PANSIT BAM-I INGREDIENTS 500 grams canton noodles 300 grams sotanghon noodles 1/2 cup chicken breast

1/2 lb. lean pork 1/2 lb. shrimps 4 pieces Chorizo bilbao (or Chinese sausage) 5 cloves garlic, crushed 1 medium onion, sliced 1 medium red pepper, sliced 1 medium green pepper, sliced 1 cup brocolli heads 1 cup cauliflower heads 1/2 cup carrots, julienned 1/2 cup snow peas 1/2 cup shredded cabbage 1/2 cup tenga ng daga (dried wood ear mushroom), chopped 4 tablespoons soy sauce, divided 2 tablespoons cane vinegar 4 tablespoons cooking oil 1 teaspoon brown sugar 1/2 teaspoon ground black pepper 1/4 cup sliced spring onions for garnishing (optional) PANSIT BAM-I PROCEDURES 1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips). Set aside the broth for use later.Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips. 2. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside. 3. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing). 4. Saute the garlic and onions on medium heat in the oil used for frying the shrimp. 5. Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes. 6. Add one cup of the chicken broth that you had earlier set aside.Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes. 7. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely. 8. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

9. After 5 minutes, add the canton noodles, and mix for another 10 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, theyve been absorbed by the noodles). Add a dash or so of soy sauce to taste. Do not use salt! 9. Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes. 10. Garnish with spring onions, and serve with calamansi (Philippine lemon), lemon, or lime. Umm-mmm! Pancit or Pansit is a stir-fried noodle dish common in the Philippines. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles. PANCIT BIHON INGREDIENTS 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1/4 cabbage, sliced into strips 8oz pack pancit bihon noodles 1 onion, peeled and sliced 1/3 cups scallions, cut into pieces 1 cooked chicken breast, shredded 1 carrot, sliced into strips 2 tablespoons of cooking oil add pepper for taste 3 tablespoons soy sauce 3 cloves of garlic, crushed and minced add salt for taste add to basket 5 pieces of calamansi or lemon, sliced 3/4 cup diced celery PANCIT BIHON PROCEDURE 1. Soak the pancit bihon noodles to soften for 10 minutes. 2. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. 3. Grease a large pan or wok with oil. Saut garlic and onions. Salt or pepper to taste. 4. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. 5. Squeeze calamansi or lemon when ready to eat for taste. Pansit palabok, pansit luglog is another popular Pinoy noodle dish. It made up of rice noodles blanch in boiling water and topped with shrimp sauce called palabok, made up of shrimp sauce that is flavoured with annatto which also give a bright orange tint. It is then topped with the paalat, a sauted mixture of garlic, ground pork and diced firm tofu. For added flavour and visual appeal it is garnished with smoked fish flakes, crushed pork cracklings, shrimps, boiled egg wedges, fried garlic and chopped spring onions. And served with kalamansi. PANSIT PALABOK INGREDIENTS: 1 kilo thick bihon noodles, cooked

Red sauce 1/2 kilo ground pork 4 cake firm tofu, diced 2 cup shrimp broth 1/2 cup chopped kinchay 1/2 head garlic, chopped 1/2 cup annatto water salt and pepper cooking oil Palabok 6-8 cup shrimp broth 1/2 cup annatto water 3/4 cup cornstarch Salt Garnishing 2 cup medium size shrimp, shelled 1 bundle spring onion, chopped 4 pieces boiled egg, cut into wedges 1 cup crushed pork crackling 1 head garlic, chopped, fried 1 cup fried tinapa flakes kalamansi PANSIT PALABOK PROCEDURES: For the red sauce: In a saucepan, saut garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown, add tofu, kinchay and annatto water, stir cook for another 3-5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes, season with salt and pepper to taste. Remove from pan and keep aside. For the palabok: I a sauce pan put shrimp broth and annatto water. Bring to a boil and simmer for 1-2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. Season with salt to taste. Serving: When ready to serve put cooked bihon noodles in a platter. Top with the garnishing ingredients and serve with kalamansi. Pancit Miki Guisado ingredients: 2 tbsp cooking oil 1 tbsp sliced garlic 1/4 cups onions (sliced thinly) 1 cup cubed and fried tokwa/tofu 1/2 cups sliced carrots 1/4 cups sliced celery 1/4 cups sliced spring onions 1 8g. Maggi Magic Sarap black pepper 300g. fresh miki (soaked and washed 3times) sauteed garlic and sliced boiled egg for garnishing

Pancit Miki Guisado Procedures: 1. Heat the cooking oil. Saute the garlic and onions. Add the tokwa, carrots, celery and spring onion. Cook in 2 minutes. 2. Sprinkle Magic Sarap and black pepper to taste. Add miki. Cook in 5 minutes. Add on top the sauteed garlic and sliced boiled egg before serving.