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Kylene's Kitchen

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A Collection of Philippine and Worldwide Recipes

Compiled, edited, and ocassionally tested by Kylene Nickerson '85


Pancit Guisado - Pancit Guisado #2

Pancit Guisado (Meat and seafood with Noodles) 
3/4 cup each of the following: 
    cooked shrimp 
    cooked pork cubes 
    cooked ham cubes 
    cooked chicken cubes 
garlic (it doesn't say how much) 
1 medium onion, sliced 
2 TBS oil 
3 TBS soy sauce 
1 tsp. salt 
1/2 tsp. black pepper 
1 1/2 c chicken broth 
1 cup coarsely shredded cabbage 
6 ounces noodles 
1 lemon thinly sliced 

Cook meats, garlic and onion in oil till onion is yellow. Remove a small amount of meat for garnishing. To the remaining add soy sauce, salt, pepper, 1/2 cup stock and cabbage. Stir, cover and simmer about 10 minutes or until cabbage is cooked but still crisp. Boil the noodles until almost done. Drain and add meat/cabbage mixture, Add remainder of stock; cover and simmer for 15 minutes. Remove garlic. Serve in deep platter garnish with meat and lemon. Serve with soy sauce. 6-8 servings

Reprinted from the Clark AFB NIPA News

Kylene's Comments: 

PHILIPPINE NOODLES (Pancit guisado) (6 servings)

Preparation time:       40 minutes
Cooking time:   20 minutes
2 tablespoons   olive oil
1               small onion, chopped
3 cloves        garlic, minced
2               Chinese sausages, thinly sliced, or 1 cup diced ham or cooked pork
2 ribs  celery, sliced diagonally into 1-1/4 inch slices
2               carrots, peeled, julienned
1 cup   shredded cabbage
1/2 cup dried black mushrooms, soaked in water 20 minutes, then julienned.
1 can (16 ounces)       chicken broth
1 cup   cooked chicken, shredded
2 tablespoons   soy sauce
2 tablespoons   oyster sauce
1 package (13.5 ounces) wide rice noodles, soaked in hot water 10 minutes, drained
Salt, Freshly ground pepper to taste
(optional) Chopped green onion, sliced lemon

Heat oil in large skillet over medium-high heat.  Add onion and garlic.  Cook stirring frequently, until soft, about 4 minutes.  Add sausage, celery, carrots, cabbage and mushrooms; cook, stirring frequently, 10 minutes.

Add 1 cup of the broth.  Cook 5 minutes.  Add chicken and soy sauce.   Cook until heated through. Add remaining broth; cook until liquid begins to boil.  Remove from heat.  Stir in oyster sauce.

Set aside half the chicken and vegetable mixture, leaving as much liquid as possible in pan.  Add rice noodles.  Cook, stirring frequently, until noodles are tender, about 10 minutes.  Add additional broth or water if noodles become dry.

Arrange noodle mixture on serving platter; top with reserved chicken mixture.  Garnish with green onions and sliced lemon, if desired.

Reprinted from the Chicago Tribune

Kylene's Comments: 

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