The Virgie's

Recipes
Go ahead and satisfy your Virgie's cravings
Pansi na Tuguegarao
Instructions:
1. Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef bones. Let boil for 5
minutes.
2. Hold the chopped celery, carrot, and onion together using a cheese cloth and secure using a
kitchen thread. This will be the mirepoix. Add the mirepoix in the cooking pot and let boil.
3. Add the beef cube. Continue to boil in low heat for 3 hours or until the beef gets tender. You may
add more water if needed. Once the stock is ready, set aside.
4. Heat the cooking oil in a wide pan or wok. Saute the onion until soft.
5. Add the minced beef. Saute for 3 to 5 minutes.
6. Stir-in the sliced liver. Saute for 3 minutes.
7. Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to saute for 2 to 3
minutes.
8. Scoop-in 4 to 5 cups of beef stock. Let boil.
9. Push the meat and vegetables on one side of the pan. Arrange the Miki noodles on the other side.
Toss the noodles while cooking. Add soy sauce and ground black pepper. cook for 2 to 3 minutes.
10. Push the noodles on one side to create an opening. Crack one egg and gently let it slide into the
broth. Poach until cooked. Remove the poached egg and set aside.
11. Remove the noodles from the pan and arrange in a plate.
12. Scoop out the remaining stock and place in a small sauce pan. Turn off the heat and transfer the
cooked meat and vegetables in a clean plate. Set aside.
13. Meanwhile, heat the saucepan with the stock from the pan. Once it starts to boil, crack a piece of
egg and add it to the pot. Quickly stir and continue to cook while constantly stirring for 1 to 2
minutes or until an egg drop soup consistency is formed. Transfer to a bowl.
14. Start to assemble the Pancit Batil Patung by topping the miki noodles with poached egg. Add the
sautéed meat and vegetables over the egg and top with lechon carajay. 5. Serve with a bowl of batil
on the side along with dip that consists of chopped onion, soy sauce, and vinegar.
 Pansit Cabagan
Instructions:
1. Heat the oil in a wok or pan.
2. Saute the garlic until it starts to turn light brown.
3. Add the pork slices. Stir-fry until for 2 minutes
or until it starts to turn brown.
4. Pour-in the soy sauce, fish sauce, and 3 cups
beef broth. Let boil. Cover and cook in low heat
for 12 minutes or until the pork becomes tender.
5. Add the miki noodles. Toss. Cook for 2
minutes.
6. Add the carrot, parsley, bell pepper, and
cabbage. Continue to cook for 5 minutes. You can
add more beef broth if needed.
7. Sprinkle some ground black pepper. Toss.
8. Put the boiled quail eggs in the wok and top
with lechon carajay and igado.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!

Virgie's Palabok
Instructions:
1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil
(If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
5. Add the shrimp cube and stir and simmer for 3 minutes
6. Add the flour gradually while stirring.
7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
8. Meanwhile, boil enough water in a pot.
9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the
strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that
the noodles are still firm)
10. Remove the strainer from the pot and drain the liquid from the noodles.
11. Place the noodles in the serving plate.
12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
13. Serve with a slice of lemon or calamansi. Share and enjoy!

Bihon Guisado
Instructions:
1. In a large pot, Saute the garlic and onion
2. Add the pork and chicken then let cook for 2 minutes
3. Add the chicken cube and water then simmer for 15 minutes
4. Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few
minutes
5. Remove all the ingredients in the pot except for the liquid and set them aside
6. In the pot with the liquid in, add the soy sauce and mix well
7. Add the pancit bihon (makes sure to first soak it in water for about 10 minutes)and
mix well. Cook until liquid evaporates completely
8. Put-in the vegetables and meat that were previously cooked and simmer for a
minute or two
9. Serve hot. Share and enjoy!
Lomi
Instructions:
1. Heat oil in a cooking pot.
2. Saute garlic, onion, and carrots.
3. Add the sliced chicken. Cook until the chicken turns light
brown.
4. Pour the water into the pot. Let boil.
5. Add Knorr chicken cube. Stir. Cover the pot. Cook the
chicken between low to medium heat for 15 minutes.
6. Add cabbage and miki noodles. Cook for 8 to 10 minutes.
7. Add scallions. Stir.
8. Pour the egg. Continuously stir to prevent the egg from
forming.
9. Add 1/4 cup water to cornstarch and stir
to mix. Pour it into the pot. Stir until the soup thickens.
10. Add salt and ground black pepper. Cook for 2 minutes.
11. Transfer to a serving bowl. Serve.
12. Share and enjoy!
Mami
Instructions:
1. Combine chicken breast, onion.and 2 quarts water. Let the water
boil.
2. Add Knorr Chicken Cube. Continue to boil for 40 minutes between
low to medium heat.
3. While the chicken is cooking, prepare the toasted garlic. Combine
crushed garlic and cooking oil in a small pan or pot. Turn the heat on
and cook slowly while stirring until garlic browns. Filter the garlic
using a kitchen sieve.
4. Heat 1 quart water in a small pot. Let boil. Add fresh noodles. Cook
for 1 minute. Discard water. Arrange noodles in serving bowls,
including Napa cabbage, carrot, and egg.
5. Once the chicken cooks completely, remove from the pot.
Separate the meat from the bone and let it cool down. Slice the
chicken into serving pieces.
6. Arrange the noodles, vegetable, and chicken in a serving bowl.
Pour hot broth and top with chopped green onions and toasted
garlic.
Ramen
Instructions:
1. Heat the sesame oil in a large skillet over medium low heat.
Add the garlic and ginger; stir fry for 2 minutes or until soft and
fragrant.
2. Add the broth and the water. Bring to a simmer; add the
mushrooms and simmer for 10 minutes or until the mushrooms
have softened and the broth is flavorful.
3. Add the instant noodles to the hot liquid and simmer for an
additional 5 minutes or until the noodles have softened. Add
the scallions and stir to combine.
4. Remove from heat, stir in the kale and carrots, and top with
crunchy panko crumbs Season with chili oil, hot sauce,
sesame oil, and/or soy sauce and salt to
taste.
Happy cooking!