Scallops and Coloful Pepper Noodles

In this dish, any noodles will do. I used mung bean vermicelli since that's the only available in my pantry. In Taiwan, cold noodles are very popular during summer. After I cooked one package of vermicelli, I soaked it in ice water. Drained and saved the left-over in the refrigerator. The scallops in this recipe was marinated in wine to soften and get rid of unpleasant smell.

Ingredients:
vermicelli (or any kind f noodles)
1/4 green pepper, sliced
1/4 yellow pepper, sliced
1/4 red pepper, sliced
1/4 orange pepper (if any)
2 stalk scallion, sliced
some scallops
some pork or chicken, shredded

Seasonings:
soysauce
cornstarch in water
black pepper
olive oil
pepper powder (optional)
spice oil (optional)

Boil water, and add noodles as instructed in a package. Drain and set aside.
Marinate chicken (or pork) in 1/2 tablespoon soysauce, corstarch in water, and pepper powder (or spice oil) for at least 5 minutes.
Rinse scallops and marinate in 1 tablespoon wine for 5 minutes. Sprinkle some cornstarch and blanch scallops into boiling water, drain.
In a pan, heat oil and saute shredded chicken (or pork), scallions and all peppers. Add some water and 1 tablespoon soysauce and pepper powder. Add noodles and mix well until the soup dried.

Bottlegourd and Beef Noodles

I've been trying  to find recipe about bottle gourd and beef recipe, unfortunately I couldn't find one. A friend of mine in YouTube has the same ingredients(beef, bottle gourd, misua) and she made it into soup. I got an idea from her, here's what I did:

1 small bottle gourd (upo), sliced into bite size
150 g beef, sliced

1 large tomato, sliced

1 small onion, minced

2 cloves garlic, mince

1 red chili pepper (optional)

salt and pepper to taste
pinch of Italian Seasoning

any noodles ( I used buckwheat)

Bring water to boil, cook noodles. Set aside. In a pan, saute garlic, onion, chili, and tomato. Add beef, season with salt and pepper and mix well. Add bottle gourd and a little water if it's too dry. Cover with a lid to cook further. Add noodles and mix.

Instant Shabu-Shabu

Today I was craving for shabu-shabu but my friend was busy so we can't go out on our usual weekend plan. I decided to make one myself. Here's the outcome.

Luckily, in Taiwan we can buy freshly cook ingredients like tofu, taro, and even fresh instant noodles.

What I did was boil some water, then add all the ingredients. Let it boil again, then just drop some vege (any greens) that's it! It's good for 2 persons and it's economical too!

Here's the ingredients:

Mung Bean Noodles with Tomatoes

I experiment this recipe, i used to have the stewed tomatoes and onions,
instead I added Italian seasoning and mozarella cheese. Yummy!



Vermicelli with Stewed Tomatoes
2 chopped tomatoes (peeled)
1/4 chopped green bell pepper
1/2 small onion
2clove garlic
1 stalk chopped celery
1/2 t red wine vinegar (optional)
a pinch of Italian Seasoning (optional)
Mozarella cheese (optional)
a pinch of salt and black pepper


Heat oil, Add garlic, oinon, bell pepper, celery, tomatoes.
Sautee for 5 minutes. Add vinegar and salt/pepper, italian
seasoning, mozarella cheese. Add little water. Bring to boil.
Cover, and reduce heat, simmer for 15, stirring occassionally.
Place on top of vermicelli.
Serve hot.


This one is no need to cook the sauce, just chop all the ingredients and Toss.
Vermicelli with Fresh Chopped Tomatoes and Basil Leaves
1 tomato
few fresh basil leaves
1 stalk green onion
1/2 t fresh garlic
low fat mozarella cheese (or any cheese)
1T extra-virgin olive oil
Salt and pepper to taste


Combine all the ingredients. Toss well.
Place on top of vermicelli.
Chill and serve.
(This is good for summer!)

Chicken Patola with Misua

Ingredients:
1 medium patola (sponge gourd)
200 g chicken
3 slices ginger (optional - nilagyan ko lang)
3 cloves garlic
4 cups of water
50g misua
1T olive oil
salt and pepper to taste (I use patis)

Heat 1T oil, saute garlic and ginger.
Add the chicken, cook until turns white.
Add 4 cups of water, salt and pepper.
Let it boil, add patola and simmer for 3 minutes.
Finally, add misua and bring to a boil until cooked.
Enjoy!