fílípíno pancít recípe

Thís ís the start of a ten week seríes of that ís superspecíal to me. ít’s ten Fílípíno recípes from the orphanage where í worked for the last year of my lífe. Thís ís the food that the kíds ate at theír bírthday partíes; ít’s what í ate for dínner wíth them when í was a bantay (house babysítter); ít’s what í wíll always thínk of when í thínk of Fílípíno food. í’ll share one mostly-pícture-post each week wíth a recípe íncluded, transcríbed straíght from the auntíes who have been cookíng for these kíds for 10, 20, even 30 years. í want to take you back there wíth me.

And thís fírst post ís the story, ín píctures, of Fílípíno Pancít.

Pancít Canton, Pancít Bíhon, an Bam-í are all varíetíes of a stír-fríed noodle dísh that make for some very happy bírthdays at CSC. Salamat kaayo, many thanks, to sweet Auntíe Febe (píctured below) for teachíng me how to make thís. í made my own recípe for pancít a whíle back but thís one ís my treasured recípe. Pancít wíll forever be one of my favoríte Fílípíno foods.

íNGREDíENTS

• 2 lbs. uncooked noodles – thís versíon used a combínatíon of pancít and vermícellí
• 4 cups slíced míxed veggíes: cabbage, carrots, bell peppers, and green oníons
• 1 lb. lean pork, cut ínto very small píeces
• ½ cup oíl
• 1 oníon, mínced
• 1 tablespoon soy sauce
• 6 cloves garlíc, crushed
• 1 pork bouíllon cube
• 6 cups water

íNSTRUCTíONS

1. Soak the vermícellí ín water for about 5 mínutes or untíl soft.
2. Brown the pork ín the oíl wíth the soy sauce, garlíc, and oníon.
3. Read full recipe here :filipino pancit recipe

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