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Sunday, April 24, 2016

Pancit San Juan

How to make Pancit San Juan recipe - By Gene Gonzalez

3 tbsp. taosi, roasted
1 tbsp. kinchay, chopped
5 pcs. squid balls, cut in half
40–50 grams shrimps (Gambas), cut in half
40–50 grams squid, sliced
50 grams chicken breast, cubed
carrots, julienned
squash, julienned
3/4 cup caldo stock
3 tbsp. fish sauce
1 tbsp. anisado
1 1/2 tbsp. oyster sauce
150 grams bihon, soaked 10 minutes before sautéing
100 grams miki, medium
50 grams pechay Tagalog, sliced
fish skin chicharon, chopped roughly
crispy shallots

Caldo stock:
pork meat
ham bone
chicken bones
dried squid

1. Sauté the taosi, kinchay, squid balls, shrimps, squid, chicken breast, carrots, and squash in oil. Set aside.

2. In the same oil, add the caldo stock, fish sauce, anisado, and oyster sauce. Add the bihon and miki.

3. Blanch the pechay Tagalog in the caldo and set aside.

4. Plate the noodles, followed by the sautéed fillings and 1/2 blanched pechay. Top with the crispy shallots and fish skin chicharon.

5. Serve noodles with hot caldo and the other half of pechay.
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