Posts tagged Filipino
Another recipe from The Filipino Cookbook. The last picture was taken from the book as again, it was a lot better than my plated version!
Fried Rice Noodles
8oz rice vermicelli (bihon or “rice thread noodles” found in the Asian section of your supermarket)
3 cups water
1 lb boneless chicken breast, sliced into strips
½ tablespoon salt
2 tablespoons oil
4 cloves garlic, crushed
1 onion, thinly sliced
¼ lb fresh shrimp, shelled and deveined
1 carrot, peeled and cut thinly
¼ cup snow peas, trimmed
2 cups thinly sliced cabbage (I used Napa)
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
4 limes, quartered
Soak the rice vermicelli in warm water for 5 minutes, drain and cut into desired length. Set aside.
Bring the water to a boil in a large saucepan. Add the chicken and salt and cook over high heat for 5 minutes or until cooked. Remove the chicken from the pan and set the broth aside (do not discard). Tear the meat off the bones using two forks- one to hold bone in place and one to tear the meat off. Set the meat aside. Discard bones.
Heat a large skillet over medium heat, add the oil and saute the garlic until lightly browned. Add the onion and saute until translucent. Add the shrimp, carrot, snow peas, and saute for 5 minutes, increase the heat to medium high, add cabbage, soy sauce, chicken, and pepper and saute for 5 minutes. Add ½ cup of the reserved chicken broth, the drained rice vermicelli and the shrimp and tir fry for 3-5 minutes. Add more of the reserved broth if the vermicelli is too dry, stirring frequently. Serve hot with the limes.
This is the first recipe I tried from The Filipino Cookbook (written by Miki Garcia) that the beautiful Melissa Tinio, aka @Princesschpmnk sent me from the Philippines! It’s a Filipino staple and I can see why! Also, the pictures in the book are a lot better than the ones I took so I used those as the “plated” (last) pictures.
2 ½ lbs bone-in chicken breasts/legs/thighs
1 tablespoon oil
3 cloves garlic, crushed
1 teaspoon whole black peppercorns
1 teaspoon brown sugar
1 bay leaf
1 large onion, sliced into rings
1 cup Filipino cane vinegar (or white or cider vinegar diluted w/water – half water/half vinegar)
¼ cup freshly squeezed lime juice
1 cup soy sauce
Combine marinade ingredients in a mixing bowl and mix thoroughly. Add chicken and store in fridge overnight.
Remove chicken from marinade. Reserve the marinade.
Heat a skillet over medium heat and add the oil. Add garlic and saute until lightly browned. Add the chicken and saute for 10 min.
Add the marinade, peppercorns, sugar, and bay leaf. Cover and bring to a boil. Reduce heat to medium low. Simmer until the meat is tender, approx 45 min. Add the onions and simmer 5 minutes more. Serve hot with steamed rice.