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Sunday, April 24, 2016

Gene and Gino’s Pancit Habhab

How to make Gene and Gino’s Pancit Habhab recipe - Gino and I did this recipe when we roamed the area of Sariaya and Lucena in Quezon for our TV show Chefscapade. This is customarily placed on a sheet of banana leaf and slurped (habhab) to goodness as a street snack. Gene Gonzalez

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

2 tbsp. shallots, chopped
2 tbsp. patis
3 tbsp. vinegar
2 tbsp. red chilies

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.

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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