Category: Legumes, Rice, Pasta & Noodles

Bin Dae Tteok (Korean Vegetable Pancake)

Korean Pancake, photo by JMorton

Bin Dae Tteok (Korean Vegetable Pancake)

This is a delicous savoury pancake.  Delicious dipped in a sauce made with soy sauce, vinegar, minced garlic and spiced with chopped chillies.

Perfect for starters.

Patupat – Ilocano Glutinous Rice Dessert

Patupat, photo by Arnold Gamboa

Patupat – Ilocano Glutinous Rice Dessert

Patupat is a specialty of the Ilocanos.  It is a sweet glutinous rice cake.

Depending on which part of the Ilocos region, patupat can be wrapped in banana leaves or with intricately woven palm or banana leaves.

The photo below shows the specialty of Pangasinan, patupat encased in woven basket of palm leaves.

 

Mongolian Noodles Recipe

Mongolian Noodles, by Bless Mercado

Another noodle recipe to try at a Mongolian restaurant near you or better yet at home. 🙂

Mongolian Noodles Recipe

Ingredients

  • 300 g udon noodles, 
  • ¹⁄3 cup water
  • 1 inch fresh ginger, peeled and grated finely
  • 5 cloves garlic, peeled and chopped finely 
  • 1 large onion, sliced finely
  • 2 chicken breasts, sliced thinly
  • 100 g bean sprouts
  • 1cup soy sauce
  • 1tsp chili paste
  • 1 bar firm silken tofu, cut into cubes
  • 2 bok choy, sliced, 

 

Method of Preparation:

  • First of, bring a large pan of salty water in to a boil.
  • Add the udon noodles and cook until just tender (Follow the packet’s instruction)
  • When cooked, drain the noodles and then set aside.
  • Heat a large wok over a medium to high heat.
  • Add the onion, garlic and ginger. Mix until fragrant.
  • Stir in the chicken breasts and cook until golden brown.
  • Add the bean sprouts and bok choy, stir.
  • Pour in 1/3 cup water.
  • Cook, stirring, for 2 minutes.
  • Add the soy sauce, and chili paste. Continue stirring.
  • Add the tofu cook for 2 minutes.
  • Finally add the udon noodles and stir for a minutes.
  • Add chopped flat parsley if you want.
  • Serve immediately.

Sotanghon Guisado


Sotanghon Guisado

Ingredients

    • 1 pack Sotanghon (glass noodles)
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped finely
    • 1 cup shrimps, shell removed
    • 1 large chicken breast, sliced thinly
    • 1½ cups chicken broth (chicken bouillon dissolved in 1½ cup of hot water)
    • 1/2 Chinese cabbage, sliced
    • 100g mange taut (sitsaro), topped and tailed
    • 1/2 bell pepper, chopped
    • 1 carrot, peeled and julliened
    • 2 tbsp vegetable oil
    • 1 tbsp light soy sauce
    • fish sauce or salt

Glass Noodle (Sotanghon) Photo by Bless Mercado

Ingredients, photo by Bless Mercado

Method of Preparation:

  • Prepare the sotanghon according to the packet’s instruction.
  • Heat the wok or a large frying pan.
  • Add the oil and let it heat.
  • Saute the garlic until brown but not burnt.
  • Add the onions and cook until translucent.
  • Tip in the chicken and stir until it has changed colour to ‘whitish”.
  • Add the carrot, mange taut, cabbage and bell pepper.
  • Stir in the shrimps and cook for
  • Pour in the the chicken broth and soy sauce.
  • Bring to a boil.
  • Check that the vegetables are cooked.
  • Then add the sotanghon.
  • Correct the seasoning by adding fish sauce or salt, according to taste.
  • Give it a good stir.
  • Serve immediately as an afternoon snack.

Don’t forget to spritz with a touch of lemon or calamansi.

Yummy

 

Chow Mein with Seasonal Vegetables

Chow mein, photo by JMorton

Chow Mein with Seasonal Vegetables

Today is my son, James’s birthday.

There is Asian tradition to serve noodles on birthdays for long life.  Added to this, I saw in a Korean drama that one must eat the first spoonful or chopstick-ful of noodles without chewing or biting on to the strands so that one life span is not cut short.  🙂

James said that he might choke on the noodles if he swallowed them whole.  🙂  He’s got a point but I told him I have got my mobile phone ready to call an ambulance and while waiting for them to arrive, I will give him the Heimlich manoeuvre.

🙂

To report, he was fine and had a good time at his birthday dinner.

Ingredients

  • 500g egg noodle (miki)
  • 4 tbsp sunflower or vegetable oil
  • 1 onion, peeled and sliced thinly
  • 1 carrot, peeled, julliened
  • 125 g bean sprouts
  • 1/2 green bell pepper, julliened
  • 1/2 Chinese cabbage, finely shredded
  • 125 g baby corn, cut into thin strips
  • 2 tbsp dark soy sauce
  • 1 tbsp sherry
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp cornflour
  • 1 tsp sesame oil

Method of Preparation:

  • Prepare the noodles.  Cook it according to the packet’s instruction.  Drain and run it under cool water to prevent it from cooking further.  Drain and set aside.
  • Heat the oil using a large pan or better yet a wok over high heat.
  • Stir in the onions and then the carrots and baby corn. Fry for a couple of minutes.
  • Add the bell pepper, cabbage, bean-sprouts and the noodles.
  • Tip in the soy sauce, sherry, salt, sugar, cornflour and sesame oil.
  • Stir-fry until the seasoning has been mixed in thoroughly.

Serve hot!  Enjoy!

 

Authentic Maki Zushi

Sushi platter, photo by Arnold Gamboa

Authentic Maki Zushi

I will not be telling porkies here but making sushi is somewhat difficult!  I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.

The rice!  It has to be cooked to perfection and the fish and vegetables should be at their freshest.

Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes.  We have to persevere; make an effort and acquire new skill for a potentially delicious reap.

To be continued! 🙂

Singapore Noodles Recipe

Singapore noodles, Photo by PH Morton

Singapore Noodles Recipe

Ingredients

  • 200 g vermicelli noodles
  • 125 g cooked pork, thinly sliced
  • half pointed cabbage, sliced finely
  • 60 g prawns or shrimps, shelled and dry using paper kitchen towels
  • 4 tbsp cooking oil
  • onion, peeled and chopped finely
  • 100 g fresh bean sprouts
  • 1 tsp salt
  • 1 tsp curry powder (Madras)
  • 2 tbsp light soy sauce
  • 2 stalks spring onion, sliced finely
  • 2 bird’s eye chilis, sliced finely
  • 2 fresh eggs, beaten

Method of Preparation:

  • Prepare the noodles by soaking them in boiling water for 10 minutes or according to the packet’s instruction.  Rinse and leave to drain.
  • Fry the eggs in a pan. Place the cooked eggs into a plate and cut into narrow strips.  Set aside
  • Heat the oil using a wok or a large frying pan.
  • Add the onion and stir-fry until translucent.
  • Tip in the bean sprouts and cabbage and cook for a minute.
  • Add the noodles, prawns and cooked pork.  Stir for a couple of minutes.
  • Pour in the soy sauce and stir in the curry powder and salt.
  • Mix in the chilis and spring onions.  Stir fry for a minute.
  • Finally add the fry egg strips and stir for another minutes.
  • Serve and enjoy.

Know your noodles

Noodles have become a staple for home-cooking. This east Asian staple comes in various shapes and sizes. As a reference the following are some of the types of noodle which are widely available in supermarkets:

Know your noodles

Just remember that noodles dishes can sometimes contain a lot of oil to keep the strands from sticking together.

Egg Noodle

This type of noodles are available fresh or dried. Egg Noodle usually has a distinct yellow colour. Ideal for stir-frying.

 

 

 

 

 

 

 



 

Rice Noodles

This noodle is very thin and needs to be soaked in hot water before use.  This is also called vermicelli noodles or affectionately as stick noodles. 🙂

 

 

 

 

 

 

 

 

 


 

Glass Noodles

Glass noodles are also call cellophane noodles or bean vermicelli. They are made from mung beans and are good in salad.  This is my favourite noodles which is called sotanghon in the Philippines.

 

 

 


 

Udon Noodles

udon

udon

 

These are good in soup. The noodles are made from whole wheat and can be available dried or fresh.


 

Flat rice noodles or Ho fun

This is a white noodle which is available fresh or dried and in different widths.

This noodle is particularly popular in Vietnamese cooking but it originated in China.

 

 

 

 


 

Below is a recipe for a handmade noodles. If you have time, it is rather self-satisfying to roll your own.

 

 

Handmade Noodles Recipe

Ingredients:

125 g plain flour  or all purpose flour

2 tbsp cornflour (cornstarch)

1/2 tsp salt

1/2 cup boiling water

1 tsp vegetable oil

Method of Preparation:

  • Sift the flour, cornflour and salt into a mixing bowl.
  • Make a well in the middle of the flour mix.
  • Add the boiling water and 1 tsp of oil.
  • Use a wooden spatula the mix until it turns into a soft dough.
  • Cover the mixing bowl with cling film and leave for 5 to 6 minutes.
  • Now make the noodles by hand.  Take a small ball of dough and roll it into a flat surface with your palm until the ball elongates into long strips, i.e. noodle.
  • Repeat until all the dough has been industriously turned into noodles. 🙂

 

Biko From Alma’s Kitchen

Biko, photo by PH Morton

Biko From Alma’s Kitchen

My sister-in-law, Alma is a very capable woman.  A good example of a decent human being.  She is friendly, she is caring, she can’t do enough to be helpful to anyone.

She is well like by everyone.

Her abilities go on and on.  What I like most about her is her cooking.  She can really cook up a storm.

Her biko is to die for.  Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.

The above photo was from Alma’s kitchen.  Doesn’t it look so delicious?  And it was so yummy.

Click here for the recipe!

Biko a a favourite of mine.  It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.

I remember my mother going to market and coming home with biko, which we would share and enjoy.

I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.

Biko is a symbol of halcyon days for me!

Homemade Baked Beans Recipe

Baked beans, chips and nuggets, photo by JMorton

Homemade Baked Beans Recipe

It is very rewarding, and not to mention delicious, to make your own dinner, especially if it is an old family favourite like the baked beans.

This is the important bit: soak the beans overnight.  Apparently this is to remove the phytic acid that beans contain which would make them more digestible.  I’ve always thought the soaking process was just to make them softer, ergo, would make them cook faster.

But apparently beans contain anti-nutrients, the phytic acid, and this can cause heartburn, indigestion, flatulence and reflux.  Ensure to discard the dirty soaking water afterwards.

Of course you can also get cans of beans in the supermarket, which is ready to cook.

Ingredients:

  • 400g dried haricot or cannellini beans  or two cans of ‘cooked beans”
  • 3 tbsp extra-virgin olive oil
  • 2 red onions, finely chopped
  • 150g pancetta or smoked streaky bacon, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can chopped tomatoes
  • 2 tbsp dark muscovado sugar
  • 1 tbsp soy sauce
  • 3 tbsp cider vinegar

METHOD

  1. Soak the beans overnight. Drain them, place in a large casserole pan, cover the beans with water and bring to the boil over a medium heat. Keep removing any scum that gather on top.
  2. Cook for about 45 minutes-1 hour until tender, then remove from the heat and leave to drain in a colander for half an hour.
  3. Heat the oil in a large saucepan over a medium heat, add the onions and garlic.
  4. Stir in the pancetta or bacon and cook for 6-8 minutes.
  5. Add the tomatoes, sugar, soy sauce, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans.
  6. If you are using canned beans, start from No 3. 🙂

Enjoy

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