PANCIT HABHAB OR PANCIT LUCBAN

3547
Photo Credits: keyword-suggestions.com

INSTRUCTIONS

  • banana leaves – cleaned; cut into rectangular shapes
  • broth of pork and shrimp – 8 cups
  • carrot – 1 piece; sliced
  • cooking oil – 3 tablespoons
  • garlic – 5 cloves; minced
  • miki noodles – ½ kilogram
  • patis or fish sauce – ½ cup
  • pechay or bokchoy – 3 bundles; cut horizontally
  • pepper – ½ teaspoon
  • pork – 50 grams; boiled; sliced into tidbits
  • pork liver – 150 grams; boiled; sliced into tidbits
  • sayote or chayote – 1piece; sliced
  • shrimp – 200 grams; cooked; shelled
  • sitsaro or snow pea – 200 grams; stringed
  • soy sauce – ¼ cup
  • vinegar or calamansi juice to taste

INSTRUCTIONS

  1. Sauté garlic and then onion in heated cooking oil.
  2. Add in pork and shrimp.
  3. Stir fry everything until meat is cooked.
  4. Pour in soy sauce and fish sauce.
  5. Sprinkle pepper.
  6. Stir fry everything for a few minutes.
  7. Pour in broth of pork and shrimp.
  8. Bring everything to a boil.
  9. After boiling, allow everything to simmer for another 10 minutes.
  10. Add in miki noodles.
  11.  Cook until the noodles become tender and until it has absorbed the broth.
  12. Add in the vegetable.
  13. Cook everything until vegetables are done.
  14. Place the cooked noodles in a banana leaves.
  15. Drizzle with either vinegar or calamansi juice before serving.

Credits to: kerlynb.hubpages.com