If there's one Filipino dish that I can cook well - yeah right ! hee hee - it would be this dish ....
But I spent too much time lurking online until I get it right !
I did ask my Nanay ( mother in Filipino ) what's the right proportion of noodles and water and she told me , just enough to cook your noodles ! Ha !
Yup , she doesn't measure everything what she's been cooking since time immemorial .....
Bihon guisado is made of thin rice noodles , fried with assorted veggies , meat , shrimp , fish sauce and served with a drizzle of calamansi or anything that you would like add into it . This is a popular Filipino dish and commonly served as an everyday meal , a staple in every gatherings and sometimes eaten together with our staple rice !
Until I saw this Filipino blog , which sadly , I can't remember the name ugh ! Hey , that was 3 years ago ! , that it should be 5 cups of water for every pack of noodles ( about 400 grams ) .....
But don't forget that you need to factor in several kinds of veggies and other ingredients in this dish to absorb some of that water .....
I was thinking at that time , " Huh ! I bet it will turn into bihon ( rice vermicelli or maifun in Cantonese ) soup instead of sautéed noodles ! "
Now , if you have the inclination or desire to make this dish and a bit leery of putting that huge amount of water , try adding it as you go to achieve the desired consistency ....
This is also a good vegetarian dish if you just omit the nasty bits ! ^___^ ''
450 grams pork , blanched and cut into bite-sized pieces and boil until soft , reserved the broth
150 grams chicken liver , blanched and cut
600 grams cabbage , sliced
250 grams carrot , sliced
200 grams green beans , cut
1 medium onion , sliced
2 cloves garlic , minced
1 tsp ginger , finely chopped
1 pack / 400 grams rice vermicelli
5 cups pork broth
2 tsps chicken powder
1 T oyster sauce
1/2 tsp salt
1 1/2 tsps brown sugar
1/2 tsp ground white pepper
1 tsp chili flakes
1 T fish sauce
1 T dark soy sauce
calamansi , lime or lemon to serve
chili garlic sauce
* In a wok or a large pan , heat oil and add in the onion , fry until softens then add in garlic and ginger ; continue frying until the garlic turns lightly brown . Add the pork , chicken liver , the rest of the veggies and add in the the chicken powder , oyster sauce , salt , sugar , pepper and chili flakes , stir well to combine . Pour in the broth , let boil for a minute or so and add in the fish and dark soy sauce ; stir until combine . Cover the wok and cook for about 3 minutes or until veggies are tender ; adjust seasoning . Add in the rice noodles , stirring the ingredients around so the noodles will be covered by the broth ; cover the pan and continue cooking , stirring the mixture from time to time to prevent the noodles from sticking at the bottom of the pan . Cook until all the liquid is absorbed and the noodles are soft but not mushy . Serve hot or warm with a drizzle of calamansi juice and with chili garlic sauce thrown in if desired .