Pancit Bihon

[Cook_19981]

I am learning Asian cuisine, and am looking for the sauce for pancit, and I don't want to resort to packaged sauces. Any help is appreciated..

[Sir_Loin_of_Beef]

What type of pancit are you planning on making, pancit bihon, pancit canton, pancit palabok? Here are my recipes, but be warned, if you ask 10 Pilipinos how to make any recipe, you'll get at least 8 different answers.

PANCIT BIHON

Ingredients:

1 pkg rice noodles
2 Tbs peanut oil
2 cloves garlic, crushed
1 onion, chopped
1 pound pork, cut into cubes
1/2 pound shrimp, cleaned, peeled (save heads and shells)
1/2 pound chicken livers
1/4 cup lite soy sauce
1/2 cup Shrimp stock made from the heads and shells of shrimp
2 small carrots, shredded
1 cup peas
1 head cabbage, shredded
2 stalks celery, chopped
2 green onions, cut into small pieces

Instructions:

In a sauté pan or heavy Dutch oven, brown garlic and onions. Add pork, chicken livers, and shrimp. Add soy sauce and shrimp stock and simmer for five minutes. Add carrots, peas, and cabbage and stir to combine.

Place rice noodles in strainer inside a large pot and pour boiling water over top until pot is filled. Wait five minutes, then remove strainer from pot and allow rice noodles to drain. Add rice noodles to sauté pan and combine. Place Pansit on serving platter or bowl and garnish with green onions and celery. Sprinkle with ground black pepper. This is a one-dish meal.

Pancit Canton simply substitutes chow mein style wheat noodles for rice noodles.

PANCIT LUGLUG PALABOK

Ingredients:


• 1 Pkg rice noodles
• 1 Tbs ground Annato (achiote)
• 2 Tbs Patis (fish sauce)
• 1 Tbs peanut oil
• ½ pound shrimp, cleaned, peeled, and cooked (save heads and shells)
• 2½ Tbs cornstarch, mixed with ¼ cup water
• 1 cup Shrimp stock (made from the heads and shells of shrimp)
• 1 onion, chopped
• 3 cloves garlic, chopped
• Salt and pepper to taste
• 2 sliced hard boiled eggs
• 2 Tbs green onion, sliced
• ¼ cup finely crushed pork rinds
• 1 lemon, cut into eight wedges

Instructions:

Soak noodles in boiling water for 5 minutes or until softened. Drain well and set aside.

Brown onions and garlic in 1 Tbs peanut oil. Add shrimp stock, and Annato and bring to boil, reduce to simmer and add soy sauce, fish sauce, salt and pepper. Simmer 5 minutes, then stir in the cornstarch slurry and simmer, stirring constantly, until thickened.

Place the noodles on a large serving plate, pour sauce over noodles. Arrange shrimp and hard-boiled egg on top of sauce, then sprinkle with green onions and crushed pork rinds. Arrange lemon wedges around the presentation dish. Squeeze a lemon wedge over each serving.

[Cook_19981]

Pancit Bihon

[Cook_19981]

Very helpful Sir...thank you very much

[Mark Webster]

Virtually every region of the Philippines have their own version.

[Sir_Loin_of_Beef]

Originally Posted by Mark Webster

Virtually every region of the Philippines have their own version.

Are you kidding? Almost every FAMILY in the Pilipines has their own version.

My personal favorite is Pancit Palabok, but it is a bit labor intensive.