does anyone know how to make pansit? Filipino dish?

Answer 1

Pancit
4 servings

1 medium onion, chopped
4 cloves garlic, crushed
1 cup shrimp, boiled, cleaned and sliced (optional)
1 cup pork, boiled, chopped or roast
1 cup cabbage, chopped into strips
2 carrots, slivered
4 tablespoons soy sauce
1 cup water
salt and pepper
1 (14 ounce) package pancit noodles
lemon wedges

Using a large skillet, lightly sauté in a small amount of oil, the onions and garlic.
Add the pork and shrimp.
Add cabbage, carrots, soy sauce and 1 cup water.
Turn heat to medium and simmer for 5 minutes.
Stir and simmer until carrots are cooked.
Place noodles on top of mixture and spoon vegetables and broth over the noodles.
You might have to add a little more water if the noodles have not wilted.
Cover and allow to steam for about 2 minutes.
Turn out on a platter and garnish with lemon wedges.
The recipe can be varied with chicken leftovers,
bean sprouts or green onions.
Squeeze the lemon wedges over Pancit before eating.

Answer 2

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Answer 3

Go to http://www.ehow.com/how_3801_make-filipino-pansit.html.

Answer 4

NEXT TO rice, pancit is the perennial item on the Filipino dining table. Even to a Westerner, Filipino cuisine means: 1. adobo; 2. lumpiang shanghai; and 3. pancit luglog. Such is the impact of pancit in our culinary profile.

There are different kinds of pancit dishes in the Philippines. But while there are many kinds of pancit, it comes in only two forms: dry or with soup.

Pancit guisado falls under the dry form, although broth is involved in making it. Aside from broth, rice starch, soy sauce, and then the toppings or sahog complete the pancit guisado recipe. The broth for sautéing the noodles in can be either soy sauce-ginger based or shrimp liqueur-based. But sometimes, the bored cook combines these concoctions. Another kind of “dry” pancit comes with sauce, like pancit Malabon.

Noodles with soup include pancit mami, pancit molo, and the Ilonggo’s pride, batchoy. Usually the broth is chicken-based. The hearty noodle soup often comes with sahog like slices of chicken or beef, a sprinkling of chopped spring onions and chicharon, and bits of toasted garlic.

Here are some examples of pancit dishes:

PANCIT GUISADO

1/2 c. boiled chicken (flaked)
1/2 c. boiled shrimp (sliced in long narrow strips)
1/2 c. boiled pork (sliced in long narrrow strips)
1/2 c. cooked ham (sliced in long narrow strips)
1 c. cabbage (shredded)
2 pkgs. of dried yellow Chinese noodles
4 cloves garlic (crushed)
1 onion (sliced)
Salt and pepper to taste
1 c. shrimp juice (saved from boiled shrimp)
1 c. carrots (sliced in long strips) (Optional but recommended)

Fry separately the garlic, onion, shrimp, pork, chicken and ham. Set aside a portion of each for garnishing the dish. To the rest, add soy sauce, shrimp juice and pepper. Simmer for about five minutes, then add the cabbage mixing well, and simmer until almost dry.

Blanch noodles in boiling water for about two minutes and fry. Then add to the mixture. Arrange on a platter and garnish with the ingredients previously set aside. Garnish also with lemon slices. Serve hot. Good for eight.

PANCIT BIHON GUISADO

Minced garlic
Minced onion
Cooking oil ((3-4 tbsp.)
Shredded cabbage
Sliced carrots
Sliced celery
Diced chicken (boneless breast)
Peeled and halved shrimp
Sliced mushrooms
Sliced water chestnuts
Rice Stick noodles (available in Chinese section)
1/2 c. soy sauce
1 can chicken broth

Saute onion and garlic in oil until transparent. Add chicken and stir until brown. Add vegetables; saute 2-3 minutes. Add shrimp. Add soy sauce and broth; simmer 1 minute.
Add rice stick noodles. Cover, simmer until noodles are not brittle, 3-4 minutes. If needed add more broth or soy sauce to taste.

PANCIT PALABOK

1 pkg. noodles (thick), soaked in cold water 1 hour
1/4 c. shrimps, shelled & deveined
2 sticks Chinese sausage (dry), sliced thin
1 box tofu (soy bean cake), cut in sm. cubes
1/2 c. pork or chicken meat, cut in sm. cubes
1/2 c. annato seed extract
1 c. ground pork rinds (chicharrones)
2 hard boiled eggs (for garnishing)
3 tbsp. cornstarch (dissolved in 1/4 c. water)
1/4 c. chopped green onion (for garnishing)
1 med. onion, sliced thin
1/2 head garlic, crushed & shelled
1 egg, beaten
4 c. chicken stock
1/4 c. cooking oil
Salt & pepper to taste (use own judgment)

Fry garlic in oil in a skillet. Set aside some of the fried garlic when golden brown in a small dish. Add the sliced thin onion in the skillet, stirring constantly. Add the meat and Chinese sausage. Simmer. Add tofu. Stir and simmer for 10 minutes. Pour in a portion of the annato seed extract. Season with salt and pepper. Stir and simmer for 10 more minutes. Add 1/2 cup chicken stock, let boil. Add shrimps. Stir and cover. Turn off fire.
In a separate sauce pot, boil chicken stock. Drain noodles from cold water where it was soaked and put all noodles in boiling chicken stock. Stir gently and keep noodles in boiling chicken stock for 15 seconds only. Drain immediately.

SAUCE: Boil 2 cups water with dash of salt. Add remaining annato seed extract. Add ground pepper. Let boil. Stir in dissolved cornstarch, stirring constantly until thickened. Pour in beaten egg. Stir and turn off fire after 10 seconds.

TO SERVE: In a large oval platter, spread noodles. Sprinkle remaining fried garlic over noodles. Scoop some of the cooked ingredients and pour over noodles. Next, pour some sauce over noodles and cooked ingredients. Sprinkle ground pork rinds over all. Garnish with chopped green onion and sliced hard boiled eggs.

Answer 5

http://maindish.allrecipes.com/az/Pncit.asp
http://www.cooks.com/rec/search/0,1-0,pancit,FF.html