Arnold Gamboa, was a teen -heartthrob of Philippines’ television and films in the 70s & early 80s. He was still very popular when he just disappeared from the entertainment industry. However, he is still fondly remembered by his fans, like me. I am so happy and very proud of him that he was able to live and lead a full life after the tumultuous stratospheric glitters of showbiz.
Arnold has gone to managing and troubleshooting first class hotels in the Philippines. Part of the job is getting to sample the best cuisines these establishments have to offer thereby picking some cooking tips and tricks.
Below is a gourmet take on pancit, a Filipino noodle dish. Arnold’s version completely replaces the noodles with long shreds of coconut.
Buko Pancit Photo by Arnold Gamboa
My specialty: Buko Pancit
Chef: Arnold Gamboa
5 coconut (pang salad po wag yung mala uhog kasi natutunaw pag niluto). Shiitake mushrooms (isang guhit) then cut the half into thin slices and the other half, chop them finely, carrots, chicharo, 1 kilo pork sliced dice size then marinate overnight with oyster sauce, sugar and pepper, 5 cloves of garlic and 5 onions finely chopped kasi i don’t use knorr or maggi cubes. So, sautee the onion and garlic under low fire then add the mushroom and the marinated pork.
If the pork has changed color, add all the veggies. Just let them all “get married and make love” under low fire so that they will absorb each and everyone’s flavor. Add salt, sugar and pepper according to taste. Konting sugar lang po. Then set it aside pag luto na.
Then on the same pan, mag sautee ulet ng garlic and onion and dump the coconut. Add salt and pepper. Cook for about 10 minutes under low fire again para mag asawa ang flavor. Then ayan na…arrange it na as shown in the picture or mix it