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: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, 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 a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...
8 comments
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo).  The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container.  The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny.  Bring to boil then add coconut meat gradually to m...
2 comments
CLICK FOR MORE INFO or RECIPE...