May 12, 2004
Pancit is another fulfilling dish, varied in texture and rich in flavor. We stocked up on the essentials for this salamagundi.
500 gram package of sotanghon, also called vermicelli or green bean thread or bao pai--we used Longkou, a Chinese brand.
1 pound package of pancit kanton (yellow, thicker, flat noodle made of flour)
2 carrots, cut into thin matchsticks
Baguio beans (green beans) or snow peas, sliced on the diagonal into 2 inch slices
10 dried mushrooms, soaked and sliced into strips
1/2 medium cabbage (Chinese or regular), very thinly sliced
2 stalks celery, thinly sliced
2 cloves minced garlic
1 thinly sliced onion or equivalent amount of sliced shallot
1 lb chicken, pork, or seafood (or tofu, though tofu is not used in the Philippines)--we used tiger shrimp
4 tbsp patis (fish sauce) or substitute oyster or mushroom sauce
4 tbsp soy sauce
2 tbsp oyster or mushroom sauce
Oil (olive oil for health reasons, otherwise vegetable oil)
Garnish with 2 scallions and a sliced lemon or lime
Accompaniments: Vinegar from pickled chili in a little dish
In a large wok (we used Mayer's electric wok), saute the vegetables (except the scallions) in a little oil, starting with the onion and garlic, followed by carrots, cabbage, celery, mushrooms, and snow peas. When tender, but still crunchy, remove vegetables from wok.
While vegetables are cooking, crunch the pansit kanton in the bag two or three times to break up the noodles a little and rinse in water to remove any dust. Soak the vermicelli in warm water for about two minutes and when it starts to soften cut up with a scissors so the noodles are not unmanageably long. Drain well.
Add a little oil to the empty wok and then the pansit kanton and 1 cup stock or water, stirring well. After 1 minute, add the vermicelli and toss to mix with the pancit kanton. Then, add 4 tbsp patis and 2 tbsp oyster sauce (or vegetarian mushroom sauce). Add more to taste. If you leave out the patis, use about 1/2 cup oyster or mushroom sauce total. Add 4 tbsp of soy sauce or to taste, and ground black pepper. Stir carefully but well to season all the noodles, Cook about 7-10 minutes or until the noodles are tender, but not overcooked.
Add the cooked vegetables and stir to incorporate them.
Serve in a huge bowl (this recipe could easily serve 12 people), with half lemon slices in a ring around the edges and sliced scallions scattered on top. Serve vinegar from pickled chili in a little bowl for those who like hot food.
Posted by BKG at May 12, 2004 02:26 PM
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