Passport & Plate - Pansit Miki Guisado ala Regacho
Philippines | Friday, March 14, 2014 | 3 photos
Ingredients
Ingredients:
500 Grams Pansit Miki (Egg Noodle)
¼ Cup Chopped Pork Fats
½ Pieces Sliced Onion
½ Clove Minced Garlic
3 Cups Shredded Cabbage
1 Cup Julienne Carrots
½ Cup Sliced Green Beans
½ Cup Chopped off Edges Sugar Snap Peas
1 Tablespoon Thinly Sliced Celery
2 Tablespoon Sesame Oil
3 Tablespoon Oyster Sauce
¼ Cup Chopped Green Onion
1 Tablespoon Sesame Seeds
12 Pieces Boiled Quail Eggs
5 Slices Fried Tofu
How to prepare this recipePreparation Time: 30 minutes
Cooking Time: 15 minutes
Yield: Good for 4-6 persons
Procedure:
1. Let fat simmer till it fries through its own oil and turns into golden brown color (add a little water as necessary).
2. Sauté in with garlic and onion
3. Add on the cabbage, carrots, green beans, sweet peas and celery then stir fry for 2-3 minutes or until tender.
4. Put in the pansit miki noodles, sesame oil and oyster sauce then mix till well blended.
5. Season with salt and pepper according to preferred taste.
6. Turn-off heat and transfer to a serving plate.
7. Garnish with sesame seeds, quail eggs and fried tofu.
8. Serve, share and enjoy.
The story behind this recipeIt is when Chinese introduced noodles world in the Philippines centuries ago, and our ancestors adopted and improvised and integrated them into our own cuisine using locally-available ingredients which are continuously passed on into new generations. So just like Italian pasta, oriental noodles come in a wide variety that can be cooked in different way and here are some of the most popular one, like rice noodles-we got bihon and sotanghon which are dry and white in color; egg noodles like canton which is dry, miki (medium size), lomi (thick size) and mami (thin size) which are fresh and yellow in color. Too much on its etymology? Okay, so here we go Pansit Miki Guisado is a stir-fry noodle that can be cooked with an array of ingredients such as pork, chicken, seafood, and vegetables but this recipe I’m sharing now is something that I grew with, to which my mom always cook for us specially when there is an special occasion or in time that we just miss eating it, it is because it is easy to make and its ingredients are cheaply available in the wet market minus mise en place, so all you need to do is re-washed it for safety and improve some cuttings if desired then viola ready to cook.
So with the 7000 plus islas of Philippines in which everyone is unique through its beauty, culture, history, language, music, tradition, beliefs and so on which give a depth of being a Filipino, your maybe asking me now why this recipe? It is because this recipe is no exception, its wonderful taste, mouthwatering look and texture made me ask for more and let me guess, a picture of yumminess start to create in your mind or even let your tummy sounds or worst- makes your saliva drips. Additional to that are the secret ingredients made of pure love, sprinkle of happiness, savor of comfort and the magic of goodness. And this exactly are the reasons what makes me excited to share this simple but sumptuous dish as much as I love it and for you to love as well.
