Sunday, January 6, 2013

Vermicelli Guisado

My mom loves to cook pansit bihon, but she has never attempted to use vermicelli (sotanghon) for the noodles. If you try to skim at the grocery, you may notice that no vermicelli is being sold at big packs. (Or baka meron, pero di ko lang alam. hehe) So what I did is to buy 3 small packs of vermicelli to make this dish.

If compared to pansit bihon, this is easier to prepare because it has less ingredients.

Here are the ingredients you need:

3 packs of vermicelli (while preparing the other ingredients, start soaking the noodles)
5 tablespoons of fish sauce
1 chicken breast
2 medium onions minced
3 cloves of garlic, minced
1/8 cup of celery sticks, cut into small strips
1 medium carrot cut into strips
5 cups Water
1/2 cup Annato water (atsuete for the orange color effect :D) - if you don't know how to make annato water, just put 2 tablespoons annato on a strainer and pour 1/2 cup of water. Let it sit for a couple of minutes. As in leave the strainer on top of water. Once the water turns orange, dispose the annato seeds

What you need to do:

* Heat the pot. Pour the water. Add the celery, chicken and 1 minced onion. Let it boil and set aside once chicken is cooked.

* Drain the water, set aside. This will be your chicken broth.

* Cut the chicken into small pieces. Set aside.

* On a wok, add the oil. Sauté the garlic and remaining onions.

* Add the chicken broth and annato water. Put the fish sauce and carrots. You may add salt when needed. Let it simmer for 2 minutes.

* Put the noodles. You may add water if you think that the broth is not enough. Add the chicken pieces.

* Serve with calamansi. Best eaten when you have softdrinks!:)

Happy eating!

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