Sunday, February 12, 2012


Took some time away from the blog to adjust to a few changes with our family, but I'm back and excited to share some great recipes that I've experimented with over the past several months.  On Christmas Day, I spent the morning in the kitchen cooking one of my favorite filipino dishes, pancit.  This is a traditional filipino noodle dish that my mom makes for special occasions and birthday celebrations.  It kind of resembles Chinese Chow Mein, but so much more flavorful (in my opinion).  Since Christmas is Jesus' birthday, I thought my little family would enjoy this yummy delicacy filled with shrimp, chicken, pork and veggies.  It turned our great!  I included my mom's recipe below, but be forewarned that the seasonings to include salt & pepper, soy sauce, and fish sauce are loose measurements.  It's really "to taste", so you have to constantly taste this dish while cooking to make sure it's seasoned to your liking.

Mom's Filipino Pancit    *Printable Recipe*
1 pkg canton egg noddles (found in Asian grocery store)
  • 4 pkgs white vermicilli noodles (found in Asian grocery store)
  • 1 pork chop
  • 1 chicken breast
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 10 peeled uncooked shrimp
  • 3 rehydrated sliced shitake mushrooms
  • 1 T olive oil
  • 3 chopped garlic cloves
  • 1 chopped onion
  • Salt & Pepper to taste
  • 2 T Soy Sauce
  • 2 cubes chicken boullion
  • Fish Sauce to taste (use 1 tsp at a time because this stuff is potent)

  1. In bowl, soak vermicilli noodles in warm water and drain when soft.
  2. Boil pork and chicken in 4 cups of water. Reserve broth.
  3. Slice pork and chicken into strips, set aside.
  4. In large pan or wok, saute garlic and onions in olive oil until onions are translucent.
  5. Add sliced chicken & pork, salt, pepper, soy sauce, boullion cubes. Add 1 cup of pork & chicken broth. Let simmer.
  6. Add shrimp, carrots, celery and mushrooms. Let simmer. Add fish sauce and additional soy sauce to taste.
  7. Drain liquid from meat & vegetable mixture. Put meat & vegetable mixture in bowl and set aside.
  8. In large pan or wok, add noodles and to the liquid. If noodles are too dry, add reserve broth to moisten noodles. When noodles are tender and moist, add meat and vegetable mixture and toss until combined.

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