Pancit is often present in any occasion in the Philippines especially during birthdays, anniversaries, etc. I love pancit! I made my own homestyle version by blanching all the veggies and using some ingredients that are available at home. Aside from chicken, I also added sauted ground beef. So far, this is my first time to cook pancit with ground beef and it turned out so good.
This recipe is made of cornstarch stick instead of rice stick imported from Pinas. ^.^ I love Pinas products. It feels like home in Pinas cooking such products. My Esposo enjoyed this dish and he's so thankful and appreciative of yours truly.
Thank you, Lord for making me a good cook in your due time. Being married and having a loving and appreciative hubby who loves Pinoy foods, and living in a place where no Pinoy foods to be bought nearby, these are some of the reasons why I've become interested in cooking and I've been happy to say that I satisfied my hubby's appetite. Yum! God is good!
4 pcs Chicken breast, pre-cooked by boiling with salt, bay leaf, pepper corns, and leamongrass; Deboned.
1 cup Ground beef, pre-cooked by sauteing with minced garlic & sea salt.
2/3 lb Cornstarch stick
1/2 small Cabbage
1 cup Celery
1 cup Green bean
1 tbsp Cooking Oil or Butter (I used both. 1/2 tbsp each)
2 tbsp Garlic, minced
1/2 cup Onions, chopped
1/4 cup Red peppers, sliced (any color will do, I prefer red for variation of colors)
2 tbsp Soy sauce (I used Datu Puti imported from Pinas :-)
1 tbsp Oyster sauce (optional, add 1 tbsp soy sauce if not using oyster sauce)
1 tbsp Fish sauce (optional, add 1 tbsp soy sauce if not using fish sauce)
1 tsp Chili powder (optional)
1 tsp rosemary, dried (optional)
3 to 4 cups Chicken broth (from the boiled chicken breast)
2 tbsp Cilantro, dried (in the absence of fresh cilantro)
1 tbs Lemon juice
Salt & pepper to taste
Cooking Procedure:
1. Blanch all the veggies (carrot, cabbage, celery, and green bean) I prefer to blanch all the veggies to save time in mixing and cooking the pancit and to retain the color of the veggies. Set aside.
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| Blanched carrots, cabbage, and celery. |
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. Blanching means "to whiten", but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions). ~ From Wikipedia
2. In a bowl, soak the cornstarch stick in a cold chicken broth (from boiled chicken) for about 10 minutes or until soften. Drain. Set aside.
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| I used 2/3 pack of this Philippine cornstarch stick. |
Note: You may also soak it with water but using chicken broth is much better to add flavor to the noodle and make it moist.
3. Heat cooking oil in a wok. Add butter, garlic, onions, and red peppers. Add soy sauce, oyster sauce, and fish sauce, chili powder, and dried rosemary. Mix well.
4. Add in chicken broth, and cornstarch stick. Mix well. Cooked until liquid evaporates completely.
5. Mix-in chicken, beef, blanched veggies (cabbage, carrots, celery, beans), cilantro, and lemon juice. Mix to incorporate. Add more broth if need to. |
| Cooked ground beef (sauteed with garlic, chili sauce and oyser sauce). |
Note:
Pre-cooked ground beef:
1/2 tbsp minced garlic
A dash of salt.
In a heated cooking pan, brown the beef until oil or fat comes out. Add garlic and dash it with salt. Taste taste. Set aside.
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Still cooking using a wok
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Mix to incorporate means to just mix enough so that all the ingredients are evenly mixed. Sometimes mixing more than necessary can spoil the dish.
6. Salt and pepper to taste. Adjust the taste according to your liking.
7. Serve hot. Enjoy eating!
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| Ready to eat... finished product. Pancit, |
Thanks everyone for visiting my blog. Warm regards! God speed!
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