7/29/2019 pansit

1/4

PANSIT BAM-I INGREDIENTS500 grams canton noodles300 grams sotanghon noodles1/2 cup chicken breast1/2 lb. lean pork

1/2 lb. shrimps4 pieces Chorizo bilbao (or Chinese sausage)5 cloves garlic, crushed1 medium onion, sliced1 medium red pepper, sliced1 medium green pepper, sliced1 cup brocolli heads1 cup cauliflower heads1/2 cup carrots, julienned1/2 cup snow peas1/2 cup shredded cabbage1/2 cup tenga ng daga (dried wood ear mushroom), chopped

4 tablespoons soy sauce, divided2 tablespoons cane vinegar4 tablespoons cooking oil1 teaspoon brown sugar1/2 teaspoon ground black pepper1/4 cup sliced spring onions for garnishing (optional)

PANSIT BAM-I PROCEDURES1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into1/2-inch strips). Set aside the broth for use later.Meanwhile, marinate the pork in 2tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice

into 1/2-inch strips.2. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil,turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, setaside.3. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out ofthe pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oilaway. (You may also want to set aside a few pieces of whole shrimp for garnishing).

4. Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

5. Add the chicken and the pork, and saute for 5 minutes. Add the green andred peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for

another 5 minutes.6. Add one cup of the chicken broth that you had earlier set aside.Make sure you useenough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soysauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.7. While waiting for the broth to boil, soak the sotanghon and cut according to yourdesired size. In a separate container, soak the mushrooms and then chop coarsely.8. Once the broth has boiled, add the sotanghon and the mushrooms, and mixthoroughly.

7/29/2019 pansit

2/4

9. After 5 minutes, add the canton noodles, and mix for another 10 15 minutes, untilthe canton noodles are soft. By this time, most of the broth should have dried up (ormore precisely, theyve been absorbed by the noodles).Add a dash or so of soy sauceto taste. Do not use salt!9. Add the fried chorizo pieces and ground black pepper, and mix for another 5minutes.

10. Garnish with spring onions, and serve with calamansi (Philippine lemon), lemon, orlime. Umm-mmm!

Pancitor Pansit is a stir-fried noodle dish common in the Philippines. This food is

second in popularity to rice in the country, and is similar to yakisoba and yakiudon,

Japanese-style stir-fried noodles.PANCIT BIHON INGREDIENTS

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water1/4 cabbage, sliced into strips

8oz pack pancit bihon noodles1 onion, peeled and sliced1/3 cups scallions, cut into pieces1 cooked chicken breast, shredded1 carrot, sliced into strips2 tablespoons of cooking oiladd pepper for taste3 tablespoons soy sauce3 cloves of garlic, crushed and mincedadd salt for taste add to basket5 pieces of calamansi or lemon, sliced3/4 cup diced celeryPANCIT BIHON PROCEDURE

1. Soak the pancit bihon noodles to soften for 10 minutes.2. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes oruntil the noodles are soft.3. Grease a large pan or wok with oil. Saut garlic and onions. Salt or pepper to taste.4. Add the chicken broth, the shredded chicken breast and all the vegetables untilcooked.5. Squeeze calamansi or lemon when ready to eat for taste.

Pansit palabok, pansit luglog is another popular Pinoy noodle dish. It made up of rice

noodles blanch in boiling water and topped with shrimp sauce called palabok, madeup of shrimp sauce that is flavoured with annatto which also give a bright orange tint. Itis then topped with the paalat, a sauted mixture of garlic, ground pork and diced firmtofu. For added flavour and visual appeal it is garnished with smoked fish flakes, crushedpork cracklings, shrimps, boiled egg wedges, fried garlic and chopped spring onions.And served with kalamansi.PANSIT PALABOK INGREDIENTS:

1 kilo thick bihon noodles, cooked

7/29/2019 pansit

3/4

Red sauce1/2 kilo ground pork4 cake firm tofu, diced2 cup shrimp broth1/2 cup chopped kinchay

1/2 head garlic, chopped1/2 cup annatto watersalt and peppercooking oilPalabok

6-8 cup shrimp broth1/2 cup annatto water3/4 cup cornstarchSalt

Garnishing

2 cup medium size shrimp, shelled

1 bundle spring onion, chopped4 pieces boiled egg, cut into wedges1 cup crushed pork crackling1 head garlic, chopped, fried1 cup fried tinapa flakeskalamansiPANSIT PALABOK PROCEDURES:

For the red sauce: In a saucepan, saut garlic. Add ground pork and stir cook for 3-5minutes or until meat turns to golden brown, add tofu, kinchay and annatto water, stircook for another 3-5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes,season with salt and pepper to taste. Remove from pan and keep aside.

For the palabok: I a sauce pan put shrimp broth and annatto water. Bring to a boil andsimmer for 1-2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keepwarm and set aside. Season with salt to taste.Serving: When ready to serve put cooked bihon noodles in a platter. Top with thegarnishing ingredients and serve with kalamansi.

Pancit Miki Guisado ingredients:

2 tbsp cooking oil1 tbsp sliced garlic1/4 cups onions (sliced thinly)

1 cup cubed and fried tokwa/tofu1/2 cups sliced carrots1/4 cups sliced celery1/4 cups sliced spring onions1 8g. Maggi Magic Sarap black pepper300g. fresh miki (soaked and washed 3times)sauteed garlic and sliced boiled egg for garnishing

7/29/2019 pansit

4/4

Pancit Miki Guisado Procedures:

1. Heat the cooking oil. Saute the garlic and onions. Add the tokwa, carrots, celeryand spring onion. Cook in 2 minutes.2. Sprinkle Magic Sarap and black pepper to taste. Add miki. Cook in 5 minutes. Add ontop the sauteed garlic and sliced boiled egg before serving.