Kulinarya Cooking Club May: Pancit

Welcome to the wonderful world of Kulinarya Cooking Club’s May theme, Pancit.


Pancit. Noodles. You know, that Chinese ingredient that represents long life and is perfect in soups, stir fried, or somethings even as filling in spring rolls Vietnamese style!

But we’re not talking about China or Vietnam, we’re here for good old Las Islas Filipinas!

Pancit was first introduced to the Filipino by way of the Chinese merchants who immigrated to the Philippines to trade business with the country. The Chinese brought with them different cultural influences that over time were adopted by the Filipinos – may it be in cuisine, language, practices or beliefs.

I myself am a product of this multi-racial, bi-lingual heritage: my grandfather was a refugee from China who was exiled to the Philippines. There he met my grandmother, a full blooded Chinese but was born in the Philippines. They met, got married and had plenty of kids (ok, 6 of them including my mum). Eventually my mum met my dad, a full blooded Filipino, and had us who then eventually (trust me I’m almost in the ending) went to a Chinese school in the Philippines but for the life of me still can’t speak Chinese fully.

What I can do, however, is cook. And cook I did, for this month’s Kulinarya Cooking Club theme.

There are so many different varieties of pancit, depending on which region in the Philippines you come from or which recipe you’ve learned, however in the end there’s always going to be one staple ingredient: noodles. Whether you mix it with vegetables, seafood, pork, chicken or beef, Pancit always goes back to noodles, noodles, noodles. Oh, and one more Chinese tradition that we keep when eating Pancit? There’s always Pancit on someone’s birthday for longevity.

This recipe is similar to the Chopsuey recipe covered in the past, only with more broth as the noodles soak up alot of liquid. This Pancit recipe uses bihon, a rice noodle similar to vermicelli but somewhat thicker in size.

Pancit Bihon

Serves approximately 2 people

1 tbsp olive oil

3 cloves garlic, minced

1 onion, chopped

1 carrot, sliced

1 medium cluster broccoli

50g snow peas

1 cup chicken or vegetable broth

1 tbsp fish sauce

A few sploshes of sesame oil

Salt & pepper

100g bihon noodles

Calamansi or lemon or lime (for serving)

  1. Saute garlic and onions in olive oil. Add the fish sauce, broth and salt & pepper.
  2. Add the “hard” vegetables – eg carrots. Put on lid and cook until vegetables are partly cooked.
  3. Add the “green” vegetables – eg broccoli, snow peas. Put on lid and cook for about 3 minutes.
  4. Add a few sploshes of sesame oil for aromatics. Put on lid and let the steam cook the vegetables for a minute or two.
  5. Remove cooked vegetables until only the “sauce” or broth is left in the pan. Add the noodles and cook until softened. Add the vegetables again and stir to combine.
  6. Serve with a slice of calamansi or lemon wedge.

Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!

Say hello to the other members of the Kulinarya Cooking Club!
Olive – http://www.latestrecipes.net/
Caroline – http://whenadobometfeijoada.blogspot.com/
Ninette – http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha – http://forkspoonnknife.blogspot.com/
Malou – http://www.impromptudiva.com/
Cherrie – http://sweetcherriepie.blogspot.com/
Acdee – http://acdee.blogspot.com/
Valerie – http://www.acanadianfoodie.com/
Sheryl – http://crispywaffle.com/
Divina – http://www.sense-serendipity.com/
Anna – http://www.anniesfoodjournal.blogspot.com/
Dahlia – http://www.energychef.blogspot.com/
Joy – http://joyjoycreativeoutlet.blogspot.com/
Maribel – http://www.foodgeek.webs.com/
Jen – http://www.jen-at-work.blogspot.com/
Pia – http://bisayajudkaayo.blogspot.com/

And of course… Kath of A Cupcake or Two and Trissa of Trissalicious!

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Traditional Lemon Roast Chicken & Bacon Brussel Sprouts

Sounds like a feast, huh?

Well maybe it is.

Maybe it was. Maybe it was a feast fit for a bunch of ladies… that turned out into a bigger than expected impromptu friends’ gathering. Maybe it was a whole roast chicken traditionally cooked to tender perfection and paired with the humble brussel sprouts with a bit of a twist by the addition of bacon bits and white wine. Yep. White wine. That’s as poshy as I’ll ever get, so please do forgive me.

However, this chicken is anything but poshy. In fact, it’s so laid back that you can just stuff the chook with flavourings, pop it in the oven, pour yourself a glass of wine, and sit back and relax with your friends for an hour and a half. That’s how laid back it is. And the sprouts? You can’t go wrong with bacon and some wine. You just can’t.

Traditional Lemon Roast Chicken

Recipe adapted from Jules of The Stonesoup from her book And the Love is Free

1 whole chicken, cleaned

1 whole lemon, cut in quarters

3 cloves garlic, crushed but unpeeled

2 onions, cut in quarters but unpeeled

Salt and pepper

Garlic infused olive oil (or just plain olive oil)

1. Pre-heat the oven to 250 deg C.

2. In a big roasting dish, place the chicken in the middle, breast side up, wings tucked in.

3. Stuff the chicken with the lemons. Massage the salt and freshly cracked pepper on to the whole outside skin of the chicken, and evenly coat with the garlic infused oil.

4. Arrange the onions and garlic around the chicken in the roasting dish.

5. Turn down the oven temperature to 220 deg C and cook chicken in oven for 1 hour. Turn the chicken over and cook for a further 30 minutes.

6. Remove from the oven and let the chicken rest for 15 minutes. Remove the lemons, carve the chicken, and spritz the lemon over the chicken. Place the cooked garlic and onions with the chicken to add more flavour.

7. Save the chicken juices that have pooled in the roasting dish. In a sauce pan, pour the chicken juices and add  tablespoon of plain flour. Cook under medium heat while stirring constantly until it thickens. Ladle the chicken gravy on to a bowl and serve with the roast chicken.

Bacon Brussel Sprouts with White Wine

250g brussel sprouts, washed and bottoms

100g diced bacon

1 tbsp butter

1 onion, chopped

150ml white wine

Olive oil

Salt to taste

1. In a pan, melt the butter with the oil so it does not burn. Saute the onion until it softens.

2. Add the bacon and brussell sprouts, and put on the lid. Cook the sprouts for a few minutes.

3. Add white wine and salt and cook for a further 2 minutes. Serve and enjoy!

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Roast Vegetables & Feta Salad in Filo Pastry

There are times when you come across a meal so unforgettable you’d want to recreate it and show it off to your friends. You take a bite, experience the sensation of different tastes exploding inside your mouth and leaves you wondering how can someone be so creative to come up with a dish that wonderful.

So when a bunch of girlfriends suggested we have a little girly dinner (that turned out into an impromptu friends gathering… not that we’re complainingit was excellent!), I quickly jumped in my cook’s shoes and started planning the menu. This roast vegetables with feta on filo pastry was the first choice for the entry – it was different, exciting and yet still utterly delicious. I first came across this dish from a cafe in Clovelly late 2009 when I was out in the area for work. It was an exhausting day, and I can remember all I wanted to do was tuck into a greasy meal of comfort food. It has been a long morning, and my colleague and I have been dying of starvation and needed a quick lunch. The cafe was the first one we saw with easy parking in the wretched Eastern Suburb carpark, so we quickly took the spot and walked into the cafe. And well… you know… the rest was history with this dish!

Roast Vegetables & Feta Salad in Filo Pastry

Makes approximately 12 small cases

Half a medium sized butternut pumpkin, peeled and cut into small pieces

250g mushrooms, washed and sliced thinly

250g cherry tomatoes, cut in half

250g feta cheese

1 onion, chopped finely

Filo pastry sheets

Dried mixed herbs flakes (or dried oregano, thyme, rosemary flakes)

Salt and freshly cracked pepper

Olive oil

Oil spray

1. Preheat oven to 250 deg C. Peel and slice pumpkin.

2. In a flat baking tray, spread the sliced pumpkin. Add mixed herbs, salt and pepper and drizzle generous amount of olive oil. Bake pumpkin for 20 minutes or until soft and cooked. Remove from oven once cooked.

3. Meanwhile, mix together mushrooms, onions and tomatoes. Add mixed herbs, salt and pepper and drizzle some olive oil. Set aside.

4. Cut the filo pastry into small squares big enough to cover the holes of a 12 hole muffin tray. Line the muffin tray and spray each with oil spray.

5. Put a tablespoon or there abouts of the mushroom and tomatoes mix on the greased filo pastry. Bake for 15 minutes or until filo pastry turns into golden brown (but not burnt!).

6. Remove from oven, top with cooked pumpkin and crumbled feta cheese, and serve warm. Enjoy!

At the risk of tooting my own horn, I must say that this is one of the most excellent experiments I’ve done by far. It was extremely tasty, healthy and something new to add to my (and hopefully my friends’ too!) recipe index cards!

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