Pancit Guisado (Gisado) Recipe

Ingredients

• 1/4 kilo bihon
• 3 pieces tokwa squares
• 2 tablespoons chopped kinchay
• 2 tablespoons chopped green onions
• 2 cups cabbage, sliced thin
• 1 cup carrot strips
• 1/2 cup chayote strips
• 1 cup chicharo or green beans
• 1/4 cup sliced onions
• 1 raw egg
• 1 teaspoon crushed garlic
• 1/2 cup cooked dried mushrooms
• 1/3 cup atsuwete water
• 2 tablespoons soy sauce
• Salt to taste

Procedure

• Dry tokwa (hard soybean curd) strips lightly.
• In 1/4 cup oil, scramble the egg till golden brown or until oil bubbles.
• Add the garlic, onions, mushrooms and atsuwete water.
• Let simmer till the odor has gone.
• Add the tokwa, carrots, chayote, chicharo and cabbage.
• Let simmer till half done.
• Add a little oil as necessary so it won't scorch.
• Add bihon, soy sauce, and salt; mix thoroughly.
• Cook for about 5 more minutes. 
• Remove from fire, add the kinchay.
• Serve in a platter, garnish with chopped green onions and sliced hard-cooked eggs.

Read more »

How to Cook Pancit Luglug

Ingredients

• 1/2 kilo fresh bihon
• 2 pieces tokwa squares, cut in strips and fried
• 2 cups cabbage, shredded
• 1 cup cut cauliflower
• 1 cup sliced green beans (chicharo may be used instead)
• 1/4 cup chopped kinchay
• 1/4 cup chopped green onions
• 1/4 cup crushed garlic
• 1/2 cup sliced onions
• 1 raw egg beaten
• 1/4 cup atsuwete water
• 2 tablespoons soy sauce
• 3 cups water
• 1/4 cup cornstarch, dissolved in little water
• Salt to taste
• 1/4 cup ground peanuts
• 1/2 cup carrots, sliced

Procedure

• Saute onions in small amount of oil. 
• Add the tokwa (hard soybean curd), cabbage, cauliflower, green beans, and carrots.
• Season with 1 tablespoon salt.
• Cook till vegetables are tender but not over-cooked.
• Remove from fire and add the kinchay. Set aside.
• Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make Sauce:

• Heat 1/4 cup oil
• Brown the garlic till golden brown.
• Remove garlic from oil, leaving a small amount in oil.
• Add the atsuwete water, water, soy sauce, and let boil.
• Add salt to taste.
• Dissolve cornstarch in small amount of water and stir in the boiling mixture.
• Cook for about 5 minutes.
• Stir in the beaten egg.

How to Serve:

• Place the bihon on a plate, then the sauce, then top with the cooked vegetables.
• Sprinkle on top the ground peanuts and the browned garlic and chopped green onions.
• Serve with sliced lemon. Makes 6 to 8 servings.

Read more »

Mock Pi-Quat

Ingredients

• 1 cup gluten, cut in strips

• 2 tablespoons flour or cornstarch

• 3 tablespoons soy sauce

• 1 egg

• Salt

Procedure

• Beat egg, fold in flour or cornstarch.

• Add salt and soy sauce. Mix well.

• Dip each gluten piece into egg batter and fry in deep hot fat until brown.

Make the following sauce:

• 3 tablespoons soy sauce

• 3 tablespoons vinegar

• 3 tablespoons brown sugar

• 1/2 cup water

• Salt

Procedure

• Mix all ingredients and cook over low fire until thick, stirring all the time.

• Put fried gluten into the sauce and stir together.

• Place in a platter, garnish with onions and green pepper cut into fine strips.

Read more »