This is the start of a ten week series of that is superspecial to me. It’s ten Filipino recipes from the orphanage where I worked for the last year of my life. This is the food that the kids ate at their birthday parties; it’s what I ate for dinner with them when I was a bantay (house babysitter); it’s what I will always think of when I think of Filipino food. I’ll share one mostly-picture-post each week with a recipe included, transcribed straight from the aunties who have been cooking for these kids for 10, 20, even 30 years. I want to take you back there with me.
And this first post is the story, in pictures, of Filipino Pancit.
Pancit Canton, Pancit Bihon, an Bam-i are all varieties of a stir-fried noodle dish that make for some very happy birthdays at CSC. Salamat kaayo, many thanks, to sweet Auntie Febe (pictured below) for teaching me how to make this. I made my own recipe for pancit a while back but this one is my treasured recipe. Pancit will forever be one of my favorite Filipino foods.
- 2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
- 4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
- 1 lb. lean pork, cut into very small pieces
- ½ cup oil
- 1 onion, minced
- 1 tablespoon soy sauce
- 6 cloves garlic, crushed
- 1 pork bouillon cube
- 6 cups water
- Soak the vermicelli in water for about 5 minutes or until soft.
- Brown the pork in the oil with the soy sauce, garlic, and onion.
- Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.
For the full story on this addicting noodle comfort food, check out my other blog post on the Children’s Shelter of Cebu website! Do it, do it, do it.
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