Pansit Palabok

PANCIT PALABOK– is a noodle dish with smoked fish flakes and chicharon sauce and topped with several ingredients such as cooked shrimp, boiled egg, spring onion or onion leaks, calamansi. A very tasty treat that is sure to relieve your hunger.

Pansit Palabok

There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps.

It’s also very popular for birthdays. Some poeple have thier own versions of pancit palabok, this is my version of pancit palabok.

NUMBER OF SERVINGS: 4-6

PALABOK INGREDIENTS:

• 250 grams palabok noodles
• 200 grams ground pork
• 2 tablespoon oil
• 1 head garlic crushed
• 1 medium onion, minced
• 1/4 cup tinapa or smooked fish flakes
• 3 cups water
• 1/2 teaspoon black ground pepper
• 1 chicken broth cube
• 1/4 cup atchuete soak in 1/2 cup hot water
• 1 cup chicharon powder or chicharon pounded [you can get this from the store]
• **Topping**
• hard boiled eggs sliced
• chopped spring onions
• sliced calamansi

COOKING PROCEDURES:

1. 1. Cook noodles for 15-20 minutes and drain well.
2. Saute, garlic, onion, add ground pork and stir fry until brown.
3. 
   
4. 2. Add tinapa or smoked fish flakes, annato liquid extract, water and chicken broth cube then bring to boil.
5. 
   
6. 3. Add chicharon powder or pounded chicharon, then simmer until sauce is thicken.( just add cornstarch dilluted in water if the sauce is not thick)
7. 
   
8. 4. Add cooked noodles then mix well until sauce evaporated.
9. 
   
10. 5. Remove from heat, put it in a plate and top with garnishing. (onion leaks or spring onion, slice boiled egg and calamansi. Then serve and enjoy. 

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PANCIT GUISADO (MIXED BIHON & CANTON) June 24 2015

PANCIT GUISADO (MIXED BIHON & CANTON) –  Pancit is a development and adjustment from the Chinese noodle cooking. The term pancit is gotten from the Hokkien pian i sit which means something advantageously cooked quick. It ordinarily blend with vegetables, prawns, deboned chicken, and even pork.







NUMBER OF SERVINGS: 3-5

PANCIT GUISADO (BIHON, CANTON MIXED) INGREDIENTS:

100 grams flour sticks (or pancit canton)

100 grams pancit bihon (Rice Noodles)

300 grams chicken, bubbled, deboned, and cut into meager cuts

100 grams peapods or snow peas

2 medium carrots julienned

1 little cabbage, cleaved

1 stalk celery, cleaved finely

1 medium measured onion, cleaved

4 cloves garlic, minced

1 piece chicken stock 3D shape

3 tablespoons soy sauce

3 mugs chicken stock

1 red ringer pepper cut into strips

1/4 dark ground pepper

Strategies:

1. In a container, warm the oil then sauté the garlic and onion.

2. Include the chicken ( cooked and deboned ) and cook until turns light cocoa.

3. Include the red ringer pepper, carrots, dark ground pepper, soy sauce, chicken 3D shapes then combine.

4. Include the snow peas (blend) then include the chicken stock, then bubbled.

5. Put in the pancit bihon and cook then include the pancit canton until the fluid has been consumed by the noodles.

6. Include the cabbage and celery, blend and cook for 2 minutes.

7. Serve hot. Share and apprecia

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Pancit Lomi

Pancit Lomi

 PANCIT LOMI  is a Filipino-Chinese dish made with an assortment of thick crisp egg noodles. The most prevalent among these varieties would likely be the Batangas Lomi.

Little bits of meat (normally pork, frequently chicken) and pork liver, meagerly cut, are sauteed with garlic and onions, then cooked until delicate. Lomi is best consumed while steaming
hot and it is best for stormy season.

NUMBER OF SERVINGS: 4-6

PANCIT LOMI INGREDIENTS:

200 grams of lomi noodles

2 tablespoon of cooking oil

4 cloves minced garlic

1 little onion hacked

1 container of pork meat

1/2 container pork liver

1 container squid ball

1 teaspoon salt ]

1/4 teaspoon dark ground pepper

6 containers of water

1 pieces chicken soup shape

1 teaspoon white sugar

1 little carrot, julienned

1 little cabbage hacked

1/2 container of onion leeks (slashed)

2 eggs, beaten

COOKING PROCEDURES:

Spill in the cooking oil. Saute the garlic and onion until fragrant.

Include the pork meat, pork liver, squid balls, salt and proceed with mix browning over medium hotness for 5 minutes.

Include balck pepper, water and stew for 10-15 minutes. Include the lomi noodles and stew for an additional 5 minutes.

Include carrots, cabbage, onion spills. Spill in the beaten eggs mixing constantly, then reboil.

Turn off the high temperature. Serve hot and appreciate!!!

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