Overseas Pinoy Cooking

MIXED PANSIT BIHON at CANTON │ How to Cook Mixed Pansit Bihon at Canton MIXED PANSIT BIHON at CANTON CHINESE SAUSAGE TENGA ng DAGA. There are countless cooking methods for the classic Pinoy Pansit. These are number one, dependent on the availability of ingredients. Number two, based on personal cooking method(s). And number three, based on personal preference base in tastes and visual appeal. We at overseas Pinoy Cooking has also several versions of the Pinoy Pansit Ingredients: To make 1/2 to 1 kilo pansit noodles. 500grams, bihon noodles, soaked as per package instruction 250- 500 grams, canton noodles 2 -3 Chinese sausages, sliced diagonally 1/2-1 cup rehydrated black fungus, julienned 1 cup boiled, sliced pork 1 cup boiled, shredded chicken breast 1/2 cup chicken liver, cut to pieces 1 cup shelled, blanched shrimps 1 medium carrot, julienne 1 medium bell pepper, julienne 1 bunched snow peas, trimmed 1/4 medium cabbage, shredded 1 bunch spring onions, chopped 1/2 head chopp

BAM-E or BAM-I?, PANSIT BISAYA │ Paano magluto ng Pansit Bisaya These is our version of BAM-E or BAM-I ?, PANSIT BISAYA │ PANCIT VISAYA A similar recipe was originally posted on Overseas Pinoy Cooking several years ago. That post was one of the more popular dish on the blog. Today I am sharing a cooking video base on that recipe. “Bam-e or Bam-I?, Pansit Bisaya is basically the same as to other ginisa pansit except probably to some ingredients or spices akin to or available to local Visayas. This ginisang mixed pansit canton and sotanghon for some reason it is called bam-e that I myself also cannot explain.” One unique ingredient of Bam-e is dried squid or nokos. sometimes dried shelled small shrimps or hibe is also added. Below is the list of ingredients. Ingredients: 400 grams canton noodles 250 grams sotanghon noodles 1 cup, boiled pork belly, sliced 1/2 cup, boiled pork liver, sliced thinly. 1 cup boiled chicken breast, shredded 3/4 cup cooked shrimp 3/4 cup large squid

PANSIT PALABOK │NO MEAT│ 2 WAYS│PLANT BASED CHICHARON & PORK RIND CHICHARON TOPPINGS I am sharing my SPECIAL PANCIT OR PANSIT NO MEAT PALABOK, 2 WAYS. First one, I used vegetable chicharon topping and the second, I used the usual pork rind chicharon toppings. This is a no meat pancit palabok, I only used firm tofu, flavored with vegetables and seafood for the red sauce. In addition I used also the usual shrimp and squid toppings or garnish. For those who are not into pork chicharon use the vegetable chicharon instead. On this video I also used 2 types of palabok noodles, the regular thickness and the thick noodles, to compare which are better, I have been using the regular Super-Q palabok noodles ever since , but I was curious about the thick palabok noodles. I find the Super-Q palabok noodles easier to cook, it has a clear cooking instructions. While the thick noodles supposed to be soaked longer time some also suggested overnight, but the resultant cooked noodles were easily cut

PANSIT MIKI with PATOLA │ How to Cook Stirfry Noodles w/ Patula How to cook Pansit Miki with Patola, Ginisang Fresh Pansit Miki with Patola. Recipe based on original recipe from Overseas Pinoy Cooking website. Ingredients: 1/2 pack thick fresh flat miki noodles 1 large size patola, sliced crosswise into thin rings 1 bunch, pechay, cut to pieces, separate stalks 1/4 small cabbage, cut into small pieces 1 small carrot, sliced crosswise into thin rings 1/2 cup pork belly, cut into thin slices 1/2 chicken, cut into thin slices 1/2 cup pork liver, cut into thin slices, optional 1 cup shrimp, shelled, optional 1/4 cup fish sauce 1/4 cup soy sauce 1/2 cup oyster sauce 1 head, garlic, chopped 1 medium size onion, chopped 1-2 tsp. ground peppercorn 1 chicken cubes or powder kinchay, chopped spring onions, chopped kalamansi salt cooking oil

Pansit Bihon with Vigan Bagnet . Some of our regular readers may already know that I am from Vigan , I grew up in Vigan . And I strongly telling everyone, one of the must foods you must have while visiting Vigan is the Vigan Bagnet . Bagnet is the Ilocano version of lechon kawali in the simplest description. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with chopped tomatoes and onions with bagoong na isda , or with Iloco vinegar and hot chili dip . On my recent trip to Vigan I brought home with me several kilos of the Vigan Bagnet . Today I will use some of the bagnet for my Pansit Gisado , Pansit Bihon with Vigan Bagnet , I did not use any other meat or seafood ingredients just plain Vigan Bagnet and the usual Pansit Guisado vegetables. Cooking is straight forward and very quick, all it takes is stir-fry the ingredients. I did not even used cooking oil, The Vigan Bagnet is already full of fat

Pansit Bihon Gisado Topped with Bacon . Who do not like crisp bacon ? Would you like to be more creative with your pansit bihon gisado ? Top it with bacon. The dish just come out casually when I noticed that I have still half of the bacon the I used in my Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon . To make my Pansit Bihon Gisado Topped with Bacon , I elected to make my pansit bihon tostado style . The bihon was cooked with generous amount of cooking oil and very less broth. The bihon noodles are stirfried at low to moderate heat to avoid being burned. The secret is to cover the wok in-between stirfry and let the noodles steamed cooked from the trapped evaporating liquid. Here is the recipe of my Pansit Bihon Gisado Topped with Bacon . Ingredients: 1/2 kilo bihon noodles 1 cup boiled pork, cut into large strips or cubes 1 cup small size shrimp, shelled 100 grams streak bacon, cut into rectangles 1 medium size carrot, skinned, cut into

Garlic Sotanghon . If you have been eating at Conti’s Pastry Shop or at Reyes Barbecue you may already be familiar with their Garlic Sotanghon . It is basically a ginisang sotanghon overloaded with fried garlic with minimal meat and vegetable ingredients. Not unless you love your garlic in your ginisang pansit you will definitely would not try to order it on the second time. I would probably order Garlic Sotanghon at Reyes Barbecue as a side dish or as my carbo for my barbecues. If you are also not as satisfied with their Garlic Sotanghon . I am sharing my take of a Garlic Sotanghon , it is similarly overloaded with garlic . It is also full of vegetables and some crispy pork for added texture and of course taste. The red coloring is an essential ingredient, although you may skip it. However the vibrant red orange hue makes the dish more appealing. Annatto extract is used for the red orange color. Annatto are always available in most Asian Food Store. It is either

Pansit Sotanghon with Roast Chicken Breast . Most often we reserved the breast part of our roast chicken or lechon manok for a planned Pansit dish . Pansit Sotanghon with Roast Chicken Breast is not a new recipe. Most likely you have already cooked pansit sotanghon using your leftover lechon manok . Most of my readers may not need this recipe but again for those who are learning how to cook. This recipe will be a good guide. There is nothing new in cooking pansit . Most versions are basically similar. Cooking pansit involved sautéing the meat ingredients with garlic and onions. Then it is just a matter of stirring in the other ingredients. However cooking pansit is all about learning from your mistake. You may not have the best pansit during your initial attempts but you will learn to rectify your mistakes during your succeeding attempts. Here is the recipe of my Pansit Sotanghon with Roast Chicken Breast . Good luck. Ingredients: 1/2 kilo bihon noodles

Pansit Bato, Pansit Bicol Special . If you are health buff, Pansit Bato has healthier options. Pansit Bato dried noodles are also available fortified with vegetables , the noodle colors are indicative of what type of vegetable are added to the ingredients of the dried Pansit Bato . For green it is fortified with malungay, yellow with kalabasa and orange with carrots . We do have already a recipe of Pansit Bato, Pansit Bicol Special in the archives, that recipe uses the original Pansit Bato dried noodles and cooked with regular ingredients similar to our regular pansit ginisado recipes . For today’s Pansit Bato, Pansit Bicol Special version , I used Malungay Pansit Bato mixed with the original Pansit Bato , both noodles used are the flat dried noodles. Extra ingredients were also used, these includes additional vegetables and oyster sauce to make our Pansit Bato, Pansit Bicol Special . Here is the recipe of my version of Pansit Bato, Pansit Bicol Special , t

Pansit Lucban with Lechon Kawali. Pansit Lucban or Pansit Habhab is a special pansit from Lucban, Quezon . Similar to any Pansit dish Pansit Lucban is serve on special celebrations like the Pahiyas Festival or in the household during special occasions. Pansit Lucban is also the most popular street food in Lucban , served in banana leaf and with vinegar instead of kalamasi or lemon , eaten straight from the banana leaf , that is how it was named Pansit Habhab . Of course Pansit Lucban or Pansit Habhab is not only served during the Pahiyas Festivals , it is also can be serve for our Christmas and New Year Celebrations. Basically Pansit Lucban is a very simple pancit noodles dish, but it could be made special by adding ingredients like in our Pansit Lucban with Lechon Kawali . Do not be afraid to add any of your regular or special pansit ingredients. Here is the recipe of my Pansit Lucban with Lechon Kawali . Ingredients: 200 grams lechon k