Shrimp Pancit Canton

Pancit bihon is made out of rice vermicelli noodles and pancit canton is made out of wheat. Pancit Canton is basically Filipino version of lo mein. Ingredients and seasoning are similar so the noodles are the key difference.

I can’t vouch for the authenticity of my recipe, but I can’t promise you that it’s delicious!

Pancit Canton with Shrimp

Serves: 6 – 8
Prep time: 15 mins Cook time 30 mins

*Most recipes had the noodles cooked in broth until the liquid is absorbed. I prefer to cook it separately.

Ingredients

1 16-ounce package pancit canton(Excellent brand recommended)
2 tablespoon canola oil, divided
1 small sweet onion, julienned
3 carrots, julienned
3 celery stalks, thinly sliced diagonally
3 cloves garlic, minced
1 small head of cabbage, shredded
1 pound medium-sized shrimp, shelled and de-veined, lightly seasoned with salt and pepper
1-3 tablespoons soy sauce or to taste
1-2 tablespoons oyster sauce or fish sauce to taste
salt and pepper to taste

Direction

In a large pot, bring salted water to boil and cook the noodles until al dente. Drain and set aside.

Heat 1 tablespoon of oil in a wok or a large saute pan on high heat and swirl to coat. When pan is hot, stir-fry onion, carrots and celery until just softened, about 1 minute. Add garlic and cabbage and fry until the cabbage is cooked down and tender. This could take up to 10 minutes. Salt and pepper to taste and remove the vegetables to a bowl and set aside.

Add the remaining oil, swirl to coat and fry the shrimp until pink.

Add the noodles and vegetables to the wok. Gently mix. Add soy sauce, oyster sauce and salt and pepper to taste. Serve immediately or at room temperature. If refrigerated, the noodles need to be reheated.

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Korean Spaghetti

I’m usually pretty organized when it comes to what’s for dinner.  I make a weekly menu on Saturday, do my shopping on Sunday and I’m set for the week.  Every day is accounted for on my weekly menu, even if one of the days is “dinner out”.

Unfortunately, even with weekly planning, nothing is fail proof.  Take two weeks ago.  (Yeah, yeah I’m behind.  Virus, remember?)  It was Thursday night and Soso’s hungry as usual and I had no idea what was for dinner.  Maybe I forgot to defrost something, or we didn’t have enough left-overs. Whatever the reason, I had to think fast.

I always have plenty of pasta in the pantry.  I had one red pepper, 1/2 onion, some garlic, a bunch of young spinach, a couple of scallions, a package of white shimeji or better known as beech mushrooms and some left-over marinated bul-go-gi meat in the fridge.

I decided to make “jap chae” using spaghetti, hence “Korean Spaghetti.”

Heat some olive oil in a large skillet. A wok would be better, but mine’s in terrible condition and I don’t use it often. Add a couple of cloves of minced garlic and sauté until fragrant.

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Add sliced sweet onions and sauté until the onions are coated in oil and starts getting tender.

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Add sliced red pepper. You can use whatever you have, but red adds a nice pop. Sauté until the peppers start to get tender.

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Add the mushroom (broken up) and stir until tender.

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Finally, add a couple of stalks of scallions cut into 1 inch pieces and stir another minute. Salt and pepper to taste.  Remove from pan and keep warm.

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If I was using a wok, I would have just cooked the spinach together with the other ingredients. But even my large skillet is too small to fit everything.

Place the spinach in the pan and using a spatula, press down until it starts to wilt. These are very young, tender spinach so they cook fast. If you are using regular spinach, it may take a little longer.

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Oops, now that I’m looking the photos again, I think I’m using my medium-sized pan. Flip the spinach over and cook the other side. Press down again for a minute.  Sprinkle some salt and set aside with the pepper mixture.

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I know that most people won’t have some bul-go-gi conveniently in the refrigerator.  But if you do, this is when you fry them. If you don’t, no worries. Bul-go-gi gives this a particularly Korean taste, but this can be made completely vegan/vegetarian.

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Make a dressing with 3 tablespoon soy sauce, 1 teaspoon sugar, and 1/2 teaspoon sesame oil.

At this point the pasta should be ready. Drain and put back in the pot. Add all the cooked ingredients to the pasta, along with the dressing and mix thoroughly. Sprinkle 1 teaspoon of sesame seeds before serving.

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Korean Spaghetti

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Prep Time: 15 mins      Cook Time: 20 mins

Serves: 4 – 6

Ingredients

1 pound spaghetti, cooked al dente
2 tablespoon olive oil
3 cloves garlic, crushed and minced
1 medium or 1/2 large sweet onion, sliced
1 bell pepper (I prefer red for color), deribbed, seeded and sliced thin
1 – 1 1/2 cup mushroom of your choice, sliced (If using beech, just slice off the bottom to break up the bunch, but leave them whole)
2 stalks scallion (green onions), green part sliced 1 inch pieces, white part, sliced half lengthwise first, then sliced into 1 inch pieces
1 small bunch spinache or 1/2 package of bagged spinache
1 cup marinated bul-go-gi meat, cut into smaller pieces, optional

For the dressing, mix together:
3 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon sesame seed, set aside to sprinkle on top

Directions

Set a pot to boil cook the pasta until al dente. Meanwhile, cook the rest of the ingredients. The key here is to cook most of the ingredients together in one pan.

In a large skillet, heat olive oil.  Add garlic and saute until the garlic starts becoming fragrant. Add onions and stir 1 minute. Add peppers and stir just before tender. Add the mushrooms and stir until just tender. Add the scallions and stir until it is tender. Salt and pepper to taste and set aside and keep warm.

Cook the spinach by layering in the pan. Press down on the spinach with a large spatula to speed up the cooking/wilting process. Flip and cook the other side and set aside with the pepper mixture.

Next, saute the meat until cooked. Add the meat, the vegetable mixture with the cooked pasta. Pour the dressing and mix thoroughly. Salt and pepper to taste. Sprinkle sesame seeds before serving.

Father’s Day Meal

If food can be equated to love, I guess I gave DH a whole lot of love for Father’s Day.  I made chocolate chip banana mini-muffins that in retrospect looked slightly obscene.  I wish I had taken a picture!  Just picture little muffins with pointy chocolate chips on top… yeah, get it?  I made him breakfast that included French toast and an herb, ham and cheese omelet.  Yum!  Then for dinner, I made Flank steak stir-fry with asparagus and red peppers.  May be not his nor my father-in-law’s idea of a perfect Father’s Day meal, but it was still very enjoyable.  The steak came out so tender!

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All this with interrupted sleep!  Soso woke us up around 5:30 and wouldn’t/couldn’t fall back asleep.  I think she was excited about her present for Daddy.  All I know is that she kept whispering to me when we were going to a) make Daddy breakfast and b) get his surprise.  I finally had to shush her.  Have you ever experienced deafening  silence?  Yeah, it is very loud.  I finally crawled out of bed to avoid the silence.

I’m not going to bother posting my banana muffin recipe.  I don’t love it and I’m still working on it.  As for the slightly obscene look, just make sure the chips are placed with the pointy side up.  While, I think that my highly conservative, prudish husband actually got a small thrill out of it, I wasn’t actually going for that effect.  I’ll make sure next time to place the chips with the pointy tip down!  Or not.  May be I just have a dirty mind.

I, certainly have been on a noodle binge recently, perhaps triggered by the highly enjoyable Lemon Ginger Noodles.  Have I mentioned how good the left-overs were, straight out of the fridge?Noodles of all type are my second carb love right after rice.  Spaghetti, linguini, lo mein, jap che, udon, oh boy, I’m getting hungry.  There is something so satisfying about twirling a forkful of noodles and slurping it up!   As my daughter would say when some thing’s been on her mind a lot, I’ve been dreaming about noodles!!!

Because I was still dreaming about noodles, I decided to make Sesame Ginger Noodles again to serve with the stir-fry.  I used a shade less than 1 inch ginger and only 1 scallion because I found it just a tad too “spicy” last time.  This time, I remembered to take a picture!

Sesame Ginger Noodles

The flank steak stir-fry was from Simply Recipes and another keeper!  I just added additional pepper (from the original recipe) because I love having more vegetables.  I must say the “all purpose stir-fry sauce” is excellent and would be great on many dishes.

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Flank Steak Stir-Fry with Asparagus and Red Pepper

Time: 15 mins prep, 20 mins cooking

Serves: 4 – 6

Ingredients

3 Tbsp vegetable oil
1 bunch asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
2 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce

3 Tbsp soy sauce
1 tsp grated fresh ginger
1 small clove garlic, grated
1 green onion, including green tops, chopped
1/2 tsp chili oil (I left this out)

Direction

While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.

Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2″ sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice.