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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


  • 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.

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
  • 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!!

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


  • 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
  • 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
  • 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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