Pancit Bihon Guisado

This is a Filipino noodle recipe. In the Philippines "Pancit" is another name for noodles, "Bihon" is the brand of noodles they use and Guisado means frying or the process of frying. The original recipe is made with rice noodles but now some also use glass noodles as it gives a nice shiny and glossy texture when the noodles are served. I hope you enjoy this recipe.

Ingredients:
2 cloves garlic
3/4 cup chopped onions.

1 cup diagonally chopped french beans.

1 cup chopped cabbage.

A packet of glass noodles. It's written bean threads on the packet. If you are not able to get the same packet try another brand or even rice noodles.

They are packed in bundles as you can see: Use 1 bundle for 1 adult. I have used 3 bundles.

OR
You can also use these rice noodles (picture below) instead of the glass noodles.

1/2 to 3/4th cup chopped capsicum.

1/2 cup chopped carrots.

1 cup diced, boneless chicken. Wash well and keep aside. (vegetarians can skip this step)

Salt as per taste
1-2 tbspn oil
1-2 tbspn dark soy sauce.

Method:
Heat oil in a wok, once it becomes hot add finely chopped garlic.

Add onions and stir fry on a medium flame.

After about 1-2 minutes of stir frying the onions add diced chicken (veggies can skip this and directly add vegetables:proceed from the step where carrots are added into the wok, and then add the soy sauce.)

Add salt. Be careful in adding salt as soy sauce also has salt in it.

And stir well.

Add soy sauce and stir again.

Now add the chopped vegetables one by one: Carrots:

French beans:

Capsicum.

And cabbage.

Stir well, continue to cook on a medium to high flame and add freshly crushed black pepper.

Cover with a lid and allow to cook on a low flame.

Open to check in about 4-5 minutes. The vegetables would have all cooked by now. If they have, switch off the flame or else continue to cook for some more time.

Boil water. Once the water boils add the glass noodles. Every packet should have instructions as to how long you have to boil etc.

Stir the noodles (while boiling) in between once or twice so that the noodles are separate and not one big lump. Once the noodles have cooked switch off the flame and drain the water.

Add the glass noodles into the wok and stir well. Switch on the flame and stir fry for 2-3 minutes.

You may want to adjust the amount of soy sauce, or add some red chilly flakes for making it a bit spicy.

Pancit Bihon Guisado (using glass noodles) is ready. Serve hot.

In the picture below I have used rice noodles.

Recipe Source: Cecil. Thanks for teaching me and sharing this recipe with all.



An onion can make people cry, but there has never been a vegetable invented to make them laugh. ~Will Rogers

Malai Mutter Paneer.

Ingredients:
1 big onion
1 big garlic clove
1 big piece of ginger.

3-4 tbspn of ready tomato puree
1 packet of ready paneer/cottage cheese (I have used the Amul brand easily available in Indian Stores).

3/4 cup of green peas (wash well).

6-8 Cashew nuts (Optional)
2-3 tbspn cream
1-2 green chillies
1/2-1 tspn of sugar (optional)
Salt as per taste,
1 tbspn butter
1 tbspn oil.

Other Spices:
1/4 tspn Turmeric powder
1/2-1 tspn red chilli powder
A dash of cinnamon
dash of freshly ground black pepper.

Method:
Boil peas (on a medium flame) in water till they become soft. Drain the water and keep the peas aside.

Heat a wok on medium flame. Now I have added a mix of butter and oil.

Allow the butter to melt and add chopped onions, garlic and ginger.

Add green chillies.

Stir and cook on a medium flame.

Once the onions have turned slightly brown, add the tomato puree. I like to use tomato puree as it gives a really nice bright color to the gravy/sauce.

Stir again.

You may want to add a little water (3-4 tbspn) if the tomato puree has made the sauce very thick.

Cook the sauce on a medium flame for 2-3 minutes, add salt and stir. Switch off the flame and allow the sauce to cool.

Once the sauce becomes cold, grind it into a paste.

You can grind 6-8 cashew nuts to give a smoother, creamier and rich texture to the sauce.

Once you've got a smooth puree, pour it back into the wok.

Add boiled peas now and cook on a medium flame.

You can either stir fry the cottage cheese in a non stick pan or otherwise just add the pieces directly into the sauce. I have fried the cottage cheese a bit.

Put the cottage cheese cubes into the sauce. You could now add some water to the sauce/gravy to get the consistency you like, although making sure you don't make it watery or runny as the Malai mutter paneer basically has a creamy texture and consistency. Boil on medium to low flame for 2-3 minutes.

Add Turmeric powder.

Add red chilli powder. You can also add 1/2 -1 tspn of garam masala. I have not used it though.

Dash of cinnamon.

Freshly crushed black pepper and stir well.

Finally add cream and stir well.

You may want to add a bit of sugar (this is optional). Stir well and cook for 1-2 minutes before you switch off the flame.

Malai Mutter Paneer is ready. Serve hot with Roti/Paratha or Rice.

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman