Pancit Bihon

PANCIT BIHON

INGREDIENTS

·         500g bihon noodles

·         300g chicken breast

·         250g kikiam, sliced

·         1 medium size carrot, julienned

·         2 stalks celery, sliced

·         ½ cabbage, sliced

·         1 cup green beans, sliced

·         1 medium size red bell pepper, julienned

·         1 medium size onion, minced

·         4 cloves garlic, minced

·         1 pc chicken broth cube

·         1/3 cup soy sauce

·         Ground black pepper

·         Cooking oil

·         2 ½ cup water

PROCEDURE

1.       Boil chicken in a pot with 2 ½ cup of water for 15 minutes.

2.       Take chicken out of the water and let it cool for a while. Set aside the chicken broth.

3.       Cut the chicken into cubes or tear into shreds and set aside.

4.       In a pan add oil and fry the kikiam until golden brown, set aside.

5.       Now using a wok, add oil and saute onion, garlic and carrots for about 4 to 5 minutes.

6.       Add chicken and kikiam, cook until the chicken have slightly browned.

7.       Add bell pepper, celery and green beans then stir fry for about 5 minutes.

8.       Add the chicken broth, chicken cube, soy sauce and ground black pepper then mix.

9.       Add the cabbage and cook for 2 minutes.

10.   Soak noodles in water for a maximum of 10 minutes. (This make it soft and easier to handle when cooking)

11.   Drain the water after soaking.

12.   Add the noodles and mix with the vegetable mixture. (No need to worry about the broth the noodles will absorb it once done)

13.   Serve with calamansi or lemon wedges on the side. Enjoy!

WATCH VIDEO TUTORIAL HERE:

 

Beef Pares

BEEF PARES

INGREDIENTS

• 1/2 kilo beef brisket
• 1 medium size onion, minced
• 3 cloves garlic, minced
• 2 tbsp ginger, minced
• 3 tbsp scallions, chopped
• 4 tbsp cornstarch
• 1/4 cup soy sauce
• 3 pieces star anise
• beef cube
• 3 tbsp sugar
• Salt and pepper to taste

PROCEDURE

1.  In a boiling water add whole peppercorn and 1 tsp of salt.
2. Put-in the beef then boil until the meat is tender.
3. Slice the boiled meat in cubes and set aside. Do not throw away the stock used for boiling
4. Place the oil in a pan then heat-up. Saute the garlic, onion, and ginger.
5. Put-in the sliced meat and saute for about 2 to 3 minutes.
6. Add the soy sauce. Then pour the stock used in boiling the meat, then bring to a boil
7. Put-in the star anise and beef cube and simmer for 10 to 15 minutes.
8. Add salt and ground black pepper according to taste.
9. Dilute the cornstarch in 1/4 cup of water. Then pour mixture in the pot. Cook for about 2 to 3 minutes more or until the sauce has thickened. 
10. Garnish with scallions on top. Serve with Garlic Rice and Enjoy!

Watch video tutorial here:

 

Spicy Pork and Broccoli in Oyster Sauce

SPICY PORK AND BROCCOLI IN OYSTER SAUCE 

INGREDIENTS

• 400g pork, sliced into small pieces
• 2 cups broccoli florets
• 1 long chili peppers, cut diagonally
• 1 medium size onion, chopped
• 1 tbsp garlic, minced
• ½ inch ginger, sliced
• 1 tbsp chili powder
• 2 medium tomatoes, diced
• 3 tbsp oyster sauce
• salt to taste
• ground black pepper
• 2 tbsp olive oil or any cooking oil
• ¼ cup water

PROCEDURE

1. Place the oil in a pan then heat-up. Fry the pork for about 15 minutes and set aside.
2. In the same pan saute the garlic until it begins to turn light golden in color.
3. Add in sliced ginger and onions. Stir fry for about 2 minutes.
4. Add in tomatoes and continue cooking until softened.
5. Put in the cooked pork, chili powder and oyster sauce, stir fry for 3 minutes.
6. Add in broccoli florets, chili pepper and 1/4 cup of water, cover and simmer for 5 minutes.
7. Season with salt and pepper according to your taste. Serve hot and Enjoy!

Watch video tutorial here:

Ginataang Kuhol (Escargot, Snail)

GINATAANG KUHOL

The escargot French for snail; Catalan: caragol; Portuguese and Spanish: caracol) is a cooked land snail. Escargots are usually served as a starter in Portugal, Spain and in France, and are a typical dish in the Catalan region of Spain. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way. ^{- Wikipedia}

INGREDIENTS

• 300g kuhol (snail)
• 1 cup malunggay leaves
• 1 cup gata (coconut milk)
• 2 pcs long chili pepper 
• 1 pc hot chili pepper
• 1 medium size onion, sliced
• 3 cloves garlic, minced
• 2 tbsp ginger, sliced
• fish sauce
• ground black pepper
• cooking oil

PROCEDURE

1. On a deep pan saute ginger, garlic and onion.
2. Put-in snails and cook for 2 minutes.
3. Add in coconut milk and long chili peppers then cover the pan and cook for 15 minutes.
4. After 15 minutes add the hot chili pepper and fish sauce according to taste, mix well.
5. Cover the pan and cook for another 5 minutes.
6. After 5 minutes season with ground black pepper and add in the malunggay leaves, simmer for 2 minutes.
7. Serve hot and Enjoy!

Watch video tutorial here:

 

Beef Adobo sa Gata

BEEF ADOBO SA GATA

INGREDIENTS

·         200g beef, cut into cubes

·         1 pc long chili pepper

·         1 small size onion, chopped

·         2 cloves garlic, minced

·         1 cup coconut milk

·         ¼ cup vinegar

·         Salt to taste

·         Ground black pepper

·         2 tbsp cooking oil

PROCEDURE

1.       Heat the oil in a pan, saute garlic and onions for 2 minutes.

2.       Add beef cubes and cook until color changes.

3.       Add vinegar, salt and ground black pepper.

4.       Cover and simmer for 5 minutes.

5.       Add water then bring to a boil, cover and simmer until beef is tender.

6.       Add coconut milk and long chili pepper, mix well then cover the pan and simmer for another 5 minutes.

7.       Adjust seasoning if necessary.

8.       Serve hot and Enjoy!

Watch video tutorial here:

 

Chili Beef

CHILI BEEF

INGREDIENTS

·         400g lean beef

·         1 medium size green bell pepper, cubed

·         2 long chili peppers, cut diagonally

·         1 medium size onion, cubed

·         1 tbsp garlic, minced

·         ½ inch ginger, sliced

·         1 tbsp chili powder

·         2 tbsp tomato sauce

·         1 tbsp cornstarch

·         2 tbsp soy sauce

·         1 tsp vinegar

·         Salt to taste

·         Ground black pepper

·         Cooking oil

PROCEDURE

1.       In a pan or wok put in beef and combine soy sauce, vinegar, salt and ¼ cup of water and bring to boil until beef is tender about 15 to 20 minutes (use pressure cooker for faster cooking).

2.       Place the oil in a pan then heat-up. Saute the garlic until it begins to turn light golden in color.

3.       Add in sliced ginger, long chili peppers and onions. Stir fry for about 2 minutes and set aside.

4.       In the same pan put in cooking oil and stir fry green bell peppers for about 2 minutes.

5.       Add a pinch of salt and ground black pepper and set aside.

6.       Add 1 tbsp oil and then add in the cooked beef. Set aside the beef stock which we need to make the sauce.

7.       Stir fry for about 3 minutes then add 1 tbsp chili powder, 1 tsp of beef stock or oil and mix it well.

8.       Add 1 tsp soy sauce and 2 tbsp tomato sauce, mix well.

9.       Add in the stir fried green bell peppers and onions, mix well.

10.   Mix cornstarch with the beef stock, add more water if you want more sauce.

11.   Put into the beef mixture and mix well.

12.   Add salt according to taste.

13.   Serve hot and Enjoy!

Watch video tutorial here: