Pansit Hab Hab Pancit Recipe

Pansit Hab-Hab is a pancit version of Lukban, Quezon. This is the reason why Hab-Hab is also famously known as Pancit Lucban. This Lucban specialty is made from the sautéed miki noodles (Lucban miki) with pork meat, pork liver and shrimp along with some green vegetables like pechay and sayote.

This pansit recipe is a unique one among the many. Unlike other pansit variety, pansit habhab is placed in a banana leaf and the person who will eat it must consume it without using his/her hand or any utensil. Meaning to say, it should be eaten straight from the leaf to the mouth.

Pancit Malabon

Pancit Malabon is a kind of or another variant of Pansit recipe (see Pansit Bihon and Pansit Canton). Pancit Malabon uses thicker rice noodle or bihon like spaghetti. As what the dish name implies, the original pansit Malabon originated in Malabon City, Metro Manila, Philippines.

Pansit Malabon is usually seen at important Filipino gatherings and events. This pansit recipe was almost a must have dish during those particular event.

Like the other pansit recipe, pansit Malabon also have toppings of shrimps, hard boiled eggs or pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side.

But, most of the time, pansit Malabon gets an extra topping of seafoods like oysters and adobong pusit, salted eggs and vegetables like mung bean sprout and pechay Baguio.

Pancit Malabon Recipe Ingredients:

* 1 kilo thick bihon noodles, cooked
* 4 cake tokwa (tofu) diced
* 1/4 kilo ground pork
* 1 medium size onion, chopped
* 1/4 head garlic, chopped
* 6-8 cup shrimp juice from boiled shrimp and shells
* 1/2 cup annatto water from 1 cup annatto seeds
* 4-6 stalk kinchay, chopped
* 1/2 cup cornstarch
* 1/2 cup patis
* salt and pepper
* cooking oil

Garnishing:

* 1/2 medium size shrimp, shelled, sliced in half
* 1/2 kilo small squid, cooked to adobo, sliced into rings
* 1 stalk small size pechay Baguio, shredded, blanched
* 2 cup mungbean sprout, blanched
* 1/2 head garlic, finely chopped, fried
* 1 bundle spring onion, chopped
* 1/4 kilo pork, boiled, sliced thinly
* 1 cup fish flakes from fried tinapa
* 1 cup pork crackling, crushed
* 4 pieces boiled egg, cut into wedges
* kalamansi

How To Make Pancit Malabon:

1). In a large sauce pan, sauté onion and garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown,

2). Add in tofu, patis, kinchay and annatto water, stir cook for another 3-5 minutes.

3). Add in shrimp juice and let boil, simmer for 5 to 10 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside.

4). When ready to serve put cooked bihon noodles in a big heated wok, pour in sauce and stir cook for 5-8 minutes or until sauce has fully infused with the noodles, add more shrimp juice or water as necessary.

5). Season with salt and pepper to taste. Removed from wok and arrange noodles in a big platter.

6). Top with the garnishing ingredients and serve with kalamansi.


This Pancit Malabon recipe is originally posted at OverseasPinoyCooking.Blogspot.Com.

Pancit Malabon image by bingbing shared via Flickr under a Creative Commons (CC BY-NC 2.0) license.

Pancit Canton

Pancit canton is a Filipino/Asian traditional food. Its a dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce.

Pancit canton is a type of comfort food, for most of the Filipinos, and it was mostly being served at nearly all Filipino potluck parties.

Pancit Canton Recipe Ingredients:

* 12 ounces pansit canton noodles
* 1 chicken breast, cooked and shredded
* 4 cups chicken broth (from boiled breast)
* 1/2 pound pork, sliced in small pieces
* 1/2 pound shrimps, shelled and deveined
* 4 tablespoons cooking oil
* 1/2 cup chopped onion
* 2 tablespoons garlic, minced
* 1/2 cup Chinese sausages, sliced
* cauliflower, cut to bit size
* 2 cups snow peas (sitsaro)
* 2 cups cabbage, sliced into strips
* 1 cup celery, sliced
* 1 carrot, diced
* 1/4 cup scallions, diced
* 4 tablespoons soy sauce
* 1 tablespoon sesame oil
* Salt and pepper to taste

Pancit Canton Cooking Instructions:

1). In a big pan or wok, saute in oil the garlic and onions. Then add sliced pork until cooked.

2). Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.

3). Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.

4). Add the scallions, sesame oil then salt and pepper to taste.

Pancit Canton is best served while its hot. Enjoy!

Pancit Canton Image: Some rights reserved by BrownGuacamole

Pancit Palabok - Pancit Recipe

This is my second recipe post of the Pancit recipe. The first one is Pancit Bihon, and in this post, it will be the Pansit Palabok.

Pancit Palabok uses a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

* Shrimp, (the size and shell-on or shell-off depending on preference)
* Crushed or ground pork rind (chicharron) for toppings
* Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
* Tinapa flakes (smoked fish)
* Freshly minced green onion

Pancit Palabok

Some rights reserved by Risa

Pancit Bihon Filipino Recipe

This recipe is one of the many Pancit recipes of the Filipinos. The Pancit Bihon or Bijon is a very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. Below is the very basic and easy to follow Pancit recipe pancit bihon ingredients and cooking procedure.

Pancit Bihon Guisado

Some rights reserved by Charmzzy