Pancit is a Filipino noodle introduced in the Philippines by the Chinese and became a local Filipino Cuisine.  There are more than 20 variations of Pancit and every region has it’s own version of Pancit.  The noodles represent long life so we serve Pancit at birthday parties.  My dad passed away when I was 7 years old and I remember he would cook Pancit on Sundays for dinner and serve it in our patio.  My mom, dad, my two sisters and I gather around the table and eat together. Two things I remember the most about my day, his passion in food and arts.  Here’s my own version of Pancit, enjoy!

Mise En Place


16 oz    Rice Noodle
1  lb      Chicken Breast, cut into strips 
2 pcs    Carrots, julienned
1 pc      Red Bell Pepper, julienned ( or Green Bell Pepper)
3 oz      Green Beans, thinly sliced
½ pc     Cabbage, shredded 
1 pc      Onion, diced
1 pc      Onion, whole
1 pc      Celery Stalk
1           Lemon, wedged
3           Garlic Cloves, minced                      
3           Garlic Cloves, whole
½ cup   Soy Sauce
1 pint    Water
1 T       Salt or Garlic Salt
1 T        Black Pepper, ground


1.         Soak rice noodles in warm water for 30 minutes then strain.

2.         Put water in a large stockpot then drop the chicken, 1 whole onion, celery stalk, whole garlic cloves, add the soy sauce, bring to a boil for 10 minutes then turn off heat.  Discard celery, garlic and onion.

3.         Take the chicken and slice into thin strips.  Add oil in a large sauté pan, sweat onion and garlic then add the chicken strips cook for few minutes until light brown.
            Add green beans, cook for 1 minute, add carrots stir and cook for another 1 minute.  Add red bell pepper and cabbage, stir the vegetables cook until tender.  Season to taste.

4.         Bring the chicken broth to a boil then drop the rice noodles, gently stir until noodles have absorbed the liquid.

5.         Place rice noodles in a bowl or plate, top with vegetables and lemon wedges on the sides.


Winter Break

So many things happened this week, I had my finals, my recipe won for the Holiday Recipe Contest and then competed for CESF Culinary Scholarship Cooking Competition called the President’s Cup.  My teammate and I picked C’est Si Bon as our team name, there were 24 teams who competed for the scholarship.  No mystery box and the list of ingredients was released ahead of time.  We presented two identical plates each of an appetizer and an entrée.  For the appetizer, my partner and I baked red potato turned into cups, filled them with creamy mash potatoes and topped with sautéed shrimp. For the entrée we made our own version of Riz Pilaf and Salmon with Butternut Squash sauce.  They came out really good but we still need to work on  designing our plate.  We didn’t win but the experience was priceless.  

 my lucky tools... 


Foundations III

I can’t believe I am almost done with my 3rd Module, the Foundations III.  The kitchen in Foundations III has become more intense unlike in previous courses.  This course is to enhance and develop our skills in butchery, fabrication of meat and seafood products.   We are also applying the classic cooking techniques, making classic small sauces  and plating techniques.  Here are some pictures of my dishes.   

Fillets Sole Bonne-Femme
(Sole Fillet in Veloute Sauce)

Blanquette de Veau a L’Ancienne, Riz Pilaf
(Traditional Veal Blanquette with Rice Pilaf)

 Cote de Porc Charcutiere, Pommes Puree
(Pork Chop with Mashed Potatoes)

Escallope de veau a la Viennoise
(Breaded Veal Escalope with Traditional Garnish)