A COLLECTION OF FILIPINO RICE AND NOODLE RECIPES

PANCIT LUCBAN (STIR-FRIED EGG NOODLES WITH FRIED PORK BELLY AND CHAYOTE)

This is a specialty dish of Lucban, a city of the Quezon Province south of Manila.  The noodles used in this dish are made in the factories of Lucban that specialize in this product.  This dish is usually placed in a banana leaf and is eaten with no utensils and is usually sucked by the locals. 

250 g. pork belly
200 g. medium size shrimp, shelled
1/2 k. Lucban miki noodles
1 medium size carrot, sliced
3 big bundles pechay (bok choy), cut crosswise
200 g. sitsaro(snow peas)
1 medium size sayote (chayote), sliced
1/2 head garlic, minced
1 medium size onion, chopped
1/2 cup patis (fish sauce)
1/4 cup soy sauce
1/2 tsp. black pepper
cooking oil
kalamansi (local lime) juice

Cooking Procedure:

Wash pork belly and boil in a cooking pot with enough water to cover.  After boiling, dry pork belly with  paper towels and deep fry in hot oil until crispy outside.  Set aside prok belly reserving the stock used in cooking the pork belly.. In a large wok, sauté onion and garlic. Add  shrimp stir for 2-3 minutes, Add soy sauce, patis and black pepper and stir cook for 2-3 minutes. Add 6-8 cup of broth from boiling of pork and shrimp shells and heads, let boil and simmer for 5 to 10 minutes. Add in miki noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Chop fried pork belly and place on top of the noodles.  Serve with kalamansi.

PANCIT PALABOK (RICE NOODLES WITH CRAB / SHRIMP SAUCE)

Pancit Palabok can be considered our version of Italian Spaghetti.  But instead of tomato sauce, this dish makes use of a sauce from the juice and fat extracted from crabs and shrimps and is tinted reddish orange with annatto seeds.  Also served during fiestas, the dish is most often served in a bilao (wooden plate) and is topped with a myriad of toppings such as smoked fish, chicharon (crushed deep fried pork rinds) and hard boiled eggs

Ingredients:

½  kilo rice noodles

Palabok Sauce:

½  kilo small crabs

½ kilo shrimps

5 cloves of garlic, minced

1 onion, chopped

2 tablespoons of atchuete seeds or oil

2 tablespoons of patis (fish sauce)

4 tablespoons of cornstarch, dissolved in water

1 teaspoon of monosodium glutamate (MSG)

1 1/2 cups of water

Palabok Toppings:

Tinapa flakes (smoked fish)

Cooked shrimps, shelled

Cooked squid, sliced into rings

Pork chicharon, grounded

Spring onions, chopped

Hard boiled eggs, shelled, sliced

Fried garlic, minced

Fresh calamansi (lemon), sliced

Extract fat and meat from clean crabs , set aside. Meanwhile, shell shrimps reserving the meat. Boil the shells and heads until the shells have turned red.  Set aside. Pound crab and extract juice using 1 ½ cups of the shrimp stock. On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, shrimp, 1 ½ cups of crab shrimp stock, patis and MSG. Bring to boil and simmer for 10 minutes.  Add corn starch and continue to simmer while constantly stirring until thick.  Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.  Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

BRINGHE (FILIPINO PAELLA)

A national rice dish that is very similar to the Spanish Paella.  Ingredients are slowly simmered in coconut milk making sure to bring out the flavors this dish is well known for.

Ingredients:
3 tablespoons cooking oil
1 tablespoons minced garlic
1/2 cup chopped onions
1 kilo chicken , cut into serving pieces

¼ kilo shrimp, shell and deveined

100 g cooked ham
Salt and pepper to taste
1 teaspoon turmeric powder
3 cups glutinous rice
4 cups chicken stock
4 cups coconut cream
1 medium size red bell pepper,cut into thin strips
2 tablespoons raisins

100 g peas

6 eggs

Cooking Procedure:
In a nonstick paellera, heat oil and saute garlic and onions. Add chicken and ham. Season with salt, pepper and turmeric powder. Add glutinous rice and continue sautéing.  Pour in chicken stock and coconut cream. Place the shelled shrimp on top and allow to simmer over low heat until rice is cooked, stirring occasionally.Add the red bell pepper strips, peas and raisins.When rice is cooked, let pan sit over low heat for one to two minutes or until a golden brown crust forms at the bottom of the pan. Serve Bringhe in the paellera garnished with slices of hard boiled eggs.

GOTO (RICE PORRIDGE WITH TRIPE)

A dish that is hearty, this is commonly eaten during merienda (mid afternoon snack).  Often described as the Filipino version of Congee (Chinese rice porridge), our version consists of tripe and is often garnished with hard boiled eggs and crushed fried pork rinds (chicharon)

Ingredients:

2 tbsp cooking oil

2 cloves garlic, crushed and minced

1 tbsp ginger, crushed and julienned

1 piece medium-sized onion, chopped

½  kilo tripe, cleaned

6 cups water

2 tbsp fish sauce (patis)

1 piece chicken bouillon cube

salt, pepper, and MSG (vetsin) to taste

2 cups uncooked rice

Garnish :

4 cloves garlic, minced and toasted

2 pcs hard boiled eggs

Crushed fried pork rinds

Cooking Procedure :

Clean tripe under running water.  Place in a cooking pot with enough water to cover.  Boil tripe until tender. Cut tripe into strips.  Set aside.  In a large saucepan over medium heat, sauté garlic, ginger, and onion in oil. Add the cooked tripe.. Cook for about 15 minutes while stirring occasionally.Add water. Add all the seasonings. Bring to a boil.  Add rice. Cook while stirring occasionally. Add more water if necessary. Taste if more seasoning is needed.Serve in a bowl. Top with toasted garlic, sliced hard boiled eggs and crushed fried pork rinds. Serve with kalamansi (local lime).

SOTANGHON GUISADO ( STIR-FRIED VERMICELLI NOODLES WITH VEGETABLES )

Another noodle dish that is very popular.  This one is most often served at children’s parties.  Another way of serving this dish is wrapping it in spring roll sheets and deep frying it dipped in sweet and sour sauce.

Ingredients:

2  garlic cloves, minced

2 tablespoons oil

1 small onion, minced

200 g shrimps, deveined and shelled

1 carrot, diced

1/4 cup snow peas, sliced

120 g. of dry sotanghon (vermicelli) noodles

2 teaspoons soy sauce

2 tablespoons fish sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1 green onion, sliced

1 pound chicken

½ cup tengang daga(mushrooms), soaked in water to soften

Place the chicken in a pot and cover with water by about 2-inches. Bring to a boil and reduce heat to a simmer. Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes. Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces. When the chicken is done, remove from the pot and let cool.Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.In a wok or skillet, heat the oil. Saute the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the 2 cups of the reserved chicken broth.Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes. Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper, if desired. Garnish with green onion slices and its ready to be SERVED.