Sunday, March 20, 2016

PANSIT SCHECHUAN


PANSIT SCHECHUAN — is my easy way of cooking hot and spicy stir-fried noodles. It is based on a style of Chinese cuisine originating from Schechuan province in South Western China. It has a bold flavor, characteristically hot, pungent, sour and spicy...


Schechuan cuisine was already famous in the 10th century during the Song dynasty. During that time, the kingdom of Tondo, located in the Manila Bay area north of Pasig River was ruled by a king. The king started a diplomatic and commercial ties with China. Thus, Schechuan food was introduced to us. The food made use of a basic Schechuan sauce cooked with stir-fried noodles, vegetables, tofu, meat, chicken and fish.
For pansit schechuan, a ready-made sauce mix can be used or you can prepare your own. Here is my recipe of home-made schechuan sauce.
Schechuan Sauce
Ingredients:
1/2 c red chilis (labuyo)
2 Tbsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp soy sauce
1 tsp vinegar
1/4 tsp black pepper
2-3 Tbsp tomato paste
3 Tbsp soya or any cooking oil
salt
Pansit:
1/4 k pansit canton or fried wheat noodles
1/2 c carrots (strips)
1 c veggie ham or vegemeat (cubed, stir fried)
2 Tbsp lees or spring onions

Procedure:
  1. Prepare sauce: Soak chilis in hot water. crush finely or blend. Saute garlic and ginger, add chili paste, soy sauce, vinegar, tomato sauce, pepper, salt and oil. Cook over low heat. Remove from heat and set aside.
  2. In a separate pan, saute leeks or spring onions. Add carrots, cook for a few minutes. Add noodles and enough water. Stir fry noodles until tender. Add schechuan sauce and veggie ham. Stir fry until flavors blend. Remove from heat. Serve with calamansi.


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