Chicken and Pork Vermicelli

Chicken and Pork Vermicelli is a healthy and hearty dish which is rich in nutrients and history. It originated from China and is adapted to suit the Filipino palate. It is believed to bring long life (noodles are not cut prior to cooking) and is served at birthdays and special occasions. Though not necessarily a believer of that, we love this dish very much.

Ingredients:
1/4 kg sotanghon (glass noodles)
1 onion, chopped
3-4 garlic cloves, crushed and finely chopped
1/4 kg lean pork, diced
1/4 kg chicken breast, sliced
1 carrot, sliced thinly
100 g string beans, sliced diagonally
6 pcs shiitake mushroom, sliced
3 cups water
2 chicken stock cubes
2 tbsp soy sauce to taste
spring onions for garnish
fried shallots for garnish
vegetable oil for sautéing

Procedure:
1. In a bowl of hot water, soak the vermicelli for about 15 minutes. Set aside.
2. In a wok, sauté the onions and garlic in oil. Add the pork and chicken and cook until tender.
3. Add in the vegetables and stir-fry until half-cooked.
4. Pour water and drop in the stock cubes. Let it simmer. Drain the vegetables and meat from the soup mixture and set aside.
5. While the soup is simmering, drain the vermicelli from the water and transfer it onto the simmering mixture. Season with soy sauce.
6. Stir continuously over low heat until the liquid is almost absorbed by the noodles or until cooked. Add half of the drained vegetables and meat and mix well.
7. Serve in a platter, top with the remaining half of the vegetable-meat mix and garnish as desired.

Cheers,
Jane

Banana Rolls

Here's a sweet offering, an all-time favorite Pinoy snack or merienda which can be bought almost anywhere in the Philippines. It is best consumed right after it is fried to enjoy the wrapper's crispiness and while the filling is still warm. It is commonly known as "turon" and sometimes filled with sweetened green or red bean, or a thin slice of fresh jackfruit.

 

 

Ingredients:

Banana (saging na saba) cut into two, lengthwise

Light brown sugar
Spring roll wrappers
Cooking oil for frying

Procedure:
1. Roll the sliced bananas in sugar and wrapped the two halves in spring roll wrapper. Do this until you have wrapped all the bananas.
2. Roll the prepared rolls in sugar just before frying.
3. Fry the rolls until golden brown and drain the excess oil.

At this point, the banana rolls can be eaten as it is or can be served with a drizzle of chocolate syrup and topped with almond slices. Serve immediately.

Share the sweetness!
Jane