How To Cook Pansit Habhab – Here is another sort of Filipino
Pansit that I really like to cook for ner year’s eve. It’s awful because this
last new year’s eve I wasn’t able to cook this one because I was too loaded
with work, I couldn’t even enjoy the evening.
This dish is also called Pansit Lucban, I don’t know,
perhaps this dish originated in a small town in Laguna called Lucban that’s why
it was named after that town. Enough for the trivia, this blog is not national
geographic channel. Before I share the recipe, guys, I just want to say that if
you feel like you don’t want one of the vegetables in the recipe, you can
replace with some vegetable you know that is used in cooking any sort of
Pancit. Here is how to cook Pancit Habhab:
Ingredients
½ kilo of miki
½ kilo of pork tampalin (liempo or any boneless pork will
do)
2 cups of green beans (or Baguio beans, halves)
1 medium size Sayote (sliced into thick strips)
1 cup of carrots (sliced into thick strips)
½ bundle of Bokchoy or Petchay (chooped into strips)
1 tablespoon of soy sauce
1 head of garlic (minced)
2 medium size sweet onions (thinly sliced)
2 teaspoon of vinegar
2 cups of pork broth (amount of broth depends on the texture
of Miki)
Cooking Procedure
- In a deep pan, stir-fry the pork using its own fat until cooked or golden brown.
- In a pot, boil the broth.
- In the same pan, saute Garlic and half of onions.
- Add the vegetables and soy sauce. Stir until the vegetables are cooked. Set aside.
- Pour the broth into the pan. Make sure you don’t add too much broth.
- Bring to a boil.
- Add the Miki and simmer until cooked. Remove excess broth if necessary.
- Add all the ingredients together.
- Transfer in a wide platter for serving.
- Serve with hot pandesal.
How To Cook Pancit Habhab
