Pancit Guisado
Pancit Guisado, as the length of the noodles used symbolizes good health and long life in Asian culture, is a traditional birthday fare in the Philippines. Its regular presence at the dinner table and on special gatherings is also owed to its versatility and ease in preparation. The “sahog” (ingredients to flavor the dish) possibilities are almost limitless. Shrimp, pork, chicken, sausages, carrots, celery and mushrooms are just a few of the delicious add ons to this Filipino fare.
Makes 8 Servings
Ingredients
1 pkg (16 oz) rice noodles (bihon)
1 lb shrimp, shelled and deveined
1 lb boneless chicken breast, sliced thin
1 cup sausage hamonado, sliced thin
1 cup carrots, julienned
1 cup Chinese parsley (flat-leaf parsley), chopped
2 cups cabbage, chopped
1 onion, sliced
4-5 cups of broth
1/2 cup soy sauce
salt and pepper
vegetable oil
Procedure
Heat oil in wide skillet or wok. Saute chicken until it changes color. Remove from heat and set aside.
Saute shrimp until pink. Remove from heat and set aside. Saute sausage hamonado until browned. Remove from heat and set aside.
In a stock pot, combine broth and soy sauce. Bring to a boil. Submerge dry noodles. Simmer until softened and loosened, around 5 minutes. Drain noodles and set aside. Reserve broth.
Meanwhile, in the wok, heat additional oil as necessary. Saute onions until tender. Add carrots and cabbage, saute until slightly tender. Add chicken, sausages, shrimp and parsley. Continue to cook until vegetables are tender yet crisp. Season with salt and pepper to taste. Remove around 1 1/2 to 2 cups of the mixture and set aside.
Stir in noodles and combine well. Pour in broth in one cup increments, adding more as needed to fully cook noodles. Continue to stir regularly until noodles are brought to desired texture.
TIPS:
1) Chinese sausages can be substituted for sausage hamonado (longanisa hamonado)
2) Shitake mushrooms, snow peas and napa cabbage are also vegetable additions.
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