Floram's Pancit
A traditional Filipino recipe that varies in preparation according to each village or family preferences. My husband usually prepares this recipe every time we crave for it and in every occasion in our family. Pancit is always a star in our home cooking because it is prepared in every occasion.
Ingredients:
- 500g rice vermicelli noodles
- 1/2kg chicken fillet
- 2 cups cabbage
- 1 cup green beans
- 1/2 cup carrots
- 1/4 cup red or green paprika
- 4 cloves garlic, minced
- 2tbsp minced ginger
- 1/2 cup thinly sliced onion
- Salt and pepper to taste.
- 3tbsp Bertolli Classico olive oil
- 2tbsp soy sauce
Preparation:
1. Boil the chicken in 3 cups of water with 1tbsp of ginger, 1/4 cup onion, and 2 cloves of garlic, salt and pepper to taste. Set aside chicken broth and cut the chicken into small pieces.
2. Using oil, stir fry the remaining garlic, onion and ginger until lightly brown then add the beans, carrots, cabbage, paprika add chicken broth and let it simmer for 2minutes.
3. Set aside vegetable mixture in a bowl.
4. Wash the rice vermicelli noodles in cold water.
5. Using the same pan in stir frying the vegetables, put the chicken broth in the pan then add the rice vermicelli noodles and simmer until tender, add soy sauce to turn the noodle into golden brown. Add salt and pepper to taste.
6. Mixed the vegetables and the vermicelli noodles and serve with a squeeze of lemon or calamansi.
Pumpkin Pie (or pumpkin Halaya)
My mother has a vegetable garden in the province where I grew up; I went there last week to pick her up because I want her to be with me during the holidays. I picked a big pumpkin in her garden and made it into pumpkin pie.
Ingredients and preparation:
1. Peel the pumpkin, cut in cubes and boil with just enough water to make it soft.
2. Mash the pumpkin then add light butter.
3. Cool the pumpkin with butter then add condensed milk.
4. Blend the mixture using electric blender, until well blended.
5. Spread in a plate and add grated cheese on top of it then chill.
6. Serve it cold.
BUKO SALAD (Young Coconut salad)
My mom's favorite desert. It's a "must have" food in every occasion in our family.
Ingredients:
- 1 kg young coconut, grated
- 200g cheese, cut into cubes
- 432g Del Monte fruit cocktail
- 380g Condensed milk
- 340g Nata de Coco in green syrup
- 250ml Nestle all purpose cream
Preparation:
1. Drain the Del Monte fruit cocktail and Nata de Coco, set aside.
2. Put the grated coconut in a bowl and add all the ingredients.
3. Mix all the ingredients then chill.
4. Serve it cold.
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