Pancit Guisado ( Stir-Fried Rice Noodles)

(Photo is Bonnie's attempt to make Nanette's Pancit Guisado !)

Pancit Bihon Guisado is a Filipino noodle dish and is a staple second to rice. This was brought by the chinese immigrants and was localized since then.

INGREDIENTS:

1 lbs pancit bihon noodles ( rice noodles)

1 chicken breast, boiled and cooked, and shredded

1/2 lbs pork, cut into small thin slices

1 cup small shrimp (fresh or cooked will do), peeled

1 dried chinese sausage or chorizo thinly sliced (optional)

1/8 lbs peapods or snow pea

1 cup carrot julienned

1/2 small cabbage, sliced or chopped will do

1 cup celery leaves, chopped finely

1 medium sized onion, chopped

2 to 3 cloves of garlic, minced

1 tbsp grated ginger

3 to 4 cups chicken broth ( I used the chicken broth from the chicken breast that I boiled or if it is not enough I add chicken broth )

2 tbsp oyster sauce

1 tsp ground black pepper

1 tsp salt

4 tbsp soy sauce

2 tbsp cooking oil

4 small limes, to serve

Cooking procedure:

1. In a large pot, heat the oil and saute the ginger, garlic and onion.

2. Add the pork and cook until the outer part turns light brown.

3. Add the chicken, chorizo, shrimp and chicken broth let it simmer for 10 to 15 minutes.

4. Put in the carrots, snow pea, celery, cabbage, salt and pepper let it simmer for few minutes.

5. Remove all the ingredients in the pot except for the liquid and set them aside.

6. In the pot with the liquid in, add the soy sauce add oyster sauce and mix well.

7. Add the pansit bihon and mix well. Cook until the noodles absorb all the liquid in the pot.

8. Mix in the vegetables and meat that were previously cooked. Mix it well and let it simmer for a minute or two.

9. Squeeze lime, serve hot, share and enjoy!

Mango Prawn Salad {with} Chicken

I found the inspiration for this recipe over at the good mood food blog.
I made a few changes, especially since I'd spent the day cutting up mango and just couldn't resist adding it to this already delectable looking ensemble ! Here's what I did ....

Serves 2 (whopping huge salads ... we had ONLY this for dinner !)

spring onions , chopped
1 garlic clove,peeled and crushed
1 tbsp soy sauce
Freshly ground black pepper
10 uncooked king prawns, my fish shop has ones marinated in garlic and parsley ... I used those.
1 chicken breast
fresh spinach leaves
fresh rocket
watercress (don't know that I'll worry about the watercress next time !)
1 ripe avocado
2 tomatoes, sliced
1 cup fresh mango, chopped into rather large pieces
Juice of 1 lemon
Handful of fresh basil, torn
olive oil

Heat the olive oil in a large frying pan over a medium heat. I used my big electric fry pan and was able to cook the chicken on one side and then the prawns on the other, only mixing them when they were cooked. Add the spring onions, crushed garlic, soy sauce, black pepper and chicken. Cook til chicken is just about done and then add the prawns. Cook til both chicken and prawns are cooked through. Arrange your salad ingredients on your plates ... I plated them onto two individual plates rather than doing in a big bowl. Top with chicken and prawns. Dress with lemon juice. Serve and enjoy !

Excuse me, this is delicious, shrimp salad !

I got this recipe from Zested.
I didn't change it very much but I'll do a few things differently next time ... here's what I'll do.

3 T. peanut oil
1 large shallot, thinly sliced (i used a few spring onions)
3 cloves of garlic, minced
1 inch fresh ginger, grated
2-3 Thai chilies*, with seeds, minced
1 lb. large shrimp, peeled and cleaned

* I can't find these here. I've bought some seeds and am going to grow some, 'til they are ready though, I just use a jar of chili/garlic paste when something calls for these ...

Sauce
2 heaping teaspoons tamarind concentrate
3 T. sugar
2 T. soy
2 T. Asian fish sauce
2 T. lime juice

Salad
2 avocados, chopped
1 large cucumber, chopped
1 half sweet onion, diced
3 T. lime juice
1 t. sugar
1 t. Asian fish sauce
3 T. fresh coriander, chopped
Rice, cooked ... to serve

Make tamarind sauce by mixing all sauce ingredients.

Make salad from salad ingredients. I didn't know if you were supposed to combine the lime, sugar and fish sauce, I didn't. I just threw them on top.

Cook shrimp. Heat peanut oil in a heavy skillet and sauté ginger, shallot, garlic, chilies, stirring constantly ... for about 30 seconds, don't burn them ! Add shrimp and sauté until barely pink, about 2 minutes. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more. ( I think this took me a little longer than 2 minutes ... )

Spoon shrimp and salad over rice.

Ps ... you'll notice the peaunuts in this photo ... I didn't think they added to the meal and I won't put them in the next time so didn't include them in the recipe I posted. If you think you'd like them check out the original recipe ...

Gambas Al Ajillo aka "Garlic Shrimp"

Gambas Al Ajillo

1/2 to 3/4 pound shrimp, shelled
Coarse salt
8 Tablespoons olive oil
3 large cloves garlic, peeled and very coarsely chopped ~ we use much more than this !!
1 dried red chili pepper, stem and seeds removed, in two pieces
1/2 teaspoon paprika, preferably Spanish style
1 Tablespoon minced parsley

Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature for 10 minutes. Heat the oil in four ramekins or one shallow 8-inch casserole, preferably earthenware, by placing in oven. Add the garlic and chili pepper, and when the garlic starts to turn golden (be careful not to overcook) add the shrimp. Cook until shrimp are just done. Sprinkle in the paprika, parsley, and salt. Serve immediately, right in the cooking dish if possible.

Provide lots of good bread for dunking !!

Udon Prawn Salad

I got this recipe from
The Matthew Hayden Cookbook 2

It was nice. Refreshing.
The noodles were a bit funny but I think that was our fault -
not the fault of the noodles or the recipe !

500g fresh udon noodles (I used 880g)
1 tablespoon sesame seeds
1 tablespoon olive oil
1/2 teaspoon sesame oil
1/2 cup coriander leaves, roughly chopped
1 small red onion, finely sliced
2 spring onions, finely sliced
500 g cooked prawns, peeled (I only used about 350g)
1 tablespoon lime juice
2 bird's-eye chillies, seeded and finely chopped
lime wedges, to serve

All you do it prepare the noodles as directed on the packet. The recipe said to toast the sesame seeds, but I didn't. I just used them un toasted. Put the noodles in a bowl. Add the oils ... toss to coat. Add the remaining ingredients and toss to combine. Serve with the lime quarters.

It says serves 2-3. I added extra noodles and it served the four of us with a small amount left over for lunch tomorrow !

Rachael Ray Shrimp Pasta

I found this recipe HERE.

Leeky Linguine with Shrimp by Rachael Ray

500g/1 pound large shrimp, shelled and deveined (I just buy them already like that !)
1/4 cup extra-virgin olive oil (EVOO)
1 tablespoon grated lemon peel
2 cloves garlic, grated or finely chopped (you guessed it, I used more)
1/2 teaspoon crushed red pepper (chilli flakes ...)
Salt and black pepper
1 pound fresh linguine (I couldn't find fresh so just used the packaged stuff)
4 leeks—trimmed, halved lengthwise, thinly sliced crosswise and washed (I only used one big one)
1/2 cup dry white wine or vermouth
1/3 cup finely chopped flat-leaf parsley (a generous handful) (I couldn't find flat leaf ... just used regular parsley from my herb garden !! )

1. In a bowl, toss the shrimp with 2 tablespoons EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.

3. While the pasta is working, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.

4. Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

My Puttanesca Photo !!

If you haven't tried my Mom's Shrimp Pasta Puttanesca, you need to ! NOW !! I made it last night and it was soooo delicious !! The smell as you cook it is enough to make you want to give everyone else a piece of bread and just sit down with the whole pot !!

~

I left out the anchovies because when I was chopping them up they had bones in them ! We decided we won't bother with them next time ! AND I used normal tomatoes because I couldn't find anything called Plum Tomato and I had normal ones in the fridge !! Oh, and I sliced, rather than chopped the garlic. I LOVE BIG BITES OF SLICED GARLIC !!

~

I served it with Asparagus/Spring Onions on a bed of fresh spinach.

Shrimp Pasta Puttanesca

Well, I've set myself up as a blogger and this is officially my first post EVER! We'll see if it really sends! My inaugural recipe is for the dinner I cooked while being filmed as my entry into Rachel Ray's cooking contest. It's simple yet elegant and above all, very, very tasty!

INGREDIENTS (for 4 servings)
6T olive oil
8 (or more if you like) cloves of garlic, chopped (not too small)
8 boned anchovy fillets, chopped
2T capers
16 pitted kalamata olives, sliced
8 ripe plum tomatoes, sliced about 1/4" thick
1/2t pepper (or to taste)
8 oz shrimp, peeled
1T each fresh Italian parsley and basil, rough chopped
8 oz long pasta (I use whole wheat thin spaghetti or cappelini (which is just a little thinner)

PREPARATION
--Put the pasta water on to boil.
--Saute the garlic in the oil till it's soft and starting to turn a little brown, then stir in the anchovies and then the capers. When they smell amazing, hold onto your hat and stir in the olives. When they are warmed through (and you have come back to your senses from the perfume), add the tomato slices and the pepper. Bring to the boiling point and then simmer for 15 minutes, stirring a few times gently to cook evenly but not break the tomatoes.
--After the 15 minutes you should have a lovely saucy juice in the pan. Gently place the shrimp into the sauce and gently cover them with the tomatoes so they can heat through. (They will be cooked when the pasta is done.) At the last minute stir in the parsley and basil.
--Put the pasta in the boiling water to cook. When it's done to a perfect al dente, drain it and divide it into portions on 4 plates. Spoon 1/4 of the sauce onto each lovely pile of pasta.