Skip to main content

Pancit Bihon Guisado




One of most popular of all the pancit dishes in the Philippines is Pancit Bihon Guisado. From home to caridnerias, pancit bihon is a staple for its also the easiest pancit dish to prepare.

It is a staple not only in most handaan, but also a a meryenda or snack. Made with rice noodles with assorted meat and vegetables, pancit bihon guisado is one delicious noodle dish even those who haven't cook can easily make.
Here's a simple Pancit Bihon Guisado recipe




Ingredients
  • 400 grams Bihon noodles  (soaked and softened in water for around 30 minutes)
  • 200 grams ground meat or chicken (cooked and shredded)
  • 2 medium carrots, cut into thin strips
  • 1 medium Cabbage, strips
  • 5 cloves Garlic, minced
  • 1 medium Onion, sliced
  • Oil
  • Salt & Pepper
  • Meat broth or bouillon cubes dissolved  in water, optional
Procedure
  1. In a wok, place oil then saute garlic and onions.
  2. Add ground meat (or chicken) then stir fry until cooked
  3. Place carrots, bihon noodles and cabbage. 
  4. Adjust flavor by adding seasonings (salt, pepper, broth cubes,etc)
  5. Cover and cook, tossing occasionally until veggies and bihon noodles are cooked.
  6. Serve with calamansi on the side.


The measurements are just guides as cooking this dish will depend on your own taste. You can add more meat and vegetables as well as seasoning of choice.

Soak to soften the rice noodles and separate

Saute the meat ingredients

Add your veggies of choice

Mix in bihon noodles and season according to taste.

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...