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LOCATION: Recipes >> Pasta >> Just a couple of comments before I start, however:

Print this Recipe    Just a couple of comments before I start, however:

1. The type of pansit you make is dependent upon the type of noodles
you use. "Pansit Kanton" uses egg noodles, and as my mother says,
the more colour it has, the better. "Pansit Bihon" uses a rice
noodle, "Pansit Mami" uses a thick noodle, which I want to say is
flour-based, but don't quote me on that. "Pansit Luglug" uses a
thick-ish noodle, although I think for this particular type of
pansit, I think it's the special shrimp sauce that defines it more
than the noodle. "Pansit Molo" is sort of like the Chinese Wonton
soup. I will write the recipe with the first two noodles in mind.
You may substitute whichever noodle you wish. These noodles should
be readily available at any Oriental market.

2. You really can put anything you want with this dish, it is very
versatile. I generally like to combine a bit of meat and veggie
with this dish, and one can generally use chicken or pork. I'll
write the recipe using chicken.


Pansit {Kanton/Bihon}, the College Student's Way.

1/4 - 1/3 lb chicken
2 pieces of garlic
1 medium onion
2 or 3 carrots
1 red capsicum
1 green capsicum
1/4 of a cabbage, shredded
1 pkg {kanton/bihon} noodles, usually pkg = 14 - 16 oz
soya sauce for taste and for colour
salt, pepper, also for taste
green onions, chopped, for garnish
1 or 2 hard boiled eggs, sliced, for garnish
1 or 2 pieces of chorizo de bilbao (Chinese sausage good here, too)
3-4 pieces of fish balls

Please note that the last four items are optional.

1 - Put the chicken in a pot, cover with water, season to taste with salt,
if you wish, and boil until chicken is done. Reserve some of the water
(I would say about 2/3c - 3/4 c) for later use.

2 - Let the chicken cool to the touch, then "flake" the chicken. This
means, taking the chicken and tearing off pieces of meat. Set aside.

(2a - if you are using bihon, boil some water, after the water comes to
the boil, add the noodles, let sit in boiling water for 2-4 minutes,
then remove, drain, rinse in cold water, set aside.)

3 - Mince the garlic, set aside. Chop the onions, also set aside.

4 - Cut the carrots in "matchsticks". It's up to you the size. I
generally cut them in 1" length, but because I'm not perfect in
chopping, the widths are always varying.

5 - Cut both capisicums into cubes.

6 - Shred the cabbage.

7 - If you are using chorizo de bilbao or chinese sausages, cut them
into small slices. Also if you are using fish balls, slice them as
well. These ingredients are obtainable at any Oriental market.

Putting it all together:

8 - Saute garlic, then when it's sauteed to your taste, add the onions.

9 - Add the carrots, stir fry for around 2 minutes.

10 - Add the capsicum, stir fry for around 1 minute.

11 - Add the chicken. Flavour with salt and pepper, to your taste.
Stir fry for around a minute or so.

12 - Add the cabbage. Stir fry for around a minute or so.

13 - If you are using pansit kanton, add it now, straight from the
package. Follow immediately with the broth set aside earlier and
flavour with soya sauce. If you are using pansit bihon, add it, the
broth, and the soya sauce. Stir.

14 - If you are using the sausages and/or fish balls, add them now.

15 - Stir until everything is heated. That should be for about a minute
or so.

16 - Remove to a serving plate, garnish with chopped green onion and
sliced hard-boiled egg, if desired. (You might want the chopped green
onion on the top, anyway, it adds flavour.) Serve as soon as possible.

I hope this helps. Once you get the basic recipe down, one can
experiment with the ingredients and amounts. I even tried putting fresh
coriander in here, with good results (not what one would usually do, but
I had extra coriander that I had to use!).

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