FILIPINO SEAFOOD CHOPSUEY ON CRISPY NOODLES

My second dish for the April DC challenge- Edible Container. Now this one is a staple to almost every Filipino party. There are a lot of versions to this dish, i made this on a friday (lenten season) so i made the seafood version now what made this as my challenge dish? it's the noodles.
Usually the noodles are just deep fried then top with the chopsuey. What i did was form the noodles into a bowl or nest. Also if you noticed i made some designs with the vegetables which again is nothing new to me. I learned this from my mom, she would shape carrots, onions, peppers into a tree, stars and flowers by just using a sharp paring knife all because she wants her dish appetizing, beautiful aside from the fact that her dishes were always a winner! I do use my paring knife sometimes but i bought these beautiful/cute cutters ...it made cutting way easier!

Ingredients

1/2 lb. shrimps, shelled, deveined and halved (save the shells to make seafood stock)
1/2 lb. squid cleaned, sliced ( i bought the pre-cut)
1 C snow peas (chicharo) - cleaned and cut on a bias
1/2 C bamboo shoots - julienned
2 stalks of green onions, cut on a bias about an inch size
2 stalks celery, cut on a bias about an inch size
3 cloves garlic, minced
1 medium sized onions, cut in to cubes (i used a design cutter)
1 medium carrot, sliced thinly (use mandolin if you have, easy if you will use a design cutter)
1 red bell pepper, cut in to cube (i used a design cutter)
1 green bell pepper. cut in to cube ( i used a design cutter)
2 T of cornstarch, dissolved in 1/4 cup of water to make a slurry.
2 C shrimp stock from the shells***  or chicken stock (broth or bouillon)
1 T sesame oil (a little goes a long way so pls. go easy on this)
3 T of patis (fish sauce)
Canola oil
Salt to taste

*** I always make use of the shrimp shells and head. I add water to the shells and head, mirepoix then bring to a boil to make shrimp stock. I freeze some for future use.


1. On a pan or wok, heat up a tablespoon of canola oil, saute garlic, onions. Add the vegetables, stir for few minutes. Add the stock bring to a simmer making sure not to overcook the vegetables. Then add the squid and shrimp, stir to mix w/ the vegetables. Bring to a simmer again until shrimp turns pink and squid gets tender.

2. Season with salt and pepper, patis (fish sauce) and sesame oil. Taste and adjust. Add the slurry, mix well until sauce becomes thick in consistency.

3. Add chopsuey on top of the crispy noodle bowls and enjoy!!!!

HOW TO MAKE THE CRISPY NOODLE BOWL

**Kitchen tools needed: Deep pot for frying. 2 sieves of the same size, one to act as a form that gives shape to the noodles, and one to hold the noodles in place as they cook.

I don't have 2 sieves of the same size so i made mine the "McGyver" way!

I used a soup ladle and small sized foil pie mold. Spread the vermicilli around the mold then gently drop the mold w/ the ladle anchored already and make sure to hold  down the mold because it'll float and your noodles will be all over the pot. Few seconds the noodles will expand and will take the ladles' shape. Then gingerly take the foil mold w/ the crisp noodles.

***ALL I CAN SAY IS...FRYING THE NOODLES NEEDS T.L.C.! AND WHEN IT'S COOKED, THE CRISPY NOODLES WILL NOT POSE FOR YOU..TAKING BEAUTIFUL ANGLE/SHOT IS ANOTHER CHALLENGE LOL!!! HA!HA!

CONCLUSION:
TASTE WISE : Yes, Yes....Crispy noodles a.k.a Crispy pancit is always good! You can actually make this with chicken, pork or beef. A must try dish!

PRESENTATION WISE: Making the crispy noodles yes but forming them into a bowl not necessary.

*** The bowl will collapse as soon as you pour the chopsuey. The crispy noodles will absorb the sauce quickly.

OKAY, I WILL SAY THIS...I WILL MAKE THE CRISPY NOODLES AGAIN BUT WITH A FILLING THAT DOES NOT HAVE MUCH SAUCE OR GRAVY. AN ASIAN SALAD WILL BE PERFECT!!!