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| Pancit ~ This meat, noodle and vegetable dish is known around the world. As every Filipino knows this dish has as many variations as there are families. After preparing this dish try some variations of your own. 1 whole chicken, cut into pieces, boiled in a large casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove and shred the meat from bones, save the stock. (I prefer not to add the liver, gizzard, or neck.) ~~~~~ 1 lb pork, sliced into thin strips 1 cup shrimp, cooked, deveined and shelled 1 can straw mushrooms 1 can water chestnuts ( I sometimes substitute this with small julienned bamboo shoots) ½ head of bok choy (pechay) or ½ head cabbage, sliced into julienne strips 1 piece of carrot, julienned ½ cup snow peas ½ lb mussels or scallops 2 tbsp soy sauce patis to taste Note: Use sparingly. salt to taste 2 cloves of garlic, crushed 1 medium sized onion, sliced ground black pepper, fresh if you can oil for frying 1 or 2 packages of pancit ( refrigerated are best, but dried do as well) 4 or 5 green onions 1 lemon 1. Heat oil in a pan (or wok if possible). Sauté garlic and onion slices until the onion is transparent. 2. Add chicken and pork. Cook until pork is browned. 3. Add half of the chicken stock. Boil for about three minutes then dd salt, soy sauce and patis to taste. Also add some ground black pepper. Simmer for about another three minutes. 4. Add shrimp, mushrooms, carrots and other ingredients except the noodles. Simmer for another 3-4 minutes or so (covered). 5. Add the remaining stock. Adjust to taste with salt, pepper, patis and soy sauce. 6. Add the noodles. Mix thoroughly until noodles are soft. Garnish with sliced green onions and sliced lemon. Serve with lemon juice. |
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