What is the special pancit ( noodles ) of your hometown in the Philippines ?!
What are the ingredients ? How do you cook this special pancit ?
Thank you.
Answers: What is the name of the special pancit ( noodles ) of your hometown / home province ?
What are the ingredients ? How do you cook this special pancit ?
Thank you.
My mothers side of the family is from pangasinan.. I dont know if that has anything to do with it..
But heres how i cook it..
I soak pancit bihon for about 20 mins.. While preparing the other stuff..
Chicken or pork, sometimes both. cut off the bone and cut the meat into small pieces. (boil the bones in water, a bit of salt, pepper and garlic)
Soy sauce
Carrots. cut into match stick sizes
Green beans. cut thin diagonally
Shredded cabbage
1 onion.. 2 cloves garlic
Packet of pancit canton
Put oil in a wok
Add garlic cook until fragrant.
Add onions cook for a minute
Add chicken.. cook it until its done
Add soy sauce (not too much as it can be salty)
Add some stock (enough to cover the noodles)
Taste if it needs any more seasonings
Add the Canton noodles, until it collapse
Add the Bihon
Add more stock if needed so it doesnt burn and isnt too dry.
Cook until its soft, but not too soft
Squeeze calamansi juice on your own pancit before eating.. yummy
umm.. i dont know. But i went there with my friends family once, it taste really good lol.
I was in the kitchen with her grandmother and she was putting alot of spieces that you wouldnt even think about putting in, in the noodles.
It was amazing though.
so i asked her how did she make it she goes...i dont know, i just do it by smell.
lol.
i luv puncit, my grandma makes it for me al the time, uh but I hav no Idea!
I've never made it myself, but I remembered the name of the kind my Filipino landlady makes on special occasions.
Here's the recipe from Cooks.com:
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.
Note: The lemon is actually more important than the recipe makes it sound. It should be squeezed all over the noodles just before eating to give the dish a tangy flavor. You can also use limes.
The best I've had is called miki - bihon .It's a combination of the fat noodles & skinny noodles & with pureed dried shrimps & as well as fresh shrimps ,scallions & cabbage, light soysauce & presented in a plate with a banana leaf cutout.Yummy ! we Filipinos love to put it on a hamburger bun !
May favorites would be Pancit Canton, Pancit Lomi (of chinese origin i guess) and Pancit Curry.