Pancit Sinabaw

The not so popular pancit sinabaw from Davao region of Philippines, I do not know if other provinces or regions in the Philippines also have this, let me know. The usual pancit is guisado which is dry, this one is sinabaw that's why it is soupy because sinabaw or sinabawan is a Visayan word for soup or something that is soupy. I like this way of cooking pancit specially during rainy days.

Ingredients for 3 servings:
1/4 kilo pancit ( washed and drained)
100 grams ground beef
3 cups water ( add if necessary)
1/2 cup sliced green beans
1/2 piece bell pepper
1/4 kilo cabbage
1 small carrot
4 tablespoons soy sauce
salt and pepper to taste

Procedure
1. Saute the garlic and onion then add the ground meat, stir well until the pinkish color is gone.
2. Add the soy sauce and simmer for 30 seconds then add the water and bring to a boil.
3. When the water is boiling increase the heat to high and put all the ingredients then simmer for 3 minutes or until done.
4. Serve it hot.

Macaroni Tapioca Salad

There were lots of kids in the church today practicing a dance, that's why I invented this so that they can have a snack after their practice, they were so excited when they have tasted it, they were surprised how yummy it is.

Ingredients for 24 servings:
1/4 kilo tapioca pearl ( cook according to its packaging procedure) drained
1/4 kilo elbow macaroni ( cook according to its packaging procedure) drained
1 pack red unflavored gelatine (10 grams) Cooked and diced)
1 cup pineapple tidbits
3 cups condensed milk
3 cups Nestle cream/ all purpose cream
3/4 cup diced cheese
1 1/2 cup raisins
1 cup corn kernel

Procedure:
1. Combine all the ingredients and mix well, then refrigerate for few hours.

2. Serve with a smile :-).

Mely's Kitchen Chicken Macaroni Salad

Simple version but still yummy.

Ingredients for 12 servings:
1/2 kilo elbow macaroni
1/4 kilo chicken breast ( cooked and tshredded)
2 cups Nestle cream/all purpose cream
1/2 cup minced carrots
1/4 cup minced red onion
1 pack mayonaise (200 or 250 grams)
1 apple ( diced)
1 cup pineapple tidbits
1 cup raisins
sugar to taste

Procedure:
1. Cook the elbow macaroni according to its packaging procedure. (drained )
2. Mix all the ingredients.
3. Chill or put in the refrigerator before serving.

Almondigas

Almondigas simply means meatballs or bola-bola in Tagalog, but the almondigas dish in Philippine cuisine has a vermicilli rice noodles or misua in it, its the distinguishing characteristic of almondigas Filipino style from other countries. 

Ingredients for 5 servings:
1/4 kilo ground beef
1/4 cup flour
1 onion (minced)
5 cups water
70 grams misua
3 cloves garlic
2 tomatoes
spring onion
salt and pepper to taste

Procedure:
1. Mix very well the ground beef, flour, onion, salt and pepper, then get a portion from the mixturee and form into balls, then fry and set aside.
2.Saute the garlic and onion then add the tomatoes, simmer  until soften then add the water and bring to a boil. Add the almondigas (meatballs) then simmer for 3 minutes and add salt and pepper to taste.
3. Add the misua and simmer for 2 minutes or until done, turn off the heat then put the spring onion

4. Serve it hot.

Note: It is also okay if you just drop the almondigas into the soup without frying it.

Pancit Molo

A comfort food that originated from Molo district of Iloilo city. I learned this dish from my parents who are both Ilonggos. This Filipino noodle dumpling soup is really delicious yet very easy to prepare and this is how I like this soup, with pancit, you can click the link at the bottom for molo soup, I wrote there on how to make the dumplings. The original recipe do not have noodles, but my family like it this way, because we love pancit ( noodles).

Ingredients for 5 servings:
10 pieces molo (cooked)
1/2 kilo pancit ( blanched)
10 cups chicken broth or water
1/2 cup minced carrots
salt and pepper to taste
spring onion for garnishing

Procedure:
1. Saute garlic and onion then add the chicken broth and bring to a boil.
2. Add carrots, salt and pepper to taste, just allow to simmer over very low heat so that when we pour the soup over the noodles it's really hot.
3. Divide the pancit into 5 serving bowls, put each bowl with molo and spring onion, then pour the soup.
4. Serve it hot.

You might also like this recipe
Molo Soup

Pancit Canton With Shrimps

I did not put soy sauce for this recipe for health reasons, but it is still yummy and just the same taste of my favorite pancit canton, only lighter in color. I used instant pancit canton for this because I do not have a choice :(.

Ingredients:
2 packs instant pancit canton ( cooked and drained) do not include the flavoring.
200 grams shrimps
1 carrot
1 onion
3 cloves garlic
1 cup sliced cabbage
calery ( optional)
salt and pepper to taste
1/2 cup water

Procedure:
1. Saute the garlic and onion then add the shrimps and simmer for a minute.
2. Add water, salt and pepper then bring to a boil.
3 Add the carrot, celery and cabbage and give a good stir, simmer until tender, then add the pre-cooked pancit and mix thoroughly and turn off the heat.
4.. Serve it hot.