Posts Tagged "Noodles"

Pancit Luglug aka Pancit Palabok (Rice Noodles with Seafood and Pork in Anato Sauce)

Pancit Luglug aka Pancit Palabok (Rice Noodles with Seafood and Pork in Anato Sauce)

The most popular pancit that we serve and sell is called Pancit Luglug. It’s not only popular with us, but in most Filipino restaurants, this is a best seller. Because thin rice noodles are used, it’s light and bright! BUT, it’s very time consuming to make because it has so many ingredients, thus the term ‘palabok’ (flowery or flamboyant). But because it is so delicious,  every morsel and mouthful is well worth in making  the effort. Luglug refers to the technique used in cooking the thin rice noodles; one just quickly dips it in boiling broth for 3 seconds. The good thing with Pancit Luglug, one can also eat it cold and it will still taste good. Then, there are those like my daughter, who likes to eat this at room temperature.  Topping: 1/4 cup cooking oil 2 tablespoons finely minced garlic 1/2 cup finely chopped onions 1 tablespoon anato liquid – to extract anato liquid, get 1 tablespoon of anato (atswete) seeds. Mix anato with 1/2 teaspoon liquid lye. Leave for 1 hour. Pour 1/2 cup of boiling water and mix well. Leave for 30 minutes; strain out the seeds and use liquid. Use the balance for the sauce. In the Philippine market, one can get anato seeds that have lye mixed with it. In other countries, one can find anato/atswete powder (follow instructions on package) 250 grams shrimps – steam to cook, peel and cube – save shrimp heads, set aside 250 grams blue swimmer crabs (alimasag) – steam to cook and peel to get meat (you can also use the canned or frozen variety) 1/4 kilo pork belly – boil till tender; slice into 1/4-inch thick strips 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Topping Preparation In a medium sized frying pan, over low fire, pour in cooking oil and saute the garlic till a light golden tan. Remove half of the sauteed garlic and place over kitchen paper towel to drain. This is to be used for garnishing. Add the onions and continue to saute till the onions are translucent. Pour in the anato/atswete liquid and simmer for 5 minutes. Add shrimps, crab and pork and simmer for another 5 minutes. Season with salt and pepper. Set aside. Sauce Ingredients: 1 tablespoon cooking oil 1 teaspoon finely crushed garlic 1/4 cup finely chopped onions 2 tablespoons atswete liquid 1 tablespoon fish sauce (patis) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups chicken broth 1/2 cup shrimp head juice – shrimp heads – using a mortar and pestle, pound shrimp heads and place in a small sauce pan; add 3/4 cup water to pan and simmer for 10 minutes then strain...

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Taba ng Talangka Sauce for Pasta (Tiny Crab Paste Sauce for Pasta)

Taba ng Talangka Sauce for Pasta (Tiny Crab Paste Sauce for Pasta)

Kapampangas love their ‘tabang talangka’ (tiny crab paste). Before it used to be seasonal; that is when the rainy season came, so did the talangka (tiny crabs). The talangka is a tiny crab; the shell is from 1 inch to 1 ½ inches wide. The fish pond owners call it ‘singaw’ (coming out of nowhere) because as they prepared their ponds for new fingerlings, the talangka would pop out of nowhere. One must gather the talangka by the hundreds just to make one cup of sautéed tabang talangka. Tabang talangka is usually eaten with steaming hot rice. Since one can eat it with rice, why not pasta. So here is a take on tabang talangka as a sauce for pasta. Because of the proliferation of bottling and canning, now one can enjoy tabang talangka even if its out of season. One finds it in Filipino stores around the world and in Supermarkets in the Philippines. Serves 6 persons. Ingredients: 4 tablespoons cooking oil 1 teaspoon crushed garlic ½ cup bottled/canned tabang talangka ¼ cup coconut milk ½ cup fish broth or water 2 tablespoons Mirin or Sake (this removes the fishy flavor of the talangka) ½ teaspoon Tabasco or chili sauce or 1 long lady finger chili (seed and chop) ¼ teaspoon freshly ground black pepper 12 pieces of prawns – peel, devein, leaving tail on 500 grams twisted pasta, pasta twirls or pasta that makes the sauce cling to it (do not use spaghetti) – follow cooking instructions of pasta Procedure: Using a skillet, over medium fire, pour 2 tablespoons of cooking oil in pan. Warm pan till it reaches 180°C. Sear prawns each side of prawn for about 1 minute; till prawns curls up on both sides. Place in pan, only six prawns at a time. Set aside and keep warm. In a medium sized cooking pan, over medium-low fire, warm pan for 2 minutes and pour 2 tablespoons cooking oil. Sauté garlic till very light gold. Add the tabang talangka, coconut milk, fish broth, Mirin, Tabasco, and ground black pepper. Stir continuously and simmer for 5 minutes. Cook pasta according to instructions on box. Put pasta in sauce and mix well. Place in serving dish and garnish with prawns. Serve...

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Sotanghon Guisado (Sautéed Glass Noodles)

Sotanghon Guisado (Sautéed Glass Noodles)

To celebrate a Filipino birthday, it is a must to have noodles and the Filipino kitchen repertoire for noodles is a treasure trove. To inject being Asian, I have chosen to use the Korean glass noodle for this much loved noodle dish. Ingredients: 500 grams Korean glass noodles (vermicelli) – sweet potato noodles or sotanghon – soak in tap water for 30 minutes; cut into 12-inch lengths and drain 1/2 cup cooking oil 250 grams shrimps or very small prawns – peel; if shrimps, leave whole; prawns, peel, devein and cut into 1-inch slices or slice in half lengthwise 250 grams pork liempo – pork belly – slice 1/2-inch by 1/4-inch pieces 250 grams chicken thigh – slice 1/2-inch by 1/2-inch pieces 2 tablespoons minced garlic 1 cup chopped onion 3 tablespoons anato juice – soak 1 tablespoon anato seeds with 1 teaspoon lye water; mix well and then pour in 1/4 cup boiling hot water; leave to soak for ½ hour 10 grams dried wood ear mushroom (tenga ng daga) – soak in hot water and slice julienne 4 cups chicken broth – warmed 2 pieces chicken broth cubes or 2 tablespoons powdered chicken stock 2 tablespoons fish sauce (patis) 1 teaspoon fresh ground black pepper (to make it spicier – 1 teaspoon Jabanero sauce) 1 teaspoon salt Garnish 2 eggs and make an omelet – slice into thin strips or 1 doz. cooked quail eggs 1/4 cup spring onion – chopped Procedure: Use a medium sized wok; put over medium-low heat. Warm pot for 2 minutes. Pour oil into wok. Sauté garlic till light gold. Add in the onions and continue to sauté till the onions are translucent. Pour in the anato juice and turn flame to low. Continue sautéing till the anato juice does not smell metallic; around 10 minutes. Add the fish sauce and sauté for 1 minute. Turn flame to medium. Add the pork and chicken pieces and sauté for 5 minutes. Add in the shrimp and continue sautéing for 1 minute. Add the wood ear mushroom. Pour in chicken broth and chicken cubes and turn flame to medium-low and simmer for 15 minutes. Season with patis, pepper and salt. Simmer for another 5 minutes and adjust taste. Place the drained noodles in the mixed broth, cover and simmer till the noodles are done (around 10 to 15 minutes); but every once in a while, stir the mixture. Test noodles if done and then garnish with sliced egg and green onion. Serve with patis as dipping...

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