Pansit Canton

ingredients 1/2 lb. shrimps 1 eggwhite 2 tbsp. cornstarch 2 chicken breast, deboned 3 tbsp. oil 3 cloves garlic, crushed 1 onion, chopped 2 pcs. chicken liver, cooked and sliced (optional) patis (fish sauce), salt, pepper and soy sauce, to taste 1-1/2 cups chicken broth 1 head cauliflower, cut into floweretes 1/4 cup snow peas 1/3 cup leeks 1 small carrot, cut into rounds 2 tbsp. cornstarch, dispersed in 1/4 cup water 1 package canton noodles Cooking Procedures : Peel shrimps leaving the tails intact. Coat with a mixture of eggwhite and cornstarch. Slice chicken breast into strips and coat with cornstarch. Set aside. In a wok (or large frying pan), heat oiland sauté garlic and onions. Add in chicken meat, liverand shrimps. Season to taste. Stir-fry for a few minutes. Pour in broth and bring to a boil. Lower heat and let it simmer for 2 minutes. Add in all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch. Stir in canton noodles and cook until tender. Makes 4-6 servings

Pansit Bihon
Ingredients 1 tbsp. cooking oil 1/2 lb. pork, sliced 2 cloves garlic, minced 1 onion, sliced 1 large carrot, julienne 1 red bell pepper, julienne patis (fish sauce), salt, pepper and soy sauce to taste 2 cups chicken broth or water 1 cup cabbage leaves, cut into thin strips 1/2 lb. pancit bihon (rice sticks noodles) wedges of lemon or calamansi, for garnish

minced y 3 tablespoons of cooking oil y 1 cup of water y Salt and pepper to taste y 1/2 cup grated cheese Spaghetti Cooking Instructions: y Cook spaghetti noodles according to package instructions. Serve with lemon wedges or calamansi. Mix well. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle) Add a little more water or broth if you notice that is almost dry up and noodles ( pancit ) are not yet cooked well. tomato sauce and 1/4 kg. y Serve with the cooked spaghetti noodles and grated cheese on top. y Add tomato sauce or combination of banana catsup and tomato sauce. Continue to simmer for an additional 5 minutes. Bring to a boil and let simmer for 10 minutes. salt. Enjoy! Spaghetti Ingredients: y 1 kg. ground beef y 1/2 kg. Season with patis. Tabasco for more spice if desired. Set aside. Stir-fry for a few minutes. Heat oil in a large skillet. Heat until boiling and add the drained pancit bihon. Humba Ingredients y 1 lb. laurel leaves. Sauté for a few minutes until soft. Stir-fry pork slices until no longer pink in color. spaghetti noodles y 1/2 kg. diagonally sliced y 1 kg. y Optional: add hot sauce e. diced y 2 onions. banana catsup) y 3 pieces laurel leaves (bay leaves) y 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup) y 2 green bell peppers. salt and pepper to taste then let simmer for another 10 minutes y Add brown sugar and hotdogs. ground pork. pork (i usually used pork belly or pork hocks). cut into serving pieces y 1 cup water y 3 cloves garlic. Add garlic and onion. Add julienne carrots and red bell peppers. You may also add soy sauce if you find it pale and taste bland. ground pork y 1/4 kg. chopped y 1 head garlic. pepper and soy sauce to taste. Correct the seasoning. y Add ground beef. Add chicken broth or water. crushed . y In a sauce pan or wok.Cooking Procedures : Rinse pancit bihon with tap water. bell pepper and a cup of water.g. tomato sauce (or 3/4 kg. Add cabbage leaves (do not overcook) and then turn off the heat. sauté garlic and onions in cooking oil. hotdogs. Drain.

oil salt to taste 3 potatoes. Pan fry potatoes. 2. patis (fish sauce) y 3 tbsp. Remove bay leaf and peppercorns (if used) just before serving. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it. 6. If you want to add some potatoes and hard-boiled eggs in this dish. quartered and fried y 1 lb. Stir for 2 minutes. peppercorns 1 tsp. Simmer for 3 minutes or until half done. Lower heat and simmer for about an hour or until pork belly or hocks is tender. fry chicken pieces and brown a little. Serve hot. Remove from heat.y y y y y y y y y 1/3 cup vinegar 1/4 cup packed brown sugar 1/4 cup soy sauce 1 bay leaf 1/4 tsp. In the same pan. add celery. peeled. 3. pepper or 1 tsp. Pour in patis and season with curry powder. minced y 1 large onion. cut into serving pieces y 3 cloves garlic. 3. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). potatoes usually cook about 15 minutes. Sauté for a few minutes until soft. curry powder y salt and pepper y 1 cup water y 1 red bell pepper. 7. salt and pepper. cut into big squares y 3 celery stalks. . Add water. 2. 5. cut into big squares y 1 green bell pepper. Set aside. Add garlic and onion. cut into 1-1/2 long y 1 cup coconut milk or evaporated milk Cooking Procedures : 1. Serve hot. Cover and bring to a boil. Combine all ingredients in a big pot and bring to a boil. It s up to you whether you like it very soft or just tender to bite. oil y 3 potatoes. quartered y 1 tbsp. peeled and quartered (optional) hard-boiled eggs (optional) Cooking Procedures : 1. bell peppers and fried potatoes. 4. You may wish to adjust the taste according to your style and liking. You may add it halfway of the cooking time or later. Chicken Curry Ingredients y 2-3 tbsp. Add milk and stir occasionally. chicken. Lower the heat.

10 x 12 sizes Cooking Procedures : 1. divide the slices of hard cook eggs and Vienna sausages. Alternatively. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Refrigerate unused embutido. to taste y 1 tbsp. Divide the mixture into 2 to 4 portions (depending on how many you want to make). 7. 4.Embutido Ingredients y 1 lb. half filled with hot water. ground pork y 1/2 cup finely chopped carrots y 1 cup (6 slices) finely chopped (sweet or cooked) ham y 3 tbsp. 2. 3. Finally. minced 1 onion. cornstarch y slices (wedges) of hard-cooked eggs (see recipe) y slices (wedges) of Vienna sausage y aluminum foil. Place the embutido in a steamer and steam for an hour. Steam-bake in the center of the oven for an hour. by holding each ends of the foil. if you don t have a steamer: place embutido in a wire rack on a baking pan. Pork Barbeque Ingredients: y y y y y y 1 kg. sealing on both ends. 5. Prepare a steamer and set aside. Serve with your favorite catsup or sauces. roll the mixture back and forth until it covers the slices of eggs and sausages in the center. Repeat with the remaining pork mixture. pork 20 bamboo skewers 1 cup soy sauce 1 head garlic. 6. minced red bell pepper y 1/3 cup sweet pickle relish y 1/4 cup raisins y 3 whole eggs y 1/2 cup grated cheddar cheese y dash of liquid seasoning y salt & pepper. 8. prepare a baking pan and a wire rack and preheat oven to 350°F. Alternatively. Cover with aluminum foil (Be sure the steam will not escape). combine all the ingredients and mix until well blended. Let it cool and slice into rings. Alternatively. In a bowl. Spread and flatten the mixture onto the center of each foil. minced green bell pepper y 3 tbsp. finely chopped 1/4 cup of calamansi juice or lemon juice . roll the aluminum foil into a tightly packed log about 1 to 2 in diameter. Place each slices at the center of each mixture.

y y y y Sweet & Sour Pork Ingredients: y 1/2 kilo pork loin. 1/2 teaspoon salt and the dissolved cornstarch. sugar. y Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock . y Over live charcoals. quartered y 1 red & 1 green bell peppers.1/2 cup of 7up. chopped onions. y In a mixing bowl. y Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque. sliced into strips y 2 tablespoons of soy sauce y 3 tablespoons of peanut oil y 4 tablespoons of cornstarch y 3 tablespoons of ketchup y 1 tablespoon of sugar y 1 teaspoon of salt y 3 cloves of minced garlic Sweet and Sour Pork Cooking Instructions: y In a pot. marinate the cut pork with the soy sauce. y Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture. ground pepper. sliced into pieces y 1 small can pineapple chunks y 1 large onion. Stir until sauce thickens. y Pour over fried pork then serve with rice. minced garlic. y Sauté garlic and onions on oil. sprite or beer (optional) 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar 1/2 cup of banana or tomato catsup Barbeque Cooking Instructions: y Cut pork meat into thin and long slices . pineapple chunks (including the syrup). barbeque the pork on skewers until each barbeque is cooked . then drain (keep the pork stock for later). y Fry the pork in a skillet until golden brown. Leche Flan Ingredients: y y y y 1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence . set aside. calamansi juice. boil pork in 2 cups of water with 1/2 teaspoon of salt until tender. then add the bell peppers. banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque) y Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally). sugar.turning every few minutes on each side and basting the leftover marinate on the barbeque. y String the pork on the skewers. ketchup.set aside.1/4 inches thick and less than 2 inches wide.

Bring to a boil for a few minutes until the sugar caramelize. condensed milk. egg yolks and vanilla by hand or blender. not too soft. y Let cool then refrigerate. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.Grated to strips Water approx. round or square. it is cooked. Buko Pandan Salad Ingredients: 8 leaves of Pandan (must be cleaned well) 5 Buko (Coconut)not too hard. place the moulds on a larger baking pan half filled with very hot water.you can use any shape: oval. 10 cups 3 small cans of Nestle Cream 1 medium can of Condensed Milk 2 bars of Green Gulaman 1 3/4 Cups Sugar (more if you want it sweeter) 1 cup Kaong (optional) Buko Pandan Salad Preparation Instructions: y y y y y y y y . y Pour the caramelized sugar into aluminum moulds . y Gently pour the mixture on top of the caramel on the aluminum moulds. Before baking the Leche Flan. y Cover moulds individually with aluminum foil. y To serve: run a thin knife around the edges of the mould to loosen the Leche Flan.For the caramel: y 1 cup sugar y 3/4 cup water Leche Flan Cooking Instructions: y In a saucepan. y Mix well the evaporated milk. mix the sugar & water. Spread the caramel on the bottom of the moulds. Pre-heat oven to about 370 degrees before baking. Fill the moulds to about 1 to 1 1/4 inch thick. y Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR y Bake for about 45 minutes. Cooking Tips: y You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean.

. Simmer for 20 minutes. Do this for 5 minutes. boil carrots in water for 15 to 20 minutes or until cooked. Meanwhile. Before adding 2 bars of gulaman. mix the grated buko with the 3 cans of cream and 1 can of condensed milk. Simmer for 5 to 7 minutes. Pour through a strainer into cooling trays. finely chopped y 1/2 cup sweet pickle relish y 3 hardboiled eggs. carrots. green peas. Mixed all the other ingredients and cream 3. diced y 1 cup diced cheddar cheese y 1/2 cup raisins y salt and pepper to taste Macaroni Salad Cooking Instructions: y Cook macaroni noodles according to package cooking instructions. Chicken Macaroni Salad Ingredients: y 1/5 kilo macaroni noodles y 2 to 3 pieces. Wait till it cools and hardens. less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. then put in fridge. If it is not 8 cups.y y y y y y y y y Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups 1 bar of gulaman is good for 4 cups of liquid. Add sugar while mixing. ***Good for side dish. Add kaong if you prefer.. Get gulaman from ref and cut into 1 cm cubes. medium sized carrots y 1 big chicken breast y 500 ml of mayonnaise y 1 can (836 g) pineapple chunks or tidbits y 1 big white onion. Zippo Egg You need: Mixed Vegetables ( corn. y In a pot. ) Boiled Quail eggs Spam or Luncheon Meat Cream Garlic Butter Salt and Pepper to taste Steps: 1. Ensuring gulaman is well-dissolved stir well. Saute Garlic in butter 2. Mix with buko mixture.

Callos Ingredients: 1 1/2 lb ox feet (veal shanks). Put-in the onion. Combine all ingredients while adding salt and pepper. cleaned 2 lbs ox tripe. and ox tripe. Pour water in a casserole or cooking pot and bring to a boil. then serve. 2. then shred in 1 inch lengths Drain pineapple chunks or tidbits. Drain chicken breast. Boil chicken breast in water with salt. Peal skin then dice. cut into thick strips 1 large onions. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes. Set the stock aside for later use. 4. Simmer until the ox feet and tripe are extremely tender (you may use a slow cooker or pressure cooker for this step). sliced 1/4 cup Extra Virgin Olive Oil (EVOO) 1 teaspoon salt 1/2 teaspoon Ground black pepper 1 medium sized carrot. 7. . Set aside. cleaned 15 ounces chick peas (garbanzo beans) 8 ounces tomato sauce 2 pieces chorizo de bilbao. whole peppercorn. to taste. 8. Refrigerate. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes. 5.y y y y y Drain carrots and let cool. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Cut the ox tripe into bite size pieces and debone the ox feet. Pour-in the tomato sauce then let boil. Heat a large wok or pan then pour-in the olive oil. ox feet. sliced 1/4 lb bacon. cubed 1 teaspoon whole peppercorn 4 cups water Cooking Procedure: 1. 3. 6. sliced crosswise in 1 inch length 1 large bell pepper.

9. 2. 3 small alimasag (whole). etc that you set aside in step 7. sliced 1/2 inch thick diagonally 1/2 kilo big shrimps 3 alimasag 1/4 kilo squid. Mix well. halaan or tahong. chorizon Filipino and cook until brown. You can leave a few seafoods with the sauce. shrimps. add the rice. green peas just before serving (after baking it) 11. 4. Serve hot. squid. Decorate with hard-boiled eggs. Add 2 minced onions and cook until very soft. cut in serving pieces 4 chorizo Filipino. 12. . 5. 10. If too wet. Continue stirring 5 minutes 6. Top with chicken . sliced 1/4 strips Procedure 1. Simmer for 3 minutes. 11. 3. Bake at 350 F for 30 minutes. Add prepared sauce and simmer for a while. Cook 1 cup rice and 1 cup malagkit rice. etcetera fro sauce (Use Slotted spoon) and transfer to a platter. 7. 10. 8. To the sauce. Add shrimps (unpeeled). Add chicken. Put-in the chick peas and bell pepper then simmer for 10 minutes. Saute garlic in oil . sliced Sauce Prepare sauce before cooking procedure 1 can tomato paste 1 small can tomato juice 4 tablespoon sugar 1 tablesoon fine salt 1 tsp pepper 2 big red bell pepper . sliced into rings 1 cup clams 1/2 cup tahong 1 hard boiled egg. Transfer to a serving dish. Set aside. Carefully remove chicken. Share and enjoy! Paella Ingredients 1/2 cup Olive Oil 1 cup malagkit (glutinous) rice 1 cup ordinary rice 2 minced onions 1/2 k chicken . cook over low fire a few minutes more. Add salt and pepper then put-in the carrots.9.

Mixture of the next 12 ingredients should be mixed thoroughly. Fry a small mixture and correct seasonings. . 3. Marinate chicken in soy sauce and calamansi juice. chopped finely 1/2 kilo ground lean pork 5 pieces Vienna sausage. 4. 2. chopped finely 3 eggs 1/2 cup sweet pickles 1/2 cup grated cheese 10 pieces green olives.Chicken Relleno Ingredients 1 large chicken (about 1 1/2 kilos) 2 Tablespoons soy sauce 1 1/2 Lemon juice of calamansi Juice (Mix all together) 1/4 kilo cooked sweet ham. quartered 1/4 cup butter Procedure 1. Chopped finely 2 small pieces chorizo bilbao. pitted and chopped 1/2 cup raisins 2 Tablespoons Tomato Catsup Salt and Pepper to taste 2 Hard cooked eggs. At the Metro East (Robinson) supermarket. they can debone the chicken for you. (How to Debone Chicken) You can also request your favorite supermarket to debone the chicken for you. Debone Chicken for stuffing leaving wing and drumstick bones intact. Set aside.

combine garlic. . pork batok and coconut cream. 9. Bake in moderate oven (350 F) for 1 1/2 hour. 10. bagoong alamang. Add peppers. arrange quartered eggs in the center. Stuff chicken. 6. Bicol Express Ingredients: ½ kilo garlic. Baste with butter every now and then. Sew up opening and wrap in Aluminum foil. peeled and roughly chopped ¼ kilo bagoong alamang ½ kilo pork batok.washed and drained Procedure: In a thick saucepan. Mix and let simmer for another 10 minutes. 8. blanched and sliced into small pieces 1 kilo coconut cream ½ kilo finger pepper (siling sigang).sliced diagonally. When almost done. 7. Let simmer for 15-20 minutes while continually stirring. Arrange chicken in a platter. unwrap and continue baking until brown.5.

sugar and patis. Add onions until wilted. This will serve as the soup base. Pour the oil. spring onions and toasted garlic.chopped 2Tbsp. Pour enough hot soup over. Season with salt.Add in all the meats and cook for 5 minutes. Allow to simmer until the cubes are dissolved. prepare the beef broth by bringing 5 cups of water into a boil. Spring Onions .Batchoy Ingredients: 4 and 1/4 cups water 4 cups beef broth 1 Tbsp. Garnish with crushed chicharon. patis 2Tbsp.Bring the soup into a simmer.Measure out 4 cups of broth and combine with 5 cups of water. liver.Strain the liquid to remove the scum and impurities from the meat mixture.Heat pan.Pour in the water and simmer until the meat is tender.Reserve the liquid. In a separate stockpot.Remove the meat and set aside. Then add 2 beef cubes. Serves: 5 . Put pork meat.To Assemble: Place Miki noodles in a bowl. salt 1Tbsp. Add ginger and sauté for a few minutes. white sugar 2Tbsp. Season with salt and pepper. ginger 1/3 kilo MONTEREY PORK MEAT. Skim the impurities from the liquid. garlic toasted Procedure: Blanch miki noodles in boiling water then set aside to drain. strips 1/4 cup MAGNOLIA NUTRI-OIL VEGETABLE OIL 500g Miki noodles (fresh) Chicken breast fillet Pork liver Garnish: 1 pack MONTEREY CHICHARON 2Tbsp. and chicken pieces on top.

Makes 6 servings. about 1.2 kilos 8 pc shiitake mushrooms 3/4 cup light soy sauce 2 pc star anise 1/4 cup sugar 1/4 cup + 2 tbsp sherry 1 bunch spring onions enough water to cover pata Procedure: 1. 2.Pata Tim Ingredients: 1 whole MONTEREY PORK PATA FRONT. 3. Combine all ingredients in a stockpot. Add water if necessary. . about 4 hours. Adjust seasonings as needed. Cook over high heat until mixture comes to a boil. Lower heat to simmering and continue to cook until pata is fork tender.

Sign up to vote on this title
UsefulNot useful