Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and lime. All time favorite of Filipino as snack or miryenda.It also seen in many Filipino occasion's.
Ingredients:
8 oz Rice Noodles or Bihon
1/2 pound Shrimps, shelled and deveined, and cooked
2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
1/4 pound ground pork
3 tablespoons Achuete (Annato) Seeds
3-4 stalks Green Onions, sliced fine
6 cloves Garlic, minced and fried
3 tablespoons Cornstarch, dissolved in 1/4 cup water
5 cups Water
2 tablespoons Fish Sauce or Patis
1/2 teaspoon Ground Pepper
3-4 Eggs, boiled, shelled and cut in wedges
1/4 cup Cooking Oil
How to Cook:
- Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
- In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.
- Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.
- Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
- Thicken with the cornstarch mixture and add the remaining achuete oil.
- Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
- Assemble on a plate in this order, Noodles, Sauce,Tinapa Flakes,Shrimp, Ground Meat, Fried Garlic, Boiled Egg,Green Onion.
Beef mami is a very popular dish served in most Chinese Restaurants in Manila Philippines. This is basically composed of tender beef brisket and egg noodles in hot beef stock. This is best during rainy season because of its hot and tasteful soup.
Ingredients:
1 lb beef brisket
6 pieces star anise
1 piece beef cube
5 cups water
2 tbsp cooking oil
1 tbsp minced garlic
1 medium sized onion, minced
1/4 cup green onions, chopped
14 ounces egg noodles, cooked
1 cup Chinese cabbage (pechay Baguio), chopped
4 pieces hard boiled eggs
salt and pepper to taste
How to Cook:
- Put the oil in a cooking pot and apply heat. Saute the garlic and onions
- Put-in the beef brisket and cook until the color of the outer part turns light brown
- Add the beef cube and star anise
- Pour-in the water and bring to a boil. Allow to boil until beef becomes tender. Add salt and pepper to taste
- Place the cooked egg noodles and Chinese cabbage in a serving bowl
- Pour the soup and beef brisket on the bowl with noodles then garnish with sliced boiled egg and green onions
- Serve hot.Taste and Enjoy
Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
How to Cook:
- Cook spaghetti noodles according to package instructions.
- In a sauce pan or wok, sauté garlic and onions in cooking oil.
- Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
- Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
- Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
- Optional: add hot sauce e.g. Tabasco for more spice if desired.
- Serve with the cooked spaghetti noodles and grated cheese on top.
Ingredients:
1 lb miki noodles, boiled for 1 minute and drained
1 lb pork
1 lb pig’s intentesines; cleaned, boiled, and sliced
1/4 lb pig liver, sliced into strips
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup pork cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
1/4 cup toasted garlic
7 cups water
How to Cook:
- Boil water in a cooking pot.
- Put in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
- Add the pork and cook until tender (about 30 to 45 minutes)
- Put in the intestines and liver, and then cook for 6 to 10 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork into strips.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
- Serve hot.
Ingredients:
1/2 lb ground pork
1/2 large onion, diced
2 tablespoons oil
2 garlic cloves, minced
4 cups chicken broth
1/4 lb angel hair pasta
1 egg, scrambled
1 tablespoon soy sauce
2 teaspoons fresh ground pepper
fresh cilantro, chopped
lime, wedges
How to Cook:
- Sauté pork with garlic and onion in oil until fully cooked.
- Add broth and pepper and bring to a boil.
- Add noodles and pepper and bring to a boil.
- When noodles are ready, reduce to a simmer and add soy and scrambled egg.
- Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.
Ingredients:
¼ kilo of mie (Chinese vermicelli) or miki
2 beaten eggs
¾ cups of cooking oil
½ kilo of gluten, slice thinly
1 ½ cups of onions, slice thinly
2 pcs. Of garlic, chopped finely
2 tbsp. of chopped ginger or 1 tbps of powdered ginger
3 cups of cabbage chopped horizontally
1 cup of toge
1 cup of tofu, slice in small square shape
¼ cups of chopped scallions (or onion)
1 tbsp. of soy sauce
½ tbsp. of fish sauce
Black pepper, fine
How to Cook:
- Cook the miki (noodles) in boiling water with salt until it become tender. Filter and put it on plate. Let it cool for about 2 hours.
- Make an egg tortilla then chop it lengthwise and fine. In another pan put the 2 tbsp. Of cooking oil; fry the gluten for just 5 minutes then remove in pan.
- In the same pan saute the onion, garlic, and ginger for around of 3 minutes.
- Remove it again in pan. In the same pan put 2 tbsp. of cooking oil and saute the cabbage and toge in 3 minutes. Add the tofu and cook again for 2 minutes.
- Return all the cooked ingredients except for miki (noodles). Add the scallions, soy sauce and black pepper. Cook in around of 2 minutes.
- In other pan put the remaining cooking oil and add the miki.
- Saute until its color become light red. Scoop and put the miki in a platter.
- Put the gluten and mixed ingredients on the top. Sprinkle with chopped egg tortilla.
