Pancit Canton or Bihon (Filipino Noodles)

Pancit Canton or Bihon (Fried Rice Noodle)

Total Time: 50 mins
Prep Time: 20 mins
Cook Time: 30 mins

Ingredients
1 (12 ounce) package dried rice noodles
1 teaspoon vegetable or canola oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced or shredded chicken meat, breast or thighs
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
10-15 green beans or snow peas, sliced
1/4 cup soy sauce
2 lemons – cut into wedges, for garnish

Directions
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Sauté onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Adobo Chicken or Pork

Adobo Chicken or Pork

Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.

Ingredients
4-5 lbs. chicken thighs or pork
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
1 Onion -optional

Directions
Heat up oil on med high
Add garlic and saute for a quick minute
Add Meat and saute for a few and then turn heat up high and fry for 5 minutes.
Add Vinegar, Soy Sauce, Black Peppercorn and Bay leaves but don’t stir! Just let it sit for about 10 minutes on med high.
After 10 Min stir occasionally and then lower heat to taste. Add soy sauce or other flavors as desired. Then let it simmer for another 10 minutes on med high.
When the gravy (sabaw) is a thin consistency (dribbling off spoon) then you add onions, stir the adobo, and turn the heat to high for 2 minutes. Then turn off heat and serve with steamed rice.