Pancit Pasig
Ingredients:
1 tbsp. oil
1/4 tsp. garlic
1 tbsp. sliced red onions
1 1/2 tsp. soy sauce
1/3 cup cabbage, sliced
3 tbsp. carrot strips
1/3 cup stock (Chinese ham stock)*
1 1/2 cup bihon
salt, pepper and MSG
2 tbsp. chopped pork fat (w/o skin, finely chopped)
2 tbsp. chicken skin, finely chopped
3 tbsp. all-purpose flour
3 pcs. camaron rebosado*
To make the Chinese ham stock:
Boil 12 cups of water, vegetables trimmings and ham bone and a few slices of Chinese ham. Simmer for an hour.
For the camaron:
Mix 2 cups of all-purpose flour, 1 egg, 2 tbsp. oil and 2/3 cup of water. Dip shelled shrimps with tails intact and deep fry until golden brown.
To make Pasig chicharon:
Heat approximately 1 1/2 cups of oil in a shallow pan. Season pork fat and chicken skin with salt and dredge in flour. Deep fry in hot oil until crisp and golden. Use as required.
Method:
1. Sauté garlic and onions in oil until fragrant.
2. Add in soy sauce. Stir-fry vegetables until half-done.
3. Pour in stock. Bring to a boil and add in noodles.
4. Season with salt, pepper, and MSG.
5. Transfer onto a serving plate and top with “Pasig Chicharon,”* camaron rebosado, and sliced red onions.
6. Serve immediately with calamansi. Traditionally eaten with pan de sal or puto.
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