Lola's Pancit

Ingredients:

• 
  
  1 8 oz. pack pancit noodles
• 
  
  1 cooked chicken breast, shredded
• 
  
  2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 
  
  1/4 cabbage, sliced into strips
• 
  
  1 onion, pealed and sliced
• 
  
  3 cloves of garlic, crushed and minced
• 
  
  1/3 cup scallions, cut into pieces
• 
  
  1 carrot, sliced into strips
• 
  
  2 tablespoons of cooking oil
• 
  
  3/4 cup diced celery
• 
  
  3 tablespoons soy sauce
• 
  
  Salt and pepper to taste
• 
  
  1 lemon, sliced

Instructions

• 
  
  Soak the pancit noodles to soften for 10 minutes
• 
  
  Grease a large pan or wok with oil. Sauté garlic and onions.
• 
  
  Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• 
  
  Mix in the pancit noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• 
  
  Salt and pepper to taste.
• 
  
  Serve hot with sliced lemon on the side.

Platano Maduro Frito (Fried Sweet Plantain)

 

 

Ingredients

1. 1 cup vegetable oil
2. 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
3. Salt (optional)

Directions

1. In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.

White Rice

Good rice can make or break your meal. The basic rule for fluffy rice is 1 cup of water more than the amount of rice. For example, if you are cooking 3 cups of rice, add 4 cups of water. So, basically, measure your rice (We prefer Long grain), add the water, salt, and a few tsp of cooking oil. Place on high heat, till the water is no longer visible above the rice. Now, cook on low heat and place the lid on, turning the rice now an then. I have also found that the pot in which you cook it, can make all the difference. Now, if you are like my husband and prefer sticky rice (must be a Filipino thing and short grain rice) use 1 1/2 cup of water over, and no salt.

Baked Shredded Beef Taquitos

 

Ingredients

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 4-5 cloves of chopped garlic
• 1-2 cups of beef broth 
• 6-10 Corn tortillas

Directions


Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of beef up in the tortillas. Place seam side down and bake 12 minutes.

TRIPLE G Baby Back Ribs

 Three G?? Garlic, Ginger, and Grilled...

Ingredients



For the ribs and spice paste
4 racks true baby back ribs (each ¾ to 1 lb.) or 2 racks American baby back ribs (each 2 to 2½ lbs.)
6 cloves garlic, coarsely chopped
1 piece (2 in.) fresh ginger, peeled and coarsely chopped
1 tbs. sugar
1 tbs. coarse salt (kosher or sea)
2 tsp. freshly ground black pepper
2 tbs. honey
1 tbs. soy sauce
1 tbs. Asian fish sauce or additional soy sauce

For the dipping sauce
4 tsp. coarse salt (kosher or sea)
4 tsp. white pepper
4 juicy limes, cut in half

Directions


1. Prepare ribs and spice paste: If necessary, remove thin, papery membrane from back of each rack of ribs (some stores sell baby backs with membrane removed). If using larger racks of ribs, cut each rack in half. Place ribs in nonreactive baking dish just large enough to hold them in single layer.

2. Place garlic, ginger, sugar, 1 tbs. salt, and black pepper in mortar and pound to paste with pestle. If you do not have a mortar and pestle, purée ingredients in food processor. Work in honey, soy sauce, and fish sauce or additional soy sauce. Spread spice paste over ribs on both sides. Let ribs marinate in refrigerator, covered, 1 to 4 hours.

3. Prepare ingredients for dipping sauce: Place 1 tsp. salt and 1 tsp. white pepper in neat mounds side by side in each of 4 tiny bowls. Place 2 lime halves next to each bowl.

4. Preheat grill to medium. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place ribs, bone side down, on hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. If flare-ups occur, move ribs to another section of grill. When ribs are done, meat will have shrunk back from the ends of the bones by about 1/4 inch.

5. Transfer racks of ribs to cutting board and cut into individual ribs, then arrange on platter or plates for serving. Just before eating, instruct guests to squeeze 1 to 2 tbs. lime juice into bowl of salt and white pepper and stir until mixed.

Dip ribs in sauce before eating.