Cook Pancit Guisado

Edited by mahalia jovita b. bugasto, Eng, Lynn

Pancit-bihon.jpg

Pancit Bihon Guisado is yet another Filipino native dish that you should try. It originated from the Chinese, but its flavor has been altered and tapered to the Filipino taste. Naturally Filipinos are fond of experimenting with their dishes, and this is very obvious when you see and taste the goodness of Pancit Guisado. This dish has been served at numerous birthday parties, christenings and even town fiestas. Pancit in birthdays symbolizes long life for the celebrant, and if you see Pancit served on a special occasion, it usually symbolizes festivities and enjoyment. Pancit is usually served with lumpiang shanghai, another Filipino dish that you should try. This Pancit Guisado is a complete dish that has carbs and vegetables that people need to fill up their bodies. You no longer need rice once you eat it, but if you want, you can also eat Pancit Guisado with rice and lumpiang shanghai. I do not want you to be left out when it comes to tasting this very savory dish. That is why I will be sharing how to prepare and cook it so that you can replicate it and enjoy, anywhere and anytime.

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Ingredients:

  1. 1
    2 to 3 tablespoons of cooking oil
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  2. 2
    5 cloves garlic, peeled and minced
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  3. 3
    1 medium onion, sliced thinly
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  4. 4
    1 to 2 tablespoons fish sauce
    Fishsauce.jpg
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  5. 5
    1/2 kilogram pork belly, sliced into strips
    Pork belly.jpg
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  6. 6
    2 pieces Chinese sausage, sliced
    .
    Chinesesausage.jpg
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  7. 7
    1/4 kilo squid balls
    .
    Squidballs.jpg
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  8. 8
    1/4 kg kikiam
    .
    Kikiam.jpg
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  9. 9
    1 small cabbage, sliced into squares
    .
    Cabbage.JPG
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  10. 10
    1 medium carrot, sliced into strips
    .
    Carrots 1.jpg
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  11. 11
    1/4 kg green beans, sliced diagonally
    .
    Green-beans-1.jpg
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  12. 12
    1/4 kg snow peas
    .
    Snowpeas.jpg
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  13. 13
    3 to 5 tablespoons of soy sauce
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  14. 14
    3 cups chicken broth
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  15. 15
    2 stalks of cilantro/kintsay, minced
    .
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  16. 16
    1 kg of Pancit Bihon or rice sticks
    .
    Bihonraw.png
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  17. 17
    Salt and ground pepper to taste
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  18. 18
    Calamansi or lemon
    .
    Calamansi.jpg
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Procedure:

  1. 1
    Soak the Pancit Bihon, or rice sticks, in water
    .
    Use a basin to submerge it in water. Set aside.
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  2. 2
    While waiting for the rice sticks to soak, boil the pork belly in about 1 1/2 cups of water
    .
    Boil until tender. Set aside.
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  3. 3
    In a large wok, sauté the garlic until it is golden brown, then add the onions, and cook until the onions are translucent.
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  4. 4
    Add the meat and stir, and sauté for about 2 minutes.
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  5. 5
    Then add the Chinese sausage, and stir
    .
    After 2 minutes, add the squid balls and kikiam, then the fish sauce.
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  6. 6
    After the meat, you can now add the vegetables, starting with the carrots, and stir
    .
    Then add the cabbage and stir, then the beans and stir. Then you can add the cilantro or kintsay and snow peas. Stir constantly and make sure that the vegetables are only half cooked. Set aside.
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  7. 7
    In another wok, add the soy sauce and chicken broth
    .
    Add the rice sticks or Pancit Bihon and cook until they are tender.
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  8. 8
    Add the cooked vegetables to the wok that has the rice sticks in it and stir.
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  9. 9
    Season with salt and pepper
    .
    Serve while hot, with calamansi or lemon.
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If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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Article Info

Categories : Ethnic Foods

Recent edits by: Eng, mahalia jovita b. bugasto

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