PANCIT CANTON

My only brother loves pancit canton so much, he always dream of it, actually he likes all variations of pancit (noodle dish) but this particular noodle is what he likes best. He comes to visit me often and everytime I prepare for him this noodle dish. I like it also as it is complete with good noodles, lots of meats and vegetables, it's a very nourishing comfort food.


Ingredients:

          500 grams Good Life Pancit Canton noodles, blanched
          1/3 cup     corn oil
          2 Tbsp.     garlic, chopped
          1/2 cup     onions, sliced
          1 cup        chicken meat
          1/2 cup     fresh shrimps
          6 cups      chciken broth or water plus 2teasp. Knorr chicken powder
          2 Tbsp.    potato powder dissolved in 1/4 cup broth or water
          2 Tbsp.    soy sauce, Coconut Brand
          2 Tbsp.    Thai patis
          2 Tbsp.    oyster sauce
          1/2 tsp.    freshly ground black peppercorns
          1 tsp.       pure black sesame oil
          1 cup       carrots, julienne
          1 cup       snowpeas
          4 cups     cabbage, thick shreds
          1/3 cup    dried mushrooms soaked in hot water
          1/4 cup    green onions, chopped to garnish

Procedure:

           Heat oil in pan and saute garlic until almost golden. Remove fried garlic and reserve for topping later. In the same oil in pan saute the onions until limp, add the chicken meat, stirfry until almost dry, add the shrimps then season with oyster sauce, stir well until mixed. Remove this mixture from the wok and set aside.
          In the same wok, pour the chicken broth and bring to a boil. Add the soysauce, patis, black pepper, all the vegetables and all the noodles. Bring the broth into boil again and when it thickens, add the chicken and shrimp mixture then the sesame oil. It is finished when all the vegetables are done but not overcooked. Remove to a platter. Garnish with fried garlic and green onions. Serve.


Note: Blanch the canton noodles in enough boiling water, when the water boils again, remove the noodles and drain.
         You can boil the chicken bones and use the broth.









            

SIOPAO

Source of Recipe: Playing with My Food, http://pwmf.blogspot.com/

Siopao Dough:     

    

     Starter Dough:

                       175grams cake flour

                       1/2tsp  yeast

                       1/2tsp  sugar

                       160grams water

      Dissolve sugar and yeast in water, then add the cake flour. Mix everything together and prove until

      double or overnight.

       Main Dough:                                                             

                       200grams starter dough

                       50 grams sugar

                       2tsp double acting baking powder

                       3tsp water

                       100grams all purpose flour

                       20 grams shortening

     Mix sugar with starter dough until sugar dissolves. Add baking powder, water and shortening.

     Mix until smooth. Finally add flour and knead for a few minutes. Let dough rest for 10 minutes.

     Divide the dough into 8 portions then wrap filling. Rest for 30 minutes then steam for 8 to 10

     minutes.

     Note:  Mix the leftover starter dough (135 grams) with 1/2tsp. sugar, 120grams cake flour,

                and 80 grams water then prove overnight. This is more starter dough to start a recipe again.

                For the filling I used sauteed Purefoods corned beef, 135gram can is enough to fill the

                8 portions of siopao dough. In 1 T. olive oil, saute 1T minced garlic, 2 sliced small onion,

                and 1/4t ground pepper.  Add the corned beef and cook the mixture until almost dry.Cool

                then divide the filling into 8 portions and use to fill the 8 siopao doughs.

                

Kikiam or Five-Spice Pork Rolls

  

  

Kikiam is one of my favorite Chinese foods so I researched and researched until I found a recipe I like.
This recipe I experimented on was based  from http://kuali.com/  It is really very nice and can compare with those you can buy from the shops. The dipping sauce was based from http://lilyng2000.blogspot.com/

FIVE-SPICE PORK ROLLS

1 kilo pork, chopped coarsely             Seasonings:
1 can water chestnuts, chopped           1t ground black pepper
2 onions, chopped                                2t  five-spice powder or ngo hiong

!/2 cup green onions, chopped             4Tsugar

2 eggs                                                  2T toyo
2 T garlic, minced                                 1t  salt
4 beancurd sheets or tawpe                    2T cornflour
                                                            1t sesame oil
Combine meat, water chestnuts, onion, garlic, eggs and seasonings in a mixing bowl. Mix well. Keep the mixture in the refrigerator to allow ingredients to marinate for at least an hour or overnite.
Cut the beancurd sheet into smaller portions approximately 6 in. x 8 in.
Put 2T or more meat mixture on to each wrapper then form into a long roll. Roll up tightly and seal the ends
with cooked cornstarch.
Steam the rolls for 8 minutes. Remove and cool. Deep fry in hot oil until golden and crispy or you can keep them in the freezer.
After frying, cut into slices and serve with a dipping sauce.

Dipping Sauce

1/2 cup hot chili sauce                                           
   2 tablespoons ground toasted sesame seeds
1/2 cup tomato catsup
1/4 cup sugar

Just mix all the sauce ingredients and serve.