Monday, March 5, 2012

Pancit Bihon


1 pckg rice stick noodle 
1 lb medium shrimp
1 lb chicken or pork
1/2 head napa cabbage
2 stalk celery
1 red pepper
1 medium carrot
1/2 lb green beans
1 small onion - diagonally thin slices
5 cloves garlic - coarsely chopped
cooking oil
ground pepper
corn starch
1 tbsp oyster sauce
1/4 cup soy sauce
1 can chicken broth


Peel off shrimp, clean, and in a pan with cup of water boil shell and set aside. Julienne cut carrot, diagonally thin cut cabbage, celery, and beans. Thinly cut meat, approximately 1/4 inch, and marinade with oil, pinch of salt, ground pepper, and pinch of corn starch. Shrimp needs to be marinated separately with the same marinade ingredients. Unpack noodle, in a big container with water, and wash. Drain water. In medium heat, 4 tbsp oil into a big wok/pan, caramalize garlic, and onion. In the same wok/pan, add meat and shrimp, and fry until it turns white in color not over cook. Scoop out in a bowl and set aside. All veggies in the same wok, stir fry until half done, and scoop out in a dish and set aside. Pour shrimp and chicken broth  in the wok and simmer. Season broth with soy sauce, oyster sauce, and ground pepper. Adjust taste according to what you prefer. Add noodle and continue to simmer until noodle is done. Add in all ingredients in to the wok and mix all ingredients well. Do not over cook veggies. 

Note: Squeeze wedge of lemon over your noodle. Substitute for kalamasi - local lime in Philippines. Can add any kind of meat and veggies. Ingredients are basic to this recipe.

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