Archive for Filipino Noodle Recipes
Filipino Recipes – Lang-lang Recipe – Pinoy Food
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For people who like mixed meat dishes, this concoction is something that you should try. Lang-lang is a flavorful dish that will surely please any palate.
Ingredients:
- ¼ kilo lean pork
- ¼ kilo shrimp
- 1 small chicken
- 2 cloves garlic
- 1 cup fresh peas
- ½ cups mushrooms
- 1 cup sotanghon
- 1 small onion (chopped fine)
- 1 egg (beaten lightly)
- 1 tbsp flour
- cooking oil
- patis (fish sauce)
- wrappers
- salt and pepper (to taste)
Cooking Instructions:
- Grind or chop pork fine. Peel and devein shrimps, set aside ⅓ chop the rest to fine bits. In a small saucepan, cook chicken in water enough to cover the meat.
- In separate bowls, soak the sotanghon and mushrooms in water. Pound heads of shrimp and extract juice. Prepare wrappers.
- Sauté onion, add chopped shrimp, salt and pepper. Set aside to cool then wrap by teaspoonfuls in wrappers.
- Mix chopped pork, egg, flour, salt and pepper. Form into balls. Cut chicken meat into small pieces.
- Sauté chopped garlic in a little cooking oil until brown. Add shrimps and cook until they turn pink. Add juice (from shrimp heads) and allow to simmer for a 2-3 minutes. Add chicken pieces and chicken broth. Bring to a boil. Drop the meat balls one by one. Add wrapped shrimp mixture, mushrooms and sotanghon. Season with patis and pepper. When done, add the fresh peas and remove from the heat.
How to make the wrappers:
Ingredients:
- ¾ cup flour
- 1 egg yolk
- a little water
- a pinch of salt
Preparation:
- Sift flour well. Place in a small bowl or deep plate. Place egg yolk and a pinch of salt in the center of flour. Mix ingredients using a fork, adding just a little water if needed, until a stiff dough is formed. Knead dough until smooth and elastic. Cover and set aside until for 20 minutes. Roll out dough as thin as possible and divide into small squares about 3×3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.
Filipino Recipes – Pancit Molo Recipe – Pinoy Food
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You may think that pancit molo is a noodle recipe because of the term pancit. But in reality, there are no noodles used to prepare this dish. Instead of noodles, wrappers for molo, siomai or wonton are used to enclose the fillings which usually include meat, shrimps, carrots and other vegetables similar to the fillings used in lumpia shanghai. Another distinction of the pancit molo from the regular pancit recipes is that it is not dry but served with broth. It is such a scrumptious and lip smacking treat that you will surely love.
Ingredients:
- 1 pack molo (or wonton, or siomai) wrappers
Filling
- ½ lb shrimps (chopped)
- ½ lb ground pork
- I small carrot (chopped finely)
- 1 small singkamas or turnip (chopped finely)
- 1 egg
- 1 tsp salt
- ½ tsp ground pepper
Broth
- 250 grams ground pork
- 100 grams shrimps (peeled)
- 100 grams sweet ham (chopped)
- 1 small onion (chopped)
- 3 cloves garlic (crushed)
- 6 cups chicken broth
- 2 tbsp oil
- fried garlic (for garnish)
- chopped spring onions (for garnish)
- salt and pepper (to taste)
Cooking Procedure:
- In preparing the filling, mix all the ingredients in a mixing bowl. Take one molo wrapper and put a small amount of filling in the middle. Fold wrapper making sure that the two ends meet to seal the filling inside. Do the same to the other wrappers until all the fillings are wrapped then set aside.
- Heat oil in a saucepan then sauté the garlic and onions. Add the shrimps, pork and ham and cook for a few minutes.
- Add the chicken broth and go on cooking until it comes to a boil.
- Drop the stuffed molo wrappers into the boiling broth and add seasoning for flavor. Cover and bring to a boil again. Adjust the heat to low and allow to simmer for a few more minutes.
- Garnish with fried garlic and spring onions and serve hot.
Filipino Recipes – Pancit Palabok Recipe – Pinoy Food
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Pancit palabok is a noodle recipe that originated from the Chinese. Is it different from the other noodle recipes because of the sauce that gives it a unique taste. A bright orange thick sauce with shrimp flavor is used to cover the thin rice noodles. It is great for snacks and usually prepared for parties.
Ingredients:
Palabok Noodles / Sauce
- 1/2 kilo miki noodles
- 1 1/2 cups of water
- 1/2 kilo small crabs
- 1 onion (chopped)
- 5 cloves of garlic (minced)
- 4 tablespoons of cornstarch (dissolved in water)
- 2 tablespoons of patis (fish sauce)
- 2 tablespoons of atchuete seeds or oil
- 1 teaspoon of monosodium glutamate (MSG)
Palabok Toppings
- Pork chicharon (grounded)
- Squid adobo (sliced into rings)
- Cooked shrimps (shelled)
- Tinapa flakes (smoked fish)
- Hard boiled eggs (shelled and sliced)
- Fresh calamansi or lemon (sliced)
- Fried garlic (minced)
- Spring onions (chopped)
Cooking Procedure:
- Take out the meat and fat from the cleaned crabs then set aside.
- Add the 1 1/2 cups of water to the crab shell then pound and extract the juice.
- Sauté the garlic and onions in a pan until the color turns golden brown. Then add the crab meat, crab fat, crab wash, MSG and patis. Go on cooking until it comes to a boil then simmer for about 10 minutes.
- Add the corn starch solution and stir constantly until the cooking liquid is thick.
- Place the miki noodles in a sieve and have it dipped in boiling water until cooked, takes about 5 minutes.
- Drain excess water from the noodles. Lay the noodles in a serving platter and spread the palabok sauce on top of the noodles. Use the toppings for garnish then serve.
Filipino Recipes – La Paz Batchoy – Pinoy Food
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The Philippines has various soup dishes, la paz batchoy is among them which originates from Iloilo. It is a traditional noodle soup which uses garnishing like vegetables, pork cracklings which has been crushed, pork innards and raw egg which has been cracked as topping. It’s truly a sumptuous treat.
Ingredients:
Mami noodles – 1 kilo
Broth
- Soy sauce – 1 tsp
- Salt – to taste
- Sugar – 1 tbsp
- Pork or beef stock – 10-12 cups
- Worcestershire sauce – 2 tbsp
- Peppercorns – 1 tbsp, crushed
- Bagoong (shrimp paste) – ½ tsp
- Garlic – ½ head, crushed
- Onion – 1 piece, medium, quartered
Toppings
- Chicken breast – 1 piece
- Shrimps – 150 grams
- Pork liver – 150 grams
- Pork – 250 grams
Garnishing
- Spring onion – chopped
- Garlic – chopped, fried
- Chicharon (pork cracklings) – crushed
Cooking Procedures:
- Pour pork or beef stock in a large pot. You can make the stock from boiled pork or beef bones. Add the onion, garlic, bagoong, peppercorns, Worcestershire sauce, sugar, salt and soy sauce to the broth. Bring to a boil.
- Lower the heat. Blanch the shrimps until they’re well-cooked.
- Take the shrimps from the mixture then remove the head and shells. Set aside.
- Add the liver, chicken and pork in your pot. Allow to simmer for about 20-25 minutes until they become tender. If necessary, put more stock.
- Take the liver, chicken and pork away from the pot. Drain and set aside to cool.
- Allow the broth more time to simmer in low-level heat until it’s ready to be served.
- Add salt according to desired saltiness.
- Slice the liver, chicken and pork to thin strips. Set aside.
- Put the noodles in a medium-sized serving bowl and slowly pour the boiling stock over them. Top with shrimp, liver, chicken and pork. Use fried garlic, spring onion and chicharon as garnishing.
- Serve and enjoy!
Filipino Recipes – Chicken Sotanghon Soup – Pinoy Food
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Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.
Ingredients:
- Sotanghon (Chinese vermicelli) – 200 grams
- Chicken meat – 1 cup, cooked, flaked or chopped (leftover chicken meat can
- also be used)
- Green onions – 1 piece, medium, chopped
- Shiitake mushrooms – 4 pieces, dried, black
- Fish sauce – 1 tbsp
- Garlic – ½ head, minced
- Vegetable oil – 2 tbsp
- Chicken stock – 6-7 cups
Cooking Procedure:
- Soak the shiitake mushrooms in a bowl of hot water for approximately 15 minutes. Afterwards, squeeze excess water out. Cut the mushrooms and discard the stems. Slice the caps into 4 pieces.
- Heat vegetable oil in a medium-sized pot. Saute the onion and garlic over medium heat. Avoid burning the garlic.
- Add fish sauce, mushrooms and chicken meat. Cover the mixture and leave to simmer for about 3 minutes.
- Slowly pour in the chicken stock. Bring to a boil.
- Add the sotanghon noodles in the mixture. Simmer for approximately 3 minutes until the noodles become cooked and tender. You can cut the noodles ahead using scissors to make the noodles short making them more convenient to eat.
- Use the green onions for garnishing.
- Serve the sotanghon noodles hot. Serve patis and lemon juice on the side.