As with all the pancit recipes in the Philippines which can be served in fiestas and celebrations, pancit bihon guisado also makes its rounds on these occasions and is actually a rather popular one, what with the ease of its preparation. This Pancit Bihon Guisado recipe is doable even for beginners as the main thing to do in cooking this dish is to just saute everything. Yes, that’s why the name is “guisado” which translates to “sauteed.”
Like some pancit recipes, this pancit bihon guisado recipe makes use of rice noodles; rice sticks to be exact, soaked in water before cooking. Aside from the rice sticks, the main ingredients or “sahog” are all meat fares such as deboned chicken and diced pork. The vegetables, on the other hand, include carrots, cabbages, and pea pods. Chopped celery can also be added for a contrast in taste. Another important condiment to be included in pancit bihon is the soy sauce as this will tie all of the ingredients into one coherent taste.
Pancit Bihon Guisado Recipe Preparation Tip
The process of cooking and following this pancit bihon guisado recipe is easy, after soaking the rice sticks into water, you can start sautéing the other ingredients, tossing in the chicken and pork; waiting for it to turn tender and the vegetables. As for the soy sauce, you have the choice of pouring it over the vegetables and meat before the putting in the rice noodles or after it. The advantage though of putting the soy sauce after tossing in the noodles is that you get to control how much soy sauce you will put in. The key is that you mustn’t put too much or too little.
- After sautéing everything, you can garnish it with an additional chopped spring onions and crushed pork cracklings.
- Served while hot and with crushed calamansi for an added kick, this dish is always a hit and a favorite.
- dried rice noodles or Filipino Pancit Bihon - 225 gm. (Filipino brands specify 'Bihon' on labels, from Asian markets)
- pork shoulder - 1/2 pound, sliced thin, in 2-inch cuts
- soy sauce - 2 Tablespoons, divided, use 1 Tablespoon to marinate the pork
- vegetable or corn oil - 4 Tablespoons
- garlic - 1 teaspoon minced
- onion - 1 large, chopped
- celery - 1 cup chopped
- broth (vegetable or chicken) - 1 and 1/2 cup
- Filipino fish sauce or '
patis' - 1 Tablespoon (from Asian markets)
- green beans - 2 cups, cut
in1/4 inch length pieces
- carrots - 1 cup chopped
- cabbage - 2 cups, shredded in thin slices
- salt - 1 teaspoon
- black pepper powder - 1 teaspoon
- sesame oil - 1 or 2 drops
- juice of 1 lemon -
- scallions or green onions - 1/2 cup, for garnish
- In a large skillet, over
medium highheat, add the vegetable or corn oil.
- Add the garlic, onions and celery. Sautee these quickly for 1 to 2 minutes till onions become translucent.
- Add the pork slivers. (If desired, add the sliced chicken and shrimps at this time). When meat turns from pink to a brown color after about 8 minutes, add the broth and fish sauce.
- Blend well and add the soy sauce. Mix in the carrots. Cook for 1 to 2 minutes to soften. Then add the green beans, which will take 6 minutes to cook.
- Add the shredded cabbage, which will take 1 to 2 minutes to cook. Do not overcook cabbage or it will get too transparent and disappear in the dish.
- At this point,
brothshould be very hot and blended well with the flavors of the meat and vegetables. Slowly add in the noodles in two or three batches. Coat the noodles with the sautéed vegetables-meat-broth mixture. Keep turning the ingredients around the skillet till the noodles turn from a fair white color to a golden hue from the soy-fishsauce.
- Season with salt and pepper. Pour in
a thedrops of sesame oil.
- Garnish with scallions. Sprinkle the lemon juice over it. Serve hot.
Recipe Notes: The dry noodles will seem long and laborious to work with at first glance. Do not be dismayed by this. But resist the urge to cut the dry noodles before adding to the pan.