Pansit Bam-i

What you need:

1/2 kilo canton noodles (egg noodles)
300 grams sotanghon noodles ( bean thread noodles)
1/4 kilo chicken breast
1/2 kilo lean pork
1/2 kilo shrimps
4 pieces Chorizo bilbao (or Chinese sausage)
5 cloves garlic, crushed
1 medium onion, sliced
1 medium red pepper, sliced
1 medium green pepper, sliced
1 cup brocolli heads
1 cup cauliflower heads

1/2 cup carrots, jullienned
1/2 cup snow peas
1/2 cup shredded cabbage
1/2 cup tenga ng daga (dried wood ear mushroom), chopped
4 tablespoons soy sauce, divided
2 tablespoons cane vinegar
4 tablespoons cooking oil
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/4 cup sliced spring onions for garnishing (optional)

What to do:

1. Boil chicken breast in 2 cups of water with a dash of salt, and shred. set aside. Set aside the broth for later use as well.

2. Marinate pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

3. Render chorizo. (Do not add any cooking oil to the chorizo) set aside.

4. Saute garlic ,onions, chicken and pork.When cook add in green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

7. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

8. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

9. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

10. Add the canton noodles, mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, has been absorbed by the noodles).

11. Season with soy sauce and ground black pepper.

12. Add the chorizo and shrimps.

13. Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

Makes 8-12 servings

what you need...

4 chicken breast fillet (skinned)
1/4 cup pesto sauce
200 grams mixed lettuce
2 large ripe mangoes (peeled and cubed)
100 grams tomatoes (chopped)
5 tbsp fish sauce (patis)
1 piece lime
half bunch fresh coriander sprigs
5 tbsp cashew nuts

what to do...

1. Rub chicken breast with ready-made pesto.
2. Sear in pan with olive oil and bake for 10 minutes.
3. Set aside and cube when cool.
4. In a bowl, mix lettuce, chopped tomatoes, mangoes, and chicken.
5. Dressing:
Squeeze juice from lime and mix in fish sauce.
6. Toss in dressing to your bowl of salad.
7. Transfer to your serving plate and garnish with cashew nuts and coriander sprigs.

what you need...

8-10 pcs medium onions (sliced into thin rings)
2 tsp Cooking oil
1/4 cup butter
2 pcs bay leaves
3-4 cups beef broth
Toasted bread (optional)
cheddar cheese (grated, optional)

what to do...

1. In a sauce pan, saute onions and butter in oil over a medium flame. Cook until onion turns dark brown and caramelizes.
2. Add bay leaves and beef broth.
3. Cook for about 10-15 minutes.
4. Serve hot. Best served with toasted bread, topped with cheese.

Make sure to cook onions until they are really dark brown before adding the liquid. This process of caramelization brings out the natural sweetness of the onion and gives the soup its intense flavor.

what you need...

12 oz Cambazola cheese (rind removed,cut into chunks)
1 1/4 pounds Brie (rind removed,cut into chunks)
2 tbspCornstarch
1 tsp Vegetable oil
2 tsp Garlic (minced)
1 1/4 cups dry Sparkling wine or Champagne
1 tbsp Lemon juice
Salt and pepper

what to do...

1. Sprinkle cornstarch over cambazola and brie chunks in a medium bowl. Set aside.

2. In a medium pan, heat oil over moderate heat.
3. Add garlic and saute for about 2 minutes.
4. Add champagne and lemon juice, bring to a simmer over moderate heat.
5. Working in batches, add a handful of cheese at a time.
6. Whisk until almost completely melted. Do this frequently until all cheese has been added - this will take about 15 minutes. (Make sure not to get impatient and increase the heat or the fondue will seperate.)
7. Add salt and pepper.
8. Bring to a boil to thicken mixture before transferring to your heated fondue pot.

*Dipping Ideas

Red potatoes (boiled and cut into quarters or halves)
Asparagus (blanched)
French green beans (blanched)
Broccoli (blanched)
Apples or Pears (thinly sliced)
Mushrooms (sauteed)
Baguette (cubed)

what you need...

1 pc king crab (cut and washed)
3 tbsp garlic (minced)
3 tbsp coconut cream
2 tbsp coconut (grated)
1 tsp calamansi juice
4 tbsp butter
salt and pepper

what to do...

1. Deep fry crab for 3 minutes.
2. While frying, in another sauce pan, melt butter.
3. Saute garlic, add grated coconut, coconut cream, calamansi juice.
4. Add salt and pepper to taste.
5. Add crab and braise for 2 minutes.

*makes 2 servings

*Braising- is a cooking method that starts with pan-frying then finishing off with a simmer.

what you need...

16 pcs prawns (peeled,de-veined, tail on)
1/4 kilo all purpose flour
3 pcs medium egg
100 ml fresh milk
1/2 liter water

* for the sauce:

100 grams white onion (finely chopped)
50 grams pickle relish
250 ml mayonnaise
1 tsp white sugar

what to do...

1. Mix egg milk and water.
2. Add some flour and whisk thoroughly.
3. Coat prawns with flour.
4. Hold prawns by the tail and dip into batter.
5. Fry in hot oil for at least 1 1/2 minutes.
6. Serve with Tartar Sauce.

* for the sauce:
just mix all ingredients together

what you need...

2 tbsps. cooking oil
1/2 kilo pork (thin strips)
1 tsp garlic(minced)
1 medium onion (diced)
1 cup pork broth
1 tbsp curry powder
1 large eggplant (sliced into 1/2 inch thick rounds)
1 large red bell pepper (cubed)
1 370 ml can evaporated milk
1 tbsp chili sauce
salt and pepper

what to do...

1. Heat oil and saute pork with garlic, onions and curry.
2. Add broth.
3. Add eggplant and red bell pepper, simmer.
4. Pour in evaporated milk and season with salt and pepper. Add chili sauce as it simmers.
5. Serve while still hot.

*you may add string beans and squash if desired


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