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14 May 2008

Pancit Bihon

What says "it's a celebration!" better than a bowlful of pancit?


Though it's a tradition that can be traced back to the Chinese, pancit and its varieties has become an integral part of Filipino tradition. Birthdays are the more popular event for pancit preparation; the noodles are uncut to so that the celebrant can have a good, long life.

Pancit is best cooked on a wok, because it has a lot of ingredients and mixing them all together is easier in it.

We prepared Pancit bihon last weekend for a double celebration: my nephew Kyle's birthday, and Mother's Day!



Ingredients:
1 head Cabbage, sliced thinly
1 bunch sweet peas, both ends and string at the spine removed
1 bunch Baguio Beans, sliced thin diagonally
about 4 medium carrots, sliced into thin sticks
1/2 kilo pork, sliced into small pieces
garlic, crushed and skin removed
onion, skin removed and chopped
Cooking oil
Peppercorn, finely ground
Water



Taking turns chopping up the veggies


Isangkutcha ang pork. This is done by putting the pork into the work, then pouring water until it just about submerges the meat. Cook in medium to medium-high heat, until all the water evaporates. The pork will give off its own oil. Lower the flame and mix the pork, cooking in its own oil but you may add some cooking oil if needed. When done, set aside.

Pour cooking oil (about four tablespoons) into the wok.
Saute the garlic and onion.
Add the carrots, cook for a couple of minutes
Add the Baguio beans, cook again for a couple of minutes
Add the sweet peas, followed by the cabbage
Add finely ground peppercorn
Set aside the veggies

Tip: Although you can add the bihon and water directly into this mixture, my mother separates the cooking of the veggies from the noodles because the continuous mixing can crush up the veggies and overcook them.


Cook the bihon according to package directions (my mother once again approximates things here, which is difficult to follow. She pours water onto the work, adds soy sauce, peppercorn, and then cooks the bihon in it)

Once the bihon is cooked, mix in the vegetables. Add soy sauce to taste.


Serve with sliced calamansi. Kainan na!

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