Showing posts with label Carbs. Show all posts
Showing posts with label Carbs. Show all posts

May 21, 2011

Pancit Bihon! (Pansit Bijon)

Most certainly, ALL Filipinos know this one and had their taste buds enjoying this delicacy. It is an introduction by the Chinese during contemporary times, and has been adopted on every local cuisine throughout the islands. Pansit, is the Filipino term for noodles, though it got its name from the Hokkien (Chinese dialect) words "pian i sit" meaning conveniently cooked fast. Living to its name and its Chinese roots, Pansit can be cooked more or less a quarter of an hour. 

One of the most famous and most common variation of pansit has to be pansit bihon. Pansit bihon uses thin noodles and is stir-fried with chunks of meat and vegetables. It is commonly cooked in households and even sold in karinderyas (small canteens) and costing only Php 10.00 (18 US cents) per serving. 

Yesterday, they made pansit bihon because it was the afternoon snack for the conference my mother is catering. They gave me some and so it is time for me to take pictures and give it way to my blog. Pansit is very easy to make and cooks very fast. 

Ingredients,
  1. 12 Ounce pack Bihon Noodles, soaked in water for 5-8 mins. to soften.
  2. 1 Cup shredded Chicken breast and/or chopped Pork loin.
  3. 2 cups of chicken broth
  4. 1/4 of a Cabbage, shredded.
  5. 1 medium sized Carrot, julienne cut.
  6. 4 cloves chopped Garlic.
  7. 1 red onion, chopped.
  8. 3 tablespoons soy sauce
  9. Calamansi, it depends on you on how many.
  10. Cooking Oil, 2 tbsp.
  11. 3 Tbsp. chopped Scallions, for topping.
Procedure,
  • 1. Sauté the garlic and onions.
  • 2. Add the chicken broth, the meat and vegetables and continue stirring until cooked.
          3. Now drain the water from the noodles and mix it in to the wok/casserole with soy sauce.
  • 4. Season too with pepper, no need to add salt because you already did it with soy sauce.
  • 5. Serve and enjoy with squeezed calamansi to give it a slightly sour flavor. 

April 28, 2011

Pinoy Spaghetti!

As tradition in the Catholic community, people will celebrate the resurrection of Jesus Christ on Easter Sunday. I celebrated my Easter Sunday with my family in Palo Beach in Baras, previously mentioned in my post. This time, there were a lot of people also celebrating the festivities. It is said that Easter Sunday should be celebrated as grand as Christmas, because it was the day that our Lord Jesus Christ has defeated death and saved mankind. Locally, Easter Sunday is also called Hallelujah - meaning God be praised. Hallelujah or alleluia because God has shown his glory through his ascension to heaven on that very day.

We had a reservation on a cottage the day before, because it's sure that people will flock the beach. The food we brought were Spaghetti, Pork and Beef Steak, Pork and Chicken Barbecue, Vegetable Lumpia, we also grilled Tilapia and Milk fish, rice of course, and had some beer and tuba, also known as palm wine. 

We went to the beach around 7:40AM. When we arrived, we immediately hit breakfast. My dad said, this was the first time he had spaghetti for breakfast. My mom's spaghetti, without a doubt is the best spaghetti in the whole world. Not just because she's my mom or I've been used to the spaghetti, but because I really love its flavor. That's why on this post, I will show you guys how to make one with our family's recipe. 

The ingredients for a 1KG Spaghetti serving are,
  • 1 Kg. Spaghetti Noodles
  • 500g. Ground Pork
  • 250g. Beefies Hotdog, Sliced diagonally
  • 1Kg. Tomato Sauce/Spaghetti Sauce
  • 250g. Sugar (Optional)
  • 1/2 Cup grated Cheese
  • 2 pcs. chopped Onions
  • 1 minced Garlic
  • 3 tablespoons of cooking oil
  • 1 cup of water
  •   1 cup of condensed Milk
  •   salt and pepper for flavor
The procedure to make one is as follows,

1. Cook the Spaghetti in boiling water until tender.
2. Sauté the onions and garlic.
3. Then add the ground pork and when browned, add water. Let it boil then simmer for 7-10 minutes.
4. And add tomato sauce, milk, and salt and pepper - simmering it for another 10 minutes.
5. Then for sweetness, add the sugar and the hotdogs. Then the final simmer for 3-5 minutes.
6. Plate some spaghetti noodles, then top it with the sauce, then with grated cheese.
7. Enjoy!

April 26, 2011

Ginataan! (A Good Friday in Palo, Leyte)

I spent my Good Friday in Palo, Leyte with my high school friends. It was our fourth time to spend the Holy Day together and climb Guinhangdan Hill to light candles on the cross and pray to our Lord Jesus Christ. The Palo Cathedral and its yard is flocked by locals and tourists alike by the thousands to witness the reenactment of the Passion and Death of Christ. Penitents called Tais-Dupol (distinguished through their hoods, Tais meaning pointed for single men and Dupol for married men) are famous in the place. Details of the Pamalandong tradition were from PIA VIII. The finale would be the procession around the town of Palo. 

So I went to my friend's house first, our assembly area, around 11:00AM. They scolded me for being so late, because we agreed that we were to meet around 9:00AM but I got stuck watching Dragon Ball Z on GMA7. We then, in a hurry went to Purisima where Guinhangdan Hill is rooted. We were surprised that the line of people waiting to climb the hill was so long that we almost reached the gate of Sitio Caloogan, the next village to Purisima. We waited in line around 30 minutes before we can even see the entrance to the hill. Organized by volunteers and fraternities, people with ropes assist pilgrims like us to climb the hill safely. It took us around another 30 minutes to reach the cross because of the human traffic. 


When we reached where the cross was, we bought candles, lit it and placed it on the foot of the cross and prayed to the Creator for penance, thanks giving, and our own intentions. After the prayer, we saw an Ice Candy peddler and had some, mentioned previously in my blog. Resting for a short while, we decided to climb down the hill and have lunch around 2:00PM at my friend's house which we usually do on Good Fridays. At last, what I was waiting for, I'm gonna taste Ginataan. Technically, from the root word Gata meaning coconut milk, Ginataan is Filipino food cooked with coconut milk. It can be of various dishes and ingredients, from pork, fish and to vegetables. 

But the ones I love is the Ginataan as dessert and the Ginataang Bilo-bilo, known locally as Mola-Bola which is another form of ginataan but contains solely of glutinous rice balls. The ginataan consists mainly of the cooked coconut milk,  cubed sweet potato, taro, sliced plantain, and tapioca/sago pearls, all sweetened by brown sugar. Our lunch menu was ginataan, ginataang bilo-bilo, pandesal, fried fish and rice. Meat, except fish is a cultural taboo for Catholics on this day as part of penance. 

The ingredients for Ginataan are,

1. Water
2. Gata (coconut milk)
3. Brown sugar  
4. Cubed Kamote (Sweet Potato)
5. Cubed Gabi (Taro)
6. Sliced Ripe Saba (Plantain)
7. Tapioca/Sago Pearls (This is optional)
To make one is as follows,
1. Bring to a boil the coconut milk, water, and sugar then lower the heat.
2. Then add the kamote, gabi, saba, and sago.
3. For about 15-20 minutes, cook them over low heat while stirring frequently. 
4. When all is rightfully tender, serve hot!
5. Enjoy!

Making Bilo-bilo is similar with the original Ginataan recipe. This recipe is my friend's mom, and they say that this is how people in Palo make Mola-Bola (Bilo-Bilo). Ginger gives the bilo-bilo its distinct and tangy taste.




Ingredients are,
1. Glutinous Rice Flour
2. Water
3. Ginger
4. Coconut Milk

The procedure is, 
1. To make the glutinous rice balls, mix the flour with water then shape into balls.
2. Then boil the rice balls, ginger, water, and coconut milk.
3. When it has boiled, simmer it for 15-20 minutes or until the rice balls are cooked.
4. Serve and Enjoy!

Popular Posts