PANCIT GUISADO (MIXED BIHON & CANTON) June 24 2015

PANCIT GUISADO (MIXED BIHON & CANTON) –  Pancit is a development and adjustment from the Chinese noodle cooking. The term pancit is gotten from the Hokkien pian i sit which means something advantageously cooked quick. It ordinarily blend with vegetables, prawns, deboned chicken, and even pork.







NUMBER OF SERVINGS: 3-5

PANCIT GUISADO (BIHON, CANTON MIXED) INGREDIENTS:

100 grams flour sticks (or pancit canton)

100 grams pancit bihon (Rice Noodles)

300 grams chicken, bubbled, deboned, and cut into meager cuts

100 grams peapods or snow peas

2 medium carrots julienned

1 little cabbage, cleaved

1 stalk celery, cleaved finely

1 medium measured onion, cleaved

4 cloves garlic, minced

1 piece chicken stock 3D shape

3 tablespoons soy sauce

3 mugs chicken stock

1 red ringer pepper cut into strips

1/4 dark ground pepper

Strategies:

1. In a container, warm the oil then sauté the garlic and onion.

2. Include the chicken ( cooked and deboned ) and cook until turns light cocoa.

3. Include the red ringer pepper, carrots, dark ground pepper, soy sauce, chicken 3D shapes then combine.

4. Include the snow peas (blend) then include the chicken stock, then bubbled.

5. Put in the pancit bihon and cook then include the pancit canton until the fluid has been consumed by the noodles.

6. Include the cabbage and celery, blend and cook for 2 minutes.

7. Serve hot. Share and apprecia

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Ginataang Tulingan June 24 2015

GINATAANG TULINGAN- is a Pinoy dish produced using a coconut-based sauce, tulingan and slashed vegetables. "Tulingan" alludes to little, youthful fish "Skipjack fish". It has a sharp smooth consistency with a delicate sweetness from crisp ginger.









NUMBER OF SERVINGS: 3-5

GINATAANG TULINGAN INGREDIENTS:

500 grams Tulingan fish (Skipjack fish)

4 cloves Garlic cleaved

1 Onions cleaved

1 little Ginger cleaved

1/2 tablespoon salt

1/4 teaspoon msg

1/4 dark ground pepper

1/2 glass vinegar

2 mugs Coconut milk

1 pieces medium eggplant

3 pieces stew finger

1 pack bokchoy (or malunngay takes off)

COOKING PROCEDURES:

1. In a pot orchestrate cut tulingan next to each other , put in garlic, onion, ginger, dark pepper, salt, msg and vinegar.

2. Stew under medium warmth for atleast 10-15 minutes or until vinegar is dissipated.

3. Include coconut milk, stew finger, eggplant, and bokchoy then stew for another 10-15 minutes or until sauce is thicken.(Under medium warmth)

4. Serve hot. Share and appreciate!!!

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