PANCIT SOTANGHON

This is my first month with Kulinarya Cooking Club. This months theme is Pancit. I decided to showcase SOTANGHON also known as vermicelli or cellophane noodles.

There is an array of pancit dishes that i can't decide which one. So i narrowed it down to our favorites, i opted to choose sotanghon which is a staple in my pantry along with bihon. I have blogged a bihon dish a while back which is also one of our favorite CRISPY PANCIT

My family is a minimalist when it comes to pancit. The less meat and veggies the better hence my calling this my minimalist version.

Serves 2

Ingredients:

2 C pork (thinly sliced, any pork cut w/ the marbling)

4 packs of vermicelli/ sotanghon (individually packed at 1.5 oz.)

2 T scallions (thinly sliced on a bias)

1 t minced garlic

1 t chili paste (SRIRACHA) optional

½ C black fungus mushrooms (julienned)*

2 T oil

½ T of sesame oil


Sauce Ingredients:

2 T soy sauce

1 t oyster sauce

½ T sugar

2 T water

Soak Sotanghon/vermicelli in warm water for 10 -20 minutes or until soft. Drain and set aside.

Soak the black fungus for about 15 minutes or until soft. Julienne then set aside.

Heat wok or pan and add 2 T oil.

Stir fry garlic and chili paste for few seconds.

Add the thinly sliced pork, sear with garlic and chili paste.

Add the black fungus and sauce, stir fry until pork and the black fungus are cooked.

Taste and adjust right before you add the noodles.

Mix in the noodles until well incorporated w/ the rest of the ingredients and noodles have absorbed all the flavors and are hot.

Finish with sesame oil.

Garnish with the sliced scallions.

BLACK FUNGUS is also called "tenga nang daga" don't ask me why=;)

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.


Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
 Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Dahlia- http://energychef.blogspot.com/
Tressa Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/

Pancit Bam-I

PANCIT BAM-I

This is a Cebuano pancit. Pancit is a must have in a birthday celebration. Mama says..it signifies longevity (long noodles) that's why cutting the noodles is a no! no!

Prep and Cooking time: 40 minutes
SERVINGS:6 Servings

INGREDIENTS
1 (1o ounce) package Sotanghon noodles
(sometimes called cellophane noodles, bean thread noodles, vermecelli)
1 package of fresh egg noodles (available at any Asian stores)
1 tablespoon oil
1 medium onion, finely diced
3 cloves garlic, minced
1 chicken breast skinless boneless (can substitute w/ pork, shrimp or mixture of all)
sliced thinly
1 cup cabbage, thinly sliced
1/2 cup carrot, julienned (matchstick shape)

1/4 lb. of snow peas cut on a bias
1 bell pepper, julienned (optional)
1/3 cup of soaked black fungus thinly sliced(Chinese mushrooms)

2 pcs. of green onions/scallions cut in a bias for garnish
1/4 cup soy sauce
Black Pepper to taste
1 cup chicken stock or broth (if not available, mix 1 cube chicken boullion w/ 1 cup water)
2 lemons - cut into wedges, for garnish

DIRECTIONS
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Rinse the fresh egg noodles .
In a big bowl gently mix together both noodles. Set aside
Heat oil in a wok or large skillet over medium heat.
Stir in chicken, let it cook until it turns white, remove and set aside.
Add a little of oil if needed. Saute onion and garlic until soft.
Put back the chicken, add the soy sauce, black fungus constantly stirring and mixing them making sure your wok is still hot.
Add cabbage, carrots and snow peas, stir and add a little bit of the stock just enough to cover the meat and veggies.
Cook until cabbage, carrots and snow peas are cooked but still crispy.
Remove 1/2 of the meat and veggie mixture and set aside.
Toss in noodles, and cook until heated through, stirring constantly.
Adjust seasoning at this point.
Transfer pancit to a serving dish.
Top w/ the remaining meat and veggie mixture and garnish with scallions and sliced lemons.
Squezze lemon juice on top of your noodles and enjoy!!!!

**I USED PORK IN THE PICTURE

LAMI-KAAYO - MEANS DELICIOUS IN CEBUANO