The Pancit Bihon Recipe (or Bihon Guisado) is no doubt one of the most popular pancit recipes here in the Philippines. Just like the Pancit Canton, the Siomai, and Siopao, this noodle dish also came from the Chinese and eventually became a household favorite. The Pancit Bihon is always served during special occasions like birthday parties, anniversaries, and other special gatherings simply because this pancit (noodle) dish is a strong symbol of “long life” for us Filipinos.
The Pancit Bihon or Bihon Guisado is very easy to prepare. For this recipe, I am going to teach you the simplest way how to prepare and cook this popular noodle dish. But, first let us prepare the ingredients. We will need a pack of Bihon or rice sticks (available in grocery stores and supermarkets), some chicken meat and pork, some squid balls, some vegetables like cabbage, celery, and carrots. We will also need a large pot and some water. Cooking Pancit Bihon is very quick and easy. If you know how to sauté and simmer then you will surely enjoy this Pancit Bihon Recipe.
Here is my special Pancit Bihon Recipe
. Enjoy cooking!
- 1 pack Pancit Bihon (Rice Noodles)
- 1/2 lb pork, diced or cut into small pieces
- 1/2 lb chicken cooked and deboned. Cut into small pieces.
- 2 pieces Chinese sausage chopped thinly
- 6 pieces squid balls
- 1 medium carrot sliced thinly into strips
- 1 small cabbage, chopped
- 1 cup celery leaves, chopped
- 1 medium sized onion, chopped
- 5 cloves garlic, minced
- 1 pc chicken cube
- 5 tbsp soy sauce
- 3 to 4 cups water
- Place the Pancit Bihon in a container and soak in water for 10 minutes. Set aside.
- Saute garlic and onion in a large pot.
- Add the chicken, pork, squid balls, and Chinese sausage and cook for 2 minutes
- Add water and chicken cube then simmer for 15 minutes.
- Add the carrots, cabbage, and celery leaves. Simmer for a few minutes.
- Remove all the ingredients except for the liquid left and set aside.
- Using the same pot with the leftover liquid, add the soy sauce and mix well.
- Add the pancit bihon and mix well. Cook until liquid evaporates completely.
- Add the meat and vegetables that were set aside previously. Cook for a minute or two.
- Add chicken liver to your Pancit Bihon. Try it!
Would you like to add something to this recipe? For suggestions and comments, feel free to write it in the comments section below. We love to hear from you!
- Tagged baboy, chicken, chinese, filipino chicken recipes, filipino pancit recipes, filipino pork recipes, filipino recipes, filipino vegetable recipes, manok, mixed vegetables, noodles, pancit, panlasa, pinoy, pinoy recipe, pork
The Lumpiang Shanghai Recipe is one of my family’s favorite recipes especially during important occasions like family gatherings, birthday parties, and fiestas (feasts). Even just a simple and social get-together, you will surely find the Lumpiang Shanghaisomewhere in the food table. The Lumpiang Shanghai or Spring Rolls is another popular dish that came from the Chinese. It was originally called lunpia and was brought to the Philippines by local Chinese traders. It is made of ground pork or beef, finely chopped shrimps, minced onions, minced carrots, and several spices wrapped in specially made wrapper called the lumpia wrapper. It is cooked deep-fried and is best served with sweet and sour sauce, or vinegar with garlic sauce. You can experiment with as many dipping sauces as you like but my personal favorite is the mayo-ketchup dip.
For this Lumpiang Shanghai Recipe, we will be doing a different version. Instead of wrapping all the raw ingredients first and frying it, we will do a little better. We will semi-fry all the raw ingredients first before we wrap it with the lumpia wrapper then fry it. How’s that? I like this method because it makes sure that all the ingredients inside the rolls are cooked well before eaten.
Here is my Lumpiang Shanghai Recipe
. Try it!
- 1 lb. ground pork or ground beef
- 1/4 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1 cup chopped shrimps
- 2 tbsp soy sauce
- 1 whole egg
- salt and pepper, to taste
- lumpia wrapper
- Mix all the ingredients in a bowl.
- In a cooking pan, heat 2 tablespoons of vegetable oil and fry the mixture until it is half-cooked.
- Remove excess oil by using a strainer.
- Wrap the meat into rolls with the lumpia wrapper. Use egg whites to seal the wrapper.
- Fry in deep hot oil until the color becomes medium brown.
- Drain in paper towels to remove excess oil.
- Serve with your favorite dipping sauce.
- Deep fry in medium heat.
- You may also try ground chicken meat.
Have you tried this Lumpiang Shanghai Recipe yet? For suggestions or comments, feel free to write it in the comments section below. We love to hear from you!
The Crispy Pata Recipe
is definitely my best recommendation if you are searching for a sumptuous lunch, dinner, and pulutan
recipe, all in one. If you are planning a get-together lunch or dinner for your family or old-time college friends with a round of beer afterwards, then the Crispy Pata
is just the perfect food that will serve both as your dinner and at the same time your pulutan
The Crispy Pata or Crispy Pork Shank is a very popular Filipino pork dish. It uses a whole pig’s leg or shank and cooked deep fried to produce a crunchy bite and a very unforgettable yummy feeling. For this Crispy Pata Recipe, I will also be teaching you how to make the perfect dipping sauce for your Crispy Pata. Please bear in mind that the cooking procedure may seem simple but will involve some dangerous steps. I suggest you take the necessary precautions and wear proper attire before you start cooking. I also suggest you find someone to assist you in cooking your home-made Crispy Pata.
Here is my delicious Crispy Pata Recipe. Enjoy!
- 1 whole Pata (pig’s leg-2 kilos), knuckles removed
- 1 Can Sprite or 7-Up (12 oz)
- 5 pcs. star anise (optional)
- 7 pieces dried bay leaves
- 2 tbsp whole peppercorn
- 2 tbsp ground black pepper
- 6 teaspoons salt
- 2 to 3 teaspoons garlic powder
- 8 to 12 cups cooking oil
- 12 to 15 cups water
- Pour water in cooking pot and let boil.
- Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
- Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
- Remove the pata from the cooking pot and set aside to cool off.
- Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
- Heat a large cooking pot with cover and pour-in the cooking oil.
- When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
- Turn-off heat and remove the crispy pata. Transfer it to a serving plate.
- Serve with atchara and dipping sauce.
The Dipping Sauce (Mix all these ingredients in a dipping bowl)
- 1 red onion, chopped finely
- 4 cloves minced garlic
- 1 tbsp ground black pepper
- 4 tbsp brown sugar
- 1 cup vinegar
- 1/4 cup soy sauce
- 2 green and red chili peppers, chopped
- 1/2 cup water
Would you like to add something to this recipe? Leave a comment below. We love to hear from you!
The Pork Embutido Recipe is a simple and fun recipe to learn especially this coming Holiday Season. A friend of mine once asked, “What makes the Embutido so different from the Morcon?” At first glance you won’t see the difference. The Embutido and Morcon may have similar ingredients but they surely differ from the way they are prepared and cooked. The Embutido is cooked by steaming or baking, while the Morcon is semi-fried then simmered or boiled. Now that you know the difference between the two, let me show you how to prepare and cook your own special home-made Pork Embutido.
For this Pork Embutido Recipe, you will need some ground pork, some sausages or hotdogs, some eggs, some pickle relish, some raisins, cheese, carrots, onions, bell peppers, and some bread crumbs. You will also need a steamer for cooking your Embutido. Once done, this delicious Filipino dish can be served hot with plain rice or cold as an appetizer!
Try this amazing Pork Embutido Recipe
now and see for yourself! Have fun!
- 2 lbs ground pork
- 12 pcs sausage or 6 pcs hotdogs cut lengthwise
- 3 hard boiled eggs, sliced
- 2 pcs raw eggs
- 1/2 cup sweet pickle relish
- 1/2 cup tomato sauce
- 2 cups grated cheddar cheese
- 1 cup red bell pepper-minced
- 1 cup green bell pepper- minced
- 1 1/2 cup raisins
- 1 cup carrots- minced
- 1 cup onion- minced
- 2 cups bread crumbs
- salt and pepper
- Place ground pork in a container
- Add the bread crumbs and the raw eggs. Mix well
- Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix well.
- Add raisins, tomato sauce, salt, and pepper then mix again.
- Place the mixture in an aluminum foil and flatten it.
- Put in the sliced sausages, sliced boiled eggs alternately on the middle of the flat meat mixture.
- Roll the foil to form a tube or cylinder and locking the sausage and egg in the middle of the mixture. Once done, fold or lock the edges of the foil.
- Place in a steamer and cook for 1 hour then place inside the refrigerator until temperature cools down and turns cold.
- Try this embutido recipe by baking instead of steaming.
Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!
The Palitaw Recipe is one of the many native local dessert recipes that deeply represent the Filipino culture. The Palitaw or Sweet Rice Cake is made by simply mixing malagkit or sticky rice flour and water until a dough is formed. It is then molded or shaped manually into small balls and flattened. The flattened dough is now submerged in boiling water until it floats. Garnish it with toasted sesame seeds, grated coconut, and muscovado (a type of brown sugar) and you’re done! Simple isn’t it?
The Palitaw is great for parties, family gatherings, celebrations, and other special occasions. It can also be eaten as a snack. For this Palitaw Recipe, we will be adding a secret ingredient to make your Palitaw super delicious! Your first step is to gather all your ingredients. Second, check your kitchen and make sure that all your tools are clean and ready to be used. Third, lay your ingredients on the kitchen table and prepare them for use. Fourth, follow the cooking procedure listed below.
Here is my Special Palitaw Recipe
- 1 cup glutinous rice flour (malagkit)
- 1/2 cup water
- 2 tablespoons sesame seeds
- 4 ounces grated coconut
- 1 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup white sugar
- 1 can coconut milk – my secret ingredient
- Mix rice flour, 1/2 cup sugar, and water until a soft dough is formed. Set aside.
- Stir 1/2 cup sugar and sesame seeds together in a bowl. Mix the coconut and the salt together in a separate bowl.
- Scoop 2 tablespoons of dough then shape it into a small ball using your hands.
- Then flatten the ball-shaped dough using your hands.
- Boil water in a large pot.
- Dip the flattened dough in boiling water.
- When the flattened dough starts to float, remove it from the pot and set aside.
- Dip or garnish the rice cake with grated coconut and sugar-sesame seed mixture.
- Adding a can of coconut milk to the water that you boil them in will make your Palitaw super delicious. Try it!
What can you say about this native dessert recipe? If you have suggestions and cooking tips feel free to comment below. We love to hear from you!