Ingredients with Measurements:
- 1 lb. meeshay noodles
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb. ground pork
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 tsp. black pepper
- 1 egg, beaten
- 1 tbsp. cornstarch
- 1/4 cup water
- 1 lb. mixed vegetables (eggplant, bitter melon, squash, okra)
- Salt to taste
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
Step-by-step instructions:
1. Cook meeshay noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add onion and garlic and sauté until fragrant.
3. Add ground pork and cook until browned.
4. In a bowl, mix together water, soy sauce, vinegar, brown sugar, and black pepper. Pour into the wok and bring to a boil.
5. Reduce heat to low and let simmer for 10 minutes.
6. In a small bowl, whisk together egg, cornstarch, and water. Slowly pour into the wok while stirring constantly to create a thick sauce.
7. Add mixed vegetables to the wok and stir to combine. Cover and let cook for 5-7 minutes or until vegetables are tender.
8. Season with salt to taste.
9. Serve meeshay noodles topped with pinakbet mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for wok or large skillet
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or chicken.
- Mixed vegetables can be substituted with any desired vegetables.
Variations:
- Add shrimp or tofu for a seafood or vegetarian option.
- Use spaghetti or other noodles instead of meeshay.
Tips and tricks:
- Make sure to cook the meeshay noodles al dente to prevent them from becoming too soft.
- Adjust the amount of soy sauce, vinegar, and brown sugar to taste.
- Add chili flakes or hot sauce for a spicy kick.
Storage instructions:
- Store leftover pinakbet in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or garlic bread.
Suggested side dishes:
- Grilled or roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the pinakbet is too watery, add more cornstarch to thicken the sauce.
- If the pinakbet is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the ground pork thoroughly to prevent any foodborne illnesses.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Meeshay is a type of Burmese noodle dish that is typically served with a meat sauce.
- Pinakbet is a Filipino vegetable dish that is traditionally made with mixed vegetables and shrimp paste.
Flavor profiles:
- Meeshay noodles are soft and chewy, while the pinakbet is savory and slightly sweet with a hint of sourness from the vinegar.
- The combination of the two creates a delicious and hearty meal.
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Philippine