Enjoy
a Filipino Feast!
Sunny
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After a day of surfing or relaxing at the beach why not enjoy a Filipino feast?
SurfWriter Girls Sunny Magdaug and Patti Kishel often
have Filipino food because Sunny’s family is from the Philippines and she knows
lots of good recipes for delicious Filipino dishes. Her family and friends do,
as well, so there’s always something good cooking on the stove.
The Philippines is a sovereign island nation in Southeast
Asia made up of over 7,000 islands.
So you can be sure that Filipino food has a
tropical look and taste, making it perfect for a SoCal summer evening.
“Filipino food is savory and spicy,” says Sunny. “And, it’s healthy, too, with
seafood and loads of fresh vegetables.”
Since one in four Filipino Americans lives in Southern
California – 1 million, in all – chances are you’ve tried Filipino food. If
not, now’s the time to discover it for yourself!
One of Sunny’s favorite dishes is Pancit Canton, a traditional Filipino noodle dish that is a real
party food.
“When Filipinos get together for a party someone always brings the
pancit,” Sunny explains. “People often add their own touches so the recipe can
vary from one family to another.”
The name pancit
means “convenient food.” And, as you’ll see from Sunny’s recipe, pancit is indeed convenient and fun to
make.
Sunny’s Pancit Canton
Ingredients
1 T of vegetable oil
1 T of sesame oil
2 lbs boneless, skinless chicken breast, cut into ½ inch
pieces
1 bunch broccoli, cut into florets
1 (8 oz) package of mushrooms
2 – 3 carrots, thinly sliced
½ head of cabbage, coarsely chopped
1 C onion, diced
1 (8 oz) can sliced water chestnuts, drained
1 ½ C chicken broth
1/3 C hoisin sauce
2 T soy sauce
1 ½ tsp powdered ginger
3 T corn starch
1 (8 oz) package pancit
canton noodles
Directions
In a large skillet heat the oils over medium-high heat.
Add the chicken and cook for 4 – 5 minutes or until lightly browned. Add
broccoli, mushrooms, carrots, cabbage and onion and cook an additional 5 minutes,
stirring frequently.
Stir in the water chestnuts. In a small bowl combine the
broth, hoisin sauce, soy sauce with the ginger and corn starch.
Add this to
chicken mixture and bring to a boil over medium-high heat.
Reduce heat to
medium to medium-low, and simmer for 4 – 5 minutes, or until sauce thickens. Combine
the pancit canton into the mixture...
and stir it in until the noodles are soft.
There,
you have it!
To see the wide variety of Filipino dishes to choose from, take a look at these photos SurfWriter Girls Sunny and Patti took at a party hosted by Susan and Luis Soriano.
Susan, who grew up in the
Philippines, loves to cook and especially likes to see her guests enjoying the
food.
Family friend
Eloisa Rodriquez was on hand, too, and explained some of the dishes and
their significance.
Take noodles, for instance; “long ones signify long life.”
And round garnishes, like capers, “not only add taste,
but mean good luck.”
One of SurfWriter Girl Patti’s favorite dishes is the ube (yam) dessert. As you can see, it’s
an electric purple.
And the casaba root custard, flan and pecan bites are too good to pass
up.
Just ask Patti’s husband Greg,
who believes in trying everything.
Whether you do the cooking yourself or go over to someone
else’s house, when Filipino food is on the menu you know you’re in for a good
time. When Filipinos get together they like to talk well into the night and
especially to eat. So, be ready to party, bring your appetite…and save room for
dessert.
As they say in the Philippines,
Tayo’y
Magsikain Kainan Na!
Let’s
Eat!
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