Sunday meal with Vilma Molden and Rose Yi who hail from the same small Filipino town but only met in Omaha, Nebraska.
Spice & Recipe traces the origin of soy sauce while showcasing the making of Chicken Pancit, a traditional noodle dish from the Philippines. There are at least 12 varieties of soy sauce in Southeast Asia, while the condiment made its way to the United States via Hawaii at the beginning of last century. One hundred years later, soy sauce is the third most used condiment in America, after ketchup and mustard.
Out of some 7,000 islands of the archipelagic state of the Philippines, Vilma Molden and Rose Yi happen to come from the same island and town of Tubod, Lanao del Norte, but only met in Omaha, Nebraska. Soon after meeting, they realized that their fathers were former colleagues, a fact that strengthened their U.S. born friendship. The Filipino-American community is the second largest Asian-American group in the United States.
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RECIPE: PANCIT | THE PHILIPPINES
SPICE: SOY SAUCE
- 1 lb Vihon vermicelli, soaked in hot water for about 10-15 minutes
- 1/2 lb dried egg noddle
- 1 cup shredded chicken, boiled with salt and pepper until tender
- 2 medium carrots, julienned
- 5 cloves garlic, minced
- 1 medium red onion, chopped
- 1 red bell pepper, julienned
- 1 cup shredded cabbage
- 2 cups water
- 1/4 cup soy sauce
- 1 chicken cube
- 5 tablespoons oyster sauce
- salt and pepper to taste
- 2 stalks green onion, chopped
- 2 tablespoons oil
In a deep pan add oil and start by frying garlic until slightly brown, then add onion. Toss in carrots and in 2 minutes add red bell pepper. Mix well but do not overcook vegetables in order to preserve crunchiness. Add shredded chicken followed by water, chicken cube, and soy sauce. Bring to a boil, reduce heat and let it simmer for 3 minutes. Add cabbage and continue simmer for another 3 minutes. Add oyster sauce and season with salt and pepper to taste. Add noodles and cook until translucent and slightly brown. When ready to serve, sprinkle green onion on top. Enjoy!
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