quick canton

Another quick dish. Quick in a sense that it's done very quickly while baby was sleeping and the ingredients were only a few. We're consuming almost everything now since we're going to transfer house in a few more days. So everything in the pantry box and refrigerator should go before we transfered. I was successful in preparing this dish because I done this inless than 30 minutes. I started just after I put the baby to sleep and immediately do the chopping, slicing, sauteing. And just a few minutes after I took some photos, the baby started to wake up. Hahaha... success right? Hehehe... Well, good thing the baby cooperated.

I minced 3 cloves garlic, sliced a small onion, 1 carrot, 1 large cabbage leaf, and sliced into thin strip some pork belly and seasoned it with salt and pepper. In a wok I put 2 tbsp. olive oil and sauteed the onion and garlic until fragrant then added the pork belly and cooked them until the pork is browned. Then I added half of a pork broth cube and continued to saute. Then I added about a cup of water and 2 tbsp. oyster sauce and let it simmer. I tasted it according to my preference. Then added the canton noodles in... then mixed and mixed until the noodles are almost cooked and the liquid almost evaporated. Then I added the carrot and cabbage in... I mixed again until the liquid has fully evaporated. That's it... quick canton.

chicken sotanghon soup

always wanted to have some soup these days... i still have some chicken breast in the freezer and some sotanghon noodle. this was a perfect night for a chicken sotanghon soup. this is just good with or without rice. and the soup is just good for the tummy.


this recipe is good for 3-4 persons.

ingredients:
1 chicken breast, cut into serving portion
2 cloved garlic, crushed and sliced thinly
1 small onion, sliced
1 spring onion, separate white part from green part
1 thumb-size ginger
1 small tomato, seeded and sliced
1 small carrots, julienned
1 handful cabbage, shreded
1 chicken cube dissolved in 3 cups water ¹
125 gm. sotanghon noodles ²
2 tbsp. cooking oil
salt and pepper to taste

procedure:
in a casserole, heat oil and saute onion, garlic, white part of spring onion and ginger until fragrant.

add the chicken and saute until chicken renders oil and fry until a little bit brown.

add tomatoes and saute for a minute.

add the chicken cube dissolved in water. bring to a boil.

add the sotanghon noodles. continue simmering until noodles are cooked. season with salt and pepper according to your taste.

add the carrots and simmer for another minute. turn off the heat and then add the shreded cabbage and cover.

serve hot in an individual soup bowl and top with chopped green part of spring onion.

• • • • • • •

¹ i used chicken cube since i didn't have any homemade chicken broth. homemade broth is always much better that the cubes. you can also just use water instead.

² i prefer not to pre soak the sotanghon noodles in water so that when it is placed in the casserole, it will absorbed the flavor of the chicken stock (soup).

pancit canton take 1

category:main dish
serving: makes 2-3 servings

just finished baking the cakes and i'm a bit tired. but i was able to prepare a not so late dinner tonight. this is my take 1 for pancit canton since i just tossed in anything i have left inside the refrigerator.

ingredients:
1 cup pork belly, sliced thinkly
112 gm. canton noodles
2 cloves garlic, crushed
1/2 onion, sliced
1/4 cup green bell pepper, sliced
1/2 cup carrots, thinly sliced
1 cup cabbage, shredded
1 cup cauliflower, chopped
1-1/2 cup water
1/2 pork broth cube
2 tbsp. soy sauce
salt and pepper

procedure:
brown the pork using it's own oil. set aside.

saute garlic and onion until fragrant. add water, pork broth cube, soysauce and pepper. let boil.

add the noodles and mix until noodles are all soaked. boil for a few minutes until half of the liquid have evaporated. taste and season with salt or soy sauce according to your preference.

add the vegetables and mix well until vegetables are right, cooked but still crunchy.

turn off the heat and add the browned pork slices. mix again. serve with slice of lemon.

minimal pancit bihon

category: main dish, snacks
serving: makes 2-3 servings

there are so many ways in preparing pancit bihon. this one is the simplest and the usual way i cook bihon at home. however, during special occassions, i cook pancit bihon with other ingredients like bell pepper, baguio beans or string beans, cauliflower, shrimp, chicken liver, chorizo bilbao and quail eggs. that's our special pancit bihon. i also prefer my bihon to be a bit dry and the vegetables to be half-cooked and still crunchy.

since we're on the verge of making makuy eat vegetables, i decided to load my bihon with cabbage and carrots. and so far, it's good.


ingredients:
1/4 kl. pork belly, sliced thinly
2 cloves garlic, crushed
1/2 medium onion, sliced
112 gm. pancit bihon
1 cup cabbage, shredded
1 cup carrots, shredded
1/2 pork cube
1-1/2 cup water
1/4 cup soy sauce
fresh ground pepper

procedure:
put the pork belly slices on a wok, add a little water and season with salt and pepper. boil and let the water evaporate. it will release its own oil and let it fry until golden brown. drain on paper towel and set aside.

in the remaining oil in the wok, saute garlic and onion until fragrant. add water, pork cube and some of the soy sauce. let boil. season to taste.

add the pancit bihon and continue mixing until the bihon have absord almost all the liquid. add more soy sauce if necessary.

add the carrots and cabbage. comtinue mixing until well blended and the water has been fully absorbed by the bihon.

turn off the heat as soon as the vegetables are half-cooked and still crunchy. then add the cooked pork slices and mix once again. served with a wedge of lemon or calamansi.