Anyone have a GOOD authentic Pancit recipe?!
Thanks so much!!
Answers: I think they are made with celophane noodles. And could you tell me what to look for on the labels? In the asian markets here they come in a foreign language only.
Thanks so much!!
It's actually rice noodles...I do a lot of asian cooking and I know for a fact that all the asian ingredients listed can be found in the Ethnic aisle of pretty much any grocery store. I've bought Oyster sauce from QFC... It's not too much different from stiry fry, but usually stir fry is served over rice. Here's a link to a recipe:
http://allrecipes.com/Recipe/Pork-and-Sh...
P.S. It's a pork and shrimp pancit, but you can substitute any meat that you like. Also, you can use any veggies you like too, won't make a difference as long as the sauce is the same. ENJOY!
time to make 50 min 30 min prep
2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 lb pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black mushrooms or shiitake mushrooms (optional)
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4 green onions, sliced
1 lemon or kalamansi, cut into wedges
* < 60 mins Main Dish
* Filipino Main Dish
* Chicken Breasts Main Dish
* Romantic Main Dish
1. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
2. Set aside.
3. Heat oil over medium-high heat in wok or large skillet.
4. Saute garlic and onions until tender.
5. Add pork, chicken and shrimp, and cook until browned.
6. Add soy sauce, stirring to flavor.
7. Add chicken broth and bring to boil.
8. Add cabbage, green beans, carrots and mushrooms.
9. Cook until vegetables are tender, yet crisp, 5-8 minutes.
10. Add noodles, mixing gently to prevent them from breaking.
11. Cook until liquid is absorbed and noodles are done, about 10 minutes.
12. Remove from heat.
13. Season with black pepper and patis.
14. Garnish with green onions and lemon wedges.
PANCIT PALABOK
Yield: 1 Servings
8 oz Pack rice noodles
1 tb Annato seeds(achuete),
1 c Shrimp juice
2 tb Fish sauce (patis)
2 1/2 tb Cornstarch, mixed
With 1/4 cup water
1/2 lb Shrimps, shelled and fried
3/4 c Finely crushed chicharon
-(pork rinds)
3 ea Cloves garlic; chopped and
-fried
2 tb Green onion, chopped
2 sl Hard boiled eggs
Salt, pepper to taste
Soak noodles in boiling water for 20 minutes or until softened. Drain
well. Set aside. Let the soaked annato seeds stand for 20 minutes,
then roll seeds with your fingers until you extract the color.
Discard the seeds. Add annato water to shrimp juice in a saucepan.
Season with fish sauce, salt, black pepper. Stir in the cornstarch,
simmer until thick, stirring continously until thickened. In a plate,
put the noodles, pour sauce over it, then sprinkle crushed pork
rinds, shrimps, fried garlic, green onions. Arrange sliced eggs on
top and lemon wedges on the side. To serve, toss pancit mixture and
sprinkle with lemon juice to taste. PANCIT PALABOK
http://www.massrecipes.com/recipes/96/02...
(*-*)