Thanks to my sister-in-law for cooking three kilograms of pansit bihon! Yesterday was first year birthday of baby Aedan. Happy birthday son!
Here are the ingredients she used:
squid balls = 1/4 kilogram, fried and cut to quarters
hotdogs = 1/4 kg, cut thin about two millimeters thick
chicken = 1 1/2 kg, cooked and shredded, set aside the soup, bones will also be included as flavor enhancer.
cabbage = 2 1/2, chopped
carrots = 1 kg, sliced to small pieces like a stick
baguio/snap beans = 1/2 kg, cut diagonally about 2 cm long
bell pepper = 3 pieces, sliced thinly
sitsaru = 1/2 kg, removed both tips
pancit bihon = 3 kg
onions = ten, chopped
garlic = half head, minced
soy sauce, fish sauce and black pepper
vegetable cooking oil or margarine
Here are the easy to follow steps:
1) Saute garlic and hotdogs for 30 seconds in a large tulyasi. Add onions and continue for another 30 seconds. Add shredded chickens and continue for one minute.
2) Add carrots, squid balls, snap beans, bell pepper. Add water to soak all the ingredients and boil for five minutes. Mix soy sauce, fish sauce and black pepper to taste.
3) Add sitsaru and cabbage. Mix well and transfer immediately to another container. Set aside. Leave all liquid to cooking vessel.
4) Add the chicken stock to cooking vessel. About one medium pail water is needed to plumb three kilograms of pancit bihon. Add water if the chicken stock is not enough. Mix soy sauce, fish sauce and black pepper to taste.
5) Bring to boil and add all the pancit bihon. Mix continuously until all the water is absorbed. Add water if the bihon is too dry. Strain it immediately in slotted bamboo tray if you feel the bihon could notd absorbed all the water.
Cooking is not always dependent on good measurements, it needs more of a good judgement. It is learned through practice. The cooking technique for half kilo pancit is different from cooking three kilograms and above.
6) Remove from fire and mix the previously cooked vegetables.