HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK PANCIT ESTACION (RECIPE) -this dish is originated in the town of Tanza, province of Cavite somewhere in southern part of the main Island of Luzon in the Philippines. Although this dish is not made of noodles which is commonly used in making pancit, it is still called pancit because the main ingredients used which is the togue looks like some sort of noodles and also the sauce used is very similar to the one used in making palabok. The name Estacion is a Spanish term for Station. It is believed that this dish was first sold in a train station in Cavite so that is why it is named that way. Pancit Estacion is one of the famous products of Cavite and many tourists do not miss the chance of eating it whenever they visit the province. Many food shops and food carts sell this dish for very low prices and many variations are offered in many restaurants not only in Cavite but also in greater Manila area. Here is the recipe:

HOW TO COOK PANCIT ESTACION (RECIPE)

Cook Time: 10 minutes
Yield: 6 servings

INGREDIENTS

2 cups crushed roasted peanut
2 cups crushed pork cracklings
1/4 cup minced garlic
2 onions (minced)
2 cups water
2 cups fried fish flakes
1 kilo mungbean sprout (togue)
fish sauce to taste
2 tablespoon achuete (soaked in 1 cup water)
2 cups flour (dissolved in 4 cups water
3 eggs whisked
15 pieces kamias (cut crosswise thinly)
cooking oil


1. In a skillet, saute garlic and onion until light brown.
2. Add 2 cups water, flour mixture, achuete water, fish sauce and eggs. Stir thoroughly until thickens.
3. In a pot, boil water. Add togue and simmer for 3-4 minutes.
4. Remove the togue from the water and transfer in individual serving plates.
5. Pour sauce over the togue. Garnish with crushed peanut, cracklings, fried fish flakes, and kamias.
6. Serve and enjoy!

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

How To Cook Pancit Lug-Lug (Pansit Luglug) –This one is almost the same as the palabok. Their only difference is that the Lug-Lug has thicker bihon noodles. But in the Philippines, they don’t have the same popularity because many of us know palabok better than the Pancit Lug-Lug. This time we are going to cook the Pansit Luglug. You already know how to cook Pancit Lug-Lug if you have ever cooked the palabok. But like I always say, you can replace some ingredients to suit your taste. If you don’t like tinapa then find something to replace it.

Pancit or Pansit Luglug is well known in the Philippines and some other parts of the world because of the delicious combinations of the ingredients and the presentation of the chefs when serving this dish. In the restaurants where you can eat this thing, there is always one thing the chef can barely forget, this is the calamansi. Calamansi has a magical touch to make your Pansit more delicious that is why calamnsi has always been an important ingredient in cooking Pancit. Here is how to cook Pancit Lug-Lug (Pansit Luglug).

HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

Ingredients

¼ kg pork

5 tbsp cooking oil

¼ cup garlic (crushed)

½ cup boneless tinapa flakes (smoked fish)

60g chicken gravy powder

2 cups pork broth

4L water

230g Bihon (corn sticks)

2 pieces of hard boiled eggs (thinly sliced)

2 tbsp garlic, fried to golden brown

½ cup shrimp (boiled and shelled)

¼ cup spring onions (chopped)

½ cup chicharon (crushed)

Patis (fish sauce) to taste

4 pcs calamansi (halved)

Cooking Procedure

1. Boil prok until tender. Cut into diced and set aside.
2. Heat oil in a wok, saute garlic, pork, tinapa.
3. Dissolve gravy powder into 2 cups of broth soup, add into the wok.
4. Simmer until suace is thick, remove from heat and set aside.
5. Bring 2 liters of water to a boil, add 2 tablespoon of cooking oil. Add the bihon noodles. Leave for one minute until noodle is cooked.
6. Remove Bihon from the boiling water and wash with cold water.
7. Arrange bihon noodles in a round platter.
8. Drizzle fish sauce over and garnish with boiled eggs.
9. Scatter with fried garlic, boiled shrimp, spring onions, chicharon, remaining tinapa flakes and calamansi.
10. Serve.

HOW TO COOK PANCIT PALABOK

HOW TO COOK PANCIT PALABOK

Here is another recipe of Pancit, the Pancit Palabok of the Philippines. It is very delicious but not that expensive. The ingredients are locally produced in the Philippines specially the chicharon. I have shared with you my Pancit Canton dish and now, we are going to cook this Palabok thing. This dish is known for its delicious combination of two ingredients, the tinapa (smoked fish) and the chicharon, same as the popular Chicharron of Andalucia, Spain and South America. The combination of these ingredients makes this dish so delicious, unusual the taste but you couldn’t get enough of it. So lets go now, this is how to cook Pancit Palabok:

INGREDIENTS:

¼ kg pork

5 tbsp cooking oil

¼ cup garlic (crushed)

½ cup boneless tinapa flakes (smoked fish)

60g chicken gravy powder

2 cups broth soup.

4L water

230g Bihon (corn sticks)

2 pcs. Hard boiled eggs (thinly sliced)

2 tbsp garlic, fried to golden brown

½ cup shrimp (boiled and shelled)

¼ cup spring onions (chopped)

½ cup chicharon (crushed)

Patis (fish sauce) to taste

4 pcs calamansi (halved)

PROCEDURE:

1. Boil prok until tender. Cut into diced and set aside.
2. Heat oil in a wok, saute garlic, pork, tinapa.
3. Dissolve gravy powder into 2 cups of broth soup, add into the wok.
4. Simmer until suace is thick, remove from heat and set aside.
5. Bring 2 liters of water to boil, add 2 tablespoon of cooking oil, add bihon noodles, leave for one minute until noodle is cooked.
6. Remove Bihon from the boiling water and wash with cold water.
7. Arrange bihon noodles in a round platter.
8. Drizzle fish sauce over and garnish with boiled eggs.
9. Scatter with fried garlic, boiled shrimp, spring onions,chicharon, remaining tinapa flakes and calamansi.
10. Serve.

HOW TO COOK PANCIT CANTON

HOW TO COOK PANCIT CANTON

Here is a recipe of Pansit Canton (pancit canton). I don’t know where this dish originated but maybe pancit canton was introduced by the cantonesse. Mhmm…makes sense haha! Well, I don’t know. What I just know about it is that it is a great dish for both snack and main meal. There are numerous kinds and types of Pancit or pansit in Tagalog but this is one of the pancit I really love to eat. This recipe I am going to share with you is an Easy Pancit Canton but the taste is like the world class ones that you can find in some fancy restaurants. The world class chefs know how to cook in many ways but in this recipe, I am going to tell you how to cook Pancit Canton in easy way. Here is my recipe:

INGREDIENTS:

2 tbsp cooking oil

1 tbsp crushed ginger

1½ tbsp garlic (crushed)

1 medium size red bell pepper (cut into strips)

¼ cup oyster sauce

¾ cup water

1 tbsp soy sauce

200g Canton noodles

1 cup snow peas or chicharo (blanched)

½ cup carrots (cut into strips and blanched)

2 tbsp calamansi extract

PROCEDURE:

1. Heat oil in a large wok.
2. Saute ginger until golden.
3. Add garlic and stir fry.
4. Add bell pepper, stir fry for one minute.
5. Combine oyster sauce and soy sauce with water and add into the wok.
6. Cook and stir for half a minute.
7. Add canton noodles and stir fry until the noodles are tender.
8. Add the remaining vegetables, stir fry for one minute.
9. Add calamansi extract and stir thoroughly.
10. And serve.