Pancit Bihon Guisado Kapampangan

For a dish that easily serves a lot of people and is packed full of flavor, which is welcome both on a fiesta menu or on the dinner table, nothing quite hits the spot like a plateful of freshly-cooked pancit bihon. The thin noodles absorb the flavors of minced garlic and shrimp juice to serve as a delicious base for the heaps of delicious toppings found in this recipe: imagine pancit topped with sautéed pork, juicy shrimps, fried tofu and plenty of crunchy vegetables and some hard-boiled eggs to make this both a healthy and filling dish that everyone will enjoy. With a couple of sliced calamansi on the side, this is a recipe which every Filipino cook must learn in one variation or another! Remember that the patis is already quite salty, so have a careful hand with the salt to avoid overpowering the dish!


  • 1/4 cup cooking oil
  • 1 teaspoon minced garlic
  • 3 pieces tokwa, cut into cubes
  • 1/4 kilo pork, lean, cut into cubes
  • 1/4 kilo shrimps, shelled
  • 1/2 cup shrimp juice
  • 1/2 cup atsuwete extract
  • Patis, salts and pepper for seasoning
  • 1/4 kilo cabbage, cut finely
  • Kintsay
  • 1/4 kilo bihon, soaked briskly in water
  • 1 teaspoon minced garlic
  • 2 tablespoons minced garlic
  • Green onions
  • 1/2 cup finely cut kamias
  • 2 hard-cooked eggs, sliced

Cooking Instructions:

  1. Heat oil and sauté 1 teaspoon garlic.
  2. Add fried tokwa & pork, shrimp and shrimp juice.
  3. Season with patis, salt and pepper. Cover and allow to boil.
  4. Add cabbage and kintsay and cook for 1 minute.
  5. Add bihon and cook until done.
  6. Sauté the rest of the minced garlic in a little oil until brown.
  7. Add green onions and kamias. Sprinkle them over cooked pancit.
  8. Garnish with hard-cooked eggs.

Source: Panlasang Pinoy Meat Recipes

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