Blog Archives

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.

Pancit Guisado (canton-bihon)


There are many kinds of pancit in our country philippines, to name some, we have pancit sotanghon, canton, bihon, lomi, mami, pancit malabon, luglog and many more.It is very similar to chinese noodles cooking style. as we know this dish was inspired by the chinese. I cook this as guisado or pancit malabon combining two types of noodles – Bihon and pancit malunggay(canton).. . Did you know that rice noodles are best alternative to rice and pasta because they provide the carbohydrates we need for our body… Rice noodles also make a good base for a low-calorie meal because they are relatively low in calories and fat. ..

Ingredients:

  • 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 pork liver
  • 6-8 pcs squid balls
  • 6-8 pcs dried mushrooms (soak in water for 1 hour)
  • 1 pc small caroots (julliene cut)
  • 6 pcs chicharo
  • 1/8 kl of cabbage (julliene)
  • 3 stalks of coriander
  • 1 stalk of celery
  • 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, add in pork liver, chicken and squid ball, 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 canton & 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.
%d bloggers like this: