Filipinos created their on dish called pancit; this idea continued into creating a vast variety of different types of pancit. They made it into soup dishes such as miki or sotanghon. They took the pancit dish and made different versions of it based on the ingredients. There was a seafood version of it, a cheaper version of it.
INGREDIENTS.
- 1 lb pancit bihon (Rice Noodles)
- ½ lb. pork, cut into small thin slices
- ½ lb. chicken, cooked, deboned, and cut into thin slices
- ⅛ lb. pea pods or snow pea
- 1 cup carrot
- ½ small cabbage, chopped
- 1 cup celery leaves, chopped finely
- 1 medium sized onion, chopped
- ½ tbsp garlic, minced
- 1 pc chicken cube
- 5 tbsp soy sauce
- 3 to 4 cups water
HOW TO COOK
In a large pot, Saute the garlic and onion
Add the pork and chicken then let cook for 2 minutes
Add the chicken cube and water then simmer for 15 minutes
Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
Remove all the ingredients in the pot except for the liquid and set them aside
In the pot with the liquid in, add the soy sauce and mix well
Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely
Put-in the vegetables and meat that were previously cooked and simmer for a minute or two
Serve hot. Share and enjoy!
RAPSA........
