Recipes for "pancit"

Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.

Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.

In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.

Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.

Prep Noodles: Soak the noodles in warm water for 10 minutes. Drain and set aside.

Cook The Pork: Brown the pork in the oil with the shallot and salt. Add the sugar and cook for another 2-3 minutes to get some caramelization.

Add The Veggies: Add the vegetables and sauté for 3-5 minutes, until just starting to brown and soften.

Finish: Add broth, soy sauce, and oyster sauce. Add soaked noodles and shrimp. Simmer it all together for 5-10 minutes, tossing occasionally, until most of the broth has been absorbed. YUM! Saucy and delicious.

Using a sharp knife, trim off and discard any excess fat from the pork.

In a medium-sized stockpot, combine the pork with about 3 cups of water, or enough to cover the meat. Sprinkle with salt and ground pepper.

Bring to a simmer over medium heat, then cover and adjust the heat to maintain a simmer. Cook until tender, about 45 minutes.

Reserve 1 1/2 cups of the pork broth for the stir-fry. When the meat is fork-tender, remove from the liquid and let it rest on a cutting board for about 10 to 15 minutes to cool. Slice the pork into 1/2-inch cubes. Set aside.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Place the dry noodles in a large bowl. Pour some water into a small bowl, and use your fingers to sprinkle water over the noodles until they become damp. Continue sprinkling water until the noodles get soft and pliable but not mushy. Set aside.

Some recipes suggest soaking the dried bihon noodles in water for a few minutes. I prefer to instead sprinkle water to soften the noodles. This method has worked well for my pancit and the noodles do not melt or clump together before cooking.

Simply Recipes / Frank Tiu

Place a wok or large skillet over medium heat. Add the oil. When the oil is hot, add the garlic, onion, celery, and the white parts of the green onion and stir fry until soft and fragrant, for about 2 minutes.

Add the patis (fish sauce). Add the carrot and green beans and stir fry until beginning to soften. Add the shredded cabbage and toss well.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Add the sliced, cooked pork to the mixture. Add 1 1/2 cups of the reserved pork broth, the toyo (soy sauce), and calamansi juice. Stir to mix.

Add the damp bihon noodles. Combine the noodles and the rest of the ingredients well.

Cover the pan with a lid. Continue cooking, stirring occasionally, until the noodles soften and blend well with the ingredients. The white noodles will become translucent as they cook and the broth will coat the noodles and give them a light brown hue. The broth eventually gets absorbed by the noodles the longer it simmers and should result in a dry pancit noodle dish. This will take 8 to 10 minutes total.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Sprinkle salt and pepper all over, to taste. Garnish with the green parts of the green onions.

Serve warm with a dipping sauce of patis mixed with calamansi juice.

Pancit bihon is best when served soon after it is cooked. If there are any leftovers, store pancit in the refrigerator in a covered container for up to a day. Reheat in the microwave or on the stovetop. It is not advisable to freeze pancit bihon because the noodles will get watery and the vegetables wilt.

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Simply Recipes / Frank Tiu

Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.