Friday, 18 December 2015

Bihon Guisado


Some weeks back, while minding our own businesses, me reading and the husband is busy in front of his laptop, we had an instantaneous cravings for pancit.  I wanted Bihon Guisado the way my Mama cooks it and the same taste as how our neighbor cooks it.  The husband on the other hand wanted her Mom's pancit bihon.  Now that is something challenging and daunting (...thinking...)  

Good thing we always have bihon and sotanghon in stock. I let him choose which noodle he prefers and he chose bihon. So bihon guisado it is. Bihon guisado is one of those dishes that are always present as part of a Pinoy's handa (party menu) It is always present in most occasions. And since  Christmas is fast approaching you can add this in your menu for noche buena or may be for that get-together you've been planning with your friends or families.

With my bihon guisado, I made use of left-over lechong kawali and lechong manok.  If you don't have these, you can use pork and/or chicken as you wish. As you can see,  the cabbage I used is the purple kind.  Well, you can use any kind of cabbage whichever is available. The green ones are cheaper of course so go for that.  You can also make use of the pechay Baguio or wombok as we call it in our household.

BIHON GUISADO
(www.myfresha-licious.com)

Ingredients :

Bihon noodles - 200g
Lechong Kawali, sliced into small bites
Lechong Manok, shredded - 1 cup or whatever you got
Cabbage, julienned 
Carrots, julienned 
Bell pepper, julienned 
Black pepper powder - 1 tsp or as desired
Onion, diced - 1 medium
Garlic, chopped - 6 cloves
Green Onion leaves (white and green part)  - 3 stems
Soy Sauce - 3 tbsp
Patis (Fish sauce) - 3 tbsp or to taste
Brown Sugar - 1 tsp
Water - 2 1/2 to 3 cups
Vegetable Oil - 3 tbsp

Cooking Procedure :

1. Read instruction of the bihon noodles you will be using and follow the cooking directions.  For the brand  I used, the instruction said to rinse  the noodles in water and so I did.  I rinse it in water after I finished preparing half of the ingredients.
2. Heat oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside
3. Saute the garlic until aromatic, then add the onion and half of the green onions. Stir fry until it becomes almost translucent.
4. Throw in the chicken, bell pepper, carrots, and cabbage. Sprinkle the black pepper powder on the veggies and chicken.  Stir-fry for about a minute
5. Pour the water on the veggies along with the soy sauce, fish sauce, and sugar.  Let it simmer until the vegetables soften.  Remove the vegetables and chicken from the pan and set aside.
6.  Add in the bihon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding fish sauce as needed.
7. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies and chicken.

When serving, arrange the noodles on a serving dish then top it with the fried lechong kawali.  Serve with lime and  and chopped green onion leaves on the sides.  


© myFresha-licious (18December2015)

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Wednesday, 16 December 2015

Orange Sotanghon Guisado





There's is this Filipino restaurant located near Hammad Hospital called Little Manila.  Friends of ours have been recommending them to us many times already.  We actually just shrugging off the idea of eating there for several reasons:  1.We can cook Filipino dishes.  Well, not all of course but... go to number 2 reason.  2.Filipino food here in Qatar is too expensive as compared to internationally known restaurants like Applebees, Nandos, etc.  Spending Q45 (more than P500 / $15) per dish without rice and drinks is outrageous.  It's not like they are importing the main ingredients (chicken, beef, fish, etc) from the Philippines, right? And it's not like the ambiance of the Filipino restaurants are comparable to Nandos and the like. Not even close.  Some looks like plain Carinderias 3. Most of the time the taste is disappointing. Not that I am bragging, but we can cook Filipino dishes better than those found in some Filipino restaurants.  Now if you cannot understand our reasons, go back to the reasons number 1, 2, then 3.  

There are those Filipino food we usually buy of course like jollibee foods (the chicken joy here are bigger compared to those found in the Philippines and are sold at almost the same price), kakanin from Filipino home-sellers and Filipino restaurants (Kakanin is something I need to learn how to cook), dinuguan and papaitan, because there are just some ingredients that are not readily available to homecooks like me (though we have blood pudding the Husband bought from QDC but we haven't tried it yet)

Little Manila, what can we say, the ambiance is similar to Filipino carinderias. And YES, the food is delicious, referring to the bulalo and sotanghon guisado that we ordered so far, except for the ube ensaymada that the husband forced me to buy (my ensaymadas are way better)  I love their sotanghon guisado so much that I wanted to "copy" it.  Little Manila's sotanghon guisado is not the usual sotanghon guisado that my husband and I are used too. The color is orange.  So, as we are eating the sotanghon guisado, we are also trying to "decipher" the ingredients. There's the noodles that is called cellophane noodles, sotanghon in Filipino, there's shredded chicken that may be left over adobo or fried chicken, sliced fried squid balls are present which is a usual ingredients in Filipino pansit to give the illusion of "maraming sahog" or having a lot of toppings, then the usual veggies (snowpeas, carrots, cabbage, but wait they added celeries!) I usually don't put that in my noodles but that's one ingredients that made their sotanghon guisado taste good.  And of course there are those hidden ingredients that are not seen by the naked eye and only a discerning palate can makit it out.  We tasted patis (fish sauce) as the condiment used and of course MSG (sad).  The orange color, either they made use of atsuete oil or an orange food color (evil grin).  There's one negative comment from the husband though, the sotanghon guisado came in short of his favorite black pepper (to the Husband:  dduuhhh, not everyone wants the taste of too much black pepper on their dish and I am one of them! evil grin)

Without further blahs, I made my version of the orange sotanghon guisado. And here it is. This picture did not give justice to the color of the sotanghon.  Promise, it was orange when I took this photo.




SOTANGHON GUISADO
(www.myfresha-licious.com)

Ingredients :

Sothanghon (cellophane / starch noodles) - 250g
Left over roasted pork, sliced into small bites
Left over roasted chicken, shredded - 1 cup or whatever you got
Squid, boiled, drained, and sliced - 100 grams
Snow Peas, julienned  - 100 grams
Carrots, julienned - 100 grams
Bell pepper, julienned - 1 large
Shitake mushroom, dehydrated - 2 handfuls
Black pepper powder - 1 tsp or as desired
Onion, diced - 1 large
Garlic, chopped - 6 cloves
Green Onion leaves (white and green part)  - 3 stems
Patis (Fish sauce) - 6 tbsp 
Low Sodium Salt- to taste
Knorr Chicken Bouillon - 2 cubes
Water - 2 1/2 to 3 cups - depending on the noodles you are using
Vegetable oil - 1 tbsp

Atsuete Oil:
Vegetable Oil - 6 tbsp
Atsuete seeds - 2 tbsp


Cooking Procedure :

1. Read instruction of the sotanghon you will be using and follow the cooking directions. Since the brand I used has an undecipherable instructions, I just rinsed then soaked the noodles in water for 30 minutes.  Drain the noodles and set aside
2. Make the atsuete oil.  Place the oil and the atsuete seeds in a small pan and heat it, stir until the oil simmers and its color turns to orange. Remove from heat and set aside.
3. In a separate frying pan, heat 1 tbsp of vegetable oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside.
4. Pour the atuete oil in a wok then saute the garlic, onions, white part of the green onion leaves, and celery in it until aromatic.
5. Throw in the shitake mushroom and stir fry for about 3 minutes then add in the chicken, bell pepper, carrots, and snow peas. Sprinkle the black pepper powder on the veggies and chicken.  Stir-fry for about a minute
6. Pour the water on the veggies along with the fish sauce and Knorr Chicken Bouillon.  Let it simmer until the vegetables soften.  Remove the vegetables and chicken from the pan and set aside.
7.  Add in the sotanghon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding low sodium salt as needed.
8. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies, squids, and chicken.

When serving, arrange the noodles on a serving dish then top it with the roasted pork and chopped green onion leaves.  Serve with lime on the sides.  


© myFresha-licious (16December2015)

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Tuesday, 15 December 2015

Pinoy Style Sweet Spaghetti



It's been a while since my last post I know.  There were lots of things I need to deal with that's why the blog was put on silent mode (evil grin). I'm not feeling quite myself yet but it's only 10 days more to go and it will be Christmas time and I owe you people some recipes you can add to your menu for noche buena.

This week, we will be featuring Filipino and other Asian pasta and noodles dishes.  Not the soupy ones though, so stay tuned people...

Pasta is no longer just an Italian dish.  Every culture worldwide has developed their own adaptation of the Italian pasta dish.  In fact, one of my favorite dish at a Turkey restaurant here in Qatar (Marmara Restaurant) is their Turkish version of spaghetti with tomato sauce.  Actually, I've been trying to search for its recipe for a long time and there's none I can find yet.  

We Filipinos do have our own adaptation of the Italian pasta dish. Some Filipinos, mostly those who grew up in the Philippines, I'm not sure with those who grew up outside of the country, specially the kids love their spaghetti to be sweet with hotdogs in it.  That's the Pinoy style spaghetti, it is sweet, it is red, with lots of hotdogs and cheese in it.

I will be honest with you, Pinoy sweet style spaghetti does not really appeal to me.  I really don't like sweet sauces on my pasta.  My husband on the other hand, loves it A LOT, like my niece and nephews.  He often times request for Pinoy style spaghetti for either snack or dinner so I tend to stock up on a few ready-made Filipino Style Spaghetti Sauce (del monte brand).  I only need to add a few ingredients to suit his liking and mine.

Good thing that we were able to find a good quality and tasty ready-made Filipino style spaghetti sauce, it spared me a few tantrums of cooking from scratch for this sauce. This spaghetti sauce can be used for 500 grams of spaghetti noodles or any pasta at that, but  I usually cook 100 grams which is good for 2 to 3 persons. I just freeze the left-over sauce and then just thaw and heat them when needed.

Try this in your next cooking.  I guarantee that your kids will surely love it.

PINOY STYLE SWEET SPAGHETTI
(www.myfresha-licious.com)

Ingredients:

Spaghetti- 150 g.

Cheddar Cheese, grated - as desired

Sauce:
Filipino Style Spaghetti Sauce - 560 g

Tomato Paste - 1/4 cup Stevia - 1 tsp or to taste 
Low Sodium Salt or regular Salt & black pepper to taste
Ground Chicken - 250 g.
Hotdogs, thinly sliced - 5 medium pcs or as many as you want to add

Cheddar Cheese, grated - 1/4cup
Onions, diced - 1 large
Garlic, crushed and minced - 3 cloves
Vegetable oil

**note :  you can use 
1 tbsp (or to taste) of brown or white sugar instead of stevia

Cooking Procedure:

1.  Cook spaghetti as per package direction
2.  Heat oil in a wok then sauté the garlic and onions until they are aromatic. 
3.  Stir in the ground meat and pan fry it until it almost turns brown. 
4.  Add in the hotdogs and stir for a minute.
5.  Pour in the 
Filipino Style Spaghetti Sauce, tomato paste, sugar, salt, and ground black pepper.  Bring to a simmer.  Continue simmering for about 5 minutes
6.  Add the cheddar cheese and continue to simmer until the cheese melted. 
Adjust taste to your liking. 
7.  Pour the sauce on the spaghetti and mix.  


Serve with grated cheddar cheese on top.  

© myFresha-licious (15December2015)


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