Filipino Sotanghon Guisado Recipe
Ingredients:
- 8 ounces shrimp
- 8 ounces pork
- 1 tablespoon oil
- 1 tablespoon annatto seeds
- 1 tablespoon chopped garlic
- 1 small onion, sliced
- 2 1/2 cups chicken stock
- 1/4 cup celery, sliced
- 1/2 cup cabbage
- 2 carrots, shredded
- 6 ounces bean vermicelli
- 2 tablespoons patis (Filipino fish sauce)
- 1 green onion, sliced
- 2 hard-boiled eggs, sliced
How to cook Filipino Sotanghon Guisado:
- Soak bean threads in warm water for 20 minutes and cut into 4-inch lengths.
- Heat oil on medium heat. Add annatto seeds and fry 15 seconds. Remove seeds and discard.
- Add the garlic and onion, and saute until golden. Shred pork into 1-1/2-inch pieces and shell and devein shrimp.
- Add to the pan along with the chicken stock. Simmer for 2 to 3 minutes, or until meat is nearly cooked.
- Add celery, cabbage, and carrots, cook for about 2 more minutes, or until vegetables are crisp-tender.
- Add bean threads and stir until heated through. Season to taste with fish sauce, or salt and pepper.
- Serve the Filipino Sotanghon Guisado garnished with green onions and sliced eggs.
Note:
The Filipino Sotanghon Guisado recipe easy to prepare and so good!
Comments:
Sotanghon Guisado is a noodle dish made from sotanghon. It is also known as cellophane noodles or Chinese vermicelli. The term “guisado” was derived from the Filipino word “gisa” which means to saute.
This recipe for Filipino Sotanghon Guisado serves/makes: 6
The Filipino Sotanghon Guisado recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Filipino