Help please how can i prepare pancitt?!
Help please how can i prepare pancitt?
i am mexican and i love your food
Answers:
PANCIT BIHON GUISADO
Minced garlic
Minced onion
Cooking oil ((3-4 tbsp.)
Shredded cabbage
Sliced carrots
Sliced celery
Diced chicken (boneless breast)
Peeled and halved shrimp
Sliced mushrooms
Sliced water chestnuts
Rice Stick noodles (available in Chinese section)
1/2 c. soy sauce
1 can chicken broth
Saute onion and garlic in oil until transparent. Add chicken and stir until brown. Add vegetables; saute 2-3 minutes. Add shrimp. Add soy sauce and broth; simmer 1 minute.
Add rice stick noodles. Cover, simmer until noodles are not brittle, 3-4 minutes. If needed add more broth or soy sauce to taste.
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PANCIT PALABOK
1 pkg. noodles (thick), soaked in cold water 1 hour
1/4 c. shrimps, shelled & deveined
2 sticks Chinese sausage (dry), sliced thin
1 box tofu (soy bean cake), cut in sm. cubes
1/2 c. pork or chicken meat, cut in sm. cubes
1/2 c. annato seed extract
1 c. ground pork rinds (chicharrones)
2 hard boiled eggs (for garnishing)
3 tbsp. cornstarch (dissolved in 1/4 c. water)
1/4 c. chopped green onion (for garnishing)
1 med. onion, sliced thin
1/2 head garlic, crushed & shelled
1 egg, beaten
4 c. chicken stock
1/4 c. cooking oil
Salt & pepper to taste (use own judgment)
Fry garlic in oil in a skillet. Set aside some of the fried garlic when golden brown in a small dish. Add the sliced thin onion in the skillet, stirring constantly. Add the meat and Chinese sausage. Simmer. Add tofu. Stir and simmer for 10 minutes. Pour in a portion of the annato seed extract. Season with salt and pepper. Stir and simmer for 10 more minutes. Add 1/2 cup chicken stock, let boil. Add shrimps. Stir and cover. Turn off fire.
In a separate sauce pot, boil chicken stock. Drain noodles from cold water where it was soaked and put all noodles in boiling chicken stock. Stir gently and keep noodles in boiling chicken stock for 15 seconds only. Drain immediately.
SAUCE: Boil 2 cups water with dash of salt. Add remaining annato seed extract. Add ground pepper. Let boil. Stir in dissolved cornstarch, stirring constantly until thickened. Pour in beaten egg. Stir and turn off fire after 10 seconds.
TO SERVE: In a large oval platter, spread noodles. Sprinkle remaining fried garlic over noodles. Scoop some of the cooked ingredients and pour over noodles. Next, pour some sauce over noodles and cooked ingredients. Sprinkle ground pork rinds over all. Garnish with chopped green onion and sliced hard boiled eggs.
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PANCIT CANTON (Flour Sticks)
1 lb. chicken
1/4 c. vegetable oil
1 med. onion, finely chopped
1 c. shredded cabbage
1/2 c. celery, cut in strips
1/2 tsp. salt
1 pkg. pancit canton
1 lb. pork
2 garlic cloves, crushed
2 tbsp. soy sauce
1 c. French cut fresh green beans (not canned)
1 carrot, sliced into thin strips
1 tsp. MSG
1/8 tsp. pepper
Boil chicken and pork in 1 1/2 cups water for 15 minutes. Slice meat in small pieces. Discard bones and save broth. Ready all ingredients, separately on a tray.
In hot oil, brown garlic. Add onion, saute until transparent. Add meats and stir. Cook 5 minutes. Add soy sauce. Stir cook 5 more minutes on high heat. Add green beans. Stir 2 minutes. Add cabbage, carrots and celery. Season with MSG, salt and pepper. Add 1 cup broth. Stir cook 2 minutes. Add pancit canton. Cook over low heat for 3 minutes. If mixture is too dry moisten with more broth. Transfer into platter, garnish top with sliced hard boiled egg and finely cut scallions. Serves 10.
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PANCIT CANTON
1 lg. chicken breast
1 c. shredded cabbage
1 c. carrots (cut into strips)
1 c. celery (thinly sliced)
1/2 of a med. onion (sliced)
2 cloves garlic (crushed)
Salt, pepper & soy sauce to taste
1 pkg. Pancit canton (dried yellow noodles, can be bought at any Oriental store)
Optional: For garnish chopped green onions & lemon wedges
Boil chicken breast in enough water to cover it (about 20 minutes). Let it cool.
Meanwhile, prepare the vegetables. When chicken is cool enough to handle, shred the flesh in strips with fingers, discard the skin. Save the broth.
In a large frying pan or wok, place about 3 tablespoons of vegetable oil. Add the garlic and then onions and then chicken. Stir together and cook until onions become transparent. Season to taste. Add carrots, celery, cabbage in that order having about 1 minute apart.
When vegetables are crisp tender, make a well in the center. Add 1/2 cup of the chicken broth. Put in the well the dried yellow noodles (pancit carton). Cover for about 1 minute. Then stir together until well mixed. Add more broth if too dry. Add soy sauce to taste. The pancit is ready when noodles are soft. Garnish with chopped green onions and lemon wedges if you desire. About 4 servings.
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PANCIT (Lo Mein)
1/4 c. cooking oil
2 cloves garlic, minced
1/2 c. cooked chicken
1/2 c. cooked pork
1/2 c. shrimp, shelled and deveined
2 med. size carrots, cut into strips
1 med. onion, minced
2 1/2 c. chicken broth
1/2 cabbage, shredded
1/2 c. pea pods
1/2 c. soy sauce
Ground black pepper
1 pkg. pancit canton or bihon (rice sticks)
Saute the first seven ingredients following the way it was written. Then add broth and simmer. Season with soy sauce and ground pepper. Add cabbage and pea pods. When the vegetables are half cooked, add pancit (lo mein) in low heat and keep stirring until the broth dried out.
OPTIONAL
Note: Pancit bihon or rice stick has to be soaked and drained.
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BEEF RIBS IN PANCIT NOODLES
1 1/2 lbs. beef ribs, cut into strips
2 bell peppers, red and green, strips
5 tbsp. tomato paste
3 c. water
1-2 tsp. salt
1 tbsp. toasted sesame seeds
1 pkg. (8 oz.) flat noodles (pancit), cooked
MARINADE:
1 clove garlic, smashed
1 round onion, sliced thinly
1 tbsp. shoyu
1 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. ground pepper
Marinate beef ribs for at least one hour in above marinade. Drain and set aside the liquid. Stir-fry beef in a small amount of fat until brown. Add water, marinade and salt. Simmer until tender. Stir in tomato paste and add bell peppers. Pour over cooked noodles and sprinkle with sesame seeds.
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PANCIT BIHON WITH VEGETABLES
3 cloves garlic
2-3 tbsp. oil
3-4 carrots, cut into thin sticks 3 inches long
1/2 head cabbage, sliced
1 med. onion, sliced
1 pkg. green beans, thinly sliced
5 chicken thighs, boiled and shredded
2 tbsp. shoyu
Pinch salt
Pinch pepper
3-5 c. chicken broth reserved from boiling thighs
1 pkg. pancit bihon (skinny long rice) soaked in water 3 minutes
Stir-fry garlic until brown and add all vegetables and shredded chicken. When vegetables are cooked, add salt, pepper, and shoyu. Set aside.
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PANCIT (FILIPINO NOODLES)
Shrimp
1 tbsp. cornstarch
1 egg white
1 chicken breast
2 cloves garlic, crushed
1 onion, chopped
Lean pork, sliced
5 pieces chicken liver (optional)
2 tsp. salt
2 tbsp. soy sauce
1 1/2 c. broth
1 carrot, cut into strips
1 head cauliflower, cut into flowerets
4 cabbage leaves, shredded
1/4 c. chicharo or pea pod
1/3 c. kutsay
2 tbsp. cornstarch, dissolved in 1/4 c. water
1 pkg. pancit (dried Chinese noodles)
Peel shrimp, leaving tail. Devein. Coat with cornstarch and egg white, set aside. Slice chicken breast, coat with cornstarch. Saute garlic, onion, pork, chicken liver, shrimp and chicken meat. Season with salt and soy sauce. Pour broth and bring to a boil. Add all the vegetables. Thicken with dissolved cornstarch. Stir in noodles and cook 3 minutes. Serve hot.
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PANCIT LUGLUG
3 tbsp. cooking oil
3 cloves garlic, chopped
1 sm. onion, chopped
1 lb. pork tenderloin
1/2 lb. raw shrimp, shelled and deveined
1/2 c. soybean curd, cut into small cubes
3/4 c. shrimp juice
2 tsp. paprika
2 c. meat broth
1 1/2 tbsp. all-purpose flour
2 tbsp. fish sauce
1 tsp. salt
1/4 tsp. black pepper
1 lb. rice-stick noodles (Bijon)
1 c. chitcharon or dried pork rind (pounded)
1/2 c. flaked, smoked fish
3 hard-cooked eggs, sliced crosswise
2 lemons, sliced
1/2 c. finely sliced onions
Directions for shrimp juice are with recipe for Pancit Molo.
Boil pork tenderloin and slice into 1/2-inch long strips. In a saucepan heat oil and saute garlic and onion. Add pork and cook until browned. Stir in shrimp and soy bean curd; add shrimp juice and paprika. Let it boil, then remove meat and shrimp. Set aside.
To the remaining liquid, add meat broth and flour. Mix well and cook until sauce thickens. Season with fish sauce, salt, and pepper.
Soak rice-stick noodles in water for 5 minutes; drain. In a large container, boil water. Cook rice noodles for 1 minute and drain.
Place cooked noodles on a big platter and pour sauce all over. Top with meat, shrimp, pounded chitcharon, and flaked fish. Garnish with sliced eggs, lemons, and green onions.
Note: Shrimp Bisque may be substituted for the shrimp juice, if you're in a hurry.
INGREDIENTS
* 1 (8 ounce) package thin rice noodles
* 1/2 pound skinless, boneless chicken legs, cut into bite-size pieces
* 1/2 pound pork tenderloin, cut into bite-size pieces
* 1/2 cup soy sauce
* ground black pepper to taste
* 1/2 medium head cabbage, shredded
* 2 carrots, shredded
* 2 green onions, chopped into 1 inch pieces
* 1/2 pound shrimp, peeled and deveined
DIRECTIONS
1. Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
2. In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.
Pancit:
30 min 20 min prep
4-6 servings
1 (6 ounce) package rice noodles (rice sticks)
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut to bite size pieces
4 garlic cloves, minced
2 tablespoons tamari soy sauce
4 carrots, peeled and thinly sliced (2 cups)
2 celery ribs, thinly sliced (1 cup)
4 cups cabbage, chopped
1 cup green onions, chopped
1. Soak rice noodles in a large bowl of water.
2. Stir fry chicken in oil until browned, about 3 minutes.
3. Add garlic, soy sauce, carrots, and celery. Cook 1-2 minutes.
4. Add drained noodles and cabbage. Stir fry for another 1-2 minutes, tossing gently and cutting the noodles with the spatula so they mix thoroughly with chicken and vegetables.
5. Add green onions. Toss them gently through pancit and serve immediately.
6. Enjoy!
7. Just guesstimating on the prep times.
Pancit - Filipino Noodles
INGREDIENTS:
1 pound boneless, skinless chicken breasts
1 pound boneless pork loin, fat removed
1 tablespoon butter or margarine
1 clove garlic, minced
1/4 cup onion, diced
1 stalk celery, sliced
1/4 head cabbage, chopped
1 carrot, peeled and chopped
8 ounces vermicelli
salt and pepper to taste
PREPARATION:
Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in.
Sauté garlic and onion in butter till onion is tender. Add chicken and pork to pan. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender.
Boil water for the vermicelli. Cook according to package directions then drain and add to mixture in pan.
Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste.
Other noodles may be used in place of the vermicelli as long as it is thin.