Pancit Sotanghon

Ingredients :

• 1/4 lb. sotanghon noodles
• 2 tbsp. cooking oil
• 1 medium onion, thinly slice
• 2 chicken breasts, deboned and sliced thinly crosswise
• 1 tbsp. patis (fish sauce)
• 1 tsp. salt
• pinch of white pepper
• 2 cups chicken broth
• 1/4 cup carrots
• 1/2 cup sliced mushrooms
• 1/2 cup snow peas, sliced in 2 diagonally
• 3 green onions, cut 1" long, for garnish

Cooking Procedures :

1. Cut sotanghon noodles into 3" lengths.  Set aside.
2. Sauté onion in hot oil.  Add sliced chicken breasts and sauté until the meat becomes firm and white for about 5 minutes.  Season with patis, salt and white pepper.
3. Add chicken broth.  Simmer for 10 minutes.  Add sotanghon noodles, cook for 5 minutes (be sure the heat is introduced slowly and you can keep the noodles from being overcooked and becomes soggy), add vegetables and cook until snow peas are done but still crisp for about 4-5 minutes.  Taste and correct seasoning.  Remove from heat.
4. Garnish with green onions.
5. Makes 4-6 servings.

Pancit Guisado (Sautéed Rice Sticks)

Ingredients :

• 2 lbs. chicken fryer (whole chicken)
• 1/4 lb. pork
• 3 tbsp. oil
• 2 cloves garlic, minced
• 1 medium onion, sliced thinly
• 1 tbsp. patis (fish sauce)
• 1/4 lb. shrimps, shelled, deveined and halved
• 1 medium carrot, cut into strips
• 1-1/2 cups cabbage, shredded
• 1 lb. bihon (rice vermicelli or rice sticks), soaked in warm water for 15 minutes and drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 hard cooked eggs, shelled and quartered
• 2 green onions, chopped
• 1 lemon, cut into wedges
• 1 tbsp. lemon juice
• 1/4 cup patis, for sawsawan

Cooking Procedures :

1. Cover chicken and pork with water in a pot.  Bring to a boil.  Lower heat and simmer for 15 minutes.  Remove from heat.  Save 4 cups of broth.
2. Remove meat from chicken and slice into thin strips.  Cut pork about the same size as chicken meat.
3. In a large skillet, sauté garlic and onion in hot oil.  Add meats and patis and stir-fry for 3 minutes.  Add 2 cups of broth, simmer for 10 minutes.
4. Stir in shrimps and vegetables, bring to a boil.  Reduce heat to low and add bihon, salt and pepper.  Cook stirring until bihon is tender.  Add more broth (a little at a time, so it will not become soggy) if mixture becomes too dry before noodles are done.
5. Remove from heat and serve.  Garnish with wedges of eggs, green onions and lemon wedges.  For extra seasoning, mix 1 tbsp. lemon juice with 1/4 cup patis in a small bowl.
6. Makes 6-8 servings.

Pancit Palabok

Ingredients :

• 8 cups water
• 1 cup mongo sprouts
• 1 lb. pancit bihon (rice noodles) or palabok noodles

Palabok Sauce

• 1/4 cup atsuete (annatto) seeds, soaked in
• 1/4 cup water
• 2 cups shrimp juice
• 6 tbsp. all-purpose flour
• 1/2 cup water
• salt and pepper,to taste

Toppings

• 1 cup cooked pork, cut into strips
• 2 pcs. fried tokwa (beancurd), cubed
• 1/2 cup flaked tinapa (smoked fish)
• 1/2 cup pounded chicharon (pork cracklings)
• 2 eggs, hard-boiled and sliced into wedges
• 1/2 cup shrimps, boiled and shelled
• 1/2 cup finely chopped green onions, to garnish
• 1 tbsp. fried garlic, to garnish
• kalamansi (Philippine lemon)

Cooking Procedures :

1. Boil water in a pot.  Place mongo sprouts in a strainer and then add the noodles.  Drop strainer into boiling water.  Cook sprouts and noodles until soft.  Drain well.  Pour noodles with sprouts in a large platter.
2. Prepare palabok sauce: Strain atsuete water.  Add to shrimp juice and cook in a saucepan.  Disperse flour in water and add to the pan.  Bring to a boil and stir constantly.  Season to taste.  Remove from heat and pour over cooked noodles.
3. Top with pork and tokwa.  Sprinkle with tinapa and chicharon.  Arrange egg slices and shrimps on top.  Garnish with green onions and fried garlic.  Serve with kalamansi.

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Ingredients :

• 1 tbsp. cooking oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 large carrot, julienne
• 1 red bell pepper, julienne
• patis (fish sauce), salt, pepper and soy sauce to taste
• 2 cups chicken broth or water
• 1 cup cabbage leaves, cut into thin strips
• 1/2 lb. pancit bihon (rice sticks noodles)
• wedges of lemon or calamansi, for garnish

Cooking Procedures :

1. Rinse pancit bihon with tap water.  Drain.  Set aside.
2. Heat oil in a large skillet.  Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion.  Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers.  Stir-fry for a few minutes.
6. Add chicken broth or water.  Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well.  You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat.  Mix well.
11. Serve with lemon wedges or calamansi.  Enjoy!

Pancit Canton

Ingredients :

• 1/2 lb. shrimps
• 1 eggwhite
• 2 tbsp. cornstarch
• 2 chicken breast, deboned
• 3 tbsp. oil
• 3 cloves garlic, crushed
• 1 onion, chopped
• 2 pcs. chicken liver, cooked and sliced (optional)
• patis (fish sauce), salt, pepper and soy sauce, to taste
• 1-1/2 cups chicken broth
• 1 head cauliflower, cut into floweretes
• 1/4 cup snow peas
• 1/3 cup leeks
• 1 small carrot, cut into rounds
• 2 tbsp. cornstarch, dispersed in
• 1/4 cup water
• 1 package canton noodles

Cooking Procedures :

1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast into strips and coat with cornstarch.  Set aside.
2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.

Pancit Molo

Ingredients :

• 1 pack molo (or siomai/wonton) wrappers

Filling

• 1/2 lb. ground pork
• 1/2 lb. shrimps, chopped
• 1 small singkamas (turnip), chopped finely
• 1 small carrot, chopped finely
• 1/2 tsp. ground pepper
• 1 tsp. salt
• 1 egg

Broth

• 2 tbsp. oil
• 3 cloves garlic, crushed
• 1 small onion, chopped
• 250 grams ground pork
• 100 grams sweet ham, chopped
• 100 grams shrimps, peeled
• 6 cups chicken broth
• salt and pepper, to taste
• chopped spring onions, to garnish
• fried garlic, to garnish

Cooking Procedures :

1. Mix all ingredients for the filling.  Get one molo wrapper and put a little filling in the center.  Fold the wrapper, to make the two ends meet to seal.  Repeat procedure to wrap all the fillings.  Set aside.
2. In a saucepan, heat oil.  Sauté garlic and onions.  Add in the pork, ham and shrimps.  Cook for a few minutes and then add the broth.
3. Bring to a boil and then drop in the stuffed molo wrappers.  Season to taste.  Cover and let it boil again.  Reduce heat and let it simmer for a few minutes.
4. Serve hot.  Topped with spring onions and fried garlic.
5. Makes 4-6 servings.