August 15 - Pansit - A Default Filipino Dish to Share

This summer is relatively milder than the past summers that the kids have. Normally, we would have experienced a one week of heat wave (more than 100 degrees). But not this summer. We have more heavy rains (just like what you will have in Florida) than hot, humid and hazy days.

But today is one of those perfect summer days. It's sunny and 90 degrees at the most.

We are heading to our friends' house for a barbecue and swimming get-together.

I prepared my usual Filipino dish to share - Pansit.

Filipinos enjoy different kinds of pansit - pansit sotanghon, bihon, malabon, palabok and luglug.

My version of pansit is a crossover of sotanghon and bihon. I used Vermicilli noodles (noodles used for sotanghon) but my mixture is from bihon (since I do not use dried mushroom as an ingredient).

Pansit (good for 20 servings)

Ingredients:

1 whole chicken (cut-up to 8 pieces)

4 pieces of Chinese style sausages

4 medium carrots (thin, long slices)

1/2 head of cabbage (shredded)

3 big cloves of garlic (minced)

1/4 cup of minced scallions

2 Knorr chicken bullion

1/2 cup of soy sauce

dash of ground pepper

Olive oil for cooking

1 tbsp of lemon juice

3 packages of 8.8 oz. Lungkow Vermicilli (soaked in lukewarm water for 10 minutes)

6 boiled eggs (sliced) for garnishing

Preparation Time (1.5 hours)

Boil the chicken pieces with 7 cups of water

and 2 Knorr chicken bullion over medium

heat for 1 hour.

This will make the chicken tender

and easier to shred.

Meanwhile, prepare the other ingredients.

Cooking Time (30 minutes)

Using a wok, saute the garlic in olive oil for 1 minute (be careful not to burn the garlic). Add the sliced Chinese style sausages. Saute for 2 minutes. Add the shredded carrots. Mix the ingredients and cook for 5 minutes. Add the shredded chicken and cabbage. Saute for 10 minutes. Add the scallions. Add some ground pepper and 1/4 cup of soy sauce. Take out from the wok and set aside.

Strain the chicken stock and pour it in the wok. Add 1/4 cup of soy sauce, 1 tbsp of lemon juice and a dash of ground pepper. Bring it to a boil. Add the noodles and mix. Put cooked noodles in a serving dish. Top it with the chicken mixture. Garnish with sliced boiled eggs.