PINOY RECIPES

PANSIT

Pancit or "Pansit" is a Philippine stir-fried noodle dish of Chinese origin. There is a great number of varieties of this dish, using different noodles, recipes, and toppings.
The word pancit is derived from the Hokkien word pian i sit, which literally means "something conveniently cooked fast."
Calamansi is commonly sprinkled on most varieties of pancit for additional flavoring.
(reference wikiPilipinas.com)

PANSIT (original recipe)
Ingredients:

Pansit

• 1/2 lb. shrimps
• 2 chicken breast, deboned
• 3 tbsp.butter
• 3 cloves garlic, crushed
• 1 onion, chopped
• 2 pcs. chicken liver, cooked and sliced (optional)
• patis (fish sauce), salt, pepper and soy sauce, to taste
• 1-1/2 cups chicken broth
• 1 head cauliflower, cut into floweretes
• 1/4 cup snow peas
• 1 small carrot, cut into rounds
• 2 tbsp. cornstarch, dispersed in
• 1/4 cup water
• 1 pack pansit noodles (canton, miki, bihon)

Procedures:

1. Peel shrimps leaving the tails intact.   Slice chicken breast into strips.  Set aside.
2. In a wok (or large frying pan), melt butter and sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in pansit noodles and cook until tender.
5. Makes 4-6 servings.

IN

ADOBO

Adobo na marahil ang isa sa mga pinakasikat at ang may pinakamaraming version kung paano lutuin... pati na rin kung ano ang aadobohin... katulad ng manok, baboy, itlog, pusit, sitaw, kangkong, balot,  palaka.. at kung anu-ano pang pwedeng i-ADOBO. Madali lang magluto nito.. depende sa lugar ng pinangalingan o sa lutong kinalakihan..

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ADOBONG MANOK

Ingredients:

• 1 lb. chicken, cut into serving pieces
• 1/3 cup white vinegar
• 2 to 3 tbsp. soy sauce
• 2 tbsp. crushed garlic
• 2 bay leaf
• salt to taste
• 1/4 tsp. pepper (or 1 tsp. peppercorn)
• water
• 2 tbsp oil

Procedures:

1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.
3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.
5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.
6. Remove from heat. Transfer into a serving dish. Serve hot.