philippines media noche
Posted in Philippines General Information on 06/17/2008 01:45 am by admin
does anyone knows how to cook Pancit spice of the Philippines, wanted to cook for the media noche ...?
I will use mama sita spice sauce ... help!
There are different names for this dish: Chicken Noodle or Noodle LUGLOG. I remember going to the wet market with my mother and after shopping, we will go to 2nd floor where they have karinderias and Puto Noodles with Chicken and a Coke bottles. 
I learned from my these elements constitute a Aunt when I was living in San Francisco Bay Area in California. Later, I made a 'shortcut' recipe that I use when I have a craving for the dish. I'll share my regular recipe Chicken Noodle, my shortcut recipe Chicken and the 'everything from the elements that make scratch. Chicken Noodles recipe # 1 1 onion, chopped 5 cloves garlic, minced 2 tbps cooking oil 4 pieces of chicken chest, chopped or ground 2 cups cleaned raw shrimp, chopped 6 cups broth chicken 3 small cans of Cream of mushroom or 1 large can of salt or fish sauce white pepper atchuete or food coloring Noodle Rice Noodle, Al Dente cooked 2 stalks green onions, chopped 2 hard boiled eggs, sliced for garnish 1 lemon sliced 1 cup dried flakes 6 pieces of cleaned shrimp, boiled for garnish (optional) saute onion and garlic until soft. Add the minced chicken chest and shrimp, saute for a few minutes. Add the chicken broth and let simmer for 15 minutes. Add the Cream of mushroom soup one an hour, using a whisk to incorporate it in stock. Mixture should ordain but not too thick. It must have changed a sauce. If it is too thick, add only broth a little at a time. Season with salt or fish sauce and pepper. Use atchuete to achieve the dark color orange. In my experience, it takes a lot of atchuete to get this color. My Aunt sometimes use food coloring to get the color he wanted. Let it simmer for another 15 minutes, stirring the pot often. ladle sauce over the cooked noodles Noodles and trimmed with shrimp, fried dried flakes, green onions, egg and lemon. Now, my shortcut version. I used to make My Chicken sauce from scratch but a time I bought a Chicken gravy mix and tried it but found it too salty for my taste. So my shortcuts Spice recipe made. Chicken noodle barbecue recipe # 2 * saute garlic, onions and ground chicken (or minced chicken). When the chicken is cooked, add chopped shrimp and stir-fry until pink. * Use one packet of Chicken Noodle mix (I use Mama Sita or White King brand). * Follow the directions on the back of the packet. (It says add water the mixture). * Add the raw sauce sauteed chicken and shrimp. Bring to boil and simmer until thick. * Add 1 can of Cream of mushroom soup and enough chicken broth or water to make a good sauce. Make sure you add too much broth or your sauce is too watery. * Mix very well until the Cream of mushroom sauce is included Chicken. * Bring back to boil. Simmer for another 10 minutes stirring often (no matter if you are using a non-stick pot). * Season to taste (I found the Chicken mix likely salty so I do not need to add more seasonings). * Serve over cooked noodles Noodle. Add ground chicharon, dried flakes, eggs, green onions and lemon. Voila, an instant sauce Chicken Noodle quickly and easily. bon appetit! hope to try the recipe, either the long and 'sweat' LOL version or the easier and 'lazy version. If you like the components that make, please leave a comment to let me know. Thank you! Noodles Spice Chicken Recipe # 3: 2 cups shrimp juice (crush shrimp heads in 2 cups water and strain) 1 / 4 cup water atchuete (2 tbsp atchuete seed soaked in 1 / 4 cup water) 6 tbsp flour dissolved in 1 / 2 cup water Fish sauce, to taste Ground pepper, a pinch Add the shrimp and juice atchuete water in a sauce pan and mix. Add flour / water mixture and continue to move. Bring to boil. Season with fish sauce and pepper. Give. Red sauce: 3 tbsp cooking oil 4 cloves garlic, chopped 1 cup of cooked pork, 2 pcs cubed tofu, cubed 1 / 4 cup water atchuete (22 tbsp atchuete seeds soaked in 1/4c water) 1 cup shrimp juice 1 / 4 cup flat-leaf parsley (Kinchay) Fish sauce and ground pepper, to taste Brown garlic in oil, set aside for garnish. Brown pork in hot oil, add tofu and fry for another minute. Add atchuete water. Pour the shrimp juice and bring to boil. Add the parsley and season with fish sauce and pepper. Give. Garnish: 1 / 2 cup Tinapa (smoked fish), flaked 1 / 2 cup Chicharon, ground 2 boiled eggs, chopped 1 / 2 cup of boiled shrimp 1 / 4 cup green onions 1 lemon, sliced boiled noodles Rice Noodle. Place the noodles in a large dishes. Cover with sauce Chicken. Top with pork and tofu mixture (Red sauce). Sprinkle with Tinapa, Chicharon, eggs, shrimp, green onions and fried with garlic. Serve with slices of lemon and fish sauce.
