Pancit Especial

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Another staple dish in the Filipino table is the “pancit” or stir fried noodles. This dish was introduced to the Philippines by the Chinese and has since been adopted by the Filipinos. Various  cooking styles have been developed depending on the availability of ingredients in the locality or depending on their preferred taste. There are different kinds of pancit depending on the kind of noodles used like miki, lomi, bam-i, canton, bihon, sotanghon etc. There are also different kinds of  pancit depending on the place where it was developed or where it became popular like Pancit Molo, Pancit Pula (red pancit from Batangas), Pancit Lucban, Pancit Malabon, etc.

In Filipino culture, pancit is synonymous to birthdays for it symbolizes long life. It is believed that eating pancit during your birthday will give you longer life just like the long strand of the noodle.

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So here’s my version of pancit miki special/birthday pancit which my wife and my in-laws really love.

Ingredients:

oil for sauteing

1 kilo pancit miki

1/4 kilo pork (cut into small pieces, preferably with fat and skin and marinated in soy sauce and )

1/4 kilo pork liver cut in (cut into small pieces), you can also use chicken liver or chicken gizzard

2 chorizo de bilbao, sliced diagonally

1 small pack dried shrimps

1 red pepper, sliced in strips

1 carrot, sliced in strips

1 red onion, chopped

2 cloves garlic, chopped

1 small pack ginisa mix

3 tbsp. oyster sauce

half of chayote, sliced in strips

6 pieces Baguio beans, sliced diagonally

pieces of dried wood ear mushroom (also called dunggan sa amŏ in Cebuano) soaked in water to re-hydrate and drained before cooking

ground black pepper to taste

soy sauce (for tasting and color)

half a head of cabbage chopped in strips

1 1/4 cup water

chopped spring onions for garnishing

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sayote, baguio beans, and carrots

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red pepper, onion, garlic, and chorizo de bilbao

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dried shrimp pre-soaked in water

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wood ear mushroom

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pancit miki

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pork

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half a head of cabbage chopped

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oyster sauce

How to cook:

  1. Put a little oil in a wok and cook the pork in high heat for 8 minutes. Add the liver and cook for another 3 minutes. In a separate pan. Boil water and put in the miki. Remove the pan from the fire and let the miki sit for 5 minutes. Drain and set aside.
  2. Lower the heat to medium and add the red pepper, onion, and garlic. Cook for 2 minutes.
  3. Add the carrots, chayote, and the baguio beans. Cook for another 2 minutes.
  4. Add in the Ginisa Mix and 1 1/4 cups of water.
  5. Add in the oyster sauce, chorizo de bilbao, wood ear mushroom, dried shrimp, and cabbage . Cook for another 2-3 minutes in medium heat.
  6. Add in the pancit miki and mix well. Put soy sauce as you mix to give the dish color. Adjust according to taste. Be sure set your stove to low heat during this stage.
  7. Add freshly chopped spring onions and a generous amount of ground black pepper to add a little kick to it. Serve hot.

 

 

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