This photo is taken at the grave of my Grandmother with my mother's siblings and my nieces and nephews.
This photo is taken at my grandmother's old house now owned by his 9th son, Uncle Kajo. The starring food here is lechon and you can see my bihon somewhere in the middle.
I was telling myself that I would post whatever I cooked for the day, but because my hands were busy, I wasn't able to document every detail of my cooking.
I woke up at around 6 in the morning, and I prepared for the food we will bring to the celebration of my grandmother's birthday. She is already in heaven, but my mother's family (siblings) are always celebrating their love for their mother's birth.
Anyway, I cooked bihon, which is also known as Chinese rice noodles but in Filipino taste.
Ingredients: ( Good for 30 persons)
2 kilos of Rice Noodle (Vermicelli- soak in water)
1 kilo of pork (Small cuts)
2 pcs of carrots (big)
1 whole cabbage (big)
3 tbsp of salt
1 liter of Soy sauce
1 tbsp of oyster sauce
3 tbsp of sesame oil
3 bulbs of onion (sliced)
1 bulb of garlic (chopped)
2 tbsp of black pepper
2 red bell peppers
- Saute the pork cuts until brown. Add the onion and garlic until aromatic.
- Add black pepper and sauté carrots.
- Add all wet ingredients. If pot is boiling, add cabbage and the red bell peppers.
- Remove excess water from vermicelli and add on the pot. Do not stop mixing until color of soy sauce spreads to every grain.
- If the vermicelli is soft and transparent you may remove from heat and enjoy it for snack or lunch!