Friday, 24 September 2010

Stewed noodles with thick sauce (pansit guisado)

A few days back, I cooked pancit canton.  Now, I'm craving again for another noodle dish with a Pinoy touch. This time I decided to make the sauce thicker.  Why a thicker sauce, It's for no reason actually, maybe just for variation.  The taste however, is just the same as the first one, only the texture is smoother this time.

Ingredients:

Dried Noodles, I used the mee goreng noodles – 200 g.

Pork belly – 300 g.

Chicken Liver - 100 g.

Carrots – 200 g.

Cabbage – 200 g

Onion – 1 medium

Garlic –  4 cloves

Soya oil – 2 tbsp

Sesame oil – 1 tsp

Sauce:

Light soy sauce – 50 ml

Dark sour sauce – 1 tsp

Oyster sauce – 1 tbsp

Water – 5 cups (160 ml x 5)

Pepper

Salt   - 1 tsp or to taste

Potato starch or cornstarch – 2 tsp/ 1 tbsp

Cooking Procedure:

1) Heat the oil in a pan then Saute the pork and garlic, add the onion after 2 minutes. Let the meat cook.

2) Mix in the vegetables.

3) Add the ingredients for the sauces, except for the potato starch/cornstarch and a cup of water. Let it simmer for about 5minutes.

4) Scoop out the meat and veggies.  Add the dried noodles and let it cook.

5) Dissolve the starch in a cup of cold water then add in to the mixture when the noodles are almost cooked.  Let it simmer for 5 minutes or until the sauce has thickened add the cooked vegetables and meat.

- Sharosem (23September2010)

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