Wednesday, November 19, 2008
Stir-Fry Mung Bean Vermicelli (Sotanghon) with Beef
This is vintage 1950's recipe.
That's what it says in the book "In My Basket: The Cookbook" where I got the recipe. The author Lydia Castillo has been a food section contributor in the local newspaper The Philippine Star, so I have been a regular follower of her column. Naturally, when her cookbook came out, I just have get myself a copy.
This recipe sounds very easy to prepare. We love mung bean vermicelli (sotanghon). Mung bean vermicelli is different from the regular Chinese egg noodles, and rice noodles. As the name suggests, this vermicelli is made from green mung bean starch. It is transparent, this why sometimes, it is also called cellophane noodles. It is more firm and chewy than the other kinds of noodles, which we prefer. My mother-in-law believes mung bean vermicelli is healthier because, well, it is made from beans!
Here is my take on the recipe:
200 gms lean ground beef, marinated in
a dash of pepper
2 T soy sauce
1 T cornstarch
100 gms vermicelli noodles (sotanghon)
2 large tomatoes, chopped
1 T cooking oil
1 onion, chopped
4 cloves garlic, crushed
3 T fish sauce (patis)
ground pepper, as desired
1 large bell pepper, sliced
1 stalk celery, chopped
1 stalk leeks, chopped
1/2 C water or broth
1. Soak vermicelli noodles (sotanghon) in water for 15 minutes. Cut to 2-inch length. Marinate the ground beef in pepper, soy sauce and cornstarch.
2. In a cooking pan or wok, saute the garlic, onion, tomato in the oil. Let the tomatoes cook for a while, then add the marinated meat. Season with fish sauce, and ground pepper. Cover to seal in the flavors. Simmer, stirring every few minutes.
3. When meat is cooked, add the noodles, bell peppers, celery and leeks. Add the water or broth. Stir and mix so that all the noodles will absorb the meat and the sauce. Taste and adjust seasonings. You may use salt, soy sauce or more fish sauce.
4. When cooked, transfer to a serving dish. Serve immediately.
This is a different take on the usual Filipino vermicelli stir-fry (sotanghon guisado) dish. It uses a tomato based sauce that is made flavorful with fish sauce and beef. Even the combination of beef and fish sauce is quite unique. The result? Very flavorful noodles dish that will surely be a mainstay in my kitchen.
Hmmm... I should have added cilantro. :)
Sharing this dish with the Presto Pasta Nights people, headed by Ruth of Once Upon a Feast. This week's host is Nilmandra of Soy and Pepper.