The Kitchen Sink – or – What Happens When You Don’t Go to Costco

2012-09-02 · by · in Filipino, Stir-Fry

Ever had one of those days when you regret not going to the supermarket before the weekend?  No ground beef, no chicken, nothing for protein.  Just a few semi-identifiable bits of something that’s been sitting in the freezer too long.  Couple to that a lot of Italian food lately, and desperation starts to set in.  Something different must be done.

And, as expected, a quick stock check of the larder presents a paltry list of things to work with:  A few strips of bacon, a couple of eggs, a few hot dogs, some frozen veggies, and…. pancit noodles.

Stir-fry it is then.

 

All kinds of crazy stir-fry

Shopping list:

  • Eggs
  • Baconse.
  • Hot Dogs
  • Package of Pancit Canton (check the Asian section of the supermarket) or ramen noodles in a pinch
  • Chicken stock (you only need a cup or so)
  • Peas
  • Broccoli
  • Patis (fish sauce, also in the Asian section)
  • salt
  • pepper
  • whatever else ‘sounds good’

There’s really nothing fancy here except the patis. It’s an Asian store item , but if you don’t have it try this without. It’d probably still be tasty.

First things first, set the wok  on high and let it get really hot.  Meanwhile, slice up 2-3 pieces of bacon into 1/8″ strips.

Once the wok is hot, cook the bacon until just done (not crispy). Remove from the wok and set aside. Then scramble 2-3 eggs in the grease with a pinch of pepper.  When done, add to the bowl with the bacon.  Cut up the hot dogs and repeat ~ cook, add to bowl.

Now for some cooking.  Add a cup of chicken stock, let it come up to temperature, and throw in the veggies.  Let them simmer for five or six minutes until they start to get tender, but not soft.  Add another cup of stock, and 2-3 tablespoons of fish sauce (patis), and add the pancit.

As far as I know, there’s not really a cooking time on the pancit.  Pancit Canton are flour noodles, so they might take 7-8 minutes, but the key thing is that they’re going to absorb all that stock. All of it.  And by that point they’ll be tender and pretty much ready.

With the noodles done, time to add the meat and eggs back in, and mix them up with some soy sauce (a couple of tablespoons) pepper and salt to taste.  Get everything warmed through and serve.