Bihon Guisado and Homemade Chili Garlic Oil | Judy Ann’s Kitchen

Quick and easy noodle and chili oil recipes you can try at home:
– Bihon Guisado
– Homemade Chili Garlic Oil

Hope you try our recipes and share photos of the dishes with us! We’d love to know your experience!

#JudyAnnsKitchen #BihonGuisado #HomemadeChiliGarlicOil

Hi everyone! Welcome to
Judy Ann’s Kitchen.
Isn’t it fun to have a reunion?
It’s so enjoyable to get together.
Were you happy that the <i>Gimik</i> cast and I met?
Anyway, since it’s still my birthday month,
I’ll be making my own version of
sautéed noodles or sotanghon guisado.
Ryan calls this…
Hold on, guys, before you react—
– and before you start typing…
<i>- Don’t judge me, okay?</i>
in the comment section, no judgment
until you hear the whole story.
He calls it poor-man’s noodle.
Okay, wait, wait, wait, there’s more.
Because back then, for kids from the 90s,
kids from the 80s, you’ll relate to this.
Drama series then has this trope
where the dad comes home with pancit as a gift.
And when he arrives, either his
wife or child is already dead,
then he drops
the pancit on the floor.
That’s always the scene.
Because I have played that kind of role.
When the character gets his salary,
like the dad for example,
our constant food prop is pancit.
Always like that.
So I understood Ryan when
he reffered to it as poor-man’s noodle.
I have a complete idea of what he meant.
Ryan is into watching dramatic
shows then, so he connected.
So okay.
Are we good? Got it?
You know how life is now?
You need to explain everything straightaway.
We’ll make chili garlic oil.
If you’ve eaten at <i>Angrydobo</i>, the chili garlic oil there
is actually a house-blend chili garlic.
Ha! I finally got it.
Not homemade, but house-blend.
I used to mix that up.
We shall start with heating some
neutral oil for our chili garlic oil.
Because it really needs to be very hot.
Others, what they really do is
they cook the chopped garlic for a long time
until the garlic releases its aroma
and then slightly browns.
But I don’t have that patience today.
We’ll first turn our stove on
for our chili garlic and just let it heat up.
So for our sotanghon guisado, there are actually
many different types of noodle recipes or pancit recipes
because it has evolved along the way.
But the very first one is Chinese.
Chinese people and then we also have
the Singapore rice noodles,
which were created in Hong Kong.
It’s kind of confusing, right? Singapore rice noodles,
but created in Hong Kong.
Why not Hong Kong rice noodles?
<i>Oh, that’s so debatable.</i>
– I know, right?
– <i>Yeah.</i>
<i>You know that the fortune cookie</i>
<i>is not even a Chinese creation?</i>
Yeah, who mentioned that?
<i>It’s an American Chinese creation.</i>
Ahh!
<i>But even that information is debatable.</i>
<i>There are no records because</i>
<i>a lot of them are anecdotal.</i>
So we have here our peeled shrimp.
This is butterflied, peeled, and then
I halved them to increase the quantity.
Some people chop the shrimp into
bite-sized pieces.
But because I prefer a more equal
<i>exposure</i> of chicken and shrimp,
I made them slightly larger.
So I’ll just season them first.
This is chicken thigh fillet cubed
and flattened for easier consumption.
So you just wanna mix that up.
You know, I still can’t
get over that reunion.
I really didn’t expect them to say yes.
I was touched.
They all said yes.
Those are the friendships
we treasure nowadays.
I also softened
my vermicelli noodles.
I prefer eating vermicelli noodles
or these sotanghon noodles
because they’re easier to eat.
I have here 3 cups of hot
water with chicken bouillon.
You can use whatever chicken
powder you like.
Because most of us have chicken bouillon at home.
So we use chicken bouillon.
Otherwise, you can also use your
own homemade chicken broth.
It’s also okay.
Let’s add the oyster sauce here.
This is the sauce for my bihon.
And then, just a bit of rice wine.
Some soy sauce.
And your all-purpose seasoning.
Again, whatever you have
at home, it’s okay.
And of course, sugar.
Sugar.
Aren’t I cute with braids?
<i>I’m trying to think what</i>
<i>song were you trying to sing.</i>
<i>Were you going for Maroon 5 or…</i>
<i>Were you going for… uhm…</i>
<i>♪ Sugar ♪</i>
<i>Bruno Mars?</i>
<i>♪ Oh, honey, honey. ♪</i>
<i>Ohh!</i>
It’s an older song.
<i>My playlist is different, sweetheart.</i>
What about Bruno?
Bruno? ♪ <i>We don’t talk about Bruno. ♪</i>
Oh, right?
I can be for the oldies,
and I can also be for the young ones.
We’ll add and then dissolve the sugar here.
<i>I never noticed you cooking with music.</i>
Oh, it really depends on my mood.
Sometimes, when you arrive and I’m cooking,
Regine Velasquez is playing?
And I just keep singing.
Sometimes behind our kitchen.
As long as I have wine in hand, I have music.
When I’m cooking. But if I don’t have
wine, I don’t have music.
But I’ll still cook.
Because it takes time.
I really enjoy cooking with music.
<i>Ahhh.</i>
There, okay.
So, this is good now.
So now, we will start slowly
cooking the rest of our proteins.
— the chicken.
I’ll cook them separately because when
we put them back, I don’t want them to overcook.
We will start with our aromatics.
So that our oil can absorb the flavors of
garlic, onions, and onion leeks.
Some garlic here.
Let’s start with onions because our garlic is crushed.
Just half for now.
<i>Babe, I remember reading</i>
<i>in the comments section,</i>
<i>during the pandemic, something about
being careful with the noodles.</i>
Yeah, because when you keep mixing,
if you overmix, it breaks.
And I think in some regions, it’s really sacred,
especially I guess in Chinese dishes
it’s very important that their noodles
are not broken.
Then we add some garlic.
And later, when we make chili-garlic oil, again,
I encourage you to add your own flavors.
Because we’re just doing basic flavoring
for the chili-garlic oil.
And did you know that chili-garlic oil actually
existed since the Ming dynasty.
It has been around for a long time.
And of course, our Chinese friends
invented chili-garlic oil.
Isn’t it great that we still enjoy it
up to now.
And because the overall creativity is amazing,
we were able to create more
different types of chili-garlic oil.
There’s sweet, super spicy, extra super spicy.
Of course, you always use a neutral
type of oil like vegetable oil or canola oil.
Never olive oil because olive oil has a distinct taste.
Okay, so we add our veggies.
We’ll cook these veggies so that when
we add the noodles later, they’ll cook quickly.
While we are cooking them,
we’ll add seasoning for each layer.
There you go.
Okay.
We’ll just get some plates.
A bit of onion leeks.
Because we’ll add this when
the flavor has fully developed.
So there’s still a bite of freshness.
Okay.
It’s really quick.
Let’s put all our effort
here and place it there.
Okay.
<i>You’re so strong, right?</i>
<i>That grip for the wok is not
an easy thing to do.</i>
It’s not!
But before I mastered it, bub…
there were a few days
after our Chinese subject in culinary school,
when I couldn’t raise my arm high.
Because it really has a technique.
<i>It’s about the wrist, not brute strength, right?</i>
Most woks, that’s why most woks
have a long handle and those ears there.
Because you hook it.
<i>Yeah.</i>
It’s easier to turn around.
This kind of wok, however…
<i>That’s a Thai wok, right?</i>
This is a Thai wok.
I added a bit of prayer
so it doesn’t embarrass me.
Let me just lift it.
I’ll put in my Spanish-style chorizo.
You can use Chinese sausage.
Because this is what I have here in Batangas.
So, this is what I’ll use.
I like its taste.
Hey buddy, what’s your order?
Beer? Do you want beer?
I have a pretty girl at the back.
Do you want to meet her?
Because the chorizo is already releasing its own flavor,
this is the time that we’ll add our chicken.
We just want the chicken to cook quickly
along with the chorizo.
Because when we put the shrimp there,
it cooks quickly.
This is the rich-man’s noodle.
Because a lot is happening.
<i>There’s a budget.</i>
There’s a budget, it’s fancy.
So, when you see that the chicken has started to brown,
don’t believe that it’s okay yet, okay?
Because the inside will take
some time to cook.
What I really like using in noodles is
…chicken thigh, because when it’s white meat,
that’s what catering uses to increase quantity.
Some don’t even put chicken.
Because it depends on the production budget.
If the production has a budget, it’s chicken thigh.
If there’s none, then no chicken at all.
<i>Chicken liver, probably.</i>
Chicken liver, gizzard.
I really like that.
I like liver and gizzard.
Rye doesn’t like it, so I’m happy
when there’s chicken liver
on sautéed sotanghon—
because he gives me his liver and gizzard.
Just like a vampire.
<i>I gave you my heart!</i>
<i>The liver is no biggie.</i>
Oh, that’s too much.
But I don’t really eat heart.
Let’s take it out.
I used a ladle with strainer.
Because I’ll leave the oil here.
And then I will sauté some more
garlic before we add our noodles.
See, it’s really quick.
The good thing about stir-fry, with vermicelli,
it can feed a lot, many people like it.
There.
So our proteins are here,
our veggies are here.
Oh, I forgot about my shrimp.
Okay, I’ll put you back in here.
Since this cooks quickly.
– <i>Can I also make that in a pan?</i>
– Oh yes, of course.
<i>Because I remember, when my mom makes pancit,</i>
<i>it’s in a large pan.</i>
Especially if it’s not for a lot of people.
The wok, on the other hand, is used
when cooking in large quantities.
And at the same time, of course,
you distribute the flavor more.
So I’ll increase the heat of my oil.
Because for the chili garlic oil,
it really needs to be very hot.
Hotter than your temper.
I don’t want the shrimps to be chewy.
I want them cooked just right.
Now that they’ve turned pink,
I’ll remove them.
Okay.
Okay. You thought we’re done?
Not yet, sister.
We’re going to cook some eggs.
Because I like my noodles with eggs.
Actually, you know, aside from Chinese
sausage or chorizo, you can also use sisig.
Because that’s how we make pancit
at <i>Angrydobo</i>, with sisig.
You can also use longganisa.
It could be garlic longganisa.
It could be any longganisa.
Because pancit is easy to add flair to.
So what we’re going to do,
let’s play around with it.
Yay!
Well, playing around, in a way, I always
like adding curry powder.
One, because I love curry powder.
Two, why not?
So I’m just moving it around in the wok now because
I want it to cook quickly and increase in quantity.
Because if it stays in one place, I won’t
get the consistency of egg that I want.
Or you can mix it like that.
Eggs in pancit are delicious.
That’s true.
Don’t worry, we won’t remove this egg
because we’re going to add our vermicelli now.
So it’s important to soak the noodles first.
You need to soak them for a while
so that when you add the broth,
they won’t become too soggy.
Because it absorbed the water.
But it will still soak up the sauce.
I just prefer the noodles
to still have some bite in them.
So this is the time that we add back our liquid
seasoning that we made earlier.
This is the broth, the oyster sauce,
the soy sauce, there’s sugar.
So we’ll wait for it to soak up.
Are you warm already?
Okay.
So while we’re waiting for it to soak up,
we’ll season it later.
We need to wait for it to dry up.
Okay.
Chili garlic.
It’s fun to cook with your hair up.
We have a clear bowl.
Garlic, of course.
Ginger.
Because it’s chili garlic,
and not chili garlic ginger—
There’s more garlic.
The ginger, just enough to add another flavor.
Shallots.
Bird’s eye chilies.
Spring onions.
Did you put a lot of chili in there?
I put a lot because
I’ll add more chili garlic.
I meant chili flakes.
Oh gosh, it’s like…
It’s spicy already.
And a bit of chicken powder.
And then later we’ll add
some oyster sauce.
I still have some oyster sauce here.
Let’s go back to it.
It’s getting a bit dry.
At this point I will add our curry powder
to make it more flavorful.
A bit of curry powder.
Just a bit for me.
Okay, the curry powder is totally optional.
This will be our snack after this shoot.
Now, while waiting for this
to dry up, let’s check our oil.
There, your oil temperature needs to be
smoking hot.
As in, not just simmering.
As in, boiling hot or smoking hot.
Let’s mix it.
Some also add lemongrass.
They also add coriander.
But this one, not too many herbs.
Just enough.
Be careful because it’s very hot.
Then let them be friends.
And then mix.
As the oil heat subsides,
our garlic is still cooking.
If you have bottled crispy garlic, you can add it.
Once it cools down.
If you want more garlic flavor.
So, we’ll add oyster sauce to this.
With some added sugar.
<i>♪ Sugar ♪</i>
<i>♪ Oh, honey, honey ♪</i>
<i>Is it normal for chili garlic
to have oyster sauce?</i>
Some do.
Others, just chili garlic—
Just garlic and chilies.
Nothing more to it.
There it is.
It’s sticking now.
I can’t see.
Okay.
Now, it’s all combined. Let’s taste.
I feel shy tasting it
with my fingers.
Mmm!
Delicious!
Okay.
Good job, Juday.
And remember, we made
umami seasoning.
Let’s add it here.
There you go.
Oh, I’m getting even more excited.
And then, our veggies.
A bit of fresh onions,
just for some crunch.
And our onion leeks.
And then, we toss.
Oh, try this recipe.
Don’t worry if you added
raw onions at the end.
That’s again, totally optional.
I just like having different
textures of onions.
Because onions are really tasty.
I want to add some freshness.
Okay. I’m just tossing the
noodles so they don’t break.
Because they’re done.
Wooh!
Okay, let’s plate it.
I’m scared to taste this because
I know it’s really spicy.
Are you waiting for it?
I can handle it. So, it’s not
spicy yet for Rye.
If I can handle it, that means
it has no effect on Rye.
Because he has a high tolerance for spice.
He’s just that spicy.
<i>Wow!</i>
At least I didn’t say he’s sweaty.
Rye, Lucho, and Yohan have a
high tolerance for spicy food.
I just learned to eat spicy food
when Rye and I got together.
Okay.
We have our chili garlic here.
Let’s plate it.
Isn’t it easy to make?
And wouldn’t it be nice to make it again
later in the afternoon
for snacks with the kids or family, with friends.
Or just include it in dinner.
If you live in another country,
and there’s an occasion, try this recipe.
I promise you won’t be embarrassed.
And then, once you’ve made it,
please tag us @judyannskitchen
either on Instagram or if you make a video,
tag us on TikTok, Judy Ann’s Kitchen.
Okay, I’m excited.
And of course, follow us on Facebook.
See, right?
Pancit bihon is simple, but when you taste it,
it brings a different kind of happiness, promise.
And then, let’s add some protein on top.
Let’s put it on.
Maybe we can add some calamansi, right?
There you go, now it needs the touch of someone special.
Nong!
<i>Yes?</i>
Such energy, right?
<i>What’s that?</i>
He leveled it up!
Nong!
<i>Oh?!</i>
Are you angry?
Do we have an issue?
No.
– Can I have some calamansi, please.
– Okay.
Oh, you know, Nonong here,
he’s really my happiness.
And we’ve been together for so long,
since I was still single.
<i>He used to be with Mikee, right?</i>
Yes, because Mikee is an equestrienne, right?
Because of Mikee’s great love for him.
He’s in her autograph, Mikee Cojuangco’s.
<i>Mikee Cojuangco needs him.</i>
Mikee really loves him.
<i>He used to be the make-up artist
of Mikee Cojuangco, right?</i>
Yes.
Let’s ask him.
– Ni.
– Hello!
Before you joined ABS-CBN,
what was your job?
Weren’t you with Mikee?
Yes.
As?
Make-up artist.
Make-up artist?
– And then—
– I’m not her saddle horse okay?!
Oh, no—
Because it seems like you’re pointing to that.
– Oh?
– But I won’t say anymore details.
I might have already said a lot.
So, is that you?
The one in her autograph?
Oh no, that thing runs faster.
I love you, Nong.
You are the best.
Thank you.
So, we have calamansi here.
Let’s cut it.
Oh, it’s already cut!
In fairness to Nonong.
Two here.
Maybe we can
add some kick to it, like…
Just a few bits of cilantro.
Cha-ching!
And then our chili garlic.
If you don’t want fresh bird’s eye chili,
you can just use
chili flakes instead.
And that’s okay.
Daddy, you have to taste me—
I mean, taste this.
Although I must admit, I like my
poor-man’s pancit without chorizo.
– Because you just like it simple, right?
– Yeah.
Carrots, vegetables, and garlic.
Yes.
He likes his pancit real simple.
Okay, try it first without the chili garlic.
It’s hot!
Just adjust the taste according to your liking.
You can add salt, you can add sweetness,
With the chili garlic you like?
You try the chili garlic first.
Best with the chili garlic.
So hot, guys.
That hit like a truck!
Yeah, boy!
Milk, do you want milk?
Is it too spicy?
Doesn’t it look like not?!
I didn’t do anything to you.
It’s delicious, though.
Sorry.
It’s just right…
The spiciness is just right.
It’s just that good.
Huh?
And it packs a punch.
But it’s good.
Yay!
– Thank you very much.
– I’ll taste it. That’s love.
Girls, find a husband
who will eat whatever you give him.
That’s my husband.
<i>The heat is just right, not</i>
<i>too much from the bird’s eye.</i>
Yeah, for you!
<i>♪ This battle of mine ♪</i>
I like it.
Just right for me.
I wish you didn’t take my water, daddy.
Oh, sorry.
I forgot this is your water.
And so, there you have it.
We made two recipes today.
One is chili garlic oil, and one is my very own
take on a sotanghon guisado with curry powder.
Try this at home.
Please let us know what you think.
And please, please tag us when you’ve made it.
And show me your finished product
because the more people I inspire
with all the cooking that I do…
of course, I’m more inspired
to create more unique recipes
and more budget-friendly recipes
and more recipes for all of you.
Thank you again for spending your
Wednesday mornings with me.
And I shall see you again next week
for another episode of Judy Ann’s Kitchen.
Guys, please always be grateful,
always be kind, and God bless you all.
Bye!
Yay!
Wow!
I’m sweating!
Now, someone else will taste it so you won’t say
that Ryan is always biased, right?
At least it’s Manay Ethel.
Delicious?
…vegetable oil or canola.
How many horsepower are you?
They aren’t prepared for me.