Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

1 Hähnchenbrust300 GrammSchweinefleisch200 GrammSchrimps250 GrammGlasnudeln1 TLSalz Pfeffer2 Stk.Karotten1 ½ Tasseklein geschnittenen
Weißkohl oder Spitzkohl
oder Chinakohl1 Knoblauchzehen1 Stk.Zwiebel mittel groß Sojasoße Lauchzwiebel frisch Oel

  • 1 (16-ounce) package bihon rice noodles, soaked for at least 15 minutes then drained
  • 2 chicken breast or pork shoulder, cut into 1-inch cubes
  • 1 pound shrimp, peeled and deveined with tails cut off
  • 2 medium carrots, sliced thinly into 1-inch matchsticks
  • 2 celery stalks, sliced
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 4 cloves of garlic, minced
  • 1 thumb-sized ginger, minced
  • 2 chicken bouillon cubes
  • 1 1/2 cups water
  • 4 tablespoons soy sauce
  • 2 tablespoons Mirin
  • Salt and pepper to taste
  • Lemon, for serving


Cooking Procedures:

  1. In a large pan or wok, add the half of the oil, onion, garlic and ginger.
  2. Stir fry until the onion is translucent.
  3. Add the chicken or pork.
  4. When the meat is mostly cooked on all sides, add the shrimp and cook until pink.
  5. Add veggies and mirin and stir fry for 2 minutes.
  6. Set aside.In the same pan or wok, pour and heat up remaining olive oil.
  7. Add the chicken cubes and saute until melted.
  8. Add the water and soy sauce.
  9. Bring to a boil.
  10. Add the noodles and keep tossing them until they are loosened.
  11. Add the salt and pepper to taste and cook until the noodles are almost tender.
  12. Add more water to cook the noodles if necessary.
  13. Add the meat and mixed vegeteables.
  14. Keep on tossing until ingredients are well mixed and noodles are tender but firm.
  15. Do not overcook.
  16. Remove from heat and serve hot with soy sauce and lemon.


Vigan Miki Soup

  • 1 lb of egg noodle, Vigan miki noodle
  • 8 oz. sotanghon noodles, soaked with water (optional)
  • 1 cup chicken breast, boiled and shredded
  • 1/2 cup pork, boiled, cut into strips
  • 1/2 cup uncooked shrimp, shelled and deveined (optional)
  • 1/2 head garlic, chopped
  • 1 medium size onion, chopped
  • 1 small bundle spring onion, chopped
  • 1/2 cup fish sauce
  • 4 cups chicken broth
  • 1/2 cup achuete
  • 8 ounces of coconut milk (optional)
  • cooking oil
  • salt and pepper


Cooking Procedures:

  1. In a large pot, sauté garlic and onions in cooking oil.
  2. Add chicken, pork and shrimp and stir until cooked.
  3. Add fish sauce and achuete.
  4. Add broth, coconut milk and achuete.
  5. Bring to a boil.
  6. Add the Vigan miki noodle and simmer for 30 to 45 minutes or until soft and tender.
  7. Add sotanghon.
  8. Cook for another 3 to 5 minutes.
  9. Season with salt and pepper.
  10. Garnish with spring onion.
  11. Serve immediately.


  • 6 cups flour
  • 1 cup white sugar
  • 1 package active dry yeast
  • 1 lb cubed pork loin or chicken thighs
  • 2 teaspoons cooking oil
  • 6 teaspoons baking powder
  • 1/2 cup boiling water
  • 4 teaspoons oyster sauce
  • 4 teaspoons light soy sauce
  • 6 hard-boiled eggs
  • 2 green onions
  • 4 teaspoons brown sugar
  • 1 teaspoon cornstarch, dissolved in 2 t. water
  • 2 cloves garlic
  • 1 cup lukewarm water
  • 3 teaspoons salt


Cooking Procedures:

Siopao Dough:

  1. In a medium bowl, combine flour, salt and baking powder, set aside.
  2. In another bowl liquefy yeast in lukewarm water then add 1 cup of the flour mixture. Mix thoroughly.
  3. Cover with a cloth and let rise 1 hour.
  4. In the meantime, soften the white sugar in the boiling water.
  5. Stir well then let cool to lukewarm.
  6. Pour into the yeast mixture, and then add the rest of the prepared flour mixture.
  7. Stir to blend well. Grease a large bowl.
  8. Turn dough out onto a floured board and knead for 3 minutes, you want your dough smooth, not sticky.
  9. Put ball into bowl, turn once and cover with a damp cloth.
  10. Let rise 2 hours or until doubled.

Siopao Filling:

  1. Stir fry the garlic and onions in a small amount of oil in a wok.
  2. Add meat and stir fry for 1 minute or until meat is no longer pink.
  3. Add soy sauce, oyster sauce and brown sugar.
  4. Transfer in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  5. Remove from heat and let cool.


How to make Siopao:

  1. Punch down dough and knead on a floured board for 3 to 5 minutes.
  2. Divide dough and roll each half into a 12×2 inch log.
  3. Cut each into 12 pieces, making 24.
  4. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  5. Powder with flour if needed to prevent sticking.
  6. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
  7. Gather sides of round pinch together and twist.
  8. Put pinched side down on parchment paper and place in steamer. Repeat until done.
  9. Cover with a damp cloth and let rise for 1 hour. Steam Siopao for 20 minutes.
  10. You can freeze cooked Siopao, simply re-steam for 10 minutes.

Biko (Sweet Sticky Rice With Fried Coconut Curd Topping)

  • 2 cups glutinous rice
  • 2 cups water
  • 1 3/4 cup brown sugar
  • 2 - 2 1/2 cups coconut milk 
  • 1/8 cup langka, thin strips (jackfruit)
  • 1 can coconut milk for latik topping 


Cooking Procedures:

How to make Biko:

  • Rinse the rice until water runs clear. 
  • In a pot, boil the rice and water. (You can also use a rice cooker to do this procedure.) 
  • Bring to a boil, stir then cook in low heat for about 10 minutes. Set aside. 
  • In another pot, combine coconut milk and brown sugar. Bring to a boil. 
  • Add the cooked rice. Cook in low heat white stirring constantly until the rice mixture is almost dry and very sticky for about 30 minutes.
  • Add the langka strips and continue cooking for another 15 minutes.
  • Remove from heat.
  • Transfer to a serving tray. Flatten the surface.
  • Top with latik.


How to make Latik:

  • Heat 1 cup of coconut milk in a pan. Bring to a boil.
  • Keep stirring for about 15-20 minutes until the milk turned into oil and leave a solid residue.
  • Remove from heat and spread some latik on top of the Biko.
  • Serve warm. Enjoy!

Halo-Halo (Mixed Fruit Dessert)
  • 6 tbsp halo-halo mixture, divided into 2 tbsp each
  • 2 tbsp macapuno (preserved shredded young coconut)
  • 2 tbsp kaong (palm nuts)
  • 2 tbsp nata de coco (coconut gel)
  • 2 tbsp fresh grated cantaloupe
  • Crushed or shaved ice
  • 1/2 cup evaporated milk
  • vanilla ice cream (can also use mango)


Cooking Procedures:

  1. In a tall glass, layer the first 5 ingredients.
  2. Cover with enough ice to fill the glass.
  3. Pour evaporated milk onto the ice.
  4. Top with a scoop of ice cream.


  • 2 pieces Ampalaya (Bitter Melon), cut into 2" length
  • 2 pieces eggplant, cut into 2" length wedges
  • 6-8 pieces okra, tops trimmed off or cut diagonally if longer than 2" length
  • 2 pieces tomatoes, cut in wedges
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon Bagoong Isda (Thick Salted Fish Sauce)
  • 1 1/2 cup broth, shrimp, fish or pork
  • 1 teaspoon ground pepper
  • 2 tablespoons cooking oil, for sauteing


Cooking Procedures:

  1. Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
  2. Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, and eggplant.
  3. Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes until the vegetables are cooked but still firm.
  4. Stir in the fish or shrimp. Season with ground pepper.
  5. Serve with rice.

Chicken Adobo

  • 4 -5 lbs. chicken thighs
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, crushed
  • 1 tsp. black peppercorns
  • 3 bay leaves


Cooking Procedures:

  1. Combine all ingredients in a large pot.
  2. Cover and marinate chicken for 1-3 hours.
  3. Bring to boil, then lower heat.
  4. Cover and let simmer for 30 minutes, stirring occasionally.
  5. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.
  6. Serve with steamed rice.
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