Pancit Guisado
Posted on 15. Feb, 2010 by grace in Fast Asian Recipe, Filipino, Rice/Noodles
The Chinese are largely responsible for the wide range of Filipino noodle dishes that are collectively termed pancit. A national staple offered in the most modest food stall to the refined dine-in establishment, pancit dishes are almost as essential as rice. Often distinguished by the type of noodle used, pancit bihon (rice stick noodles), pancit miki (thin, round egg noodles), pancit sotanghon (mung bean thread noodles), or pancit mami (flat, wide egg noodles) are among the many dishes that Filipinos have imbued with their own style and flavor. Guisado means “stewed”—a sort of catchall term for pancits that don’t fit into any of the classic categories. It’s an apt name for this pancit recipe since we’re using a combination of mung bean thread noodles and fresh, egg noodles that resemble homemade angel hair pasta but without the semolina. Dried Canton noodles are a fine backup although the flavor and texture of the noodles will differ slightly. Don’t be alarmed by the number of ingredients in this and other pancit recipes, which may seem a little daunting, especially with all of the slicing, dicing, and shredding inevitably required. Once you’ve gathered and prepared your ingredients, the actual cooking time is very short.
Pancit Guisado
By Jennifer M. Aranas, Author, The Filipino-American Kitchen
Serves 6
3 to 4 dried shiitake mushrooms
1⁄2 cup (125 ml) rice wine
1⁄2 cup (125 ml) hot water
2 oz (50 g) dried mung bean thread noodles, approximately 2 bundles
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, chopped
1⁄2 teaspoon peeled and minced fresh ginger
1⁄4 lb (125 g) Chinese sausage or chorizo de Bilbao, diced
1⁄4 lb (125 g) chicken breast, diced
3 teaspoons soy sauce
2 tablespoons oyster sauce
2 cups (500 ml) Chicken Stock (see page 15)
1⁄4 teaspoon freshly ground black pepper
8 oz (225 g) fresh thin, round egg noodles
1 carrot, peeled and cut into matchsticks
1 stalk celery, thinly sliced
2 cups (175 g) finely shredded Napa cabbage
1 green onion (scallion), sliced
Place dried shiitake mushrooms in a bowl with rice wine and hot water. Soak mushrooms 15 to 20 minutes until softened. Remove mushrooms from bowl, reserving the soaking liquid. Remove and discard woody stems and slice mushroom caps thinly. Set aside.
Soak mung bean thread noodles in warm water for 5 minutes until softened. Drain water and set noodles aside.
Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and ginger for 1 minute, making sure that the garlic does not burn. Add sausage and chicken. Continue sautéing another 4 to 5 minutes, until chicken turns opaque. Add soy, oyster sauce, chicken stock, reconstituted mushrooms, mushroom soaking liquid, and black pepper. Reduce heat to a low simmer for 5 minutes until chicken is cooked through. Add the egg noodles and bean thread noodles, making sure that they are completely submerged in the cooking liquid. Simmer 5 to 7 minutes until noodles are tender. Add carrots, celery, and Napa cabbage. Toss all ingredients together so that they are well combined. Garnish with sliced green onion (scallion).
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
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