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Sunday, February 10, 2008

Noodles Galore

One of the easiest if not the easiest recipes to make is that of the noodles - whether chinese/oriental style or western. I have so far raved praises from friends and family for cooking these complete meals in the shortest possible time. Often, when we are in a hurry because someone has come to visit us by surprise, or when we decided to save some money by not eating at the restos and rushing to cook because we're so hungry already, or when there's family member celebrating a birthday. Let me share my recipes with you:

Vegetarian noodles:

Pesto
Take 250 grams sweet basil and put it in an osterizer or food processor. It should be able to grind food without water. Add in a pinch of salt, some pepper (start off with just about 4 seeds), 1 small clove of garlic. grind these together. Slowly add by drops some olive oil of about 1/2 cup. Add some nuts preferrably pine cones or walnuts but this is optional. Use this with 1/2 kilo cooked pasta noodles. Add some cheese.

Note: It's best when parmesan cheese is used but any cheese will do. If you like, you may add some meat, cold cuts or seafood.


Mushroom in Garlic
take 1 regular can of button mushroom. drain and slice each one in half. you may use fresh mushrooms if you like. set aside.
take about 2 to 3 cloves of garlic. The more, the better. pound each one, remove its skin and mince. heat a pan and add about 2 tablespoons of oil. saute the garlic until soft. Add 2 dashes of paprika, 1 to 1 1/2 tbsp worcestershire sauce, pepper, hot sauce/tabasco and the mushrooms. Saute just until the mushrooms have been coated with the sauce. turn off the stove and add in the olive oil while still hot. Pour over warm noodles.
Serve warm.



Oriental Noodles
boil about 1 liter water. take 1/2 kilo chicken breast and add it to the water. cover and simmer until chicken is tender. when cooked, flake in large pieces.

take 1/2 kilo mussels. Clean the shells and cook in a pot. Don't add anything to it. when it boils, turn it off right away. Schuck the mussles and set aside the meat.

Prepare 1/2 kilo noodles (Bihon, canton, eggnoodles) as directed. Set aside.

Saute in 2 tbsp oil 1 clove minced garlic, 1 head minced onion, and bell pepper cut in 1/2 inch squares. Add in Chicken, mussels, some squid balls cut in half and some sliced ham. Fried pork will do. Add in some fresh wansoy (coriander leaves), celery, carrots, baguio beans, chinese cabbage, some ground black pepper and black fungus. Just cook the vegetables for a very short while (about 30 seconds). You may add 1 to 2 tbsp of oyster sauce if you like. Add in the soup stock from the chicken and the mussels and bring to a boil. Add some soy sauce to taste. When it is boiling, add in the noodles. You might have to add 1 to 2 cups water but cook covered first for 10 minutes. If noodles appears too dry, add in 1 cup of water. When noodles are almost cooked, add in 2 tbsp of sesame oil. Serve hot with some calamansi or lemon on the side.

These are just some of the recipes I know. I'll write the others later. In the meantime, enjoy cooking.


Jane

1 comment:

David said...

yes, this is a different pesto recipe than mine, bet it's tasty too. I like pecorino romano in it myself.

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