Pancit Mahirap

Pancit………………..Well, this is not a typical pancit as I remember before when I was little, I saw a carinderia(small cafeteria) selling pancit or noodles that doesn’t have any ingredients of a typical pancit. It doesn’t have pork, shrimps, cabbages, carrots and many more. But believe me those carinderia are very expert in this cooking pancit dishes without “rekado” or ingredients. How did they do it? Its because the have a very tasty beef broth from their bulalo. Bulalo is a beef soup composed of beef bones particulary the legs and unwanted chop of beef bones seasoned with salt and pepper and onions, ginger, garlic and some spices like seabut. Very tasty soup……………………….Did you know that bottle gourd and coriander are the only vegetables I used in this pancit. Coriander leaves  act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. …….

Ingredients: serves 6-8 persons

• 3 tbsp oil
• 2 cloves garlic
• 1 small onions chopped
• 1 small bottle gourd (upo) sliced
• 1 bunch of coriander chopped
• 500 gms of pancit bihon
• 1/2 cup soy sauce
• salt and pepper to taste
• 1/2 litre of beef soup stock.
• 2 tbsp fish sauce
• 1 tbsp lemon juice

Procedures:

• In a wok, heat oil and saute garlic and onions, add in bottle gourd and seasoned with salth and pepper. saute for 2 minutes. add in beef broth and soy sauce. bring to boil and add pancit. adjust taste by adding fish sauce.
• When it is nearly cook, add in coriander leaves and lemon juice. serve hot

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Pancit at Tinapay (bread and noodles)

Pancit at tinapay (noodles and bread)………… A typical filipino mirienda. I think almost every Filipino eat pancit, I already posted some of my favourite pancit recipe, this includes: Pancit bihon guisado, Sotanghon guisado and many more. If I am not mistaken this pancit dish is always present on every occasion in the Philippines. You can find it on birthday parties, weddings, fiesta and more. Best paired with kalderetang baka, chicken afritada and pork barbeque dishes. You might notice my plate combination is both loaded with carbohydrates (noodles and bread) because we filipinos needs to eat a lot of carbohydrates especially those people who’s job is more on the physical side such as carpentry, cleaning and lifting jobs…………………… Did you now that rice noodles contains low in calorie and fat, but most pancit dishes prepared with oil and other meats. However this noodles is loaded with carbohydrates, it’s the complex carbohydrates, which deliver energy slowly over time. These carbohydrates are easier on the pancreas than simple carbohydrates, and they contribute to weight loss by reducing food cravings…….

Ingredients: makes one pyrex enough to feed 10 persons

• 3 tbsp oil
• 3 clove crushed garlic
• 1 medium onions diced
• 1/4 kilo chicken breast(boiled in 3 cups water with salt & pepper- save the broth)
• 100 gms chicken liver
• 6-8 pcs dried mushrooms (soak in water for 1 hour)
• 1 pc small caroots (julliene cut)
• 500 gms pancit bihon
• 100 gms baguio beans
• 1/8 kl of cabbage (julliene)
• 3 stalks of coriander
• salt & pepper
• 3 tbsp fish sauce
• 1/4 cup soy sauce
• squeeze of  lemon

you may also need breads to paired with pancit

Procedures:

• In a wok, heat oil and saute garlic and onions, add in chicken  liver, chicken and cook for 2-3 minutes.
• Add in the rest of the vegetables and seasoned with soy sauce and salt & pepper. add in broth, let it boil for a minute. don’t over cook the veggies. Set aside. 
• In the same wok, boil chicken broth and add in bihon together. bring to a boil and adjust your taste by adding fish sauce. In a serving plate, pour in your pancit and topped with the guisado meat & vegetables.
• Serve hot and enjoy!!  then squeeze with some lemon juice.

Pancit Bihon Guisado(rice stick noodles)

Pancit bihon…..one of the many recipe on how you will enjoy “pancit”…This dish is the most common food in a fiesta or gathering, occasions such as birthdays – traditionally, old folks say “long noodles gives you long life”….. In my country, you will find this on all canteens(small cafe) specially during AM and PM snack time selling for just 15-20 pesos(about 50 cents in new zealand dollar). Back home, We usually have this for bereakfast matching it with pandesal(Philippines famous bread) and a cup of coffee…..Did you now that rice noodles contains low in calorie and fat, but most pancit dishes prepared with oil and other meats. However this noodles is loaded with carbohydrates, it’s the complex carbohydrates, which deliver energy slowly over time. These carbohydrates are easier on the pancreas than simple carbohydrates, and they contribute to weight loss by reducing food cravings….

Ingredients: makes one pyrex enough to feed 10 persons

• 3 tbsp oil
• 3 clove crushed garlic
• 1 medium onions diced
• 1/4 kilo chicken breast(boiled in 3 cups water with salt & pepper- save the broth)
• 100 gms chicken liver
• 6-8 pcs dried mushrooms (soak in water for 1 hour)
• 1 pc small caroots (julliene cut)
• 500 gms pancit bihon
• 100 gms baguio beans
• 1/8 kl of cabbage (julliene)
• 3 stalks of coriander
• salt & pepper
• 3 tbsp fish sauce
• 1/4 cup soy sauce
• squeeze of  lemon

Procedures:

• In a wok, heat oil and saute garlic and onions, add in chicken  liver, chicken and cook for 2-3 minutes.
• Add in the rest of the vegetables and seasoned with soy sauce and salt & pepper. add in broth, let it boil for a minute. don’t over cook the veggies. Set aside. 
• In the same wok, boil chicken broth and add in bihon together. bring to a boil and adjust your taste by adding fish sauce. In a serving plate, pour in your pancit and topped with the guisado meat & vegetables.
• Serve hot and enjoy!!  then squeeze with some lemon juice.

Pancit Guisado (canton-bihon)

There are many kinds of pancit in our country philippines, to name some, we have pancit sotanghon, canton, bihon, lomi, mami, pancit malabon, luglog and many more.It is very similar to chinese noodles cooking style. as we know this dish was inspired by the chinese. I cook this as guisado or pancit malabon combining two types of noodles – Bihon and pancit malunggay(canton).. . Did you know that rice noodles are best alternative to rice and pasta because they provide the carbohydrates we need for our body… Rice noodles also make a good base for a low-calorie meal because they are relatively low in calories and fat. ..

Ingredients:

• 3 tbsp oil
• 3 clove crushed garlic
• 1 medium onions diced
• 1/4 kilo chicken breast(boiled in 3 cups water with salt & pepper- save the broth)
• 100 gms pork liver
• 6-8 pcs squid balls
• 6-8 pcs dried mushrooms (soak in water for 1 hour)
• 1 pc small caroots (julliene cut)
• 6 pcs chicharo
• 1/8 kl of cabbage (julliene)
• 3 stalks of coriander
• 1 stalk of celery
• salt & pepper
• 3 tbsp fish sauce
• 1/4 cup soy sauce
• squeeze of  lemon

Procedures:

• In a wok, heat oil and saute garlic and onions, add in pork liver, chicken and squid ball, cook for 2-3 minutes.
• Add in the rest of the vegetables and seasoned with soy sauce and salt & pepper. add in broth, let it boil for a minute. don’t over cook the veggies. Set aside. 
• In the same wok, boil chicken broth and add in canton & bihon together. bring to a boil and adjust your taste by adding fish sauce. In a serving plate, pour in your pancit and topped with the guisado meat & vegetables.
• Serve hot and enjoy!!  then squeeze with some lemon juice.