Cook Pancit Guisado
Edited by mahalia jovita b. bugasto, Eng, Lynn
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.
- 12 to 3 tablespoons of cooking oilAdvertisement
- 25 cloves garlic, peeled and mincedAdvertisement
- 31 medium onion, sliced thinly
- 133 to 5 tablespoons of soy sauce
- 143 cups chicken broth
- 152 stalks of cilantro/kintsay, minced.
- 17Salt and ground pepper to taste
- 1Soak the Pancit Bihon, or rice sticks, in water. Use a basin to submerge it in water. Set aside.Advertisement
- 2While waiting for the rice sticks to soak, boil the pork belly in about 1 1/2 cups of water. Boil until tender. Set aside.
- 3In a large wok, sauté the garlic until it is golden brown, then add the onions, and cook until the onions are translucent.
- 4Add the meat and stir, and sauté for about 2 minutes.
- 5Then add the Chinese sausage, and stir. After 2 minutes, add the squid balls and kikiam, then the fish sauce.
- 6After 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.
- 7In another wok, add the soy sauce and chicken broth. Add the rice sticks or Pancit Bihon and cook until they are tender.
- 8Add the cooked vegetables to the wok that has the rice sticks in it and stir.
- 9Season with salt and pepper. Serve while hot, with calamansi or lemon.
Categories : Ethnic Foods
Recent edits by: Eng, mahalia jovita b. bugasto