Palabok

I found this recipe on line done by Vanjo Merano. I had to edit it.

copyright of angsarap.net

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 6

Ingredients

• 1 pack (1 lb) Bihon (Rice vermicelli) noodles
• 2 tbsp cooking oil
• ½ lb ground pork
• 1 packet Mama Sita’s™ Pancit Palabok sauce mixture
• 1/2 tsp fish sauce
• dash ground black pepper
• 1 cup boiled pork, thinly sliced and cut into small pieces
• 2 pieces fried firm tofu, cubed (optional)
• ½ cup tinapa (smoked fish) flakes (optional)
• ½ cup chicharon (crispy pork skin); pounded
• 2 hard boiled eggs; sliced
• ½ cup cooked shrimps (boiled or steamed)
• ¼ cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 6 to 8 pieces calamansi

Sauce ingredients:

• 2 tbsp cooking oil
• ½ lb ground pork
• 1 tbsp Annatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• ½ tsp ground black pepper

Instructions:

Soak the rice noodles in water for about 15 minutes. Drain into cooking strainer and set aside.

In a saucepan, cook the sauce mixture and pour in the cooking oil. Add ground pork and cook for about 5 to 7 minutes. Bring to a boil.

Add the fish sauce and ground black pepper. Simmer until sauce becomes thick. Set aside.

In a pot, place the soaked noodles and submerge the strainer into the boiling water for about a minute; make sure that the noodles are still firm. Drain and set aside in a serving plate.

Pour the sauce mixture on top of the noodles. Garnish toppings over the sauce.

Serve with a slice of lemon or calamansi. Share and enjoy!

Pancit Canton

copyright of chris_robinson@publiccircles.appspot.com

Ingredients:

1/2 lb Chinese Egg Noodles

2-3 tbsp groundnut oil

1/2 lb chicken drumsticks; shredded

1/2 lb minced pork

1/2 lb ground beef

1/2 lb shredded Chinese cabbage

1/4 lb peeled shrimp; chopped

pinch of salt

dash of pepper

2 carrots; sliced

1 packet of Mama Sita’s™ Pancit Canton sauce mixture

Sauce mixture from scratch:
1/2 c vegetable or fish stock
3 tbsp Oyster sauce
1 tsp light Soya sauce
1 tbsp cornstarch

For Garnish:

1 tbsp fried onions; optional

1 tbsp finely chopped coriander or parsley

1 skinned tomato

1 hard boiled egg; cut into segments (optional)

Instructions:

Prepare the noodles according to the instructions on the packet. Add 1-2 tsp oil when boiling to prevent them from sticking. Rinse noodles with cold water. Set aside.

In a wok, fry the beef, pork and chicken until cooked. Stir in the cabbage. Sauté for 2 minutes. Add shrimp, soy sauce, salt and pepper. Stir well; add noodles a little at a time.

Stir continuously and add Mama Sita’s™ sauce mixture. Serve with garnish

Mooncake

*SQUEE*

As I have said before, I'm adverse to Internet clutter! Ads be damned! I found this recipe on line. I'm sure my recipe book has this recipe, but I really don't want to have to haul all 35 boxes down just to get it. This recipe is done by Rhonda Parkinson via GourmAsia. I had to do some editing. According to one reviewer, the dough came out looking like a profiterole (cream puff pastry). That made me laugh. Okay, moving forward.

copyright of GourmAsia

Prep Time: 20 minutes
Cook Time: 20 minutes


Ingredients:

Filling:

• 1 pound red azuki beans
• water
• 1-3/4 cups sugar
• Agar-agar powder
• Coconut cream
• Condensed milk, to taste

Dough:

• 2 cups flour
• 10 tablespoons water
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• Simple syrup (a sugar syrup), honey or another liquid sweetener
• 75 grams cooking oil
• 1/2 tsp baking soda

Equipment:

• Two mooncake molds -- one large, one small.

**Note: If you can't find mooncake molds at a local supermarket, circular drinking glasses of various sizes can be used. The general rule of thumb on baked mooncakes is a ratio of one part skin dough to three parts filling. For example, if the mooncake mold can hold 4 oz of mooncake, then divide that number by four. Thereby, making the mooncake skin dough 1 oz, and the filling 3 oz. If you would like to add a salted egg yolk to the filling, then you would need to weigh it; then subtract that weight from the 3 oz of filling.

Directions:

1. Preheat the oven to 360°F.

2. Soak red beans in water for 2 hours. Drain and discard the water. In a medium pot, pour 8 cups of water and bring to a boil. Add red beans to simmer over low heat for 1 1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.

3. In a medium bowl, heat agar-agar powder and water in the microwave until it bubbles. Add a cup of coconut cream and condensed milk into the bowl.  Mix thoroughly and pour into the smaller molds. Refrigerate for 30 minutes.

**Note: The amount used will be determined by the molds. Use a ratio of one teaspoon of agar-agar per cup of liquid. When adding any additional flavorings and food colors, keep in mind that fresh kiwi, fig, papayas, mango, pineapple or peaches affect the agar-agar's consistency.

4. In a mixing bowl, combine golden syrup, cooking oil, baking soda and alkaline water. Mix well. Slowly add the superfine flour with your hand. Mix the ingredients well. The dough will be sticky like taffy. Wrap the dough in plastic wrap and set aside for at least 3 hours or up to 3 days.

5. Knead the dough after the resting period to make it more pliable. As you knead it, the color of the dough whitens; when you stretch it out, it becomes smoother and less likely to break.

**Note: If you’re planning to use salted egg yolks in your filling, you would need to separate the yolks from the egg; steam it for 10 minutes over medium-low heat. Let it cool before using.

6. Enclose the egg yolk in red bean paste filling. Take some of the skin dough and form a disc. Gently but firmly, push the skin dough around the filling. Check often to see if there are any breaks in the dough.

7. Press the ball of dough and filling with the mooncake mold to impart the design. Set the molded cake on to a greased tray.

8. Bake for 10 minutes, then remove from the oven to cool for 10 minutes.

9. Lightly brush the top and sides of the cake with an egg yolk wash.

The Bitter End Cocktail

The Reluctant Artist

Shared privately

Mar 19, 2015

The Bitter End Cocktail

Bento Art

The Reluctant Artist

Shared privately

Mar 18, 2015

Bento, Monsters: Sheep Bento & Monbento Tresor

Cheesy Black Bean Salsa Dip

Created by Amanda Paa for Cooking.com


Active Time 5 minutes

Total Time 20 minutes
8 servings

Ingredients:

• Two 14-ounce cans black beans, rinsed and drained

• 2 cloves garlic

• 1/2 teaspoon salt

• 2/3 cup salsa

• 2 tablespoons minced, fresh cilantro

• 1 1/3 cups cheese

Directions:

Preheat oven to 375 degrees Fahrenheit. Spray a glass baking dish, such as a 9-inch pie plate, with nonstick spray. 

Add 1 1/4 cups black beans, garlic and salt to a food processor. Puree until smooth. Scoop into a bowl, then add remaining black beans, salsa, cilantro and 3/4 cup cheese. Stir together until mixed well. 

Spoon mixture into the pie plate evenly and top with remaining cheese. Bake for 15 to 18 minutes, until cheese is melted and browned.

Tip: Would be great with cooked ground beef stirred into mixture before baking.

Recipe reprinted by permission of Cooking.com. All rights reserved.