Fiesta noodles
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
300 g. of flat rice noodles (sometimes called rice sticks)
2-3 c. of chicken broth
a bunch of pechay (pei tsai) leaves
For the beef asado :
350 g. of beef brisket (whole)
4 c. of water
1/2 c. of soy sauce
1/2 c. of sugar
4 peppercorns
1 whole onion, peeled
1/2 head of garlic, pierced in several places
1 star anise
1 bay leaf
2 tbsp. of cornstarch
For the chicken topping :
450 g. of chicken thighs
salt and pepper
1 tsp. of minced garlic
1 onion, sliced thinly
2 tbsp. of cooking oil
For the siomai (steamed dumplings) :
150 g. of ground lean pork
1 onion, finely chopped
1 tbsp. of finely chopped onion leaves
1 small carrot, peeled and grated
1 egg, beaten
salt and pepper
15-20 pcs. of wonton wrapper
Cooking procedure :
Prepare the beef asado: Boil the brisket with the rest of the ingredients except the cornstarch, removing scum as it rises. Cover and simmer for 1-1/2 to 2 hours or until tender. Add more water if necessary as you will need 2 c. of the sauce by the end of cooking time. Transfer the meat to a plate and cool completely.
Strain the sauce and pour into a small saucepan. Pour 1/2 c. of the sauce into a small cup, cool for a few minutes and disperse the cornstarch in it. Boil the sauce and pour in the cornstarch mixture, stirring until thick. Set aside.
When cool, cut the beef into 1/8″ thick slices.
Prepare the dumplings: Mix together all the ingredients and place a teaspoonful at the center of each wonton wrapper. Wet the edges and gather to seal. For a more detailed discussion, see the siomai recipe. Steam the dumplings for 15 to 20 minutes. Do not remove from the steamer to keep warm.
Prepare the chicken: Chop each thigh into two pieces. Season with salt and pepper. Heat the cooking oil in a wok until smoking. Add the chicken pieces and cook over high heat until light brown in color. Add the garlic and onions and continue cooking for another minute. Add 3 c. of water. Bring to a boil. Add more salt and pepper to flavor the broth. Lower the heat, cover and simmer for 20 minutes. Remove the chicken pieces to a plate. Keep warm.
Prepare the pechay and noodles : Cut off the tips (roots end) of the pechay. Lower into the simmering chicken broth and cook for 1 minute. With a slotted spoon, transfer to a serving platter. Turn up the heat to medium-high and add the noodles to the broth. Cook for 2 minutes. The broth should have mostly evaporated at this point.
To assemble: Arrange the pechay leaves on the serving platter. Place the noodles over them. Arrange the toppings: the beef asado slices and chicken thighs on either side and the siomai along the center. Pour the asado sauce over them. Serve hot.
Tip: Reheat the asado sauce before pouring. Pan-fry the beef slices in a little oil just before arranging them on top of the noodles.
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[...] First, it had to be near the Cubao area where my mother-in-law, and a sister-in-law and her family, lives and would be coming from. Second, it had to be near the Ortigas area where another sister-in-law works and would be coming from. The obvious choice was somewhere in the Ortigas complex. But the date agreed upon was December 29th. Malls were still crowded and any restaurant near malls meant we would have to go through some terrible traffic jams and parking headaches. I suggested Han Pao, a Chinese restaurant along Shaw Boulevard. Not a showy restaurant, nothing fancy, just good Chinese grub. The ‘noodle feast’ that my family loves so much (I called my home cooked version Fiesta Noodles) is a Han Pao specialty. [...]
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[...] First, it had to be near the Cubao area where my mother-in-law, and a sister-in-law and her family, lives and would be coming from. Second, it had to be near the Ortigas area where another sister-in-law works and would be coming from. The obvious choice was somewhere in the Ortigas complex. But the date agreed upon was December 29th. Malls were still crowded and any restaurant near malls meant we would have to go through some terrible traffic jams and parking headaches. I suggested Han Pao, a Chinese restaurant along Shaw Boulevard. Not a showy restaurant, nothing fancy, just good Chinese grub. The ‘noodle feast’ that my family loves so much (I called my home cooked version Fiesta Noodles) is a Han Pao specialty. [...]
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[...] husband said we should call it hill feast because it was a variation of the noodle feast (fiesta noodles) recipe and, at the same time, an original made-in-the-house-on-a-hill dish. Well, [...]
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Connie,
I’m planning to serve these dish on my 2nd child’s christening here in the UK… do i have to double or triple the amount of all the ingredients for the beef asado if I’m going to make 700g or even 1.1k? I’ve serve these noodles of yours to my wife for mother’s day. And guess what, she loved it. she just got a bit jealous of you though because I told her that you are charming and pretty. And when I showed her your pic, she agreed.
shane, to retain a good ratio between noodles and toppings, yes, you’ll have to at least double. Regards to the wife and please tell her I’m “harmless” hehehehe