I Cooked Pancit Bihon Today
I just now finished my cooking so we are good till tonight. I like it when everything is ready so the kids when they get hungry there always food to eat and that way too they won't bug me when I am working "hahahahah". Oh poor Dylan, fall-asleep on the floor. He woke so early today..he did not get any good sleep lastnight I don't know why or maybe his nose was stuffy agan. I need to turn that humidifier today and see if it will help.
Oh! before I forgot this is the recipe I made for today. I won't take a picture of it because I feel lazy uploading and resizing "bohh"....
Pancit Bihon
1 lb boneless skinless chicken breasts or boneless skinless chicken thighs
1 lb lean pork, fat trimmed
1 lb small shrimp, shelled
3 cloves garlic, minced
1 small onion, thinly sliced
1/2 Chinese cabbage, thinly sliced
3 carrots, julienned
1/4 cup sesame oil or vegetable oil (may be substituted)
3 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon pepper
lb rice noodles (or bean threads)
Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
Remove from heat; shred the meat into small pieces- reserve the water.
(A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
Heat oil in a large, wide saute pan.
Saute garlic and onion in oil until onion is translucent.
Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
Stir fry for an additional 2 minutes.
Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
If the mixture seems dry, add more broth.
Serve immediately with soy sauce
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This entry was posted
on Friday, March 30, 2007 at 3/30/2007 12:37:00 PM.
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