Category Archives: Noodles

Kid’s Party Menu


Kid's Party Menu (1024x683)Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

  • Vegetable sticks
  • Fried Wontons
  • Sushi Platters
  • Pizza’s
  • Coated Hotdogs on sticks
  • Kid’s Cupcakes
  • Barbecued Wings
  • Spaghetti
  • Chips and dips, popcorns, cookies, chocolates, lollies and candies
  • Juices and softdrinks
  • Ice popsicles

Futuristic Menu


Futuristic Menu (1024x683)Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

PadThai Pinoy Style


PadThai………this is one of my favourite asian dish. Well, as a chef, I always modify recipes, i made my one pinoy style that siuts my taste. Hopefully suits your taste as well. To make it more exciting, I topped the padthai some grilled porkchops which is one of my favourite too. …….. Now, lets go on the menu……

Ingrdients:

500 gms porkchops (marinated with soy sauce, pepper and lemons) grilled and chopped
500 gms pancit bihon or sotanghon ( rice noodles)
3 fresh eggs
Oil for saute
Some Garlic and onions
Chopped onion leek
2 cups chicken or pork broth

Padthai sauce
1/4 cup fish sauce
1/2 tsp pepper
1/4 juice from lemon
1 tsp achuete powder
1/4 cup light soy sauce

Procedures:
In a wok, heat oil and saute garlic and onions, add in fresh eggs and cook until egg is scrambled
Add in noodles and broth, you may need extra broth until noodles are cooked.
Add in padthai sauce little by little until it reaches your desired taste.
Serve in a plate and topped with grilled pork and chopped onion leeks.
Really good!!!!!

Soimai and Misua Soup


Siomai and misua………………..This simple soup is one of made from my leftover siomai. Well, Instead of reheating the leftover food, it is better to create a dish out of it. I check my cup board, I only have to kinds of noodles, spaghetti noodles and misua. I never thought of using spaghetti noodles topped with siomai, so I only have one option, and it is the misua . Well misua alone is might be boring to eat, so why not cook it with my leftover siomai. Believe me, the outcome of the recipe is very good. Just a saute garlic and onion, broth, crack in eggs and misua and topped this siomai. PERFECT!!!…………………………..Did you know that misua is made with a whole wheat flour? The next time a recipe calls for flour, add a little nutrition power by using whole-wheat flour. What’s the benefit? Start with the name: “Whole” means that the flour is not refined, and it contains the bran, germ and endosperm of the grain; “wheat” is the actual grain being used. Whole-wheat flour provides iron, thiamin and niacin, as well as fiber and an earthy taste…………

Ingredients: serves 6-8 persons

  • 2 tbsp oil
  • 200 grams misua noodles
  • 3 cloves garlic
  • 1 small chopped onions
  • 1 thumb size sliced ginger
  • 1 liter beef or chicken broth
  •  2 pcs fresh eggs
  • salt and pepper to taste
  • 1/2 tsp sesame oil
  • left over siomai (see recipe of pork and shrimp siomai)
  • fish sauce to adjust your taste

Procedures:

  • In a large sauce pan, heat oil and saute garlic, onion and ginger. add in broth and bring to boil
  • Then add in misua and crack in eggs, seasoned with salt and pepper and adjust taste by adding fish sauce
  • While boiling, pour in left over siomai and add in sesame oil. Serve hot!

Pancit Mahirap


Pancit………………..Well, this is not a typical pancit as I remember before when I was little, I saw a carinderia(small cafeteria) selling pancit or noodles that doesn’t have any ingredients of a typical pancit. It doesn’t have pork, shrimps, cabbages, carrots and many more. But believe me those carinderia are very expert in this cooking pancit dishes without “rekado” or ingredients. How did they do it? Its because the have a very tasty beef broth from their bulalo. Bulalo is a beef soup composed of beef bones particulary the legs and unwanted chop of beef bones seasoned with salt and pepper and onions, ginger, garlic and some spices like seabut. Very tasty soup……………………….Did you know that bottle gourd and coriander are the only vegetables I used in this pancit. Coriander leaves  act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. …….

Ingredients: serves 6-8 persons

  • 3 tbsp oil
  • 2 cloves garlic
  • 1 small onions chopped
  • 1 small bottle gourd (upo) sliced
  • 1 bunch of coriander chopped
  • 500 gms of pancit bihon
  • 1/2 cup soy sauce
  • salt and pepper to taste
  • 1/2 litre of beef soup stock.
  • 2 tbsp fish sauce
  • 1 tbsp lemon juice

Procedures:

  • In a wok, heat oil and saute garlic and onions, add in bottle gourd and seasoned with salth and pepper. saute for 2 minutes. add in beef broth and soy sauce. bring to boil and add pancit. adjust taste by adding fish sauce.
  • When it is nearly cook, add in coriander leaves and lemon juice. serve hot

Lomi Soup (noodle soup)


lomi soup…….It’s a noodle soup made with chicken and pork meats. Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. Back home, you can find this dish in every small canteens usually served in breakfast or am snack. I remember everytime we go for a jogging or walking exercise to Quezon City Circle, There is a small caferia that offer this lomi soup. After burning lot of fats and calories, we always eat this full of carbohydrate meal as it is composed of noodles. (so whats the point of exercise). …………………..Did you know that eggs are used to make the sauce thick in this recipe. Eggs are number one source of protein and might be the cheapest source as well. Nutritionist says that 2 eggs a day is enough to fill all the proteins the body need during a day…….

Ingredients: (serves 4-6 persons)

  • 2 tbsp oil
  • 3 cloves minced garlic
  • 1 medium minced onions
  • 500 gms chicken (cut in small serving size)
  • 100 gms chicken liver
  • 300 gms pancit lomi
  • 2 pcs eggs
  • 1 tsp of salt / pepper
  • 1 litre water or chicken broth
  • 1/2 cup onion leeks
  • 1 stalk celery diced
  • 1 tbsp fish sauce

Procedures:

  • In a large sauce pan, heat oil and saute garlic and onions, add chicken and liver and season with salt and pepper and simmer for about 5 minutes.
  • add the rest of the vegetables and lomi, cook for another 5 minutes
  • add chicken broth and adjust your taste by adding fish sauce
  • Turn off heat and break in 2 pcs eggs and stir.
  • serve hot!!

Chicken Sopas (chicken macaroni soup)


Sopas………..Back home when I was I student in High School, I consider this dish as one of my routine breakfast. My mom always cook this as it is part of her weekly menus. My mom trained us to eat a heavy breakfast as we don’t have enough money to buy a good lunch to our school. We are not as rich as other student who have a loaded lunch box and still have money to buy food. We don’t have much, but its enough for us! Back to the sopas, it is a Philippines version of Italian Chowder, as ingredients are quite similar just in the absence of the macaroni noodles. Most of Philippines dish is loaded with carbohydrates as we always eat rice and noodles are great substitute of rice………………………Did you know that to make a good and tasty sopas, you need to use a fresh chicken preferably the rib parts. and did you know that chicken is a good source of vitamin B especially the “riboflavin”. A deficiency in this vitamin results in soreness around the lips, mouth and tongue, cracking of the skin at both corners of the mouth and peeling of the skin, particularly around the nose. Chicken also contains zinc. A lack of this mineral in the body may manifest through loss of appetite and weight.

Ingredients: Serves 6-8 persons

  • 4 cloves garlic minced
  • 2 tbsp oil
  • 1 large white onions chopped
  • 500 gms chicken (preferably rib part) cut in serving size
  • 100 gms chicken liver
  • 1 cup milk
  • 1 litre water
  • 1 cup dice carrots
  • 200 gms elbow macaroni
  • 1/2 cup dice celery
  • 3 pcs chicken hotdogs or sausage sliced
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp fish sauce
  • 1/2 tsp of marjoram and thyme herbs

Procedures:

  • In a large sauce pan, boil one liter of water and chicken for 15 minutes. set aside. remove chicken and save chicken stock.
  • In a non-stick pan, heat oil and saute garlic and onion, add in chicken meat and seasoned with salt and pepper and herbs. add in carrots and celery ans saute well until light brown.
  • add in chicken liver and hotdogs and simmer for another 5 minutes.
  • transfer into a sauce pan of chicken stocks, let it boil and add in elbow macaroni.  when macaroni is cooked add in milk and adjust taste by adding fish sauce.
  • Serve hot

Pancit at Tinapay (bread and noodles)


Pancit at tinapay (noodles and bread)………… A typical filipino mirienda. I think almost every Filipino eat pancit, I already posted some of my favourite pancit recipe, this includes: Pancit bihon guisado, Sotanghon guisado and many more. If I am not mistaken this pancit dish is always present on every occasion in the Philippines. You can find it on birthday parties, weddings, fiesta and more. Best paired with kalderetang baka, chicken afritada and pork barbeque dishes. You might notice my plate combination is both loaded with carbohydrates (noodles and bread) because we filipinos needs to eat a lot of carbohydrates especially those people who’s job is more on the physical side such as carpentry, cleaning and lifting jobs…………………… Did you now that rice noodles contains low in calorie and fat, but most pancit dishes prepared with oil and other meats. However this noodles is loaded with carbohydrates, it’s the complex carbohydrates, which deliver energy slowly over time. These carbohydrates are easier on the pancreas than simple carbohydrates, and they contribute to weight loss by reducing food cravings…….

Ingredients: makes one pyrex enough to feed 10 persons

  • 3 tbsp oil
  • 3 clove crushed garlic
  • 1 medium onions diced
  • 1/4 kilo chicken breast(boiled in 3 cups water with salt & pepper- save the broth)
  • 100 gms chicken liver
  • 6-8 pcs dried mushrooms (soak in water for 1 hour)
  • 1 pc small caroots (julliene cut)
  • 500 gms pancit bihon
  • 100 gms baguio beans
  • 1/8 kl of cabbage (julliene)
  • 3 stalks of coriander
  • salt & pepper
  • 3 tbsp fish sauce
  • 1/4 cup soy sauce
  • squeeze of  lemon

you may also need breads to paired with pancit

Procedures:

  • In a wok, heat oil and saute garlic and onions, add in chicken  liver, chicken and cook for 2-3 minutes.
  • Add in the rest of the vegetables and seasoned with soy sauce and salt & pepper. add in broth, let it boil for a minute. don’t over cook the veggies. Set aside. 
  • In the same wok, boil chicken broth and add in bihon together. bring to a boil and adjust your taste by adding fish sauce. In a serving plate, pour in your pancit and topped with the guisado meat & vegetables.
  • Serve hot and enjoy!!  then squeeze with some lemon juice.

Sotanghon Guisado (vermicelli)


Another Pancit Recipe………….I really love pancit, for me, any kind of noodles will do. The term pancit is derived from the Hokkien pian i sit  which means “something conveniently cooked fast. I think this dish was introduce by chinese people from our home(philppines) One of my favourite are Philippines’ lomi guisado, pancit canton-bihon, batchoy, pancit bihon guisado and many more. Or might be Asian noodles such as chicken laksa with egg noodles, beef with vermicelli noodles and many more. A buffet menu can never be completed without having a noodles or pasta dish…..So, Whats your favorite noodles?……………….Did you know that most pancit ingredients have a coriander? this coriander leaves gives an aromatic and pungy taste in pancit.  These leaves also have lots of health benefits. To name some, coriander act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness………..

Ingredients:  good for 4-6 persons

  • 3 tbsp oil
  • 3 clove crushed garlic
  • 1 medium onions diced
  • 1/4 kilo chicken breast(boiled in 3 cups water with salt & pepper- save the broth)
  • 100 gms chicken liver
  • 4 strips of bacon
  • 1 pc small carots (julliene cut)
  • 500 gms pancit sotanghon
  • 1/8 kl of cabbage (julliene)
  • 3 stalks of coriander
  • salt & pepper
  • 3 tbsp fish sauce
  • 1/4 cup soy sauce
  • squeeze of  lemon

Procedures:

  • In a wok, heat oil and saute garlic and onions and bacon, saute well then add in chicken  liver, chicken and cook for 2-3 minutes.
  • Add in the rest of the vegetables and seasoned with soy sauce and salt & pepper. add in broth, let it boil for a minute. don’t over cook the veggies. Set aside.
  • In the same wok, boil chicken broth and add in sotanghon together. bring to a boil and adjust your taste by adding fish sauce. In a serving plate, pour in your pancit and topped with the guisado meat & vegetables.
  • Serve hot and enjoy!!  then squeeze with some lemon juice.

Japchae(Korean Stir-fry Noodles)


This dish is a very popular korean food, Well we usually serve this in an Asian buffet menu when we had our continental buffet eat all you can which features a tour of Asian cuisines such as korean, japanese, malaysian and many more. This noodles have its own distinctive taste from others, it is made with soy sauce, sugar and sesame oils and seeds. The vegetables were stir-fry individually to preserve its flavour until it is mixed with a cold potato starch noodle………..Did you know that sesame seeds is one of the first oil seeds known to mankind, sesame seeds are used in culinary as well as in traditional medicines for their nutritive, preventive and curative properties. Its oil seeds are sources for some phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties. In addition, this seeds are also very good source of dietary proteins with fine quality amino acids that are essential for growth, especially in children……..

Ingredients: serves 8-10 persons

  • 400 gms korean potato starch noodles
  • water for cooking noodles
  • 1 large white onions sliced
  • 1 medium carrots Julienne sliced
  • 1 bunch of spinach(blanched)
  • 8-10 pcs dried mushrooms(soak with water and sliced)
  • thinly sliced fish cake
  • onion leeks for toppings
  • 250 grams beef slices (tenderloin)
  • olive oil for stir frying
Sauce:
  • 1/2 cup kikoman soy sauce
  • 1 tsp ground pepper
  • 1/2 cup white sugar
  • 1/4 cup sesame seeds
  • 1 tbsp sesame oil
  • 1/2 cup water
  • 8 cloves chopped garlic

* in a container with lid, combine all ingredients together. stir well. for best results, let it stand for 12 hours before using.

Procedures:

  • In a teflon pan, heat little oil and stir fry ingredient one by one except spinach. when stir frying add little sauce. Do carrots first then set aside, beef then set aside, then onions set aside. mushrooms then set aside
  • Then in a large saucepan, boil water and cook noodles for just 5 minutes. wash in cold running water and set aside. then transfer in a serving pyrex or tray. add the remaining sauce and toss well.
  • Combine stir fried ingredients and noodles together.
  • Enjoy!!

Sausage Pasta with Mesclun Greens


Pasta……When I was still working in an Italian Restaurant back in the Philippines, We always changed our menu quarterly which includes 6 – 8 pasta specialties and some mains and entrees. We remove those dish that doesn’t not sell well and retain the popular ones on the menus. I am happy to share you guys that this recipe is one of the best-selling ones. It’s a sausage pasta cooked in caramelized onions and tomato sauce perfectly combined with fresh mesclun salad greens.  It’s a healthy way to eat pasta and salad greens. ……Did you know that mesclun are the combination of salad greens mainly lettuce. Lettuce leaves are the store house of many phyto-nutrients that have health promotional and disease prevention properties. It is a rich source of vitamin K, Vitamin K has the potential role in the increase of bone mass by promoting osteotrophic activity in the bone. It also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.

Ingredients: good for sharing

  • 2 piece of sausages(frank furter, weinerli or any sausage will do)
  • 2 tbsp olive oil
  • 2 cloves garlic chopped
  • 1 medium white onions chopped
  • 1 fresh tomato quartered
  • 3/4 cup of tomato sauce
  • 1 bunch / handful mesclun greens
  • pinch of dried oregano
  • pinch of dried basil leaves
  • salt and pepper to taste
  • 1 tsp parmesan cheese
  • 200 gms cooked noodle(spaghetti or fettuccine will do)
  • hot sauce is optional
Procedures:
  • In a non stick teflon pan, heat oil and saute garlic and onions, let it caramelized for a while and then add sausages and tomatoes and season with dried oregano and basil,  salt and pepper.
  • add in tomato sauce and pasta noodles and cook for 2 minutes.
  • In a serving plate, place mesclun greens and pour in pasta and sprinkle with parmesan cheese upon serving.
  • Great with garlic breads!
  • Enjoy!!

Beef Brocolli with vermicelli noodles


A favorite dish on chinese-hongkong takeaways……. Broccoli is one my family’s favourite vegetable. It’s easy to cook, sometimes we just boil or steamed it then dip to soy and chilli sauce. I remember back home, we use to order this on a famous Chinese restaurant in the Philippines. We are wondering how did they cook the beef, because it is very tender. Then I learn from school that we can use soda or sprite as a softener for hard meat like this. Just soak the meat into soda for 5-10 minutes or longer if you desire. Also, a friend of mine told me that we can also use baking soda, It’s the chinese secret ingredients for making the beef or pork so tender. Try it for you to believe……..Did you know that broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth….

Ingredients: good for 3-4 persons

  • 2 tbsp oil
  • 250 grams beef thinly sliced
  • 1 tbsp baking powder or 1/2 cup soda or sprite
  • 1 pc broccoli flower cut in serving size
  • 2 cloves garlic minced
  • 1 medium onion sliced
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice wine
  • 100 grams cooked vermicelli rice noodles
  • 1 tbsp cornstarch dissolve in 1 cup water
  • salt & pepper to taste
  • 1/2 tsp sesame oil
Procedures:
  • In a mixing bowl, combine beef and soda for a minimum of 10 minutes. this will help the beef to become tender.
  • In a wok, turn to high heat settings. Heat oil and saute garlic and onions,  add in beef and stir fry for 5 minutes or until brown, then add in broccoli and noodles. stir fry for 2 minutes. then season with soy sauce, rice wine, oyster sauce and salt and pepper
  • Add in cornstarch and water mix and cook for 2 minutes. before serving add in sesame oil.
  • Serve hot!!

Chicken Molo Soup


One of my favorite dish that my wife cooks. Its her specialty inherited from her great grand mother. My favorite part of the dish is the siomai, it taste really awesome specially dipping it to a soy sauce with chillies and lemons. I think every time my wife had a family gathering in their house, this dish was never been missed. A great starter for any meal or even the best “finisher meal” for a drunk party goers. A zip of its hot soup can kicked your hangover and headaches.   . . . . Did you now that this soup has a healing power, because it is cooked with lots of garlic and onions. As we know, Onions contains protein, calcium, sulfur, vitamin A, B complex, C and E. They contain sulfur compounds and have anti-inflammatory effects. Like garlic, onions have the antibiotic oil- allicin, which gives them their pungent flavor. And Garlic-has powerful antibiotic, antiviral and antifungal properties . Is being used for boosting the immune system, lowering blood pressure, assisting in treatment of heart disease, and cancer and lowering cholesterol.

ingredients: serves 6-8 persons

  • 2 tbsp oil
  • 30 pcs molo wrapper (save 5 sheets)
  • 1/2 kilo chicken breast
  • 250 grams chicken liver
  • 1.5 cups bread crumbs
  • 100 grams cooked peeled shrimps
  • 1.5 liter water
  • 2 medium onions
  • 2 pcs eggs
  • 8 cloves garlic
  • 1 stalk of chives minced
  • salt & pepper
  • 2 tbsp fish sauce
  • chopped onion leeks
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil

Procedures:

  • In a large sauce pan, boil chicken breast with salt & pepper and water for 15 minutes. let it cool, drain and shred the chicken and set aside the stock.
  • In a mixing bowl, pour in shredded chicken, soy sauce, sesame oil, shrimps, chives, eggs and bread crumbs. mix well. place a spoonful mixture and gently roll over to molo wrapper.  wrap dampling style or siomai style wrapping. makes 25 pcs or more depending on your desired size. set aside
  • In a large  saucepan. heat oil and saute garlic and oni, pour in chicken liver and brown for about 5 minutes. add in chicken stock and chicken siomai mixture and cook for about 5 minutes. season with salt & pepper and adjust taste by adding fish sauce.  add in 5 sheets molo wrapper by tearing into small pieces. serves as our thickening agent.
  • Served hot and enjoy!

Baked Spaghetti


A very similar dish to lasagna or lasagne…This recipe belongs to the family of tomato base pasta such as Classic Spaghetti, Pinoy Spaghetti and many more….Filipinos tastebuds is more on the sweet side of the pasta rather than the authentic Italian pasta which is the sour side. So I put lots of cheese on it.. . Cooking spaghetti really depends on your taste, no matter sweet or sour, as long as you made it with passion and love, the end results will surely be great. How about your spaghetti? ………..Did you know that baked spaghetti’s primary ingredients are tomatoes.  We all know that tomatoes are loaded with lycopene, but did you know that it is also loaded with vitamin C? …. Some studies conducted have discovered that men who consumed 10 servings of tomatoes a week, or the equivalent to eating 5 tomato pasta base a week , can cut the risk of developing prostate cancer?….

Ingredients: good for 4-6 persons

  • 2 tbsp oil
  • 2 tbsp garlic (crushed)
  • 1 medium onions (diced)
  • 1 small carrots (small diced)
  • 1 stalk celery
  • 500 gms beef mince
  • 100 gms of sausage sliced
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp marjoram
  • 1/2 cup sugar
  • 1 cup grated cheese(reserve half for toppings)
  • 1 tsp thyme
  • 1/2 tsp oregano
  • salt & pepper
  • 2 tbsp corn flour dissolve in 1/2 cup water
  • 500 gm spaghetti noodles (cooked)

Procedures:

  • In a large sauce pan, heat oil and saute garlic and onions, add in beef mince and cooked for about 10 minutes and stirring every 5 minutes. add in veggies – tomato, carrots, celery and seasoned with herbs, salt & pepper
  • Then add ham and tomato sauce, sugar and 1/2 cup of cheese(reserve half for toppings) & tomato paste. cook for another 5 minutes. add cornstarch mix and remove from heat.
  • In a pyrex or lasagna tray, place a spaghetti noodles and topped with spaghetti sauce and sprinkle with remaining cheese. place in oven at 180 degrees for 20 minutes allowing the cheese to melt and sauce and spaghetti are thickened
  • serve hot!!

Soy-seared Fish with Spicy Vermicelli Noodles


Fish……….I love fish, any kind will do. I love noodles as well. So I made them together. It’s a spicy vermicelli rice noodles cooked Asian style. I love spicy, as I mentioned before on my previous post. The more spicy, the more healthy. . . . . . . Did you know that fish is a highly nutritious food commodity. Being an excellent protein food with fewer calories, it is better than other meat sources. It is rich in omega 3 fatty acids proven to be good for the heart….

Ingredients: good for 3-4 persons

FISH:

  • 1 whole fish (tuna, trevally or any fish) cut on serving portion
  • 2 tbsp soy sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 2 cloves minced garlic
* in a mixing bowl, combine all ingredients and rub fish evenly. marinate for a minimum of 30 minutes
VERMICELLI:
  • 2 tbsp canola oil
  • 100 gms freshly cooked vermicelli rice noodles
  • 1 bunch bok choy chopped
  • 1 medium red onions sliced
  • 2 tbsp hoisin sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1/2 cup water or pork broth
  • 3 pcs dried chillies
  • salt & pepper
Procedures;
  • In a nonstick metal pan, place 2 tbsp oil and seared fish on both side. then on the same pan place on oven at 180 degrees for 5 minutes.
  • In a wok, heat oil and saute onions for 2 minutes or until golden brown, add in vermicelli and seasoned with hoisin ans soy sauce. then add in bok choy and water, adjust your taste by adding salt & pepper then sesame oil.
  • dried chillies are optional.
  • In a serving plate. pour in vermicelli noodles then topped with seared fish. Enjoy!
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