Thin rice noodles mixed with chicken, pork, shrimp, cabbage and carrots and then seasoned with a light soy sauce.
Ingredients ◦1 Package (8-12 oz) Rice Noodles; Labeled “Pancit Bihon” or just “Bihon” ◦1 teaspoon Vegetable oil ◦1 Onion; Finely sliced ◦4 cloves Garlic; minced ◦1 cup boneless chicken breasts; diced ◦1 cup Pork; diced ◦½ cup Shrimp; Bay or salad shrimp ◦8 cups Cabbage; Shredded (approx.1 sm head) ◦4 Carrots; Julienned ◦¼ cup Soy Sauce; Light (Silver Swan brand is from the Philippines) ◦¼ cup Chicken Broth; Optional – Depending on how soft you like it ◦1 Egg; Hard Boiled sliced for garnish
Instructions 1.Take the dry noodles and submerge them in warm water and then set them aside while you prepare everything else (but not for too long). 2.Boil your egg if it’s not already. 3.Place a large skillet or wok on the stove over a medium heat. 4.Pour the vegetable oil in the skillet or wok. 5.Add the onions and garlic and saute until the onions are soft. 6.Add the chicken and pork and cook until done. 7.Add the shrimp along with the soy sauce and cook for 1 minute. 8.Add the cabbage and carrots and cook until the cabbage is soft. 9.If you prefer a more moist Pancit, add in the chicken broth (you may want to try it without first). 10.Remove the noodles from the water and drain just until they’re no longer dripping. 11.Add to the skillet or wok and toss over a medium heat until well mixed. 12.Place on a large platter or bowl and garnish with sliced or quartered egg.
2 inch knob of ginger
1 cup of parsley
dash of cayenne pepper >>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<< Directions ::
Peel cucumbers, remove skin
from lime, and turn on juicer. Juice parsley, ginger, lime, and
cucumbers. Pour over ice and add a dash of cayenne pepper, or more to
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion
and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute.
Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring
just to a boil. Reduce heat to low and simmer until sauce thickens
slightly, about 20 minutes. Stir in the vinegar; season sauce to taste
with salt and pepper. Reserve about 3/4 of a cup for the chicken wings,
and store the rest in an airtight container in the refrigerator for a
While the sauce is simmering, prepare and heat your grill, depending
on type – if using charcoal, make sure you have a bed of hot coals,
covered in ash, spread evenly beneath the grate. Raise the grate to
between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…