PANCIT RECIPES
BAM-I GUISADO RECIPE
Ingredients:
250 grams Canton noodles
200 grams Sotanghon vermicelli noodles small packs
1 cup pork slices
1/2 cup liver slices
1 medium carrot, sliced
1 medium sayote, sliced
1 medium cabbage, shredded
Cooking oil
6 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and pepper to taste
Seasoning cubes optional
Calamansi for garnish
Water
Instructions:
Soak the sotanghon noodles in a bowl of water to soften. Set aside.
In a pan, sauté the pork and liver with garlic and onions.
Add the carrots and sayote, then season with salt and pepper. Stir fry.
Pour in 1/2 cup of water adjust as needed and bring to a boil. Add seasoning cubes if using.
Add the softened sotanghon noodles and simmer for a minute.
Add the Canton noodles and simmer for 2-3 minutes, or until cooked.
Stir in the shredded cabbage, cover, and cook until the cabbage is tender.
Season with additional salt and pepper to taste.
Transfer to a serving plate and garnish with calamansi before serving.
PANCIT BIHON GUISADO RECIPE
Ingredients:
1 lb bihon rice noodles
1/2 lb pork, cut into small thin slices
1/2 lb chicken, cooked, deboned, and sliced thinly
1/8 lb pea pods or snow peas
1 cup carrots, sliced
1/2 small cabbage, chopped
1 cup celery leaves, finely chopped
1 medium onion, chopped
1/2 tbsp garlic, minced
1 chicken cube
5 tbsp soy sauce
3 to 4 cups water
Instructions:
Sauté the garlic and onion in a pan.
Add the pork and chicken, cooking for about 2 minutes.
Add the chicken cube and water, then simmer for 15 minutes.
Stir in the carrots, pea pods, cabbage, and celery leaves, and simmer for a few more minutes.
Remove the vegetables and meat from the pot, leaving the liquid behind, and set them aside.
In the pot with the liquid, add the soy sauce and mix well.
Add the bihon noodles soaked in water for about 10 minutes beforehand and cook until the liquid has completely evaporated.
Return the cooked vegetables and meat to the pot and simmer for another minute.
Remove from heat and garnish with chopped green onions. Serve with lemon wedges.
Enjoy!