L’s World











{March 2, 2008}   Pancit-Pancitan

pancit bijon

We had pancit for dinner. Well, my sister-in-law haven’t had pancit for years so I decided to exert some effort and make her some.
They had all the ingredients in the pantry and she even bought the Philippine bijon so I had no problem.
It was a lot more effort than I imagined. I had to boil the chicken breasts and shred it with my hands. The preparation and cooking took like 2 1/2 hours. Whew!
But it was all worth it. Everyone liked my pancit and they are requesting me to cook it again. They went to the grocery and bought the ingredients that I need.
That’s the problem when you cook good food – they always ask you to cook. 🙂
It was the same when I was in the Philippines – even when I was in college or back at home. People knew that I make good pancit so they ask me to cook pancit. That’s what they serve for snacks or at parties.
I make good pancit – that’s it!

 Pancit Recipe:

Ingredients

  • 1 lb boneless skinless chicken breasts or boneless skinless chicken thighs
  • 1 lb lean pork , fat trimmed
  • 1 lb small shrimp , shelled
  • 3 cloves garlic , minced
  • 1 small onion , thinly sliced
  • 1/2 Chinese cabbage , thinly sliced
  • 3 carrots , julienned
  • 1/4 cup sesame oil or vegetable oil (may be substituted)
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 lb rice noodles (or bean threads)

    Directions

    1. Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
    2. Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
    3. Remove from heat; shred the meat into small pieces- reserve the water.
    4. (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
    5. Heat oil in a large, wide saute pan.
    6. Saute garlic and onion in oil until onion is translucent.
    7. Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
    8. Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
    9. Stir fry for an additional 2 minutes.
    10. Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
    11. If the mixture seems dry, add more broth.
    12. Serve immediately with soy sauce and calamansi.

    Feb 21 08

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