Tuesday, May 31, 2011

Pancit bihon - a Filipino treat

Whenever my mom used to take me and my sister to a farewell party thrown by her colleagues at the hospital, one of the main dishes that was sure to be there was Pancit. We used to love it and take a second helping. Later when she realized that we liked it, she used to cook it for us at home at times after getting the recipe from one of her filipino colleagues.


All ingredients to be used as per required quantity.
1. Rice Sticks/noodles (Rice vermicelli is also commonly used)
2. French beans
3. Carrots
4. Spring Onions
5. Capsicum - Use various colors for a vibrant look
6. Streaky Bacon
7. Ginger
8. Garlic
9. Chicken Breast - boiled and shredded
10. Soy Sauce - preferable light (I used mushroom soy) - 1 tbsp.
11. Oyster sauce/Fish sauce - 1 tbsp.
12. Lime slice - a half


Julienne all the vegetables, including ginger. Mince garlic. Boil water in a pot and put the rice sticks in it for about 5 minutes to turn alden (half cooked). Cut streaky bacon into small pieces. Take a heavy bottomed pan and heat it on the stove. Add the streaky bacon. Keep mixing, all the fat will start melting. When the bacon gets cooked to your taste, add ginger and garlic. Stir for 2 minutes. Add remaining vegetables and let it all get coated with the pork fat. Stir fry till the cabbage starts to wilt a little. Add the soy sauce and oyster sauce or fish sauce. Trust me, you may think that the oyster/fish sauce stinks like hell! I felt it too, but I kept stir frying till the smells goes away. :) Finally add the rice sticks. Take it off heat. Squeeze juice of a lime in it and mix. If you want, you can also add some chopped coriander leaves.
My note: Did you notice that I havent used a drop of oil in this recipe? Everything is cooked in the fat from the bacon. Bacon gives it a nice crunch and amazing flavour. But if you don't eat bacon, then you can omit it and start with adding some regular vegetable oil.

Pancit bihon cooked on another day with only green capsicum but just as yum!