Foot and Fire

        Pechay, the native kind. Other green can be used. There is nothing like hot pot. First, because it's always a one-pot for us where we put all ingredients all at once and sip the soup. Second, we love the soup from slow cook like those in the bulalo and batchoy. Third, we have no patience for one at a time food trip. LOL Well, it is nice to try it once in a while, at home. Shabu shabu at home... Vermicelli or glass noodle is a better choice among noodles in the grocery.                          Fresh chicken eggs. Frozen items from the grocery: Tufo seafood and Fishcake.                          Kimchi on the side... The chili for the soup from China. I used the Vietnamese soup base bouillon for the non-chili soup. I do not like the peanut-vinegar accompaniment. (Even those prepared in the Beijing Shabu-shabu).       ...

This is the outcome! For chop suey, I used canned young corn and mushroom, ground beef, carrots, potatoes, sayote, bell pepper, cabbage. A little of cornstarch was used to adjust the consistency as the chop suey should not be soupy.   *** For cripsy noodles, I washed the sotanghon or the vermicelli in warm water and soak for a while before draining. Then, I heated a pan until a little smoke comes out of it. I arranged the noodle spreading it out on the pan to get the pan shape. *** For chop suey recipe, pleaes see older posts.

Bam-i is actually a combination of pansit bihon and dried pansit canton. For this one, I used vermicelli (mung bean glass noodle) and fettuccine (dried one available in the local market). 250 g vermicelli 250 g fettuccine 1 can tuna in oil garlic onion cabbage, sliced thinly 1 carrot, sliced thinly 12 sticks of baguio beans, sliced thinly salt and pepper to taste calamansi Place dried noodles in a bowl, add hot water and set aside. Drain water when the noodles wilt. Saute garlic, onion and tuna in the oil from the same can, add minimal oil if desired.  Add the vegetables and let cook for 3 minutes and adjust flavor with salt and pepper. Add the noodles until cooked. Add a spoonful of water at a time so as not to dry the noodles. Simmer until noodles are cooked. Serve hot with calamansi on the side.