The Bubble Chef
cooks whatever your heart desires...
Monday, May 03, 2004
Sauteed Vegetable with Noodles
Whenever Filipinos celebrate Birthdays and Holidays, they would always include a noodle dish that symbolize prosperity, long life and good luck. That is why noodles generally are not broken or cut when a dish is being prepared. Noodles come in many varieties: bihon(rice or flour); sotanghon(bean); canton(egg); misua(vermicelli). Most of these varieties are available here in the US in food markets and Oriental Stores.
Pancit is the generic term for noodle dishes that come in endless varieties. Although we got it from chinese cuisines, our Pansit Malabon and Pansit Luglug are strictly Filipino. Pansit Malabon is a noodle version of Paella prepared with oysters, shrimps, pork pieces, boiled eggs, chinese celery and rice noodles. It comes in bright orange sauce made from shrimp juice, anatto seeds and pork rind.
Today, Im gonna show you my version of Pancit Bihon Guisado, a very simple dish to cook using pork's broth. Great for parties and afternoon snacks. But it is very important not to oversoak or overcook this type of rice noodles. Sotanghon and bihon require soaking while others like misua do not.
Ingredients:
1 pound rice stick noodles (called bihon)
1/2 lb. pork, boiled and cut into strips
10 pcs. Chinese Shitake mushroom,
soaked in warm water then drained
5 cups water
3 bay leaves
1 cup onion quartered
1 tbsp. peppercorns
2 tbsp. garlic, finely minced
1 cup minced onion
4 tbsp. vegetable oir
1 cup Chinese sweet sausage,
cut crosswise into 1/8-inch slices
3 cups reserved pork broth
1/4 cup green bell pepper, cut into strips
1/4 cup green onions
1 medium carrot, julienne
1 celery stalk, julienne
1-½ cups shredded cabbage
1 cup snowpeas
2 tablespoon soy sauce
6 lemon wedges
1 Extra firm Tofu, fried and cubed
Salt and pepper to taste
Method:
Boil Pork in a mixture of 5 cups of water, quartered onion, bay leaves and peppercorns. When pork is tender, remove and cut into strips. Set aside and save the broth.
Blanch rice stick noodles. Strain and set aside.
In a separate pan, boil chinese sweet sausage, drain and cut crosswise. Set aside.
In a wok or sauce pan, stir-fry separately carrot, celery, green bell pepper, green onions, snow peas and cabbage until crisp-tender. Set aside.
Then saute garlic and onion in oil until transparent. Stir in pork, mushrooms, and sweet sausage. You can add flaked chicken and shrimps, shelled and deveined. Cook for 3 minutes over low heat. Add noodles and and pour pork broth stirring constantly until cooked and dried. Stir in the vegetables and add soy sauce, pepper to taste. You can add sesame oil for aroma. Sprinkle fried tofu on top and garnish it with lemon wedges on the side.
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Pancit is the generic term for noodle dishes that come in endless varieties. Although we got it from chinese cuisines, our Pansit Malabon and Pansit Luglug are strictly Filipino. Pansit Malabon is a noodle version of Paella prepared with oysters, shrimps, pork pieces, boiled eggs, chinese celery and rice noodles. It comes in bright orange sauce made from shrimp juice, anatto seeds and pork rind.
Today, Im gonna show you my version of Pancit Bihon Guisado, a very simple dish to cook using pork's broth. Great for parties and afternoon snacks. But it is very important not to oversoak or overcook this type of rice noodles. Sotanghon and bihon require soaking while others like misua do not.
Ingredients:
1 pound rice stick noodles (called bihon)
1/2 lb. pork, boiled and cut into strips
10 pcs. Chinese Shitake mushroom,
soaked in warm water then drained
5 cups water
3 bay leaves
1 cup onion quartered
1 tbsp. peppercorns
2 tbsp. garlic, finely minced
1 cup minced onion
4 tbsp. vegetable oir
1 cup Chinese sweet sausage,
cut crosswise into 1/8-inch slices
3 cups reserved pork broth
1/4 cup green bell pepper, cut into strips
1/4 cup green onions
1 medium carrot, julienne
1 celery stalk, julienne
1-½ cups shredded cabbage
1 cup snowpeas
2 tablespoon soy sauce
6 lemon wedges
1 Extra firm Tofu, fried and cubed
Salt and pepper to taste
Method:
Boil Pork in a mixture of 5 cups of water, quartered onion, bay leaves and peppercorns. When pork is tender, remove and cut into strips. Set aside and save the broth.
Blanch rice stick noodles. Strain and set aside.
In a separate pan, boil chinese sweet sausage, drain and cut crosswise. Set aside.
In a wok or sauce pan, stir-fry separately carrot, celery, green bell pepper, green onions, snow peas and cabbage until crisp-tender. Set aside.
Then saute garlic and onion in oil until transparent. Stir in pork, mushrooms, and sweet sausage. You can add flaked chicken and shrimps, shelled and deveined. Cook for 3 minutes over low heat. Add noodles and and pour pork broth stirring constantly until cooked and dried. Stir in the vegetables and add soy sauce, pepper to taste. You can add sesame oil for aroma. Sprinkle fried tofu on top and garnish it with lemon wedges on the side.
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