filipino vegetable recipes

Showing posts with label filipino vegetable recipes. Show all posts

Pancit Bihon Recipe

The Pancit Bihon Recipe (or Bihon Guisado) is no doubt one of the most popular pancit recipes here in the Philippines. Just like the Pancit Canton, the Siomai, and Siopao, this noodle dish also came from the Chinese and eventually became a household favorite. The Pancit Bihon is always served during special occasions like birthday parties, anniversaries, and other special gatherings simply because this pancit (noodle) dish is a strong symbol of “long life” for us Filipinos.

The Pancit Bihon or Bihon Guisado is very easy to prepare. For this recipe, I am going to teach you the simplest way how to prepare and cook this popular noodle dish. But, first let us prepare the ingredients. We will need a pack of Bihon or rice sticks (available in grocery stores and supermarkets), some chicken meat and pork, some squid balls, some vegetables like cabbage, celery, and carrots. We will also need a large pot and some water. Cooking Pancit Bihon is very quick and easy. If you know how to sauté and simmer then you will surely enjoy this Pancit Bihon Recipe.

Here is my special Pancit Bihon Recipe. Enjoy cooking!

Ingredients:

1 pack Pancit Bihon (Rice Noodles)
1/2 lb pork, diced or cut into small pieces
1/2 lb chicken cooked and deboned. Cut into small pieces.
2 pieces Chinese sausage chopped thinly
6 pieces squid balls
1 medium carrot sliced thinly into strips
1 small cabbage, chopped
1 cup celery leaves, chopped
1 medium sized onion, chopped
5 cloves garlic, minced
1 pc chicken cube
5 tbsp soy sauce
3 to 4 cups water

Cooking Procedure:

Place the Pancit Bihon in a container and soak in water for 10 minutes. Set aside.
Saute garlic and onion in a large pot.
Add the chicken, pork, squid balls, and Chinese sausage and cook for 2 minutes
Add water and chicken cube then simmer for 15 minutes.
Add the carrots, cabbage, and celery leaves. Simmer for a few minutes.
Remove all the ingredients except for the liquid left and set aside.
Using the same pot with the leftover liquid, add the soy sauce and mix well.
Add the pancit bihon and mix well. Cook until liquid evaporates completely.
Add the meat and vegetables that were set aside previously. Cook for a minute or two.

Hot Tip:

Add chicken liver to your Pancit Bihon. Try it!

SEE MORE FILIPINO PANCIT RECIPES!

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Pancit Canton Recipe

Pancit Canton is originally a Chinese noodle dish but has now become a household favorite of Filipinos. Pancit Canton Recipes are very easy to follow because this Chinese-inspired dish is so simple and easy to prepare and cook. The ingredients are not hard to find and are readily available in grocery stores and supermarkets. The Pancit Canton Recipe that I have for you below is the one that I use most. Although, there are some few versions of this recipe, most of them are cooked similarly. Some Pancit Cantons are cooked dry and some prefer it to be a bit saucy. You can also add your own favorite ingredients, like instead of chicken meat you can replace it with pork. Or you can also use squid balls instead of fish balls.

Some time ago, the Pancit Canton was only considered a party dish. It was only served during birthdays, and other special occasions. But, today it has now become our second staple dish.

The Pancit Canton is best served with lemon or calamansi and soy sauce.

Here is my Pancit Canton Recipe. Have fun!

Ingredients:

2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
1 cup chicken breast, thinly sliced
1 cup chicken liver
1/2 cup kikiam
1/2 cup fish ball or squid ball
2 tablespoon soy sauce
1 teaspoon ground black pepper
1 chicken broth cube
1/4 teaspoon msg
1 cup snow pea
1 medium carrots, sliced
8-10 beans chopped
3 cups water
250 grams of dried canton noodles
1/2 cup celery, chopped finely
1/2 cup green and red bell peppers
medium cabbage, chopped

Cooking Procedure:

In a pan, heat oil then sauté garlic and onion
Add chicken breast, chicken liver, kikiam, fish ball and cook until the outer part turns light brown
Add the soy sauce, pepper, chicken broth cube, msg, and stir.
Put in snow peas, carrots, beans and stir. Add water then bring to boil.
Put in dried canton noodles, celery, green and red bell pepper, cabbage and cook until water has been absorbed by the noodles

Hot Tip:

Try using pork instead of chicken.

SEE MORE FILIPINO PANCIT RECIPES!

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Tinolang Manok Recipe

Tinolang Manok or Chicken Tinola is one of the most popular Filipino Chicken Soup. It can be described as a stew with chicken as the main ingredient complemented with vegetables like the green papaya or chayote, and pepper leaves. My Tinolang Manok Recipe uses the free-range or native chicken and the Hubbard Dressed Chicken (45-day chicken). Tinolang Manok is cooked traditionally by simmering the chicken in low heat until its natural juicy flavor comes out, then topping it off with green papaya and pepper leaves. Some say the native chicken even tastes better than the usual 45-day chicken. The only draw back is that it takes a little longer to tender.

There are also some variations of the Tinolang Manok Recipe like, using chayote instead of green papaya and using “malunggay” instead of pepper leaves. However, the secret to a very delicious and satisfying Tinolang Manok is you should simmer the chicken very well and let its natural juice come out.

Here is my Tinolang Manok Recipe. Enjoy!

Ingredients:

2 lbs chicken (cut into pieces)
1 small size ginger root cut into strips
3 cloves garlic (minced)
1 onion (sliced)
2 small to medium chayote or green papaya (cut into wedges)
1/2 cup pepper leaves
1 tbsp Fish Sauce (Patis)
3 cups of water
1 chicken cube
2 tbsp coking oil

Cooking Procedure:

Saute the garlic, onion & ginger in cooking oil.
Add chicken and cook for 5 minutes or until the chicken colors lightly.
Add fish sauce.
Pour water and bring to a boil. Simmer until chicken is tender.
Add the chicken cube and chayote. Continue simmering until chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.

Hot Tip:

Add "malunggay" leaves to your Tinolang Manok to make it super-nutritious!

SEE MORE FILIPINO CHICKEN RECIPES!

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My Pinakbet Recipe

My Pinakbet Recipe is something that I learned a long time ago from my Grandma. Pinakbet is a favorite, mixed vegetable Filipino dish composed of eggplant (talong), bitter melon (ampalaya), lady’s fingers (okra), sweet potato (camote), squash (kalabasa), shrimps, and shrimp paste (bagoong hipon). Some pinakbet recipes have more vegetables but these are actually the basic ones or the most common vegetable ingredients. String beans, tomatoes, patani, and cadios can also be added but its just optional.

Although pinakbet has become a very popular and favorite Filipino dish throughout the Philippines, pinakbet actually originated in the Ilocos Region, which is located in the northern part of the Philippines.

Here is my pinakbet recipe. Enjoy!