HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

How To Cook Pancit Lug-Lug (Pansit Luglug) –This one is almost the same as the palabok. Their only difference is that the Lug-Lug has thicker bihon noodles. But in the Philippines, they don’t have the same popularity because many of us know palabok better than the Pancit Lug-Lug. This time we are going to cook the Pansit Luglug. You already know how to cook Pancit Lug-Lug if you have ever cooked the palabok. But like I always say, you can replace some ingredients to suit your taste. If you don’t like tinapa then find something to replace it.

Pancit or Pansit Luglug is well known in the Philippines and some other parts of the world because of the delicious combinations of the ingredients and the presentation of the chefs when serving this dish. In the restaurants where you can eat this thing, there is always one thing the chef can barely forget, this is the calamansi. Calamansi has a magical touch to make your Pansit more delicious that is why calamnsi has always been an important ingredient in cooking Pancit. Here is how to cook Pancit Lug-Lug (Pansit Luglug).

HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

Ingredients

¼ kg pork

5 tbsp cooking oil

¼ cup garlic (crushed)

½ cup boneless tinapa flakes (smoked fish)

60g chicken gravy powder

2 cups pork broth

4L water

230g Bihon (corn sticks)

2 pieces of hard boiled eggs (thinly sliced)

2 tbsp garlic, fried to golden brown

½ cup shrimp (boiled and shelled)

¼ cup spring onions (chopped)

½ cup chicharon (crushed)

Patis (fish sauce) to taste

4 pcs calamansi (halved)

Cooking Procedure

1. Boil prok until tender. Cut into diced and set aside.
2. Heat oil in a wok, saute garlic, pork, tinapa.
3. Dissolve gravy powder into 2 cups of broth soup, add into the wok.
4. Simmer until suace is thick, remove from heat and set aside.
5. Bring 2 liters of water to a boil, add 2 tablespoon of cooking oil. Add the bihon noodles. Leave for one minute until noodle is cooked.
6. Remove Bihon from the boiling water and wash with cold water.
7. Arrange bihon noodles in a round platter.
8. Drizzle fish sauce over and garnish with boiled eggs.
9. Scatter with fried garlic, boiled shrimp, spring onions, chicharon, remaining tinapa flakes and calamansi.
10. Serve.

HOW TO COOK CHICKEN MAMI

How to Cook Chicken Mami –Chicken Mami is one of the best soups when the weather is chilly. I can still remember when I was a kid, my cousins and I used to go to Dacoco, a small eatery somewhere in our town. Mami in Dacoco was great and because of the delicious dishes they served, they had the chance of having a branch not too far from their main branch. Because of the overwhelming demands, the customers had to fall in a line to wait for them to be served with. That was the reason I had learned how to cook Chicken Mami. I couldnt stand the line to wait for my orders so I said to myself why didn’t I cook my own Mami?

I tried to cook this dish until I mastered the recipe. I was glad because at least I won’t have to fall in the line and wait for me to get a bowl of Mami. Cooking this dish is not that hard as I thought. Simple ingredients would make it simple but the still the taste could not be better. If you are going to cook my recipe, you can add some ingredients that you think would be good for this dish. If you are not sure about adding some ingredients, well, you can replace the vegetables or add the amount of a particular ingredient. But one thing must not be forgotten-the egg noodles because this is the best kind of noodle used in cooking Mami. Here is my tutorial on how to cook Chicken Mami:

HOW TO COOK CHICKEN MAMI

Ingredients

½ kilo of egg noodles (blanched)

½ kilo of Boneless chicken (sliced into strips)

1 small size napa cabbage

1 small size carrots (cut into thin strips)

4 hard boiled eggs (sliced)

6 cloves of garlic (minced)

1 medium size onion (sliced)

2 cups of spring onions (chopped)

Salt and pepper to taste

Cooking Procedure

1. In a pot, boil 10 cups of water to be used as broth.
2. Add the chicken. Simmer until cooked.
3. Add the pepper, salt and sliced onions. Simmer for 5 minutes.
4. In a pan, saute garlic until golden brown. Set aside.
5. In the serving bowls, arrange the noodles, cabbage, carrots, eggs, chicken, garlic and spring onions.
6. Pour broth into the serving bowls.
7. And serve while hot.

HOW TO COOK LOMI (EASY)

How to Cook Lomi (Easy) –Lomi is one of the liked dishes when the weather is cold and rainy. I don’t know where this noodle dish originated. One thing I know about this dish is that this is delicious that you could forget about the other noodle dishes you have favorited before. This Lomi I am going to share with you is very Filipino and you don’t need much ingredient here because the secret of my recipe is the combination of the whole ingredients. If you are going to eat this dish in a restaurant, you would notice that their Lomi has tons of ingredients but the taste is still exactly like the ones you buy from street food shops. When I was about to start learning how to cook Lomi, I tought it was tricky but no. All the beginners could learn how to cook it in just minutes. Here is my recipe:

HOW TO COOK LOMI (EASY)

Ingredients

½ kilo of Miki noodles

½ kilo of pork (diced)

1 cup of squidballs

¼ kilo of meatballs

6 cloves of garlic (minced)

1 medium size onions (chopped)

12 cups of water

2 tablespoon of cornstarch (dissolved in ½ cup of water)

¼ cup of oil

4 eggs

Salt and ground pepper to taste

Cooking Procedure

1. In a pot, saute garlic and onions until golden brown.
2. Add pork, squidballs, meatballs, salt and water.
3. Simmer until the meatballs and pork are cooked.
4. Add the cornstarch and stir for 1 minute.
5. Add the Miki noodles and pepper. Simmer for 5 minutes.
6. Remove from heat.
7. Whisk the eggs. Pour in and stir.
8. And serve while hot.

BATCHOY

How to cook Batchoy- This dish is a very Filipino food and everybody would love it during cold season. This is one of the dishes I would love to eat when it rains because I love its hot soup combined with the delicious tastes of pork and liver. Batchoy originated in the Vizayas but I don’t exactly know what province it originated. Batchoy became very common in the Philippines and some other Asian countries because we know that Asians are fond of noodle dishes. Many noodle lovers don’t know how to cook Batchoy so I thought I would post my recipe here. Everone can add a twist to it. Add some additional ingredients that is commonly used in cooking noodles. This recipe is just an easy and simple Batchoy or you can say this is a beginner recipe but you would not want to add a twist to it maybe because you would not want to ruin the taste. Here is the recipe:

HOW TO COOK BATCHOY

Ingredients

1 kilo of Canton noodles

½ kilo of pork

½ kilo of pig’s liver (chopped into ¼” x ¼ “)

4 teaspoon of salt

1 cup of spring onions (chopped)

1 teaspoon of freshly ground pepper

2 cups of Chicharon (crushed)

2 heads of garlic (crushed)

15 cups of water

Cooking Procedure

1. In a pan, heat oil and saute garlic until golden brown. Set aside.
2. In a pot, boil water. Add pepper and salt. Simmer for 2 minutes.
3. Add the pork. Simmer until the pork is cooked.
4. Add the liver and simmer for 10 minutes.
5. Add the Sauteed garlic and Canton noodles and simmer until the noodles are cooked.
6. Scatter spring onions and Chicharon over the noodles when serving.

HOW TO COOK CHICKEN YAKISOBA

HOW TO COOK CHICKEN YAKISOBA

Yakisoba means “fried noodles”. It became popular in Japan but it is actually originated in China. It is prepared by stir-frying the noodles. Yakisoba is very popular these days. I am not a Japanese nor a Chinese but I often eat this Asian food and I even learned how to cook yakisoba. My grandmother was not a Japanese too but she knew how to cook it, She taught my mom, and my mom taught me how to cook it. Here is my recipe of this delicious noodle dish, the Chicken Yakisoba

INGREDIENTS:

½ kilo boneless chicken (thinly sliced)

½ cup rice wine

½ cup soy sauce

15 ounce wheat noodles (or yaki udon)

½ tablespoon of sugar

3 tablespoon olive oil

1 medium size red onion (thinly sliced)

2 cups of carrots (slice as thin as possible)

1 cup onion leaves

1 tablespoon ginger (minced)

COOKING PROCEDURE:

1. Mix soy sauce, rice wine, and sugar in a bowl, stir until dissolved.
2. Boil water and put the noodles into, let boil until the noodles is cooked.
3. Drain the noodles and stir fry for about 5 minutes.
4. Saute the onion in a pan until transparent.
5. Add the onion leaves, carrots and ginger, let it cook until carrots are softened.
6. Add the chicken, cook until the chicken is tender.
7. Put the noodles into it and pour the sauce.
8. Cook for another 5 minutes. And serve.

HOW TO COOK CHICKEN NOODLE SOUP

HOW TO COOK CHICKEN NOODLE SOUP

My grandmother knew how to cook many kinds of soup. She knew how to cook Bluefin Tuna soup, mushroom soup, etc. Everyone in my family liked her cooking from the very simple corn soup to the exotic mushroom soup. What I liked from her soups is her Chicken Noodle Soup which I believe taught her by her Chinese friend. I wish she taught me how to cook but it wont happen anymore. Well it does not matter since my mom taught me how to cook my favorite Chicken Noodle Soup. I made a little changes on her recipe but I think it is better, at least I have my own version of her Chicken Noodle Soup. This is the way how I cook it.

INGREDIENTS:

¼ kg of miki noodles

5g chicken broth cube

1 tablespoon olive oil

2 teaspoon salt

½ cup onion leaves

1 cup sweet onion (chopped)

 water

½ cup of all-purpose flour

¼ kg boneless chicken (thinly sliced)

(you may add vegetables like carrots, bell pepper or mushroom)

COOKING PROCEDURE:

1. Boil a water in a pot, add 1 teaspoon of salt.
2. Add the miki noodles and olive oil. Boil for  about 10 minutes.
3. Remove the water from the pot of noodles.
4. In a small pot, put I water and boil, mix with salt, onion leaves and chopped onion, simmer for 13-18 minutes.
5. In a bowl, mix all-purpose flour with water, stir throughly until the flour is dissolved.
6. Mix all the ingredients in a pot and boil until the chicken is tender, and serve.

IMAGES FOR CHICKEN NOODLE SOUP