Saturday, October 21, 2017

Bihon Con Lechon

Bihon Con Lechon 

1/2 k Bihon Q noodles, soaked in water for 10 minutes then drained 
1/2 C. Cooking oil 
Garlic, chopped 
Onions, sliced 
1 pc Triple E Chinese sausage, sliced 
250 gr. Chicken breast, boiled in salted water then flaked 
250 g. Shrimps 
2 small carrots, julienned 
100 gr. String beans, sliced 
1 C. cabbage, cut into squares 
1 Liter chicken stock 
1 Knorr chicken cube 
5 T. Datu Puti soy sauce 
1 t. Ground black pepper 
1 t. MSG 
1 k. Lechon Kawali 

Heat oil in a big wok. 
Saute onions and garlic until soft. 
Add the chicken, Chinese sausage, shrimps and chicken cube. 
After a minute or two, add the carrots and beans.
Continue sauteing for 3 minutes then add the cabbage. 
Pour the broth and soy sauce. 
Season with black pepper and MSG. 
When the vegetables are crisp tender, remove from the stock, drain and set aside. 
Add the noodles to the stock and cook until there is no more liquid. 
Put the noodles on a serving platter then add the drained meat and vegetables. 
Top with chopped lechon kawali. 

I cooked the Bihon Con Lechon for Mayette and Jon the other night.  I also invited my neighbors to try my new experiment.

I also experimented with a new bread recipe, Hawaiian Roll. 

We all ate it hot from the oven with butter.

I still have to perfect the recipe before I post it here in my blog.

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