bihon

Pansit Bihon Canton Guisado

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Filipino Style Recipe: Pansit bihon canton guisado is a popular noodle dish that is consists of a mixed of rice noodles and flour noodles. This dish was originated from Chinese and become very popular in Filipino cuisine. Pansit bihon canton guisado is similar to other pansit dish that is commonly served in different occasions.

Estimated time of preparation and cooking: 40-60 minutes
Good for 8-10 persons

Ingredients:
300 grams rice noodles(bihon), I used HOBE Special Bihon
200 grams flour noodles(canton)
200 grams pork, sliced in small pieces
1 chicken breast, cooked and shredded
4 cups chicken broth from chicken breast
4 tablespoons soy sauce
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
10 pieces calamansi
100 grams pork or chicken liver(optional)
100 grams shrimps, shelled and deveined(optional)
1 chicken cube(bouillon cube)(optional)

Procedures:
Part 1
1. In a big bowl with water, soak bihon and canton noodles until soft. Drain and set aside.

Part 2
1. In a wok, saute the garlic and onions.
2. Add pork and liver, then cooked until color turns to brown.
3. Add broth, soy sauce, and bouillon cube then simmer for 3 minutes.
4. Add vegetables and the remaining ingredients then season with salt and pepper. Simmer for 5 minutes or until half cooked.
5. Remove and set aside all the ingredients except for the liquid.(Make sure the liquid is enough for the noodles to cook and absorb).
6. Add bihon and canton noodles then toss until the the liquid absorb.
7. Put back all the ingredients then cooked 2 minutes. Mix well.
8. Adjust seasoning according to taste then remove from heat. Serve hot with calamansi.

Seafood Pansit Bihon Guisado

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Filipino Style Recipe: Seafood pansit bihon guisado is another variety of popular Filipino dish consists of cornstarch noodles(bihon). The bihon is usually soak and cook together with squid, shrimp, mussels and vegetables in broth and soy sauce. This is commonly serve in any occasions or in mid-afternoon snacks.

I highly recommend HOBE Special Bihon, it is made from the finest-milled cornstarch yet maintaining the taste and quality of the bihon. The firmness and smoothness of bihon make it ideal for this recipe. HOBE Special Bihon is available in leading supermarkets and grocery stores.

Estimated time of preparation and cooking: 40-60 minutes
Good for 8-10 persons

Ingredients:
500 grams cornstarch noodles(bihon), I used HOBE Special Bihon
12-15 pieces shrimp, peeled and deveined
12 pieces squid, cleaned and cut into rings
12-15 pieces mussels, boiled and removed from shells
100 grams fish balls, quartered(optional)
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned
1 red bell pepper, sliced into strips
6 cloves garlic, minced
1 onion, chopped
4 cups shrimp broth(shrimp heads mashed then boiled in water with salt)
4 tablespoons soy sauce
fish sauce, salt and pepper to taste
200 grams calamansi

Procedures:
Part 1
1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.

Part 2
1. In a large wok, heat oil then stir fry fish balls until color turns to light brown. Remove and set aside.
2. In a same wok, saute garlic and onions then add shrimp, mussels and squid. Saute until shrimp color turns to pink. Remove and set aside.
3. In a same work, pour broth, soy sauce, salt and pepper then simmer for 3 minutes.
4. Add vegetables then simmer for 5 minutes or until half cooked. Remove and set aside except for the liquid.
5. Add soaked noodles then toss until the liquid absorb.(Make sure the liquid is enough for the noodles to cook and absorb).
6. Put back all the ingredients then cooked 2 minutes. Mix well.
7. Adjust seasoning according to taste then remove from heat. Serve hot with calamansi.

Pansit Bihon Guisado

vangiz 1 Comment

Filipino Style Recipe: pansit bihon guisado is a noodle dish originate from Chinese that has become very popular in Filipino cuisine. Pansit bihon consists of rice noodles(bihon) mixed with pork, chicken and different vegetables. This dish is commonly served in different occasions.

Estimated time of preparation and cooking: 40-60 minutes
Good for 8-10 persons

Ingredients:
500 grams rice noodles(bihon)
100 grams pork, sliced in small pieces
1 chicken breast, cooked and shredded
4 cups chicken broth from chicken breast
4 tablespoons soy sauce
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
10 pieces calamansi

100 grams pork or chicken liver(optional)
100 grams shrimps, shelled and deveined(optional)
1 chicken cube(bouillon cube)(optional)

Procedures:
Part 1
1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.

Part 2
1. In a wok, saute the garlic and onions.
2. Add pork and liver, then cooked until color turns to brown.
3. Add broth, soy sauce, and bouillon cube then simmer for 3 minutes.
4. Add vegetables and the remaining ingredients then season with salt and pepper. Simmer for 5 minutes or until half cooked.
5. Remove and set aside all the ingredients except for the liquid.(Make sure the liquid is enough for the noodles to cook and absorb).
6. Add bihon then toss until the the liquid absorb.
7. Put back all the ingredients then cooked 2 minutes. Mix well.
6. Adjust seasoning according to taste then remove from heat. Serve hot with calamansi.

Pansit Palabok

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Filipino Style Recipe: Pansit Palabok is another popular noodle dish in the Philippines. The usual pansit palabok is made of pansit bihon with palabok sauce consists of shrimp juice, annatto water, flour and fish sauce. Topped with tinapa flakes, sliced hard-boiled eggs, shrimps, squids and chicharon.

Ingredients:
500 grams rice or cornstarch noodles (bihon), I used HOBE special palabok
8 pieces calamansi, sliced
spring onions for garnishing(optional)

Sauce:
200 grams ground pork
annatto water(dilute 1 tablespoon annatto seeds in 1/4 cup hot water)
1/2 cup flour or cornstarch(dissolved in 1/2 cup water)
2 pieces onions, chopped
1 shrimp cube(Bouillon cube)
3 cups water
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Choice of Toppings:
1 head garlic, minced(toast until light brown)
2 hard boiled eggs, sliced
2 pieces tofu(tokwa)(fried and cut into small cubes)
1/2 cup smoked fish(tinapa)(fried and flakes)
1/2 cup chicharong baboy, ground
1/2 cup shrimps, peeled(stir-fried)
1 cup squid, clean and cut into rings(stir-fried)

Procedures:
Part 1
1. In a sauce pan, heat oil saute onion then add ground pork. Cook until brown.
2. Pour water, annato water, shrimp cube and dissolved flour. Continue stirring until thicken.
3. Season with fish sauce and pepper according to taste. Keep warm and set aside.

Part 2
1. In a big bowl with water, soak noodles for 5 minutes. Drain and set aside.
2. Boil water in a pot. Place the soaked noodles in a strainer then dip in the boiling water.
3. Cook for 5 minutes or until firm and tender. Drain and transfer to a serving plate.

Part 3
1. Pour the sauce on top then arrange toppings over the sauce.
2. Sprinkle with ground chicharon, tinapa flakes and spring onions then serve with calamansi.