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How to cook Chicken Sotanghon Soup

Chicken Sotanghon Soup Recipe is another variation of the famous and well-loved Filipino Chicken Noodle Soup which usually uses egg noodles, but in this recipe we are using sotanghon. Sotanghon is also known as cellophane noodles or Chinese vermicelli which is made from mung bean starch, this noodle is transparent unlike other noodles and sometimes it is called Glass noodles. It is cooked with chicken broth together with carrots and cabbage and you might also add some other veggies to make it more nutritious.

This Chicken Sotanghon Soup Recipe is considered to be a comfort food, for its heart warming and filling taste which is best served during cold and rainy season.

chicken sotanghon soup recipe

Chicken Sotanghon Soup Ingredients:

  • 200 gm sotanghon (bean thread) noodles
  • 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  • 6-7 cups chicken stock
  • 2 pcs tomatoes, sliced
  • 2 Tbsp oil
  • 1/2 head of garlic – minced
  • 1/2 medium onion – sliced
  • 1 Tbsp patis (fish sauce)
  • 4 dried Chinese black mushrooms (shiitake) (optional)
  • chopped green onions

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Learn how to cook Pancit Sotanghon Guisado

Pancit Sotanghon Guisado Recipe is one of the favorite savory noodle cuisines of the Filipinos. Sotanghon is served only on special occasions because this mungbean noodle or Pancit Sotanghon is more expensive than other Filipino noodles.   With the notion “It gives long life”, it becomes a part of the Filipino food tradition.  In fact, it is almost always present in any special events such as birthdays or weddings.

The Pancit Sotanghon Guisado is also perfect for snacks.  Since the cuisine is packed with carbohydrates, it will satiate your appetite while at the same time improving your energy level. Moreover, you can also get other nutrients from the vegetable and meat ingredients.

pancit sotanghon guisado

Pancit Sotanghon Guisado Ingredients:

  • 2 garlic cloves, minced
  • 2 tablespoons oil
  • 1 small onion, minced
  • 1 teaspoon paprika
  • 6-ounces shrimp
  • 1 carrot, chopped
  • 1/4 cup snow peas, sliced
  • 120 g. of dry sotanghon (vermicelli) noodles
  • 2 teaspoons soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 green onion, sliced
  • 1 pound chicken
  • 1/2 cup tengang daga(mushrooms), soaked in water to soften

Pancit Sotanghon Guisado Cooking Instructions:

  • Place the chicken in a pot and cover with water by about 2-inches.
  • Bring to a boil and reduce heat to a simmer.
  • Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes.
  • Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces.
  • When the chicken is done, remove from the pot and let cool.
  • Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.
  • In a wok or skillet, heat the oil. Saute the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth.
  • Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes.
  • Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper, if desired.
  • Garnish with green onion slices and its ready to be served.

pancit sotanghon guisado

 

 

How to make Thai Fresh Spring Rolls

There are many delectable Asian cuisine that are well-loved by most Filipinos and some of our traditional dishes are actually influenced by them. Now here is a popular Asian dish and an all-time favorite food in Thailand it is the Thai Fresh Spring Rolls Recipe preparing these is very easy. These spring rolls are healthier than the deep-fried version, since it is low in calories and fat, it’s like having a salad on the go.

Thai Fresh Spring Rolls Recipe is usually served as an appetizer, though it can also be a main course or a great afternoon snack too. It has an excellent combination of crunchy veggies like carrots, cucumber, bean sprouts, and green onions placed inside the rice wrap along with glass rice noodles, chicken and shrimp.

Try making this Thai Fresh Spring Rolls Recipe this is a quick process and absolutely fun to do.

Thai Fresh Spring Rolls recipe

Thai Fresh Spring Rolls Ingredients

  • 1 packed round and dried rice wrappers, small size
  • 1 to 1 1/2 cups Sotanghon noodles, cooked and drained
  • 3/4 cup Tuna (spicy), sliced into matchsticks size
  • 2 cups Togue (bean sprouts – optional)
  • 1/2 cup Thai basil (fresh), chopped
  • 1/2 cup fresh coriander, chopped
  • 1/4 cup shredded carrot
  • 4 spring onions, cut into small pieces
  • 2 Tablespoon soy sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon fish sauce
  • 1 Teaspoon Brown Sugar

TAMARIND DIPPING SAUCE:

  • 1/2 cup water
  • 1/2 tsp. Tamarind(Sampalok) paste
  • 2 Teaspoon White sugar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 heaping Teaspoon Cornstarch dissolved in 3 Tablespoon water
  • 1 Red chilli, finely sliced
  • 2 cloves Garlic, sliced in small pieces

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