with cold water. Heat 2 tbsp oil in a pan over moderate heat. Add garlic and onion, cooking until soft. Add the carrots and celery, and sir-fry for 1 minute.

Remove vegetables. Add paprika, shrimp, pork, and chicken. Sir-fry for 1 minute, or until shrimp is firm and pink. Add cooked vegetables, and stir-fry until heated through. Cover and remove pan from heat. Heat 1 tbsp of oil in skillet. Add the noodles, and toss until heated through, about 2-3 minutes. Add the fish sauce and stir until evenly mixed. To serve, mound the noodles on a heated platter.

Spoon the meat and vegetable mixture over the noodles. Garnish with bean sprouts, blanched snow peas, and green onions. Note: In the Philipines, a couple of sweet Chinese sausages would also be sliced and added in with the other pork. Very thin egg noodles would be used, but fettucine will work too. 8 servings  

Sinangag (Filipino Fried Rice)

Ingredients:

• 1 cup cooked rice • 1 small onion • 2 garlic cloves, minced • 1 tsp fresh ginger, chopped • 1/2 cup peas, frozen • 1/4 tsp salt • 1/8 tsp pepper • 1 tbsp soy sauce • 1 tbsp oil

Instructions:

Heat oil in skillet or wok. Add garlic and sauté until light brown, Add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas and fry for around 2 minutes. Now add the rice, salt, and pepper. Fry for another 3-4 minutes. Add soy sauce to color the rice. You can also add scrambled eggs, but adjust exchanges to take them into account. You can also substitute celery, green peppers, or other vegetables for the peas. 4 servings  

PAELLA

This recipe is for 8 persons. Broth Salt and pepper one whole chicken in at least 8 cups water. Add one onion, tops of 2 leeks, 4 chicken bouillon cubes and 10 whole black peppercorns. Boil and simmer at least 1 hour. Drain and reserve broth. You can take 2 chickens, remove the leg quarters and the breast and wings for the paella recados, and just boil the rest for the broth. Use the chicken for salad or other purposes.

A paella is only as good as the broth it is cooked in. Recados Prawns Squid Chicken pieces Mussles Optional: crabs, other seafood Steam mussles open with water, ginger, onion salt and pepper. Drain and keep mussles for decoration. You can add the liquid to add to your broth. this is optional. Salt and pepper squid, prawns, chicken.

Toss in calamansi juice. Get one slice of bacon preferably as thick as your thumb. Cut into cubes. If only regular bacon is available, use 4 slices cut in strips. Cooking the Paella Prepare: 2 Tbsp. crushed garlic 1/4 cup frozen green peas 1 large red bell pepper deseeded and sliced in strips 1 large green bell pepper deseeded and sliced in strips 12 baguio beans (stringed but kept whole) Heat about 1/4 cup olive oil in heavy frying pan. Fry bacon to render the fat. Sauté the chicken until light golden brown. Do not overcook.

Remove chicken and bacon. Sauté squid until opaque. Remove. Sauté prawns until color changes. Remove. Add olive oil to pan. Sauté garlic. Add the vegetables and sauté. Remove vegetables and set aside. Do NOT allow garlic to get brown!! Check olive oil and add if necessary to lightly coat pan.

Always use same pan with all the drippings. This will add to the flavor of the paella. Add saffron or colorante (you can buy this in a Spanish deli or La Tienda). Of course you can use achuete in your broth but do not tell your guests that. Sauté 6 cups of rice slowly over medium heat. This takes about 10 minutes. Do not hurry this step. Slowly pour in the broth.

Stir rice once.

Add more broth until rice starts to puff. Do not keep stirring or you will get lugao. When rice seems more than half cooked, bite into the rice to test doneness, and the broth is enough to steam it cooked, decorate top of the paella with the chicken, bacon, seafood and veggies. Do not forget the mussles.

Drizzle with virgin olive oil. Cover pan with aluminium foil and seal tight. When you notice steam forming, turn off the pan. Cover foil with at least 4 layers of newspaper to keep in the heat, and let the paella steam to finish cooking the rice. The amount of water depends on the type of rice you use. Count on at least 1 1/2 cups broth per cup of raw rice. Sometimes you need 2 cups broth to 1 cup uncooked rice. Best rice to use is Calrose. Remove the foil and serve only when guests are ready to eat.

Serve with lemon wedges and virgin olive oil. I do not use fish because it tends to dry out and fall apart. Do not overcook the chicken because it will lose it flavor and become dry. Add cubed pork belly if you like. Just season it well and sauté it well to render the fat.

This is a very hearty dish. Serve only paella. If you like, you can serve paella with baked or fried fish fillet and a salad and dessert. Paella as part of a buffet is too much. It will overpower everything else you serve. Remember, your broth is key to a good paella. Make sure it has good robust flavor. This does not mean salty!!  

Sotanghon Guisado I

Ingredients:

• 2 tbsp oil • 2 garlic cloves, minced • 1 small onion, minced • 1 tsp paprika • 6 oz shrimp • 1 carrot, chopped • 1/4 cup snow peas, sliced • 8 oz bean vermicelli • 2 tsp soy sauce • 2 tbsp fish sauce • 1/4 tsp salt • 1/8 tsp pepper • 1 green onion, sliced • 1 lb chicken

Instructions:

Place the chicken in a pot and cover with water by about 2 inches. Bring to a boil and reduce heat to a simmer. Cook the chicken, skimming off any foam that forms. Cook until tender, about 30-35 minutes. Meanwhile, soak bean threads in warm water for 10 minutes or until soft. Cut into 4-inch pieces.

When chicken is done, remove from the pot and let cool. Strain the broth and set aside. Remove chicken skin and cut meat into thin strips. In a wok or skillet, heat the oil. Sauté the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth. Bring to a boil over high heat. Stir in the carrots and snow peas.

Cook until the vegetables are crisp-tender, about 2 minutes. Add the bean threads. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper if desired. Garnish with green onion. 6 servings  

Sotanghon Guisado II

Ingredients:

• 1 tbsp oil • 1 tbsp annatto seeds • 1 tbsp chopped garlic • 1 small onion, sliced • 8 oz pork • 8 oz shrimp • 2 1/2 cups chicken stock • 1/4 cup celery, sliced • 1/2 cup cabbage • 2 carrots, shredded • 6 oz bean vermicelli • 2 tbsp fish sauce • 1 green onion, sliced • 2 eggs, hardboiled, sliced

Instructions:

Soak bean threads in warm water for 20 minutes and cut into 4-inch lengths. Heat oil on medium heat. Add annatto seeds and fry 15 seconds. Remove seeds and discard. Add the garlic and onion, and sauté until golden. Shred pork into 1 1/2-inch pieces and shell and devein shrimp.

Add to the pan along with the chicken stock. Simmer for 2-3 minutes, or until meat is nearly cooked. Add celery, cabbage, and carrots, and cook for 2 more minutes, or until vegetables are crisp-tender. Add bean threads and stir until heated through. Season to taste with fish sauce or salt & pepper. Serve garnished with green onions and sliced eggs. 6 servings  

Pancit Molo

List of Ingredients

1 k. fresh chicken pork bones shrimp heads (1/2 kilo shrimps, pounded, add water then strain) 3 lts. water For molo balls: 1 k. ground pork 2 cubes tahure, mashed 4 stalked spring onions, chopped 2 tbsps. soy sauce 1 tsp. ground pepper 1 tsp. sugar 3 pcs. eggs, slightly beaten, mix with 1 tbsp. all purpose flour molo wrappers For soup assembly: 1 tbsp. garlic, crushed 2 tbsps. margarine 1/2 kilo shrimps, peeled and boiled then cut into small pieces chicken, flaked salt to taste broth strained spring onions, chopped 1 tbsp. garlic, fried pepper, ground

Boil chicken, pork bones and strained shrimp head mixture in water. Remove scum. When chicken is cooked, remove from broth, let cool the shredded meat and reserve for soup. For the molo balls, mix pork, tahure, spring onions, soy sauce, pepper, sugar and 3 eggs.

Place about 1/2 teaspoon of the mixture into the center of the molo wrapper. Gather the corners together and twist. Seal with the egg and flour mixture. In a saucepan, sauté garlic in margarine. Add the shrimps and the flaked chicken . Add mixture to broth. Season with salt to taste. Let boil.

Add molo balls to boiling broth and turn off heat. Place in serving bowls topped with chopped spring onions and fried garlic. Sprinkle with ground pepper.  

ARROZ A LA CUBANA

1/4 k ground lean pork (note:1 kilo = 2.2 lbs) 1/4 k ground beef 2 tbsp oil 1 tbsp garlic, macerated a small onion, sliced thin 1 large tomato, sliced 1 small box of raisins (approx. 1/6 cup) 1/4 tsp pepper 1 tsp salt 6 cups cooked (steamed) rice, molded (use a cup as mold) fried saba or plaintain banana, sliced fried sweet potatoes sunny side up fried eggs, one per person

Sauté in hot oil, garlic, onion, and tomato until tender. Add meat and cook until done. Add the rest of the ingredients and season. Arrange the molds of rice on a huge platter. I like to make a ring of the molds of rice. Arrange in the central part of the platter the cooked meat mixture, the fried bananas and sweet potatoes. Top molds of rice with fried eggs. This makes a dramatic presentation! Serves 6.

MORISQUETA TOSTADA

3 c cold rice (last night's rice will do) 2 Chinese sausages, sliced 1 tbsp garlic, macerated 1 medium onion, sliced 1 tbsp soy sauce 1/4 c chopped ham 2 tbsp chopped shrimps 1 scrambled egg green onions, finely cut

Fry Chinese sausages until crisp; set aside. Sauté garlic, onion, and rice. Add the rest of the ingredients and cook until rice is coated with soy sauce. Garnish with scrambled egg slices and green onions.  

PANCIT GUISADO

1/2 kilo rice bihon (rice sticks) 1/2 cup oil 2 heads garlic, macerated 1 onion, sliced 2 Chinese sausages, sliced and fried 1/4 cup pork, sliced 1/3 cup shrimps, sliced thinly 1/2 cup shredded cabbage 1/4 cup sliced green beans 1/2 cup shrimp juice 2 tbsp pepper green onion leaves, cut fine hardboiled eggs, sliced

Sauté garlic, onion, and meat in a saucepan. Add the vegetables and simmer with the broth. Season with soy sauce and pepper. Add noodles and cook until dry. Serve with green onions, sliced egg, with patis and lemon. I add other vegetables, depending on availability. I also soak the dry noodles in hot water before adding into the vegetable and broth mix.

That Famous Quick and Satisfying SINANGAG!!!

Just sauté garlic on some oil, you can add some egg if you want to and then the leftover rice!!! Salt and pepper to taste.

SARAP!!!!