1) Wear Polka Dots
2) Jump Up and Down when the clock strikes midnight
3)Have a bowl of 13 different kinds of round Fruits
4)Eat noodles for long life
5) Have money in your pockets for good fortune
6) Have grapes hanging on your door and eat 12 grapes at the stroke of midnight
7) Have a clean home to welcome in the New Year (I'm not sure if this is for luck or just something my mom does)
8) All lights should also be turned on in your home during the new year
9) Be really loud when the clock strikes midnight
10) Scatter money/coins around your home
10) Scatter money/coins around your home
Here is my pancit recipe. There are a lot of different types of pancit. This one is most close to a Pancit Bihon, which uses thin rice starch noodles.
1 tbsp Red Palm Oil
4 carrots: 2 inch julienne
2 celery stalks
1/2 Yellow onion
2 cloves garlic
Chicken breast, sliced to 2" pieces
1 pack rice starch noodles
3 tbsp soy
1 qt box Chicken stock
Garnish:
Shallot and garlic oil
Fresh Green onions
Fresh Cilantro
Lemons
Vegetables: to be traditional: use Asian vegetables such as snow peas and cabbage. I like to go seasonal and local and use whatever vegetables I have available. Today is is spaghetti squash and kale. I've used asparagus, and chard before as well. Using spaghetti squash is great as it just mimics the look of the pancit noddles and adds a nice yellow hue to dish. Kids won't even notice the extra veggies they are eating! You can also go starch free and nix out the noddles all together, and just substitute spaghetti squash for the noodles.
Saute onions, garlic, carrots, and celery. Add vegetables until cooked. I like to keep the color in my vegetables and not let it overcook. Put aside. In same pan, add chicken, sear, add soy sauce, and chicken stock. Add dried noodles. Mix until all noodles have soaked up all noddles.
Mix in half the veggies. Transfer to serving platter. Add the other half of veggies for topping,
Create the shallot and garlic oil. Heat oil at medium heat. Add shallots and garlic oil. Cook until golden brown. Add oil on top of noodles.
Garnish with cilantro and green onions. Serve with lemon slices and have eaters squeeze the lemon on right before they eat it.
1 tbsp Red Palm Oil
4 carrots: 2 inch julienne
2 celery stalks
1/2 Yellow onion
2 cloves garlic
Chicken breast, sliced to 2" pieces
1 pack rice starch noodles
3 tbsp soy
1 qt box Chicken stock
Garnish:
Shallot and garlic oil
Fresh Green onions
Fresh Cilantro
Lemons
Vegetables: to be traditional: use Asian vegetables such as snow peas and cabbage. I like to go seasonal and local and use whatever vegetables I have available. Today is is spaghetti squash and kale. I've used asparagus, and chard before as well. Using spaghetti squash is great as it just mimics the look of the pancit noddles and adds a nice yellow hue to dish. Kids won't even notice the extra veggies they are eating! You can also go starch free and nix out the noddles all together, and just substitute spaghetti squash for the noodles.
Saute onions, garlic, carrots, and celery. Add vegetables until cooked. I like to keep the color in my vegetables and not let it overcook. Put aside. In same pan, add chicken, sear, add soy sauce, and chicken stock. Add dried noodles. Mix until all noodles have soaked up all noddles.
Mix in half the veggies. Transfer to serving platter. Add the other half of veggies for topping,
Create the shallot and garlic oil. Heat oil at medium heat. Add shallots and garlic oil. Cook until golden brown. Add oil on top of noodles.
Garnish with cilantro and green onions. Serve with lemon slices and have eaters squeeze the lemon on right before they eat it.
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