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!
Ingredients:
- 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:
- Heat oil and sauté 1 teaspoon garlic.
- Add fried tokwa & pork, shrimp and shrimp juice.
- Season with patis, salt and pepper. Cover and allow to boil.
- Add cabbage and kintsay and cook for 1 minute.
- Add bihon and cook until done.
- Sauté the rest of the minced garlic in a little oil until brown.
- Add green onions and kamias. Sprinkle them over cooked pancit.
- Garnish with hard-cooked eggs.
Source: Panlasang Pinoy Meat Recipes
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