Gene and Gino’s Pancit Habhab
Ingredients:
3–4 tbsp. oil
5 grams minced garlic
5 grams chopped onions
20 grams carrots, julienned
20 grams string beans, sliced
5 grams kinchay, chopped
20 grams dried raddish, sliced
75 grams sayote, sliced into batonettes
15 grams chicken scrap or trims
2 pcs. longganisang Lucban, sliced
5 pcs. squid balls, halved
5 pcs. water chestnuts, sliced
1/2 pc. squid, cut into rings
habhab sauce
300 grams pancit habhab
10 grams chopped chicharon
5 grams chopped peanut
For the habhab sauce:
1 tbsp. Thai patis
2 tbsp. brown sugar
1/3 cup oyster sauce
3 tbsp. soy sauce
1 tsp. local hot sauce
1/2 cup banana ketchup
1 tsp. peanut butter
1/4 cup dilis stock
2 cups water
Condiments:
2 tbsp. shallots, chopped
2 tbsp. patis
3 tbsp. vinegar
2 tbsp. red chilies
Calamansi
For dilis stock:
1 cup dilis
3 cups water
30 grams onion leeks
30 grams carrots
30 grams celery stalks
1. Boil everything together until reduced to half. Strain. Set aside.
Method:
1. Sauté garlic, onions, carrots, string beans, kinchay, dried radish, sayote, chicken scraps, longganisang Lucban, squid balls, water chestnuts, and squid.
2. Add habhab sauce. Add pancit habhab and simmer until cooked or noodles are well coated.
3. Assembly: Top chicharon and peanuts on noodles. Serve with chopped shallots, calamansi, patis, and vinegar. Optional: Add chillies for a spicier condiment.
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