Pancit Palabok

Pancit Palabok was prepared on "ourmeza" for our small get together few weeks back.


Pancit Bihon, Pancit Canton, Pancit Sotanghon,Pancit Malabon and Pancit Palabok or luglug are mostly consume or found during filipino parties or potluck and one of the said Pancit would definitely be on "ourmeza" these holidays. Among the different kinds of Pancit, Pancit palabok is the easiest for me to do or maybe because it is my favorite kind of Pancit and modesty aside, I could really make a decent Pancit Palabok. I have been making or cooking it for quite sometime now. But I've got to admit at first there were some misses but through out the years of making it, I believe, I've got it, thats what they say anyway. Who knows lol... I guess to taste is to believe..hahaha.

Anyway ever since as a little girl, I love eating Pancit Palabok. It was one of the constant "Pasalubong" for my brother and I when we were growing up by our parents. Back then the noodles would be like the Pancit Bihin top with shrimp sauce,tinapa flakes, shrimp,eggs and some calamansi. And not to forget some hot pandesal would be the ever loyal partner of that Pancit Palabok "pasalubong". We would all then eat it with much "gusto" while it was steaming hot. And throughout High School, my friends and I would have it as our merienda or lunch in one of the small canteen stall by our school. But the most unforgettable Pancit Palabok I've ever tasted was when my friend's mom made it. It is different and the yummiest palabok I've ever tasted. Why? Well, I've found out that she have used some crab fats or alige ng talangka for the sauce and it really made a difference. But now, as we have learned about cholesterol and all...crab fats would be a big no. So I have learned a different version of cooking Pancit Palabok. I have learned it from my Auntie who knows also lots of authentic Filipino cuisine. Well, actually her specialty I believe is Pancit Malabon. Oh her Pancit Malabon is absolutely delectable, she knows tons more of authentic filipino dish but her Pancit Malabon and Morcon are my favorites.

Anyway to make Pancit Palabok ingredients needed are:

Rice Noodle for pancit palabok or pancit luglug

Shrimp Sauce

Shrimp deveined

Diced Tofu

Crushed Chicharron

Crushed fried garlic

Minced onion and garlic.

Tinapa Flakes

Sliced Hard Boiled Eggs

Green Onion.

Procedure:

Soak noodles to luke warm water for about 20 to 30 min.

Saute garlic and onions. Add the diced tofu and browned it. When browned add shrimp until pink and do not overcooked it or it will be rubbery. Set aside half, sprinkle it with some tinapa,little bit of green onions.


In the remaining half (shrimp and tofu mixture) add your shrimp sauce and water enough to cook your noodles. Let it boil, then add your noodles when almost done add some of the tinapa,crushed garlic and chicharron. Mixed it well when done plate it and topped it with left over tinapa,crushed chicharron and garlic,green onions, the shrimp and tofu mixture and lastly garnish it with sliced hardboiled eggs and some sliced lemon or much better if you have some calamansi. Serve it hot with some hot pandesal or some dinner rolls are just fine.

Pad Thai ( Flavors of Thailand)

I've been making Pad Thai now and then for about four years now but havent made it for almost a year. And last week my husband was craving for it but dont have all the ingredients.

And so yesterday, after picking up my son from his preschool we went and bought all the ingredients and take note, I could find all the ingredients in our local grocery store. It is a bit pricey but I dont need to drive a long way to Duarte to go to the asian grocery store. And with the gas price being in a peak mode, going there for a few things only is not worth it. I would normally go there for a week or 2 weeks worth of grocery.

My husband and I prefer Japanese food among other asian cuisine with an exception ofcourse when it comes to filipino food, but when someone told us about this Thai restaurant in Forrest Hills in NY, we went and tried it. My husband tried it for the first time and ever since then he was hooked. I've had it before when I was still lin the bay area. Different asian cuisine are offered from many of the local restaurant as well as cuisine from other countries. And so my family and I or my friends and I tend to do some food adventure. We get to taste different cuisine from asia or from around the world as if learning their culture too through their food.

Well back to Pad Thai, we found a Thai restaurant locally, it is good but not the same as the one in NY. And since my husband love it so much I went ahead and did some Pad Thai recipe expedition. Found one good recipe and ever since then I've used it and result no left over all the time.

And so Pad Thai was prepared on "our meza" or table for dinner last nite. My son, wont have it for now. And so he had some saved Miso Salmon from the other day.

So for Pad thai, I need to have egg, been sprouts, rice noodles, scallions or green onions, Pad thai sauce, chopped peanuts, lime,cilantro optional, chicken, tofu optional too and shredded carrots optional.

Soak noodle for 30 min in hot top water, In a pan, pan fried the chicken, set aside, tofu stir fry it and set aside, beaten egg cooked scrambled put back all the chicken,tofu and then add the drained rice noodles. Need to stir-fry it for about 3-5 min. Add the scallions, peanuts and Pad Thai sauce. Stir fry for about 2-3 min. Stir in the bean sprouts last and serve hot with lime and cilantro for garnish.

Easy to prepare and its like bringing new flavor right in to your "meza" or table. And so last nite was flavors of thailand hmmm for tonite..... till next post.

Pancit Fresh Miki (seafood)

I have posted the other version of Pancit, the Pancit Bihon last time. This time I have prepared a Pancit Fresh Miki on " Our Meza" for our late lunch last weekend.

Ever since Spring started, we have been eating seafood most of the time. It is healthy,lite and my son loves fish. And so I have been frying fish in EVOO, Extra Virgin Olive Oil, broiling or grilling them or making sinigang(Fish in tamarind soup base).


I know you could still make lots of dishes out of seafood. But would like to make it out of our favorites. And Pancit is our old time favorite and so I've decided to make all Seafood Pancit Fresh Miki. We've had Pancit Bihon few weeks back and I think with seafood it is better if I use Fresh Miki. So went ahead with my mission. Went to the asian grocery store and found different version of fresh miki. There are very thick,thick,just right (which I bought) and thin version of Fresh Miki. Thick version of miki would be perfect for lomi which I'll do next time. Anyway for all seafood pancit miki I bought, 2 bags of the fresh miki, shrimp,scallops,fish balls, snow peas, tofu,carrots,cabbage and celery, garlic, onion, soysauce and pepper to taste. First, saute garlic and onion add all the seafood , tofu and I made sure that I've deveined the shrimp ofcourse. When done take out half and put aside the other half for decoration or presentation. Add water and soy sauce. Let it boil. While boiling I added my prewashed miki (I've washed in lukewarm water,not soak but just washed once). Then when the miki is almost done I added all the vegetable till it is half cooked. When done, I've added back the remaining seafood. And above picture was or were the finished product. Squeeze some lemon before serving and add lemon slices on the side for others who want to add more lemon taste. Simple, healthy and a very delicious meal. Verdict? My family loves it.

Pancit Bihon

What is a birthday party or any party in filipino household if you do not have any rice noodle dish? Pancit Bihon is one kind of rice noodle dish that always frequent filipino's dining table or "meza" during a party. Most of the time you will have "Palabok",Pancit Bihon, Pancit Canton, Pancit Molo, Pancit Sotanghon and Lomi. Why do we have to have it? Well this noodle dish especially pancit bihon is prepared during birthdays because it is a tradition and we believe it signifies long life. And when you prepare and cook the rice noodle you are not suppose to cut it. You are suppose to leave it as it is which is long so that the birthday celebrant and our guests whom we are sharing it with will have a long life. It is prepared also during holidays or if you have a family get together. It became a regular potluck dish request here in the west also.
Some find making pancit bihon easy but I find it not so because you have to cut so many ingredients but I guess if you have carrots,green beans and cabbage will do. I find pancit palabok easier to make which others find it not so because you really need to buy ahead of time the few key ingredients because you dont normally store it in your pantry. Well I guess to each its own.
But my husband and my son prefer pancit bihon than pancit palabok so I cook it most of the time. Honestly though my son loves my spaghetti. If we have it he'll ask for it lunch,snacks and dinner. Ok ok I'm getting side track, this is a Pancit Bihon post, i'll do my palabok and spaghetti post next time. My sister inlaw came over for a visit from New York and so I made some Pancit Bihon for her.
Here is the picture as I prepared it on "Our Meza".

Ingredients:
Rice Noodle (brand pamana,lapu-lapu
excellent)
1 1/2 cup of water
1 Onion (diced)
garlic (crushed)
carrots (julienne)
cabbage(shredded)
green beans (sliced thinly)
celery (optional)
pepper
soy sauce
pork or chicken diced
shrimp deveined
fish balls cut into 3

Procedure:
Saute garlic and onion followed by pork or chicken then shrimp. season with pepper and pinch of salt. when done set aside but leave at least 2 tablespoons in the pan then add water and the soy sauce. while waiting to boil soak the rice noodle to room temperature water until it softened a little do not cut it and do not over soak.
When the water in the pan is boiling add all the vegetable and the meat mixture. Let it simmer and remove most of the vegetable and meat. Add the rice noodle. When it turn translucent add back the vegetable and meat mixture slowly but leave atleast 2 cups of it for later use. Add pepper and soy sauce according to your taste. And when done transfer to serving platter. Top it with remaining vegetable and meat mixture. Garnish it with fresh lemon wedges. Serve hot with "pandesal" or dinner rolls and ice cold lemonade would be an excellent drink with this dish.