The Supper For One Road Show continued this past weekend with a trip to the Philippines! Okay, so we didn’t really take the 14-hour Red Eye out of LAX for this post, but we did head up to mom’s kitchen to learn a few tricks from the islands! Since we cooked an All American meal with Daniel’s cousins for our last post, this post was all about Asian inspired recipes.
Attempting to create small serving sized meals in a Filipino household is like trying to take a cat for a walk on a leash; it can be done, but the looks you will get will make you question your sanity. Filipinos are known for their family sized servings and between Daniel, myself and six of my family members–a huge sized serving was necessary for this post! If you would like to half or quarter these recipes, things will turn out just fine.
Our meal plan for the day consisted of Pancit with chicken (the star of the show), Shrimp sautéed in garlic and butter and a simple beef stir fry. Of course, we also had plenty of steamed rice to round out everyone’s plates.
A special thanks goes to my sister Kristine for shooting our food pictures for us. If you live in the Inland Empire and are looking for a Photographer in the Inland Empire area, check out The Beautiful Life Photography! We hope you enjoy the recipes!
16 oz. Noodle (We used Bihon Cornstarch Sticks that you can find at your local Asian Market)
2 Carrots cut in Strips
1 med. Chayote
3 Stalks Celery
1/2 Medium head of Cabbage.
1/2 Medium onion
3 Cloves Garlic
2 lbs. Skinless Boneless Chicken
Oil, salt, and pepper to taste
2 Tbsps. Soy sauce
2 Tbsps. Oyster sauce(optional).
1. Marinate cut chicken in salt pepper and soy sauce for 30 min-1 hr
2. Soak noodles in warm water until it gets soft maybe 20/30 min.
3. Sauté onions and garlic in oil until the onions gets translucent in Wok
4. Add chicken and stir until it’s cooked
5. Add the Carrots, Celery and Chayote
6. Add noodles. Salt pepper and soy sauce to taste
7. Add cabbage last until cooked
8. You can garnish with green onions, hard boiled eggs cut in 4 and cut calamansi or lemons.
The Pancit can stand on its own as a one dish meal or pair very well with either the shrimp or beef dishes; we did all of them since we had a group to feed. No matter how you slice it, this meal will make for a great dinner as well as satisfying leftovers the next day.
Butter & Garlic Shrimp
2 1/2 lbs of Jumbo Shrimp (Peeled and Deveined)
4 Big Cloves of Garlic (minced)
Salt & Pepper
2 3/4 teaspoon of Olive Oil
3 Tbsp. of Cold Butter
1. Peel and de-vein shrimp…
2. Season with salt and fresh ground black pepper.
3. Place a pan on high heat, and add the olive oil.
4. When the oil is very hot, add the shrimp and sauté on high heat for 2 minutes, or until the shrimp are about halfway cooked.
5. Add the garlic, and sauté for 1 minute.
6. Add the cold butter, reduce the heat to medium, and cook for another minute, or until the shrimp are cooked.
7. Turn off the heat and add in lemon juice.
Beef Stir-Fry with Bell Peppers
2 pounds of steaks, sliced into thin strips (Depending on your budget you can decide what type of meat you want to use. As long as they aren’t too thin and can be cut in strips it will work!)
Salt and Pepper to taste
3 tablespoons cornstarch
3 tablespoons soy sauce
1 carrot, sliced
2 Red bell pepper, seeded and cut into chunks
2 1/4 teaspoons white sugar
1 Sweet onion, chopped
3 cloves garlic, crushed
1 tablespoon and 1-1/2 teaspoons oyster sauce
1. Place the sliced steak in a bowl. Add the cornstarch over the beef slices and mix to coat. 2. Mix the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices.
3. Mix and marinate in the refrigerator for at least 1 hour
4. Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes.
5. Stir the oyster sauce into the onion and garlic; season with salt and pepper.
6. Add the carrot and bell peppers; cook and stir until the vegetables are slightly tender, yet still crisp, about 10 minutes. Remove the skillet from the heat.
7. In a separate pan, remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness,
8. Add the cooked beef to the vegetable mixture and mix well. Serve hot.
Daniel & Kathleen
P.S. Daniel wrote the first draft of this post and I’m pretty sure the “walk a cat on a leash” reference in the intro was directed towards me since I do walk my cat Mao Mao on a leash. So, as a bonus to today’s post, here is a picture of my cat on a leash 😉