Pansit Guisado (Stir-fried Bihon Noodles)

Remit2Home Blog - Food Corner - Pansit Guisado (Stir-fried Bihon Noodles). Philippines

Remit2Home Blog – Food Corner – Pansit Guisado (Stir-fried Bihon Noodles) – Philippines

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted and used regularly. The consumption of the long noodles is believed to ensure a long life in those who eat the dish, that is why Pansit is always served during special occasions in Philippines especially during birthdays. Thin rice noodles mixed with chicken, pork, shrimp, cabbage and carrots and then seasoned with a light soy sauce are the ingredients for a tasty pansit guisado.

Ingredients:
1 Package (8-12 oz) Rice Noodles; Labeled “Pancit Bihon” or just “Bihon”
1 teaspoon Vegetable oil
1 Onion, Finely sliced
4 cloves Garlic, minced
1 cup boneless chicken breasts, diced
1 cup Pork, diced
½ cup Shrimp (cleaned)
8 cups Cabbage; Shredded
4 Carrots; Julienned
¼ cup green bell pepper, thin strips
¼ cup Soy Sauce
¼ cup Chicken Broth (Optional)
Salt, black pepper for seasoning

For Garnish
Lemon, sliced
Spring onion, chopped
2 Hard Boiled eggs, sliced

Remit2Home Blog - Philippines - Pansit Guisado (Stir-fried Bihon Noodles)

Remit2Home Blog – Stir-Fried Bihon Noodles

How to Cook?

1. Take the dry noodles and submerge them in warm water and then set them aside.
2. Place a large wok or skillet on the stove over a medium heat.
3. Pour the vegetable oil in the skillet or wok.
4. Add the onions and garlic and saute until the onions are soft.
5. Add the chicken and pork and cook until done.
6. Add the shrimp along with the soy sauce and cook for 1 minute.
7. Add the cabbage and carrots and cook until the cabbage is soft.
8. Add in the chicken broth if required; or else, use water as an option.
9. Remove the noodles from the water and drain just until they’re no longer dripping.
10. Add to the skillet or wok along with the bell pepper and toss over a medium heat until well mixed, season with salt and black pepper.
11. Serve in a big platter or bowl and garnish with sliced or quartered eggs, lemon slices, and spring onions.

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Buko Pandan Dessert

Remit2Home Blog - Philippines - Recipe Round up - Buko Pandan Dessert - Send money to philippines via remit2home

Recipe Round up – Buko Pandan Dessert

BUKO PANDAN is a favorite Filipino dessert served in almost every kind of party and on every special occasions in the Philippines. It is made using young coconut, gelatin, and buko pandan flavor and aroma. The green gelatin gives the sweet dish its distinction because it is enhanced by the aroma and flavor of pandan leaves. This pandan is a tropical plant which grows abundantly in the Philippines and its blade-like leaves are used for cooking and gives a very fragrant aroma to most Asian cuisines.

Ingredients:

1 and a 1/2 cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces table cream or all-purpose cream
3 ounces powdered gelatin
1 and 1/4 cups water
6 drops Buko Pandan flavoring (available in Asian Stores)
2 scoops vanilla ice cream (optional)
1/2 cup small tapioca pearls, cooked (optional)

Cooking Procedure:

1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting it in the refrigerator).
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional)
8. Serve chilled, share and enjoy!

Remit2Home Blog - Philippines - Recipe Round up - Buko Pandan DesserFood Corner - Filipino Dishes - Buko Pandan Dessert - Send money to philippines via remit2home

Food Corner – Filipino Dishes – Buko Pandan Dessert

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Pinoy Corner – April Highlights

Pilipinas, no. 8 sa pinaka “smiliest” sa mundo

Hindi lamang ang Pilipinas ay tahanan ng mga “selfiest ” ito rin ay kabilang sa mga “smiliest” na bansa ayon sa ulat ng social media-based travel app. Ang Pilipinas ay pasok sa ika-8 sa listahan ng Jetpac na “Pinakamasayang Bansa sa Mundo “. Ang ulat ay batay sa aktwal na mga ngiti ng mahigit sa 150,000,000 larawang ibinahagi ng mga tao sa Instagram. Ang Pilipinas ay nakapuntos ng 44.8 puntos at tanging bansa sa labas ng America na pasok sa nangungunang sampung bansa. Ang Brazil ang numero uno sa listahan na may iskor na 60.8 puntos.

Remit2Home Blog - Philippines - Top 10 Smiley-est Countries in the World

Top 10 Smiley-est Countries in the World

Top Ten na Smiliest Na Bansa

1. Brazil  -60.8
2. Nicaragua – 59.4
3. Colombia – 49.8
4. Bolivia – 48.1
5. Costa Rica – 47.4
6. Honduras – 47.2
7. Venezuela – 45.2
8. Pilipinas – 44.8
9. Guatemala – 42.0
10. Mexico – 40.1

Tubong North Cotabato ang kandidata sa Miss Universe 2014

Taga-North Cotabato ang magiging pambato ng Pilipinas sa darating na paligsahan – ang Miss Universe 2014. Si Mary Jean Lastimosa, dalawampung anim na taong gulang ay syang napili mula sa 39 na iba pang mga kandidato ng Binibining Pilipinas upang kumatawan sa bansang Pilipinas sa darating na Miss Universe sa taong ito. “Third time a charm” nga raw para kay Lastimosa dahil sya ay dati nang sumali sa pageant. Sya ay runner-up noong 2011 at pasok sa Top 12 noong 2012. Ang kanyang pinakahuling pagsali ay nitong 2014 kung saan sya ay tinanghal na Ms. Universe-Philippines.

Remit2Home Blog - Philippines - Miss Universe 2014 Contestant - Mary Jean Lastimosa

Miss Universe 2014 Contestant – Mary Jean Lastimosa

Michael Martinez nanalo ng Gold sa Triglav Trophy tournament

Ang pinoy na figure skater na si Michael Martinez ay nakakuha ng gintong medalya sa Senior Men’s Division ng Triglav Trophy international figure skating tournament sa Slovenia. Sya ay naka-iskor ng 195.13 puntos mula sa mga hukom ng nasabing paligsahan noong ika-6 ng Abril. Ayon sa ulat, sya ay nagtapos ng kanyang performance na may halos perpektong routine sa kanyang pagganap sa saliw ng “Malaguena” na binuo ni Ernesto Lecuona na taga Cuba. Tinalo ni Martinez ang iba pang mga pambansang kalahok mula sa Japan , Great Britain , Korea, Austria at Norway.

Remit2Home Blog - Philippines - Michael Martinez wins Gold in Figure Skating

Michael Martinez wins Gold in Figure Skating

Pacquiao, tinalo si Bradley sa Boxing

Sa isang napakagaling at matatag na pagganap ni Pacquiao, kanyang nakamit muli ang titulo na WBO welter weight championship sa harap ng 15,601 mga tagahanga sa MGM Grand Garden. Ang 8th division world champ ay hindi binigo ang pro-Pacquiao na mga fans sa matagumpay na laban nito kay Bradley. Iyon ay ang ikawalong straight na laban para kay Pacquiao na nagtapos sa isang desisyon at hindi sa knockout, pero siya ay mas agresibo kaysa sa kanyang mga dating laban. Si Manny ay nagkamit ng $ 20M sa naturang laban. Ang kanyang puntos ay 116-112, 116-112, and 118-110.

Remit2Home Blog - Philippines - Pacquiao - WBO Welter Weight Champion

Pacquiao – WBO Welter Weight Champion

Iloilo City, nagkamit ng Guiness World Record

Ang Pilipinas ay nagkaroon ng panibagong Guinness world record, ito ay para sa may pinakamaraming nag-aalab na torches o kandila sa Oton, sa lalawigan ng Iloilo. Kahit na maulan hindi huminto ang mga Ilonggo at iba pang mgga participants sa pag-iilaw ng halos 57,000 torches upang bumuo ng higanteng imahe, ayon sa ulat. Habang 100,000 torches ang inihanda, 56,680 ay talagang sumindi. Ipinakita sa isang panghimpapawid na camera ang imahe ng Philippine map na nabuo sa pamamagitan ng maliwanag na mga kandila at may mensaheng “World Peace Through Inner Peace”. Tinalo ng Pilipinas ang bansang Pakistan sa Guiness Record kung saan ang Pakistan ay nagkaroon ng titulo noong 2009 bilang may pinakamaraming sinding kandila na umabot sa 35,478.

Remit2Home Blog Philippines - Guinness World Record in Iloilo City

Guinness World Record in Iloilo City

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Pinoy Grilled Chicken (Inasal na Manok)

In Philippines, Grilled chicken or inasal is a very popular street-food and available everywhere. This dish originated in Negros Occidental and very popular in Bacolod City. This food consists of chicken parts or entire chickens that are grilled or smoked. The chicken is often marinated overnight. There are different unique ingredients and mixes to make this food extra tasty which caters to Filipinos and foreigners.

Ingredients:

Chicken cuts
1/4 cup vinegar
1 tsp black peppercorns, crushed
1/2 tbsp salt
6 cloves garlic, minced
1 tsp lemon juice or calamansi juice
1 tsp ginger, chopped
1 stalk lemongrass, chopped
Bamboo skewers (optional for outdoor grill)

For annatto oil to be used for basting:
6 tbsp olive oil or vegetable oil
2 tsp annatto (atsuete) powder
3 cloves garlic, minced

Remit2Home Blog - Philippines - Pinoy Grilled Chicken (Inasal na Manok)

Pinoy Grilled Chicken

Cooking Procedure:
Combine garlic, crushed peppercorns, calamansi or lemon juice, ginger, vinegar, lemon grass, and salt and marinate the chicken overnight. Keep inside the fridge until ready to cook. Put the meat on skewers if desired.

Pre-heat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.

Serve alone or with rice, along with dipping sauce such as soya sauce, spicy vinegar, or ketchup.

For Basting:
Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. In the same pan, heat annatto oil and saute minced garlic until lightly browned.

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Miss Philippines wins Miss International 2013

Miss International 2013

Miss International 2013

A third crown for the Philippines this year.

Miss Bea Rose Santiago bagged the crown and bested 66 candidates from different parts of the world in the recently held Miss International 2013 pageant held in Tokyo, Japan. Ms. Santiago, a 23 year old beauty from Masbate, Philippines was selected and crowned Miss International at the 53rd Miss International Beauty Pageant that took place last 17th December 2013. She was crowned by Spain’s 2008 Miss International and not by her immediate predecessor, which was a break from the Miss International pageant custom. Miss International is the last of the major beauty pageants to be held this year and Filipina beauties proved once and for all that they are a force to be reckoned with in international pageants.

During the Q&A round, Bea was asked what she would do if she became Miss International. She replied: “The whole world saw how my country suffered. One by one, other countries helped. You have opened my heart and eyes on what we can do to help each other. I will work to sustain the spirit of sympathy and spirit of hope. As long as we work together, there is hope.”

Miss International 2013

Miss International 2013

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Pineapple Glazed Ham

Pineapple glazed ham - Hamon

Pineapple glazed ham – Hamon

On Christmas eve it’s very important for every Filipino household to prepare a special noche buena or midnight feast for the whole family and the friends who gather and celebrate the birth of Christ.

Special dishes will always be prepared and served following the Filipino tradition in Philippines. Filipinos follow this tradition even if they are in other parts of the world. One special dish which is loved by everyone is the traditional Filipino ham or “hamon”. Serving ham as the center dish surely makes the Christmas Dinner truly grand and special. This meat dish is sweet, juicy, and very tender. It can go along with anything like rice, bread, pasta, or can be eaten alone and served in thin slices.

Ingredients:

5 lbs. fully cooked bone in ham
8 cups pineapple juice
2 cups brown sugar
1/2 cup water
1 whole fresh pineapple, peeled and cored, into quarters; cut crosswise into slices
(or 1 can pineapple slices, drained)
1 tbsp. Butter

Cooking Procedures:

1. Preheat oven to 400°F. Prepare a roasting pan with rack or baking tray.
2. In a stockpot, place ham, pineapple juice and 1 cup brown sugar. Make sure ham is submerged in the juice. Add more juice (or water) to cover, if necessary.
3. Bring to a boil; reduce the heat to medium and cook for 1 hour. The skin should come off easily when ham is done. Drain and set aside to cool.
4. If ham has skin, peel off. Trim fat layer to 1/4 in. thickness. Diagonally score fat to form diamond pattern.
5. Prepare Glaze: In a small saucepan, place the remaining 1 cupbrown sugar and water. Bring to boil over medium heat; stirring occasionally, about 3 minutes or until syrupy. Brush about half of the glaze over ham.
6. Prepare Caramelized Pineapple: In a skillet brown pineapple in about 1 tbsp. butter over medium heat, turning occasionally, until caramelized. Set aside.
7. Roast ham, uncovered, about 20 minutes or until browned. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving.
8. To serve, garnish the ham with cherries and fresh pineapple, apples, peaches or any fruit you want and serve with warm Caramelized Pineapple.

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Pandango sa Ilaw (Dance with Light)

Ang Pandanggo sa Ilaw

Ang Pandanggo sa Ilaw

Ang Pandanggo sa Ilaw (Dance with Light) ay isang kultural na sayaw ng Pilipinas na naging popular sa mga rural na lugar sa bansa. Ang sayaw na ito ay nagsimula sa sayaw na Fandango, katutubong sayaw ng mga Espanyol, na dumating sa Pilipinas sa panahon ng mga Kastila . Ang sayaw na ito ay naging sikat sa mga illustrados noon at sa kalaunan ay naging tanyag na rin sa lokal na komunidad. Sa unang bahagi ng ika-18 siglo , ang anumang mga sayaw na itinuturing na masigla at buhay na buhay ay tinatawag na Pandanggo.

Ang Pandanggo sa Ilaw ay sinasabing nag-simula sa Mindoro, ang ikapitong – pinakamalaking isla sa Pilipinas. Ang sayaw ng mga ilaw ay nahahalintulad sa mga alitaptap (firefly) sa dapit-hapon at sa gabi . Ang Pandanggo Sa Ilaw ay syang pinaka- mahirap sa lahat ng pandanggos . Ito ay makulay at hindi pangkaraniwan dahil ang babaeng mananayaw ay may tatlong lampara o ” tinghoy ” ( oil lamp) – isa sa ulo at dalawa sa likod ng bawat kamay . Ang partikular na pandanggong ito ay nangangailangan ng kasanayan sa pagbabalanse ng tatlong tinghoy. Ito ay nailalarawan sa pamamagitan ng masisiglang mga hakbang at palakpakan. Ang mananayaw ng pnadanggo ay tinatawag na “pandanggera”.

Philippines Folk Dance - Ang Pandanggo sa Ilaw

Philippines Folk Dance – Ang Pandanggo sa Ilaw