THE LONG, SHORT AND GIRD OF THE NOODLES

The word "pancit is no longer alien to the Americans. One way or another they had tasted "pancit" somewhere, either in the workplace "pot-luck" gatherings or some Filipino party. Pancit as a dish comes in many forms and the style it is presented. The dish is the mainstay in any Filipino gatherings---they are easy to make, depends upon one's budget, it is cheap. In big parties, it serves as a "filler." The dish is a must in birthday parties. The long rice noodles or any long noodles symbolizes longevity and good luck for the celebrant.

On ordinary day, I will cook the dish when we have bits and pieces of left over chops and other meat from previous meals. With some vegetables added and a baguette of French bread, our dinner is secured.

Nowadays, every birthday of Kai has the share of the dish. I made variations every time. I discovered the Vietnamese fresh rice noodles and that is what I am using lately. I found them better than the "soak-in water" type. They are fresh and comes in different gird...I like the big fat noodles. Substitution of noodles here instead of what was written will not affect the taste but will enhance the appearance....you can try them.

Classic Pancit Bihon
6-8 Servings

Soak separately in warm water;

1 12oz. package of rice noodles (bihon).
10 medium shitaki mushrooms, slices after soaking

Cut into small strips and stir fry until lightly brown;

2 tablespoon of vegetable oil
1/2 lb. lean ground pork
2 chicken breast meat, sliced into strips
and the sliced shitake mushrooms

Push the meat on one side of the wok, add and caramelize;

3 minced garlic cloves
1 large onion, diced

In corporate the meat, add and stir for about 5 minutes;
1/2 lb. shelled shrimps
2 Chinese sausages, cut thin on a bias

Add;

1 can chicken broth*
1 cup julienne cabbage or bok choy
1 cup julienne carrots
2 stalk celery or a bunch of "kinchay" if available
1 cup snow peas or 1 cup julienne snap beans

Taste and season with fish sauce and black pepper.

Using both hands with a wooden spatula or ladles, toss the mixture and add the pre-soaked and drained rice noodles. *At this time you might need to add some more chicken broth or just water. Toss again continuously until all the noodles absorbed the sauce in the wok. The pancit should be wet-dry and not soggy.

Correct seasoning and transfer to a platter, garnish with chopped green onions or chopped parsley and sliced hard boil eggs. Serve some sliced lemons or calamansi on the side.

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Pancit Canton
4-6 Servings


Cantonese egg noodles are ready deep fried and can be bought in 12oz. packages. There is no soaking needed as you have to incorporate the noodles after all the ingredients has been sauteed. It will look limp when it is done.

In a stock pot, boil with 4 cups water;

1/2 lb. lean pork
1 chicken breast
1 chicken boullion cube

When tender, remove from pot and slice the pork into strips and flake the chicken breast into pieces. Reserve 3 cups of the broth.

Saute in;

2 tablespoon vegetable oil

Until lightly brown and flavors infused;

1 medium onion, diced
1 teaspoon finely chopped fresh ginger
3 minced garlic cloves

Add;

The pork and chicken, stir-fry for 2 minutes
2 Chinese sausages, cut thin bias-wise

Season with;

2 tablespoon soy sauce
1 teaspoon ground pepper

Add;

1/2 lb. shelled shrimps, cook until opaque(don't over cook the shrimp)

Stir -fry for another 3 minutes and add;

2 cups sliced thin Napa cabbage or Bok Choy
2 cups snow peas
1 stalk celery, sliced thin or "kinchay" if available
2 green onions, cut 1/2 inch length

Add;

Reserved broth
The Canton noodles

Stir-fry until the noodles and wilted and limp. Remember they are already cooked( you are only heating them up). You may add some water if the noodles absorbed the broth quickly to avoid sticking to the pot.

Served in platter garnish with chopped parsley and lemon wedges.

Garlic bread is a good accompaniment for this dish.


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PANCIT MALABON

There was a restaurant in Avenida Rizal in Manila when I was growing up and we frequently buy their Pancit Malabon to go. It is a little bit far from Herran, Paco where we live and one have to take the "trambia" (electric tram), but it is worth it. I can still remember the name of the restaurant..."Aling Dencia." anyway, through the years, I had exeprimented my own version of Pancit Malabon.

I use the 2 packages of Vietnamese noodles to start with...the fat one.

Have ready some;

2 cups squid adobo,cut in circles,
2 cans canned smoked oyster oysters.
1 can smoked herring, flaked

The secret here is the sauce that goes with it.
Combine:

3 to 4 cups of boiling water
2 cubes of Knorr shrimp boulion
1 4 oz. super silky tofu, mashed
1 or 2 scrammbled eggs
2 tablespoon cornstarch, dispers in 2 tablespoons water
1 teaspoon annato (achuete) powder

Simmer in low heat until thick and not lumpy, keep warm and set aside.

Stir-fry in;

2 tablespoon vegetable oil
3 cloves of garlic
1 diced onion

When translucent add;

1/2 lb. shelled medium shrimps
1/2 cup pork or chicken strips
1 cup sliced Napa cabbage
1 cup snow peas
1 sliced thin celery stalk or a bunch of chopped "kinchay."
1 teaspoon ground black pepper

Simmer until the meat and shrimps are done, the vegtables wilted crisp.

Put the Vietnamese noodles in boiling salted water until well heated and limp to touch (they are also cooked and you are just heating them). Drain and trasfer to a wok or large skillet. They usually come in packages and sort of hard to touch. Putting them in boiling water also separate the threads apart. DO NOT OVER COOK THEM!

Put into the noodles the meat and shrimps mixture, the squid adobo, the oysters, the flaked herring, the vegetables and the sauce. Toss it gently using two ladles on each hand until everything is incorporated.

Trasfer to a serving dish...garnish the top with chopped or grated hard boiled eggs, crushed "chicharones" (pork cracklings). Chopped green onions.

Served with calamansi or lemon wedges.