October 25, 2013

The Thought of the Day

"The real friends are known at time of misfortune".

                                                           Aesop - Fables

A Piece of My Work

A Memory (IV)

My efforts to achieve the fine lines of the first "Memory" (see September 6th blog) are not yet fully rewarded. There is more work to be done.

 

 

 

 The Recipe of the Day



 

FILIPINO PANSIT   (Edgar’s version) 

This delicious rice noodle dish probably came into the Philippines from China.  The Filipino cooks worked their wonders on the dish and brought it with them to Hawaii and finally to the mainland.  It is easy to prepare. 

  Ingredients: 

  One 8-ounce package rice noodles (“bijon”) from the Philippines (found in most Oriental

  markets). I prefer the “Vermicelli bean threads” noodles, which in the US are called “glass

  noodles”.

¼ cup peanut oil (sesame oil is OK).

  2 cloves garlic, peeled, and crushed

  8 oz. lean beef sausage, julienned, and cut across in small pieces

   1 yellow onion, peeled and chopped

   8 oz. breast of chicken, sliced in thin 1” pieces

   1 cup chopped Napa cabbage (Chinese cabbage) thinly sliced

   ¼ cup thinly sliced and lightly chopped leek (only the white part)

   2 Tbsp. light soy sauce

   2 Tbsp. fish sauce (nuoc mam)

   1½ cups chicken stock

1 Tbsp. annatto oil (optional) 

   Note: One may add fish or shrimps. 

   Garnish:  Freshly chopped coriander leaves  

   Preparation:  .

 

   In a hot pan, place the peanut oil.  Heat the oil, and then add the garlic and the beef sausage.  Stir until the sausage is browned. Set aside. In the same heated oil, sauté the onion and fry the chicken.  Return the sausage to the pan and add the cabbage. 

   Chow and add the leek, soy sauce, fish sauce, stock, and annatto oil.  Chow until the cabbage is tender;

 

   While the beef, chicken, cabbage, and leek is cooking, soak the rice noodles in tepid water (barely warm, about 105°F) just until supple, about 10 minutes. When the noodles soften, drain the water. I like to cut the long threads with big scissors then add the drained noodles to the pan and mix thoroughly.  

 

   Cook about 15 minutes on low-medium heat until the noodles are just tender, not soggy.  Cooking should be complete when there is no more liquid in the pan.

   Place in a large bowl and top with the garnish.

 

Serves 6-8.