Guisadong Pancit Miki

I’ve heard and known for quite awhile the magic of Adobe Photoshop in terms of photo editing. We’ve had the program for a year now and my daughter has been actively using it for her website, Akamequotes. I tried tinkering with it once, but all the buttons and whatchacallits intimidated me. Being one who, after ten months of ownership, still sets her Sony DSLR camera on auto settings because she has yet to familiarize herself with its functions, I content myself with the simplicity of Jasc Paint Shop to spruce up my food photos. If truth be told, all I am capable of doing in that program are crop, resize, sharpen, border and save.

Anyhow, my daughter saw a couple of the pictures I edited and was touched by piety. She offered to fix them for me. Good kid? Hmmm, yeah. But mostly, a very smart kid who knows when a deal in her favor can be made. Each photo she edits has a corresponding value: 5 photos she’s excused from washing the dinner dishes, 3 photos she gets a free ride to her friend’s house, 6 photos she receives five dollars, 10 photos she…well, you get the picture. I was so pleased with her work on my chicken with basil pesto, I would have said yes to anything she asked. Well, except having a boyfriend at seventeen, and going to the movies without me, and wearing thigh-high shorts, and staying out pass 8 PM, and…you get the picture.

I cooked this guisadong miki a few weeks ago but decided on not posting it as I already have a pancit guisado in the archive. Other than adding pork belly strips and quartered fish balls to my miki, I pulled together both of these noodle recipes the same way. I used the photo today to see how all the buttons and whatchamacallits in Photoshop work. What do you think of my first try?

 

Makes 4 Servings

Ingredients

1 pkg (16 oz) miki noodles
6 to 8 pcs large shrimps, shelled and deveined
1/2 cup boneless chicken breast, sliced thinly
1/2 cup pork belly strips, sliced thinly
1/2 cup sausage hamonado, sliced
1 large carrot, peeled and julienned
1/2 cup Chinese parsley (flat-leaf parsley), chopped
1/2 head of cabbage, sliced thinly
1/2 onion, peeled and sliced
3 to 4 cups of broth
1/4 cup soy sauce
salt and pepper
vegetable oil

Procedure

Heat oil in wide skillet or wok. Saute pork strips until cooked. Add chicken pieces in the last 10 minutes of cooking. Remove from heat and set aside.

Saute shrimp until pink. Remove from heat and set aside.

Saute fish balls and hamonado until browned. Remove from heat and set aside.

In a stock pot, combine broth and soy sauce. Bring to a boil.

Submerge dry noodles. Parboil until softened, around 5 to 7 minutes. Drain noodles and set aside broth.

In the wok, heat additional oil as necessary. Saute onions until tender. Add carrots and cabbage, saute until slightly tender.

Add chicken, pork, fish balls, shrimp and parsley. Continue to cook until vegetables are tender yet crisp, stirring regularly. Season with salt and pepper to taste.

Add in noodles. Continue to stir until noodles are cooked, adding enough broth as needed. Serve in platter and garnish with fresh lemon slices.

 

Delicious Recipes from The CookMobile Archive:

Pinakbet (Sauteed Vegetables with Shrimp Paste)

 

 

 

Salmon with Fresh Salsa and Mayo

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