Homemade udon noodles

 

Udon noodles in a delicious broth with a few veggies and meat, is a little piece of heaven. Japanese comfort food at its best.

Making handmade udon noodles, thick chewy Japanese noodles made from wheat flour, water, and salt, is easier than it looks, you just need your feet to help:)

This recipe makes 4 servings

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Pancit Canton

Pancit Canton is a Filipino Noodle dish with chinese heritage. Pancit has Hokkien origines, pian i sit  which literally means “convenient food. For me and most other Filipinos pancit means noodles

Pancit Canton

In the Philippines this dish is usually served at birthday and other celebrations, the noodles represent long life and good health, but the noodles used must not be cut short so not to corrupt the symbolism.

A typical Pancit Canton makes use of sliced pork, sausage, shrimp and different kinds of vegetables.

I have used chicken, ham and shrimps for my recipe.

1 pack (1 lb) pancit canton (flour noodles)

1 onion, sliced

1 teaspoon minced garlic

3/4 lb chicken breast thinly sliced

1/2 lb raw shrimps, cut in half length wise

1/4 lb cooked ham, diced

3-2 carrots sliced thin diagonally

3 stalks celery cut thin diagonally.

2 cups chicken broth

6 tablespoons soy sauce

2 tablespoon oyster sauce

2 tablespoons cooking oil

pepper to taste

Prepare all your ingredients before cooking
Pancit Canton recipe
Boil water for the noodles
Saute onion, garlic and chicken i a pan with oil, when the chicken is almost cooked trough, then add carrots, baby corn, fry until the chicken is done.
Add celery, shrimps and ham, lastly add oyster sauce, soy sauce and half the broth.
Remove from heat and start cooking your pancit noodles according to the package.
When the noodles are done, drain.
Place your pan back on high heat and add the noodles and stir.
If it is a little to dry add some more broth and stir.
Enjoy and Happy longevity 🙂
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Sopas, chicken and pasta soup

If you are not feeling very well, brewing on a cold or just simply ill.

This Filipino chicken noodle soup differs from other simmilar soups is that in this one you add milk to the soup. But tisk, tisk, I drropped the milk and used fusilli instead of macaroni
2 tablespoons extra virgin olive oil
1 chopped onion
3 cloves crushed garlic
2 teaspoons finely chopped fresh ginger
1,5 liters of chicken stock
(1 cup milk)
2 carrots, cut
2 cups uncooked pasta
2 stalks celery
Shredded meat of one chicken
Salt and pepper as desired
I added parsley and chili to this soup, not very Filipino, but I thought it looked nice.
Saute the onion, garlic, ginger in a pot until the onions are glossy.
Add the chicken stock, carrots and pasta, boil for five minutes before adding the remaining ingredients except parsley and chilli.
Let this simmer about 5 minutes until pasta is done.
Add the parsley and garnish with some extra parsley and chili.