Asking again for a recipie for shrimp pancit bijon?

Question

I really don't want a recipie from a website if possible if any one from the Philippines can help that would be great. salamat

Answer 1

I love pancit bijon and I made lots of mistakes before I learned to do it the way I like it. I don't use measurement, sorry.  Here's how:

Ingredients:

half kilo rice noodle (bijon)

veggies:

kinchay - cut at half inch length

celery

cabbage - sliced

carrot - julienned

baguio beans - cut diagonally at half inch

chicken cube

For saute: onion,garlic, one medium tomato



shrimp heads (chopped or pounded and strained)

shrimp (shelled)

half-cup water

3 hard boiled eggs

oyster sauce

soy sauce

Dunk the noodle in water until it becomes soft but not soggy.  Drain well . Set aside

Saute garlic, onion, tomato.  Put in the shrimp sauce (from pounded heads).  Stir fry all vegetables, starting with the carrot and ending with the kinchay.  Sitr in the oyster sauce, soy sauce and cubes with half cup water and bring to full boil.   Add the noodles and mix thoroughly.

Serve with sliced hard boiled eggs on top and calamansi and patis for those who want them.

Answer 2

Pancit Bihon

1 lb. skinless chicken breast

1 lb. lean pork, fat trimmed

1 lb. small shrimp, shelled

3 cloves garlic, minced

1 onion, thinly sliced

1 Chinese cabbage, shredded

3 carrots, thinly sliced into rectangular

1 cup celery, thinly sliced

1/4 cup vegetable oil

3 tbsp. soy sauce

1/2 tsp. salt

1 tsp. pepper

1 1/2 cup broth, from boiling chicken

1 lb. rice sticks, soaked in water for 15 minutes or until

softened then drained

1 bun scallions, finely chopped

1 bun cilantro, leaves chopped

Lime (optional)

1) Boil chicken and pork in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; slice meat into small pieces. Reserve the broth.

2) Heat oil in a large, wide saut? pan. Saut? onions and garlic until onion is translucent.

3) Add sliced meat, shrimp, soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.

4) Reduce heat to low and add rice sticks, tossing gently with wooden spoons until cooked through and mixed with meat and vegetables, about 3 minutes.

5) If the mixture seems dry, add more broth.

6) Transfer to platter, garnish with chopped scallions, and cilantro.

7) Squeeze lime over each serving and sprinkle with additional garnishes.

8) Serve with soy sauce.

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