Baby Potatoes

I really like small versions of vegetables. Baby carrots, baby bokchoy and of course baby potatoes. You can eat the entire thing and not get overwhelmed. Doing this required boiling the potatoes in salted water till soft, sauteing it in butter with fresh rosemary then topped with lightly toasted pepperoni and Parmesan cheese. Good as a side dish or as a snack.

Pancit Canton & Fried Parmesan Dory

Noodles, a definite favorite in our household. Pancit Canton is basically one of the many stir fried noodle dishes that are very popular during gatherings. I’ve cooked this several times and many times I rarely stuck to the same recipe. I think there is just so many ways of cooking this with several ingredients you can add, so I guess I’ll try as much of the other variations as I can. For this variation, I just used ingredients that came to mind when I was in the grocery while thinking of the many types of Pancit I have eaten.

½ kilo chicken thighs (cut into ¼ inch)
200 grams chicken livers (coarsely chopped)
1 large carrot (julienned)
1 medium cabbage (coarsely chopped)
1 small can sliced button mushrooms
15 pieces shrimps (deshelled)
5 garlic cloves (minced)
1 large onion (minced)
Cilantro (chopped)
Oyster Sauce (3/4 cup)
Soy Sauce (1/2 cup)
Chicken broth (4 to 5 cups)
Sesame oil (1-2 tablespoons)
Egg noodles (Pancit)

Sauté the garlic and onions then followed by the chicken, livers, mushrooms and carrots. Add some salt and pepper. Let this cook until the chicken is done, then add the shrimps. Stir fry all of this then add the oyster sauce and soy sauce. After about 5 minutes, add about 200-300 grams of noodles. Add enough stock or water to make sure it does not dry up. The noodles will absorb a lot of the liquids so just add enough to make sure the dish does not turn out dry. Mix this thoroughly to make sure the noodles on top get to absorb the flavor as well. Once cooked, add some sesame oil and chopped cilantro.

The accompanying dish is a deep fried Creamy Dory fillet. Seasoned with salt and pepper and dipped in egg and coated with Japanese bread crumbs with Parmesan cheese. Light and crunchy, it’s a good match with the noodles!