Beef and sotanghon (vermicelli noodles)
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Filed under My recipes; Noodle fest; beef, bihon & sotanghon, Kitchen experiments
Ingredients :
To cook the beef :
500 g. of uncut beef brisket
some beef bones
a whole garlic
2 whole onions
a bay leaf
some peppercorns
a bunch of leeks
patis
To complete the dish :
500 g. of sotanghon
1 head of garlic, peeled and minced
a thumb-sized piece of ginger, grated
half a head of cabbage, shredded
12 shiitake mushrooms, stems cut off and the caps sliced thinly
a bunch of wansuy (cilantro or coriander leaves), leaves and stalks cut into 1-inch lengths
a bunch of onion leaves, cut into 1-inch lengths
about 6 c. of beef broth
about half a cup of light soy sauce (more if the beef broth is bland)
about 3 tbsps. of sugar
about 4 tbsps. of cooking oil
Cooking procedure :
Place the beef in a casserole. If you have beef bones, add them in–they will improve the flavor and the texture of the broth tremendously. Cover with water and bring to a boil. Remove the scum as it rises. Add the rest of the ingredients, season with patis, and simmer until the beef is tender. Remove the beef from the broth and cool for about 10 minutes (longer if possible–cooling the meat makes slicing easier) before slicing thinly. Strain the broth and set aside.
Soak the sotanghon in cold water for 10 minutes. Drain well.
Heat the cooking oil in a large shallow pan. Saute the garlic and ginger until fragrant. Add the beef slices and pan fry for a few seconds. Pour in the soy sauce, add the sugar and stir. Add the vegetables, including the mushrooms, then the drained sotanghon. Pour in about 4 cups of beef broth. Stir to distribute the vegetables evenly. Simmer until the broth has been absorbed by the noodles. If the sotanghon is not tender enough, add another cup of broth, then simmer as before.
And that’s it. Simple, huh? Well, less is more. The flavorful beef broth, the spices and the mixture of light soy sauce and sugar are all you need to make this wonderful dish.
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[...] I cooked my beef and sotanghon dish a couple of days ago, I actually boiled a kilo of beef brisket. Half went into the noodle [...]
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I’m not a pancit person, but I’ll eat pancit sotanghon anytime! And yours, based on the pic, looks super yummy. Ginutom ako bigla.
hehehehe my kids love sotanghon. what they’re not too hot about is bihon.
Hello!
Nice job! Would you be interested in starting your own recipe section in my cookbookwiki?
I am looking for a few good people like you to represent our Wold of Cuisines on my site by posting recipes and articles.
The World of Cuisines Section of my site is located here:
http://www.cookbookwiki.com/Category:Cuisines_of_the_World
I am in desperate need for someone to proofread and help guarantee the data is accurate. Any feed back would be greatly appreciated.
Our site’s mission statement is located here:
http://www.cookbookwiki.com/Cookbookwiki:About
If you know someone who may be interested in this cause… please send them to me! I really believe you have done an awesome job with your photos and your recipes are some of the best recipes I have seen! Please contact me to discuss this opportunity.
Thanks and Best Regards!
Robert Eaton
http://www.cookbookwiki.com
wikimanager@yahoo.com
It looks very tasty. It makes me miss home cooked food. With being in college and living in the dorms, I do not have the time or the proper kitchenware to cook for myself.
Hello, I love your blog! I was searching for a calamares recipe and ended up here. Well, glad I did! Thanks a lot for people like you. I subscribed and will try to go over all your posts one of these days. Nice photographs too. Will tell my cooking friend about it too! ü
Kim, no worries. College isn’t forever.
Hi Rizza. Hope you get a chance to cook my recipes.
Hi Connie!
I have been living here in LA for almost a year now, after graduating from AdMU in March of last year. Obviously, I am still struggling to learn how to take care of myself, after living at home my entire life!!
I never really cooked full meals before, so your site really helps a lot. My ate and I always look to your recipes for much-needed advice, especially when we are craving home-cooked Filipino food.
I don’t know what I’d end up eating, if not for your site. Thanks you so much
I don’t know what I’d eat if not for this web site.
Thank you so much
You are welcome, Miam. Nothing like home-cooked meals, eh?
how do I print recipes without highlighting and using “print selection”? Also, I can’t seem go forward to other highlighted recipes or categories. What am I doing wong?
Linda, I’m still trying to figure out the “printer friendly page” plugin of Wordpress.
Hi ms. Connie, I’m sorry, but where can I buy some peppercorns. Lots of your recipes includes peppercorns and I just don’t know where I can get it. BTW, you’re blog really helps a lot of people who can’t really cook like me.
Market, supermarket… even in sari-sari stores, Cheri.