May 23, 2010
Pancit Bihon Guisado for Kulinarya Cooking Club
This month's Kulinarya Cooking Club theme is pancit. Olive and I chose to highlight noodles, the Chinese influence to the Filipino cuisine. Noodles signify long life and so they are served on birthdays as part of the celebration. My youngest son turned six this month so there were plenty of pancit cooked and enjoyed.
There are many types of pancit in the Filipino cuisine based on the type of noodles used and the region a pancit dish originated. Pancit Bihon, noodles made from rice, is the type usually thought of when one talks about pancit so I decided to make them here.
Makes 8 large portions or can serve up to 20 as part of buffet
1 lb pork meat
2 garlic cloves, smashed
1 small onion, quartered
1 8-oz package pancit bihon
2 TBSP oil
2 garlic cloves, minced
1 medium onion, minced
1 lb shrimp, peeled & deveined
2 ribs celery, julienned
2 medium carrots, julienned
1 small cabbage, shredded
1 lb sugar snap peas, trimmed
soy sauce, up to 1/4 cup
3 chinese sausage, steamed and sliced diagonally
kalamansi (or lemon) for serving (optional)
Place pork in medium pot with garlic and onion and 1 tsp salt, put enough water (about 3 cups) to cover meat and bring to boil. Reduce heat and simmer until meat is tender, about 20 minutes. Cut meat to strips. Reserve broth and keep hot under low heat.
Before heating wok, soak noodles in hot tap water (soak about 5 minutes).
In a large wok, heat oil over high heat. Saute garlic & onion until translucent. Add shrimp, season with salt and pepper and sauté until shrimp turn pink, remove from wok and reserve (to avoid overcooking).
Add celery and carrots and sauté for about a minute, add cabbage and peas and sauté 2 minutes longer and season with soy sauce. Add reserved broth and quickly bring to boil. Once it boils, take most of the vegetable to avoid overcooking. Drain noodles and add to boiling broth. Keep stirring until noodles soak up broth and to avoid sticking. Lower heat to low and add sausage and return shrimp and vegetables to warm through. Season to taste with more salt and pepper and/or soy sauce.
Right before serving, sprinkle with scallions and kalamansi. Enjoy!
Kulinarya was started by a group of Filipino foodies who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Please visit my fellow Kulinarya members for their Pancit creations:
Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Dahlia - http://www.energychef.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/