Kitchen Hirit: Three Must-Try Pancit Recipes

Morning show “Unang Hirit” provided new ways of cooking noodles the Pinoy way.

Pancit is an ingredient that goes well with almost anything. It tastes good with vegetables, meat, and seafood. It can be cooked dry or with soup. It can be enjoyed in hot or cold weather. The all-around nature of pancit has inspired Filipinos to create different recipes using the popular noodles  as the main ingredient. Here are some of the dishes that pancit lovers can try:

Miki con Patola with Chef Dino Guingona



Ingredients:
Pork
Shredded chicken
Chicken broth
Thai or Vietnamese fish sauce
Garlic
Onions
Milk or egg noodles
Annatto powder
Wood ear mushroom (dry)
Carrots
Patola
Leeks

Procedure:
1. Preheat pan and sauté pork and chicken.
2. Add onions and garlic. Wait until it turns brown.
3. Add carrots, wood ear mushrooms and patola. Pour a small amount of chicken broth to the mixture.
4. Add annatto powder to add color to the dish.
5. Season with salt, pepper and Thai fish sauce to taste.
6. Garnish with patola, carrots, and leeks.
7. To make the soup version, add more chicken broth to the dish.

Sardinas con Sotanghon with Chef Vicky Barrera

Ingredients:
Sardines in tomato sauce
Sotanghon
Garlic
Tomatoes
Chili pepper
Cabbage
Spring onion
Salt
Pepper



Procedure:
1. In a small sauce pan heat some cooking oil. Wait until it starts to smoke.
2. Add the garlic and stir cook until golden brown.
3. Add onions and tomatoes and continue to sauté for one to two minutes.
4. Add the sardines and its sauce.
5. Add chilli pepper.
6. Pour three to four cups of water into the mixture. Bring to a boil and simmer for one to two minutes.
7. Season with salt and pepper to taste.
8. Add the cabbage and continue to simmer for another one to two minutes.
9. Add the soaked sotanghon and cook for another one to two minutes.
10. Garnish with chopped spring onion. Serve with piping hot rice.

Ginisang Alimasag with Patola and Miswa with Nancy Reyes-Lumen

Ingredients:
Alimasag
Patola
Miswa
Fish sauce or Alamang
Garlic
Onion
Ground black pepper
Salt
Chicken broth
Malunggay leaves
Chili
Banana ketchup

Procedure:
1, Sauté garlic and onion. Add fish sauce or alamang.
2. Pour chicken broth into the mixture. You can also add banana ketchup to add color to the dish.
3. Add alimasag with crushed claws to the mixture.
4. Add patola, malunggay leaves, and chilli.
5. Add the miswa.


— Lara Gonzales/CM, GMA News