Pancit Puti/Pancit Maria
by Carol Elep
Ingredient:
400 grams bihon noodles, rinsed
100 grams sotanghon noodles, rinsed
1 large chicken breast, pre-boiled, shredded
200 grams pork belly, pre-boiled, cut into thin strips
200 grams medium size shrimp, pre-boiled, shelled
1/2 medium size cabbage, shredded
1 small bundle spring onion chopped
chicharon baboy, roughly chopped
4-6 cups chicken/pork broth
1/2 head garlic, chopped
1 medium size onion sliced thinly
2/3 cup fish sauce
white pepper powder
sesame oil
6 tbsp vegetable oil
kalamansi or lemon
Method:
Heat the wok, add in 3 tbsp of the vegetable oil.
Add the garlic, stirring constantly until the colour changes to golden and the aroma permeates the air.
Add the onion and fry until translucent.
Add the cabbage and cook for a minute.
Remove the vegetables from the wok and set aside.
Using the same wok add the rest of the vegetable oil.
Add in the pork and chicken, stir and cook for 3-4 minutes.
Pour in 1/2 cup of the fish sauce and generously sprinkle with white pepper powder.
Continue to saute for 2 more minutes.
Add in 3 to 4 cups of the broth; let it boil, turn down the heat and simmer for 1 to 2 minutes.
Turn up the heat, now add in the noddles and stir for 2 to 3 minutes or until it absorbed the broth.
Add the remaining broth and the remaining fish sauce as necessary and continue to cook for 2 to 3 minutes or until the noodles are just cooked.
Ensure to stir often to prevent the noodles burning and sticking to the bottom of the wok.
Reduce heat to low, add in shrimp, the vegetables, and the sesame oil.
Saute for a further 2 minutes.
Serve hot with spring onion, chicharon baboy garnishing and drizzle with kalamansi or lemon juice.
Enjoy