Fish & seafood
- Mackerel frittata
- Salmon salad with mango-lemon dressing
- Fish fillet with corn sauce
- Fish fillets in white wine
- Tuna belly fillets with garlic and rosemary
- Tilapia with shredded corn and coconut cream
- Pasta with clams in red wine sauce
- Fish fillets with pepper and thyme
- Baked scallops
- Crouching tiger, hidden salmon
Mighty meaty
- Baby back ribs
- Potato, Beef and Peanut Pot
- Pot-roasted pork sandwich
- Beef, bacon and chorizo pasta sauce
- Tequila Pork Loin
- Pork and beans
- Spaghetti with meatballs
- Fried beef brisket and potatoes with sour cream
- Lamb stew
- Beef and broccoli leaves
Healthy veggies
- Swiss rosti (a.k.a. fried potatoes)
- Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
- Chicken, squash and zucchini saute
- Capsicum halves stuffed with chicken, cheese and vegetables
- Chicken livers and string beans
- Cabbage Rolls
- Fish fillet and vegetables in sour cream
- Mashed potatoes and kalabasa (squash)
- Pork, okra, squash and eggplants in sour cream
- Oven-fried potato chips
20-minute pancit miki
had 20 minutes to cook before the kids got home from school the other day. I had thawed a chicken breast earlier and was planning on some chicken salad sandwiches but I had 1/4 kilo of miki (fresh egg noodles) that I didn’t want to go to waste. I decided it would have to be a stir fried noodle dish. I deboned the chicken breast, cut the meat in strips, julienned some carrots and I had my pancit miki hot and ready by the time the kids arrived.
A few notes about miki… In most wet markets in the Philippines, miki is the generic name for fresh egg noodles. Fresh as opposed to dried. You will find miki in a variety of sizes. Thin, medium and thick; round or flat. They come pre-packed (normally half a kilo) or you can buy the ones in mounds and ask the vendor for the exact amount you want. I prefer the latter.
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Comments
5 Responses to “20-minute pancit miki”
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Hi Connie,
I tried your recipes and I really like it but I did not find any Thai recipes in your site, I like Tom Yum soup so much, I hope one day you will post one.
Thanks,
Riea
I don’t know too many Thai recipes, Riea. Not yet, anyway. Still learning just like all of you.
sa pagkakagawa mo ng miki na to, naalala ko ang style ni Stephen Yan. ganito kasi style nya ng pagluluto eh, mabilisan at hindi complicated. lalo na yung paghahalo nya sa isang bowl ng water/broth, cornstarch, oyster sauce, sesame seed oil, etc.
macheck nga reruns ng wok with yan!
aye, joey, stephen yan was one of the major influences in my cooking. i watched his show for years.
i watch his shows, too.
kapag may reruns nga, pinapanood ko parin shang magluto na ang suot nya yung bell-bottom pants, matutulis at mahahabang collars at platform shoes.:mrgreen:
makes me wonder kung ano na sha ngayon, nasa vancouver pa rin kaya to:roll:
meron akong nahiram na cookbook ni mr Yan, puros seafood dishes!