Philippine Pancit Guisado Fried Noodles With Mixed Meats Food

PHILIPPINE PANCIT GUISADO (FRIED NOODLES WITH MIXED MEATS)

Steps:

• Bring some water to a boil in a saucepan immerse prawns for 1-2 minutes until they turn pink.
• Save 1 cup of the prawn stock.
• Dash the prawns in cold water, peel& devein them.
• If they are large cut into 3 pieces.
• Cook your noodles.
• Soak noodles in warm water, drain.
• Bring a large pot of water to a rolling boil.
• Cook noodles for 2 minutes or until just tender (do not overcook).
• Drain them and place on a large baking sheet lined with parchment paper, spread them out and allow to dry for at least 30 minutes, spray with a little oil.
• Meanwhile heat the oil in a large wok or skillet, when very hot fry the noodles, a few at a time, they should be golden, remove as they are done and keep warm.
• If necessary add a bit more oil and fry the garlic, onion, prawns, chicken, pork& Ham (take out a bit of the meats to garnish the finished dish).
• Add cabbage, soy, prawn stock, salt& pepper.
• Cook uncovered until the liquid has all but evaporated.
• Add noodles, heat through.
• Place on a platter garnish with the reserved meats and wedges of lemon.

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO

Steps:

• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)

Steps:

• Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add tofu and sear until tofu is browned.
• To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
• Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.