Pancit Canton with Hoisin Sauce

Pancit canton like other dish in the Philippines can be cooked into many variants. In fact, I think there are already several variants in my previous posts. This particular variation that I share now uses Hoisin Sauce instead of my previous recipes that ask for Oyster Sauce. The different ingredient provides a different flavor to the dish that I think most of you would find interesting as I have.

Ingredients:

400 g Pancit Canton

4 cups Water

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 slices Ginger, fresh, peeled (about 1 tsp.)

½ tsp. Black pepper powder

½ cup Carrots, julienned

¼ cup Large prawns, shelled, deveined, and sliced

2 tbsp. Hoisin sauce

1 tbsp Cornstarch

1 tsp. Sesame oil

½ cup Water (for suspending the starch)

5 tbsp. Premium dark soy sauce

½ tsp. Iodized salt

2 pcs. Dried shiitake mushroom, hydrated and sliced thinly

2 tbsp. Safflower oil

½ kg Pork, thinly sliced

1 tbsp. Mirin wine

Cooking Instruction:

In a Teflon saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ginger and the prawns and stir until the prawns has completely changed color. Add the pork and mix until the pork has changed its color. Add the black pepper, soy sauce, iodized salt, mirin wine, shiitake mushroom. Cook for about two minutes and add the water. Cover and when it starts to boil, lower flame and cook for another ten minutes. Add the julienned carrots, bell peppers, and the noodles. Lower heat to a gentle simmer and cover. Stir constantly until the noodles are al dente. In a small bowl, suspend the cornstarch in water and stir in the hoisin sauce and the sesame oil. Add to the cooking mixture and stir well. Cook until the noodles are done and serve hot immediately. Enjoy with steamed buns.

Home Made Burger Steak

I have previously posted a burger stake recipe that uses prepared burgers. This one uses burgers made from scratch. I think it tastes better than the one with the readymade patties. I hope you all find this simple recipe interesting and appetizing.

Ingredients:

For Patties-

1 ½ kg Ground beef

1 ½ cup Breadcrumbs

6 tbsp. Premium dark soy sauce

½ tsp. Black pepper powder

1 tsp. Oregano, dried, minced

1 tbsp. Basil, dried, minced

½ tsp. Garlic, granulated

1 pc. Onion, medium, minced

½ tsp. Iodized salt

5 pcs. Eggs, beaten

1 cup Safflower oil, for frying the patties

For Sauce-

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper powder

3 tbsp. Premium dark soy sauce

1 tbsp. Sugar

¾ cup Button mushrooms, sliced thinly

1 cup Cream of mushroom soup

1 ½ cups Water

¼ tsp. Iodized salt

1 tbsp. Safflower oil, for sautéing

Cooking Instruction:

Patty -

In a suitable bowl, combine all ingredients of the patties. Fold all the ingredients well and form into patties.

Heat the oil and fry each of the patties to brown both sides. Set aside cooked patties atop paper towels to reduce excess fat.

Sauce –

In a large saucepan heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the mushrooms and stir. Cook for about two minutes after which you may add the water, burger and the rest of the ingredients for the sauce except the cream of mushroom soup. Reduce heat to a gentle simmer and cover. Cook for about 15 minutes and stir in the cream of mushroom soup. Serve hot and enjoy with some bread or with your favourite salad.

Pinoy Pizza Adobo

Pizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.

Ingredients:

2 pcs. Eight inch readymade pizza dough

½ cup Pizza sauce

½ kg Ground pork

1 tbsp. Safflower oil, for sautéing

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 tbsp. Premium dark soy sauce

1 tbsp. Coconut vinegar

¼ tsp. Black pepper powder, fresh from the mill

½ tsp. Oregano, dried, minced

1/3 cup Mozarella cheese

1/3 cup Kesong puti, cut into small cubes

1 pc. Onion, medium, thinly sliced, separated into rings

1 tsp. Basil, dried, minced

Cooking Instruction:

Prepare the ground pork adobo topping by heating the cooking oil and sautéing on it the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ground pork and stir well until meat has hat blanched colour. Add the soy sauce, vinegar and the oregano. Mix and reduce heat. Cook until meat is done and dry. Use this as the adobo topping for the pizza.

Divide all of the ingredients into two portions and apply onto the pizza crust in the following order. Pizza sauce, mozzarella cheese, adobo topping, onion rings, and the kesong puti. Sprinkle basil and bake in a preheated oven at 220°C for about six to eight minutes. Serve hot with your favourite beer.