im not really into pansit although i cook different varietes for my family... they love all kinds of noodles....
you won't find me ordering a plate of this dish at any restaurant. but if served in front of me, i dig right in hehe :)
here is another "borrowed" recipe....(accuse me of plagiarism...jk) :D
pancit sotanghon
ingredients:
1 kilo of sotanghon
1 kilo pork liempo
fish balls –cut into quarters
3 gloves of garlic – crushed
2 white onions – finely chopped
1 carrot – sliced into small sticks
green beans – cut into 1 ½ inches
coriander or cilantro
soy sauce
ground pepper
chicken stock or chicken powder
1. Cut pork liempo into small pieces. Boil in the pot until they fry in own oil, stirring occasionally to avoid sticking/burning, until crisp. Scoop out from oil. Set aside. (This takes the longest time as you should keep the heat in control to evenly crisp the pork)
2. Remove excess oil from the pot. Fry in the fish balls. Scoop out and set aside.
3. On the pot with oil, put crushed garlic until golden brown.
4. Add onions until tender.
5. Add soy sauce (about 6 full ladles)
6. Add coriander/cilantro (about 10 stalks)
7. Add chicken stock (or water and about 6 heaving tablespoons of chicken powder).
8. Add ground pepper (about half a teaspoon).
9. Continue boiling.
10. Wash sotanghon. Cut them with scissors (at least a foot long). Set aside.
11. Add the crisp pork and fried fish balls into the soup.
12. Add carrots.
13. Add green beans.
14. With a strainer, scoop out the pork, fishballs and vegetables. Set aside.
15. Add the sotanghon and stir to evenly absorb the soup stock.
16. Add back the pork, fishballs and vegetable. Stir.
17. Garnish with coriander/cilantro and serve.
here is another "borrowed" recipe....(accuse me of plagiarism...jk) :D
pancit sotanghon
ingredients:
1 kilo of sotanghon
1 kilo pork liempo
fish balls –cut into quarters
3 gloves of garlic – crushed
2 white onions – finely chopped
1 carrot – sliced into small sticks
green beans – cut into 1 ½ inches
coriander or cilantro
soy sauce
ground pepper
chicken stock or chicken powder
1. Cut pork liempo into small pieces. Boil in the pot until they fry in own oil, stirring occasionally to avoid sticking/burning, until crisp. Scoop out from oil. Set aside. (This takes the longest time as you should keep the heat in control to evenly crisp the pork)
2. Remove excess oil from the pot. Fry in the fish balls. Scoop out and set aside.
3. On the pot with oil, put crushed garlic until golden brown.
4. Add onions until tender.
5. Add soy sauce (about 6 full ladles)
6. Add coriander/cilantro (about 10 stalks)
7. Add chicken stock (or water and about 6 heaving tablespoons of chicken powder).
8. Add ground pepper (about half a teaspoon).
9. Continue boiling.
10. Wash sotanghon. Cut them with scissors (at least a foot long). Set aside.
11. Add the crisp pork and fried fish balls into the soup.
12. Add carrots.
13. Add green beans.
14. With a strainer, scoop out the pork, fishballs and vegetables. Set aside.
15. Add the sotanghon and stir to evenly absorb the soup stock.
16. Add back the pork, fishballs and vegetable. Stir.
17. Garnish with coriander/cilantro and serve.
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