It's hubby's first
"Father's Day" and it's my daddy's first "Father's day" as
a grandpa. So to treat and pamper them
today, I cooked 4 dishes for them today:
- Pancit Habhab
- Baby Back Ribs
- Chicken Cordon Bleue
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| Apologies from the blogger, I wasn't able to get a high resolution photo of this dish. |
It's hard to believe but I cooked all of these alone ala-Master Chef for roughly 2 hours. Funny, but I'm so obsessed with cooking. I don't see cooking as a tiring chore, but rather a therapy that does not only pamper (but the whole family as well as they get to enjoy and savour all my dishes). Except for my mom, a fan of artificial granules and seasonings, who believes that my dishes are not-so-tasty.
Since it is my first time to cook pancit (without my Mom's supervision, who also believes that pancit is her specialty), I did it as simple as possible, carefully avoiding mistakes along the way. But again, I made a slight twist by offering Pinakurat vinegar for drizzling.
Ingredients:
1/2 kg. Miki Noodles
100 g. Chopped pork
1 pc. Sliced cabbage
2 pcs. Thinly-sliced Carrots
1 pc. Thinly-sliced Sayote
8 cups Pork broth
100 g. Stringed Sitsaro
1/4 cup Soy sauce
1/2 tsp. Ground Pepper
2 tbsp. Finely-minced Garlic
2 tbsp. Finely-minced Onion
3 cups Canola oil (you are free to substitute canola
oil with any cooking oil available in your kitchen)
1/4 cup Minced parsley
to garnish
Pinakurat Vinegar to
drizzle
Cooking Instructions:
- Make the pork broth by adding 100g chopped pork to 10 cups of water in a skillet. Bring to a boil and wait until the water becomes hazy. After boiling, remove the chopped pork and set aside the broth.
- Saute garlic and onion in heated cooking oil.
- Add the chopped pork and stir fry everything until the meat is cooked.
- Pour in the soy sauce and sprinkle pepper. Then, stir-fry everything. Lower the heat and cover the cooking pan for a few minutes to contain the heat and allow the ingredients to absorb the soy sauce and pepper.
- Uncover the cooking pan and pour in pork broth (cooked earlier). Then, bring everything to a boil.
- After boiling, allow everything to simmer for 10 more minutes. Then add miki noodles.
- Cook miki noodles until it becomes tender and until has absorbed the pork broth.
- Add in the vegetables in this order in order to avoid overcooking: sitsaro, carrots, sayote and cabbage.
- Cook everything until all the vegetables are done.
- Serve the noodles. Drizzle with Pinakurat vinegar before serving. (If you can get banana leaves, it's better to use them to have a true "Pancit Habhab Experience")
Number of
servings: good for 6 to 8
