Popular Philippine Dish, 8/28/2012 - KATV - Breaking News, Weather and Razorback Sports

Popular Philippine Dish , 8/28/2012

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  • RecipesMore>>

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    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
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    Salt
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    Salt
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  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

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    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
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This recipe is one that I have used throughout the years.

It is a popular Philippine dish that is an ever present dish on birthdays, anniversary and just about any occasion. It is believed that it gives you long life so it is mostly served on birthdays and you do not cut the noodles.

Now, every cook has their own technique, some uses more types of vegetables, some add fish sauce, Chinese sausage, chicken livers, napa cabbage, green peppers and even beef. Most Filipino cooks however are not fond of beef in the pancit. So use your imagination and experiment.

Just a Note: do not use potatoes, hard leaf vegetables (such as turnips, mustard etc. but you can try spinach. I have tasted it before during a party, not traditional but quite good), tomatoes, radishes or any type of root vegetables. Squish with lime or lemon before serving and use fish sauce and dash of hot pepper sauce for extra flavor (optional of course).            

 

Pancit (Philippine Noodle)

½ cup Shrimp (optional)

½ cup Cooked Pork

½ cup Cooked Chicken

2 tablespoons vegetable oil

2 tablespoon minced garlic

2 tablespoon soy sauce

½ cup white or yellow onions

½ cup sliced string beans and/or snow peas 

½ cup thinly slice carrots

½ cup celery (optional)

1 cup thick shredded cabbage

11/2 cup chicken broth (as needed) and salt and pepper to taste

1 package rice thin white noodles –Philippine Brand preferably

Soak the noodles in lukewarm water while sautéing the meats and vegetables. Pour oil in pre- heated wok or pot. Sautee garlic till lightly brown then add onions. Cook till onions are slightly transparent. Add green beans and cook for a minute or two (add a few tablespoon of broth if dry), add carrots and sauté for a minute or two then add celery and cabbage. Pour soy sauce and chicken broth. Cover and cook till all vegetables are tender but do not overcooked. Add all the meats and adjust seasonings to taste. Simmer a while. You can serve it 2 ways. Remove all vegetables out of the broth and add the soak noodle till noodles are cooked (limp). Then when ready to serve put vegetable mixed on top of the noodle on a platter or mixed vegetables and noodles altogether.

 

 

 

  • EntréesMore>>

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    Pan Seared Brown Sugar & Dill Cured Salmon, 4/18/14

    Friday, April 18 2014 8:02 AM EDT2014-04-18 12:02:58 GMT
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  • Blackened Shrimp & Bacon Po Boy, 4/15/14

    Blackened Shrimp & Bacon Po Boy, 4/15/14

    Tuesday, April 15 2014 2:03 PM EDT2014-04-15 18:03:39 GMT
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  • Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

    Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

    Friday, April 11 2014 8:35 AM EDT2014-04-11 12:35:44 GMT
    Jason KnappGreen Leaf Grill  Pumpkin Seed Vinaigrette 2 cups white wine 1 cup and ½ cup apple cider vinegar separated 3 cloves Garlic  1 T Salt 1 t Pepper 1 t Paprika 1 bunch Parsley ½ t cayenne 3 T CreoleMore >>
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