FILIPINO PANCIT

Tom has been "Gone to Glory" for almost a month.  Of course, since he has gone everything that he took care of, or that he was wizard for, has broken down including my blog program.  I am trying to get it fixed.  I will keep trying so please bear with me.

FILIPINO PANCIT

Pancit is a wonderful rice noodle dish from the Philippines.  Rice noodles do not have to be cooked.  They are soaked before using. This recipe can be used as a guide so you can use the meat and vegetables of  your choice.

SQUEEZE ON SOME LIME JUICE AND ENJOY!!!!


Pancit is made with thin rice noodles.  All I could find at my largest grocery store was Linguine-style rice noodles.  They worked fine but  I think the dish is prettier with the thin noodles.  Chinese-style thin noodles work well too.

From left to right:  Linguine-style rice noodles, thin rice noodles, and Chinese noodles.

The fine rice noodles which I would like to have used.  The Chinese noodles are also very fine.


Do not omit the limes from this recipe.  A squeeze of lime gives Pancit a wonderful fresh flavor.  The lime juice brightens up all the different ingredients in the dish.


If you would like to use shrimp in your Pancit, but the budget is tight.  Try this trick from Chinese restaurants.  Cut the shrimp in half down the back.  This gives you two shrimp shapes for the price of one.

Two pieces of shrimp for the price of one.




FILIPINO PANCIT
In Asian countries noodles are always served at celebrations and birthdays as noodles represent longevity and good health.  For this recipe, I used a recipe from the Filipino Club that demonstrated Filipino food at the Grand Haven library.  I added some ingredients that I had enjoyed in other pancits I have had.

1 (8oz) pkg. thin rice noodles, I used 14 oz.

½ lb. skinless, boneless, chicken thighs 

½ lb. pork tenderloin, cut into bite-size pieces, optional

½ c soy sauce

1/2 t ground black pepper or to taste
1/2 T salt
2 T cooking oil 

½ medium head Napa cabbage, shredded, I used 2 cups

1 to 2 carrots, shredded
1 large stalk celery, thinly sliced
1/4 lb. snow peas, trimmed and sliced

2  or more green onions, chopped into 1-inch pieces
Green onions for garnish

½ lb. shrimp, cooked, peeled and deveined, optional
4 limes

Ingredients:  Chicken, pork, rice noodles, soy sauce, Napa cabbage, carrots, celery, pea pods, cooking oil, shrimp, limes, salt and pepper.
 

Place rice noodles in a large bowl and cover with warm water.  When soft, cut into 4-inch lengths, drain and set aside.  Put enough water into a pan to cover chicken thighs.   Bring water to a boil.  Add chicken and simmer until the center of the chicken is no longer pink.  Remove chicken and reserve liquid.  Shred chicken and reserve.  In a skillet or wok, over medium heat,  heat cooking oil and brown the pork until no pink shows.  Season with soy sauce, salt, and pepper.  Remove from skillet and set aside.  Sauté cabbage, celery, pea pods and carrots until  tender.  Stir in the noodles, green onions and shrimp.  Cook for 4 to 5 minutes.  Stir in the chicken and pork; cook for 5 more minutes.  Add reserved chicken broth if mixture is too dry.  Serve garnished with chopped green onions and lime slices.

Poach chicken in simmering water until no pink shows in the center.    Remove the chicken and reserve the liquid.

Shred chicken and reserve.

Slice pork into thin slices.

Put noodles into a bowl.

Soak as directed on package.

Clean carrot and celery.

Slice celery.

Slice snow peas.

Slice cabbage.  I will use 3 to 4 cups next time I make Pancit instead of the 2 cups I used this time.

Shred carrots.

Slice cabbage.

Vegetables are ready.

Clean the onions.  

Slice the onions.

Be sure the black vein is gone from the back of the shrimp.

Cut shrimp in half, if desired.

Drain noodles.

Put cooking oil in a pan or wok.  Heat on medium heat.

Add pork and stir fry until pink color is gone.

Add chicken to cooked pork.

Add soy sauce, black pepper, and salt.

Remove meats and reserve.

Add more cooking oil if necessary.  Add celery and snow peas.

Stir fry.

Add carrots and cabbage.  Stir fry until crisp tender.

Add onions, shrimp and drained noodles.

Stir to mix.

Add meats and stir well.

Cook together for 4 to 5 minutes.  Add reserved chicken liquid if mixture gets to dry.

Garnish with lime slices.

Pile on your plate, add a squeeze of lime juice and enjoy, enjoy, enjoy!!!