Food Recipe Notebook

INGREDIENTS: 4 ounces Misua noodles 15 ounce canned sardines in tomato sauce 1 medium patola (luffa) peeled and sliced ½ cup chopped green onions ½ to 1 head garlic, crushed 1 medium onion, diced salt and pepper to taste 3 tablespoons cooking oil 4 to 5 cups water HOW TO COOK: 1. Heat the cooking oil in a soup pot. 2. Saute the garlic until medium brown. 3. Add-in the onion. Continue to saute until the texture becomes soft. 4. Pour-in the sardines in tomato sauce. Stir.Cook for a 2 minutes. 5. Put-in the patola and cook for 1 minute. 6. Pour-in the water. Let boil. Simmer for 3 to 5 minutes. 7. Add-in the misua. Gently stir. Cook for 2 minutes. 8. Add salt and pepper to taste. Put-in the green onions. 9. Transfer to a serving bowl. Serve. Source: Lutong Bahay

INGREDIENTS: 1 lb. raw, tail-off shrimp 3 tablespoons oil 3 cloves garlic 1 onion 1 head green cabbage 2 large carrots 8 ounces dry pancit canton noodles 3 cups chicken stock 2 tablespoons soy sauce 1 tablespoon fish sauce calamansi (or lime) juice to taste sliced green onions for topping HOW TO COOK: 1. Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside. 2. Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside. 3. In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to t...

INGREDIENTS: 1 small (155g) can sardines in tomato sauce 1 cloves garlic, crushed and roughly chopped 2 tablespoons cooking oil 3 cups water 90g misua noodles 1 ½ teaspoon fish sauce (more if needed) ½ teaspoon ground black pepper (optional) HOW TO COOK: 1. In a medium to high heat, heat oil in a wok or pot and then add the garlic. Sauté the garlic until it turns light brown. 2. Add the sardines including the sauce and sauté for 2 minutes and then add the water. 3. Add the fish sauce and ground black pepper (if using) and then stir. 4. Add water and let it boil. Put in the misua and let it simmer about 2-3 minutes. 5. Transfer to a serving bowl. 6. Serve and enjoy. Source: My Taste

INGREDIENTS: 1 (6.75 ounce) package rice noodles 5 tablespoons vegetable oil, divided 1 small onion, minced 2 cloves garlic, minced 1/2 teaspoon ground ginger 1 1/2 cups cooked small shrimp, diced 1 1/2 cups chopped cooked pork 4 cups shredded bok choy 3 tablespoons oyster sauce 1/4 cup chicken broth 1/4 teaspoon crushed red pepper flakes 1 green onion, minced HOW TO COOK: 1. Soak the rice noodles in warm water for 20 minutes; drain. 2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. 3. Saute noodles for 1 minute. 4. Transfer to serving dish, and keep warm. 5. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. 6. Stir in bok choy, oyster sauce and chicken broth. 7. Season with pepper flakes. 8. Cover, and cook for 1 minute, or until bok choy is wilted. 9. Spoon over noodles, and garnish with minced green onion. Source: All Recipes

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS 2 eggs, beaten 3 tbsp. tomato ketchup 2 tbsp. oyster sauce 1/2 tsp. ground black pepper 1 tbsp. and 1 tsp. sugar 2 tsp. chicken powder 2 1/2 tsp. curry powder, plus more for serving 300 grams sotanghon noodles, cook according to cooking instructions cooking oil for sautèing 50 grams pork kasim, thinly sliced 200 grams white shrimp, shelled and heads removed salt & pepper, to taste 1/2 cup leeks (green & white part), thinly sliced 1/4 cup shiitake mushrooms, thinly sliced (if using dried mushrooms, soak in warm water) 1/2 cup red bell pepper, thinly sliced 200 grams rice noodles, soaked in warm water until soft 200 grams beansprout (toge) HOW TO COOK 1. Heat a nonstick pan amd cook eggs as you would an omelet. Slice thinly and set aside. 2. Combine ketchup, oyster sauce, pepper, sugar, chicken powder, and curry powder in a mixing bo...