We read The Mango Bride a month or so ago, and I chose to make Pancit -- a very traditional Filipino dish that is most commonly found at birthday celebrations due to the long noodles the signify long life. One of Brittany's close friends is Filipino and while I didn't get the exact recipe from her, I did get the traditional cooking method, which was elusive on the internet.
I don't have any specific site to point you to as I took 3 different recipes and took aspects of each I thought I liked, tweaked things, added my own preferences, and then changed things as I cooked.
Everyone at book club really enjoyed the dish and my own family really enjoyed the leftovers, so I considered it an all-around score! Oh, and did I mention it comes together super fast once you have everything chopped? It does. Double score!
- 1 8oz pk brown rice stick noodles (also called Maifun -- like these)
- 11/2 cups thinly sliced onion
- 4 cloves garlic, crushed
- 1 cup juilenned carrots (packed)
- 8 oz pack chopped baby bellas
- 1 little bag (6-8 oz) sugar snap peas
- 4 cups thinely sliced green cabbage
- 1 cup chopped celery
- 3 cups vegetable broth
- 1/2 cup soy sauce
- garnish: chopped/sliced scallions and lemon wedges (a must!)
-- In a large wok or dutch oven, saute the onion and garlic 5-7 minutes until tender.
-- Add the carrots, mushrooms, peas, and cabbage and saute 3-4 minutes until the cabbage starts to wilt.
-- Add the broth and bring to a boil. Once it starts to boil, fully submerge the noodles and cover the pot for 2 minutes.
-- Lower heat to low and carefully stir in the noodles.
-- After a couple minutes, add the celery and keep stirring so the noodles loosen up, don't stick or burn.
-- Heat until noodles are gone and the liquid is almost all gone (you want everything to move pretty well)
-- Either throw the scallions in at the last minute, and stir to incorporate, or serve them as garnish.
-- Serve each plate with lemon wedges to be squeezed on!
Another dish I tried to make (and failed at the first attempt!) was this Eggplant in Adobo Sauce! The concept was great, but I didn't have a great recipe to work from. After looking at a few other recipes and sites, I made it again and liked it. The consensus: we like Filipino food!
We ate this with a creamy vegetable soup and it paired very nicely.
- 6 cups cubed eggplant (1 lb)
- 3 cups chopped onion
- 4 crushed cloves garlic
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1/2 cup rice water or vegetable broth
- 2-3 bay leaves (2 large, or 3 smallish)
- 2 tsp sugar, or to taste (optional)
- 2-3 cups cooked brown rice
-- In a large skillet, saute onion and garlic until tender -- 5-7 minutes.
-- Add remaining ingredients (except sugar) and bring to a boil. Reduce heat to low and simmer, covered, 15-20 minutes, stirring occasionally, until eggplant is cooked.
-- Taste and season with sugar and pepper if desired.
-- Serve over cooked brown rice