Skip to main content

this is it, pansit!

"Pansit for loooooong life!" is how we say it in my country, drawing a parallelism to the length of the noodle to the length of one's life. 😎

Pansit or pancit means noodles. The origin of noodles in Filipino cuisine can be traced back to the era in Philippine history when the early Chinese migrants, traded and then settled in the archipelago. According to Wiki, the word pansit is derived from the Hokkien word "pian i sit" meaning convenient food, attributing to the ease and speed of preparing this dish. Since its introduction, noodles has been adopted and has evolved into its many variations islands-wide that are a staple today.

As such, growing up, pansit was part of my family's tradition, as is typical in most Filipino homes. It is a regular in the family's menu. And how can a fiesta, party or special get-together be ever complete without it? It is just one of those dishes that someone in the family or clan prepares for sharing.

Pansit canton guisado, pansit bee-hon, pansit malabon, lug-lug or palabok, lo-mi and sotanghon, are just a few yummy variations, that are a favorite in my family. (Oh! Just writing these down already brings to mind delicious memories!) Among these, it is bee-hon that is common between my mom's and my mom-in-grace's household. Thus, i am making sure my kids grow up with the tastebuds for it; pass and keep the tradition. 🙌



RECIPE:   Pansit Bee-hon ala Bom 
Serving size - 3 full-appetite adults & 2 young kids
🍜 2 tablespoons oyster sauce
🍜 2 tablespoons light soy sauce
🍜 2 tablespoons cooking oil
🍜 3 pieces chicken breast fillet, sliced thin
🍜 250 grams pork shabu2x or pork shoulder butt
🍜 1/2 tsp salt              
🍜 black pepper

Prepare the meat:
1. Marinate chicken and pork slices in oyster sauce, light soy sauce and pepper;  cover in foil and let it sit for 30 minutes.
2. In a wok, on high heat, add oil then saute pork cuts, around 3 minutes on each side.
3. Season with some salt.
4. Add and saute chicken cuts till cooked, around 2 minutes on each side.
5. Remove meat from wok and set aside.  These will be back in the wok in just a short while.

Prepare the bee-hon noodles:
🍜 bee-hon noodles
🍜 big bowl of cold water

6. Soak 3 handfuls of noodles according to package instructions (usually 2 minutes)

Cook the veggies: 
🍜 1 large carrot thick julienne / round slices
🍜 1 celery thick julienne slices
🍜 1/2 cabbage  sliced to strips / diced
🍜 1 onion sliced
🍜 4 garlic minced
🍜 2 tablespoons oyster sauce
🍜 2 tablespoons light soy sauce
🍜 2 tablespoons brown sugar
🍜 1 cup chicken/pork/beef stock

7. In the wok, add cooking oil, then stir-fry carrots, celery. 
8. Add onion, garlic.
9. Add cabbage.
10.  Add remaining oyster sauce and light soy sauce.
11.  Add broth (chicken, pork, or beef)

Combine:
12. Put back the stir-fried meat.
13. Add bee-hon noodles.
14. Mix and simmer for a few minutes to cook noodles and combine flavors.
15. Season with salt and/or pepper to taste.

Serve:
🍜 soft boiled eggs
🍜 spring onion
🍜 sliced lime or lemon wedge

16. Top with soft boiled eggs, spring onion and lemon/lime.
17. Serve with bread or rice, or eat as is.
Dig in!

This is my pansit bee-hon for my beloved hubby's birthday, paired nicely with youtiao and coconut juice.
"Cheers to long life!!!!"  🎉 🎉 🎉

Comments

Popular posts from this blog

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

perfect fried rice

Batch 1: cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet) Batch 2: 1 carrots minced 5 garlic minced 1 onion diced Batch 3: 3 eggs beaten cooked meat in bite-size Batch 4: 7 cups old rice - chilled and clumps separated 2 1/2 tbsp soy sauce 2 tbsp fish sauce 1 tsp mirin 1 tsp sesame oil Add seasoning, to taste: Pepper red chili flakes - optional Add Toppings: 1 green onion, thinly slice You can also add: roasted nuts, sliced pineapples Instructions: In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4) Tips: Use the WOK. Use high heat.  🔥 The thinner the meat slice, the quicker & better cooked it will be. Do not put so much rice at 1 go.  This keeps the wok really hot. Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.

Black Pepper Chicken Easy!

Fast and furious. 😜 Be inspired by those cooks who masterfully wield their woks hawker style, and serve up your dish hot & pipin' in just a few. Easy, fast, and packed with flavor! Ingredients (by order of use): 250g chicken, diced about 2cm. Cornflour dash of salt & pepper. Marinate for 20minutes. 1 tablespoon of coarsely pounded black peppercorn 40g of butter A tbsp of.cooking oil 1 medium size red onion (optional) A bunch of curry leaves (optional) 1.5 tablespoons of oyster sauce 0.5 cup of water 0.5 teaspoon of salt 1/4 teaspoon of sugar 4 stalks of spring onion (optional)  1 tablespoon of premium dark soy sauce 2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine) Tip(s): add cornstarch solution, (a tsp of conrstarch to a tsp of water), this helps thicken sauce if you've somehow added too much water). 😁 💡 Inspired by:  Spice n Pans Black Pepper Chicken