Pan Asian Cuisine

[Kitchen Witch]

Khao Pad (Thai Fried Rice)


4 tb oil, vegetable
2 eggs; beaten
1 onion, yellow; chopped fine
3 garlic cloves; crushed
1 lb pork chops; boned, julienned
1/2 lb shrimp, small; shelled and deveined
1 cn crab meat (6.5oz)
1 ts salt
1 ts pepper, black, ground
2 tb fish sauce (nam pla)
2 chilies, red; julienned
2 tb ketchup
4 c rice; cooked
1/2 c scallions; chopped
4 tb coriander; chopped


Heat 2T of the oil in wok and stir-fry eggs as you
would scrambled eggs, set aside. In the same wok, pour
in remaining oil, fry onion and garlic until golden
brown. Add pork, shrimp, crab, salt, pepper, fish
sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs
and rice. Stir well for 2 minutes. Arrange the mixture
on a plate and garnish with scallions and coriander.

[lilbitandme]

Hi everyone!! I was just told by my hubby that he bought 50 DOLLARS worth of "lump" crab to go with the Beef Wellington he ordered for New Years day dinner!!!! I looked up Crab Louis and NO WAY will anyone in my family touch that with a ten foot fork!!! I KNOW we all love Chinese, Asian, Thai food......Does ANYONE have a salad or side dish recipe that would be good?? HELP!!!! (to serve 6 ppl)

Thank you all so MUCH! I never have had to post anything because I have gotten everything I need just by looking......but my head is spinning, LOL!

Thanks again!!
lilbitandme

[Kitchen Witch]

Baked Seafood Au Gratin

1 medium onion, chopped
1 green bell pepper, chopped
1 cup butter or margarine, divided use
1 cup all-purpose flour, divided use
1 pound crabmeat, picked over for shell and cartilage
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp cheddar cheese
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground black pepper to taste
Hot red pepper sauce to taste
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.

Lightly grease a 13 x 9 x 2-inch baking dish; set aside.
In a large saucepan, saute the onion and the pepper in 1/2 cup of the butter or margarine until tender.

Stir in 1/2 cup of the flour and cook over medium heat for 5 minutes, stirring frequently. Add the crabmeat and mix well. Press this mixture into the bottom of the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid. Set the seafood aside.

In a large saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.


Butter Sauce for Shellfish

(8 servings)

1 pound butter
3 to 4 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/3 tsp Tabasco sauce


Melt butter over low heat. Add remaining ingredients and beat well with a fork. Distribute among 8 individual serving cups and serve with steamed hardshell crabs, boiled lobster, etc.


CRAB BAKE

1 (7 oz.) crab meat (pasteurized)
1 (8 oz.) cream cheese
7 drops Tabasco sauce
1/2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
Slivered almonds (optional)

Mix into loaf. Top with slivered almonds. Bake at 450 degrees for 15 minutes (uncovered).


CRAB BALLS

MAKES 35 BALLS

1 lb. crabmeat; flaked
1/4 c. butter, melted
1 t. salt
1/8 t. cayenne pepper
1 t. dry mustard
1 t. parsley flakes
2 t. Worcestershire sauce
1/2 c. dry bread crumbs
2 egg yolks, lightly beaten
1/2 c. flour
Oil for frying

Place crabmeat in mixing bowl. Add butter, salt, cayenne, mustard, parsley, Worcestershire, bread crumbs and egg yolk; mix well. Refrigerate 2 - 3 hours, or until stiff enough to be handled easily. Form mixture into 35 balls. Dredge in flour. Heat several inches of oil to 360* F. in deep fryer; fry balls until golden brown. Drain on paper
towels and serve hot.



Crab Cakes with Chipotle Cream

Makes 24 small or 2 crab cakes. Serve them with chipotle cream.
2 lbs. jumbo lump crabmeatâ?¦ picked over
1 cup dried breadcrumbs
3/4 cup mayonnaise
3/4 cup diced bell peppers (red, yellow and green)
1/2 cup diced onion
1/4 cup dijon mustard
2 large eggs, beaten lightly
2 T. fresh lime juice
1 T. chopped fresh dill
1 T. chopped fresh parsley
1 T. chopped fresh chives
1/2 tsp. Tabasco
11/2 tsp. salt
vegetable oil

In a large bowl, gently toss together all ingredients except oil and chipotle sauce. Form crab mixture into 24 small cakes, about 2 in diameter or make 2 large ones.

In a large skillet, heat about 1/4 oil over moderate heat until hot, but not smoking. Cook cakes in batches until golden brown, about 2 to 3 minutes per side. Drain on a plate lined with a paper towel. Transfer cakes to a heat-proof plate and keep in a 350ºF oven until all crab cakes are cooked. Serve crab cakes with chipotle cream.


Chipotle Cream
1 chipotle chile in 1/2 tablespoon Adobo sauce
1/2 tablespoon chopped garlic
1/2 tablespoon chopped shallot
1/4 cup chopped cilantro
1/4 cup seasoned rice vinegar or white-wine vinegar
juice of 1/2 lemon
1 cup canola oil

In a food processor or blender, process all ingredients except oil for 15 seconds. With motor running, add oil in a steady stream until sauce is emulsified. Chill..covered.. until ready to serve.


Crab Creole(Guadeloupe and Martinique)

6 small crabs
Bread crumbs
3 canned pimientos, chopped fine
pinch of mace
1 hot red pepper, chopped, or cayenne pepper to taste
2 tablespoons chopped chervil
1 1/2 tablespoons lime juice
3 tablespoons sherry
freshly ground pepper to taste
3 cloves garlic, crushed
butter

Remove the crab meat from the shells and chop fine. Scrub the
empty shells and reserve. Mash 1 1/2 cups bread crumbs into the
crab eat until the mixture is smooth. Add all the other ingredients
except the butter, mixing thoroughly. Stuff the reserved crab
shells with the mixture. Sprinkle lightly with bread crumbs, dot
with butter, and bake in a preheated 350 oven for 1/2 hour, or
until browned. Serves 6 as an appetizer or 2-3 as a luncheon
entree.


Crab Fritters

1/2 green pepper (about 1/3-cup) -- finely chopped
1 garlic clove -- minced
3 tablespoons minced parsley
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup milk
6 ounces frozen crab meat
OR
1 6-ounce can crab meat
1 teaspoon sherry
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 egg -- beaten with water
1 tablespoon water
Flour
Dry bread crumbs

In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried.


Yield:
"1 1/2 dozen"


CRAB IMPERIAL C.'S

1 lb. lump crab meat, picked over for shell
1/2 c. minced green bell pepper
1/4 c. minced onion
3/4 c. mayonnaise
3 tbsp. butter, melted
1/2 c. fresh bread crumbs

Combine the crabmeat, peppers and onion and gently fold in the mayonnaise. Mold the mixture into a clean crab shell or heat proof serving dish and cover with melted butter and bread crumbs. Bake at 350 degrees for 12 minutes or until crumbs are golden brown. Serve at once. Serves 4.


Crabcakes

1 pound jumbo lump crabmeat, picked over
1 cup mayonnaise
1/2 cup Creole mustard
1/2 cup mixture of diced red, yellow and green bell peppers
2 tablespoons diced red onion
2 scallions, minced
1 tablespoon capers
1-1/2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper to taste
1 tablespoon vegetable oil


In a bowl, combine all ingredients except oil. In a large skillet, heat 1/2 tablespoon oil over moderately high heat. Stuff crab mixture into metal rings, filling rings to the top, and cook in rings 2 minutes each side, or until browned. Transfer crabcakes to a platter and carefully remove metal rings. Make more crabcakes in same manner using remaining crab mixture and remaining 1/2 tablespoon oil.


Crabmeat au Gratin

3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry sherry
1 teaspoon Worcestershire sauce
1 tablespoon seasoned salt, or to taste
1 pound lump crabmeat
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Paprika

Melt butter in a saucepan. Add flour and stir to mix thoroughly. Add milk, sherry, Worcestershire sauce and seasoned salt, stirring constantly. Bring to a boil, continue stirring and cook for 5 minutes. Remove from heat. Sauce may be refrigerated at this point, if desired.
Heat oven to 350 degrees. Mix sauce with crabmeat and divide among individual ramekins or spoon into a buttered ceramic baking dish. Top with a mixture of the two cheeses and sprinkle with paprika.
Bake about 15 minutes for ramekins or 30 minutes for 1 large dish. Allow additional cooking time if the sauce has been refrigerated.

Makes 4 to 6 servings.


CREAMY CRAB AND RED PEPPER SAUCE

1 pound your favorite pasta shape, uncooked
1 cup dry white wine
1 shallot
OR
1 small yellow onion (about 1/2 cup), finely diced
2 small cloves garlic, minced
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
3 cups skim milk
1 4-ounce jar pimientos, well-drained
8 ounces jumbo lump backfin
OR
8 ounces special crabmeat, picked over for shells
1/2 teaspoon salt

1. Prepare pasta according to package directions; drain.

2. Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.

3. In the meantime, purée the pimientos in a food processor or blender. Stir the pimiento purée and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.

Toss sauce with cooked pasta and serve immediately.


Deviled Crab

(6 servings)

2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 cup cream
1/4 tsp grated nutmeg
1/4 tsp dry mustard
2 egg yolks
1/4 cup sherry
salt and freshly ground pepper to taste
3 cups crabmeat, picked over well to remove any bits of shell or cartilage
Buttered breadcrumbs
Lemon wedges


Preheat oven to 400 F.

In saucepan melt butter, add flour and stir until blended. Meanwhile, bring milk and cream to a boil and add all at once to butter-flour mixture, stirring vigorously until sauce is smooth.

Remove sauce from heat and stir in nutmeg and mustard. Add egg yolks lightly beaten with a little of the hot sauce and heat, stirring, until thickened. Add sherry, salt, pepper and crabmeat.

Spoon mixture into individual crab shells, flameproof ramekins or baking dish. Sprinkle with buttered breadcrumbs and bake until crab is thoroughly hot and crumbs are brown, 5 to 10 minutes.

Serve with lemon wedges.


LOUISIANA CRAB CAKES

1 lb. crabmeat, picked clean
1 oz. red bell pepper, diced
2 oz. green onion, finely chopped
2 oz. roasted corn kernels
1/2 oz. mayonnaise
1/2 oz. coarse-grain Dijon mustard
1/2 oz. garlic, chopped
Japanese breadcrumbs as needed

Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard. Add breadcrumbs until meatball consistency is reached, then form into cakes.

Saute cakes in oil until golden brown and serve with tartar sauce of your choice.


Crab & Artichoke Dip

1 tblsp butter
1/2 cup finely minced onion
2 8 oz. packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts
1/2 lb. Crab meat, cartilage removed
1/4 cup Parmesan cheese


1. In a sauce pot saute the onions in the butter until they are
soft but not brown.
2. Add the cream cheese and stir it over low heat until it is
soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco.
Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only
about 1-1/2 inches deep. This is similar to the size of a
10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should
be brown on top and the sides should be bubbling


Crabmeat Ravioli

SAUCE BECHAMEL
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy cream -- scalded
salt and white pepper -- to taste

CRABMEAT FILLING
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onion -- minced
1/2 cup cracker crumbs
salt and white pepper -- to taste

RAVIOLI DOUGH
1/2 cup flour -- or more
1 large egg -- slightly beaten
1 tablespoon water
1 tablespoon olive oil

SAUCE
1/2 cup heavy cream
2 ounces butter -- softened
salt and white pepper -- to taste
1/4 cup Parmesan cheese -- grated

SAUCE BECHAMEL In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 - 3 minutes. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a small
skillet, over medium heat, melt butter and saute onion until translucent.
Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to
cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a large mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured
surface and knead for 5 minutes. Allow to rest for 1 hour. Place rested
dough on a lightly floured surface and roll out 1/8 inch thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of
pasta dough. Paint areas between crabmeat balls with water and place a
second sheet of dough over. Form ravioli by pressing around each ball to
form a seal, making sure you remove all trapped air. Cut into squares.

SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 minutes. Drain. Serve with sauce poured over and topped with grated Parmesan cheese.



Crabmeat Deviled Eggs

12 hard-boiled eggs, shelled and cut lengthwise in half
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4-teaspoon salt
1/8-teaspoon white pepper
1/4-teaspoon hot sauce
1/2 pound lump crabmeat, picked over for shells and cartilage

Preparation
1. Remove the yolks from the whites and put into a medium-size mixing bowl. Using the back of a fork, mash the yolks and then add the mayonnaise, lemon juice, salt, pepper and hot sauce. Stir with a fork to blend. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg white halves.
2. Chill for at least two hours before serving.


DELAWARE CRAB PUFFS

Cooking oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat

Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop mixture from spoon into hot oil, and fry until delicately browned.


-= Exported from BigOven =-

BLUE CRAB & ASPARAGUS SALAD

Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:


-= Ingredients =-

-= Instructions =-
Ingredients: SALAD:
3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 T capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper
Method: SALAD:
Wash and dry all salad greens and place in a large, dry bowl.
Add tomatoes, peppers, capers, asparagus & dressing. Toss.
Place salad onto a serving plate. Top with crabmeat, parsnip chips & freshly ground black pepper.

Ingredients: Lemon pepper dressing :
6 oz olive oil
1 lemon, zest of
4 oz lemon juice (approximately)
2 fresh shallots, chopped
3 T sherry wine vinegar
1/4 t red pepper flakes
to taste kosher salt
to taste freshly ground black pepper
Method: Lemon pepper dressing:
Pour olive oil into a medium size mixing bowl. Whisk in all remaining ingredients, incorporating all well.
Chill until needed.


CRAB SALAD


12 slices bread, crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs, chopped
1 pound crabmeat
1 cup mayonnaise
1 tart red apple-Jonathan

Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose.


Crab Salad with Pimiento Mayonnaise


Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

Makes 4 servings.

Ingredients:

1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 2/3 cups cooked crab or lobster meat, picked over
6 cups mesclun
Lemon wedges for garnish

1. Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.

2. Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.


DILLY CRAB SALAD


1 (16 oz.) pkg. medium shell pasta
2 (8 oz.) pkg. imitation crabmeat, flaked
1 1/2 C. (12 oz.) sour cream
1 1/2 C. mayonnaise
1 to 2 T. dillweed

Cook pasta according to package directions; rinse in cold water;
drain. Place in a large bowl. Add crab. Combine the remaining
3 ingredients; add to pasta mixture and mix well. Chill until serving
time.

Serves 8 to 10.

will any of these give some ideas???

[scanner51]

I made the crabmeat deviled eggs for a potluck at work. It went over really well but I would have liked a little more flavor. Any suggestions for add ins that wouldn't overpower the crab?

[Kitchen Witch]

How about a little Old Bay Seasoning, or some cayenne for a little heat, add some sourcream to your mayo.

[lilbitandme]

WOW!!! Thank you ALL!!!!! K.Witch, BigOven and everyone else that helped!!! I have 8 pages of recipes to go through.......I'm sure there is something there that I can use!! I am mostly looking at the Crabcakes and the Crabmeat Deviled Eggs.....inlaws are WAY too much into "lowfat" stuff for the holidays!!! That is the ONLY time, well sort of.....that I indulge......life is too short to be TOTALLY on some sort of diet....even medical diets need at least ONE day a MONTH to have ONE thing you love!!!! So, THERE!!!!
Love to all, and Merry Christmas, Happy Holidays and Happy NEW YEAR!!!!!!
lilbitandme (AKA Brooke)

[Kitchen Witch]

Brooke - BigOven is a recipe program that members belonging to SendMeRecipes.com belong to. It is our sister site - we receive recipes daily and it is a great site. Hopefully someday you will check it out.

Enjoy the recipes!

And may you have a wonderful Holiday Season!

Indulge (at least a bit!)

KW

[lilbitandme]

Thank you KW!! I will sign up right now!! I get a LOT of recipes online, but I haven't found the "right ones" just yet! Some are great.....others, so so.
Brooke

[mcgill]

b-Man, this isn't exactly pan-Asian cuisine, I don't think. If it requires a new thread, please start one for me. This is actually Moroccan cuisine.

Chicken Tajine with Almonds and Prunes

Ingredients
6 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon powdered cinnamon
¼ teaspoon powdered ginger
½ teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
½ cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint

Procedure:
1) Combine the oil and ground spices in a large bowl.
2) Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
3) Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
4) Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
5) While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
6) Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
7) Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
8] Stir the remaining sugar into the meat.
9) Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
10) Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
11) Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
12) Serve with rice or couscous.

Serves 10 to 12.

[Charlee]

Thanks for these..I really like all of them will try this Crab Balls!

[carriestar44]

you guys are amazing THANKS

[rgcoch01]

Does anyone have a recipe of Leg of Lamb that is braised with Indian Northwest Frontier spices, red wine and dark rum...I know the recipe calls for long time braising and atleast 24 hour marinating....?

I think it is called Sikandari Peshawari Raan!

[lvdkeyes]

This website has a recipe for it, but it won't allow me to print it. You can view and copy it the old fashioned way.

Sikandari Raan (Leg) - KhanaPakana.com

[bkkd]

does anyone have recipe for pancit

[Kitchen Witch]

Pancit Bihon

• 1 8 oz. pack pancit bihon noodles

•1 cooked chicken breast, shredded

•2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

•1/4 cabbage, sliced into strips

•1 onion, pealed and sliced

•3 cloves of garlic, crushed and minced

•1/3 cup scallions, cut into pieces

•1 carrot, sliced into strips

•2 tablespoons of cooking oil

•3/4 cup diced celery


•3 tablespoons soy sauce

•Salt and pepper to taste

•5 pieces of calamansi or 1 lemon, sliced




•Soak the pancit bihon noodles to soften for 10 minutes

•Grease a large pan or wok with oil. Sauté garlic and onions.

•Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

•Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

•Salt and pepper to taste.

•Serve hot with sliced calamansi on the side.

Cooking Notes:

•Calamansi or lemon is to be squeezed into the pancit bihon before eating.

[lvdkeyes]

There are several kinds of pancit. Here are two that I have. I make the Pancit Canton myself.

Pancit Palabok

White pancit noodles, soaked
1 cup boiled pork
1 cup small shrimp
1/2 onion, chopped
Fish sauce
Accent (optional)
4 cloves garlic, chopped
Chicken broth
Corn starch
Salt and pepper to taste
Lemon wedges (garnish)
Green onions (garnish)
Hard boiled eggs (garnish)

Saute the onion and garlic in a little vegetable oil in a wok. Add the shrimp and saute just until they turn pink. Toss in the noodles and pork, Stir to mix. Mix some cornstarch into chicken broth. Add to the noodle mixture until you reach the "soupiness" you like. Cook until the cornstarch thickens. Turn out onto a serving platter and garnish with green onions, eggs and lemon wedges.

Pancit Canton

Package of Pancit Canton noodles.
1/2 onion, minced
5-6 cloves garlic, minced
1 carrot, diced finely
1 cup finely chopped cabbage
1 boneless pork chop, cut into julienne strips
1 boneless, skinless chicken thigh, cut into small pieces
1 cup small peeled, de-veined shirmp, cut into pieces the same as the chicken
Chicken broth
Salt and pepper to taste
Green onions (white and green part) cut into rounds (garnish)

Boil the noodles in the chicken broth until almost tender, not too soft. Drain and reserve the broth.
Saute the onion, cabbage and carrot in some vegetable oil until softened. Add the garlic and continue to saute until aromatic. Toss in the pork and chicken and saute until no longer pink, and then add the shrimp. Saute until just pink. Add the noodles and toss everything together, adding enough broth to make it very moist, but not soupy. Season with salt and pepper. Turn out onto a serving platter and garnish with green onions.

Here is a Filipino Fruit Salad that is a perfect ending to a Filipino meal or for a snack. It makes a lot, but can be frozen in single servings and eaten half frozen.

Filipino Fruit Salad

4 large cans fruit cocktail (Del Monte is best)
1 large can crushed pineapple
3 bottles kaong (sugar palm fruit)
3 bottles nata de cocoa
1 can Nestle cream
4 packages of frozen young coconut
3-8 ounce packages cream cheese, softened
2 large cans whipped cream cheese
1 can Borden's Eagle Brand milk or other sweetened condensed milk

Drain all the fruit well. Mix all the ingredients together until well combined and serve icy cold or partially frozen.