Ginisang Pansit Bihon with Upo

Ginisang Pansit Bihon with Upo
Ginisang Pansit Bihon with Upo. A lot of Pinoy including myself love to eat noodles with rice, pansit bihon and pansit canton in particular. When I was in high school I used to just bring rice for my baon, it was either there was no cooked ulam or there is nothing at all to cook but rice.

To make my meagre daily allowance last for the week I usually just buy the smallest serving of pansit bihon or pansit canton at a cheap food stall and that will then be my viand for my cold rice baon. That was probably the reason why I always wanted to eat noodles with rice.

Today I re-created one of my favorite pansit bihon ulam style, ginisang pansit bihon with upo as the vegetable ingredients instead the usual Baguio type vegetables which are more expensive. Of course on my version I used generous amount of pork and added some shrimps.

Here is the recipe of my all-time favorite Ginisang Pansit Bihon with Upo.

  Ginisang Pansit Bihon with Upo - Bihon Noodles  

Ingredients:

1/2 kilo bihon noddles, rinsed in warm water
1 medium size upo, peeled, sliced
1/4 kilo pork belly, boiled till tender, cut into thick strips, reserved broth
1/4 kilo small to medium size shrimp, blanch, reserve broth
1/2 head garlic, chopped
1 large size onion, chopped
1/3 cup fish sauce
1-2 tsp. atsuete powder, annatto powder
1 small bundle spring onion chopped
salt and pepper

  Ginisang Pansit Bihon with Upo - Cooking Procedure 


Cooking procedure: Using a large wok stir cook garlic in generous amount of cooking oil until it start to turn to golden brown, add in the onion and stir cook for about a minute. Add in the pork and stir cook for a minute then add in the fish sauce and stir cook for another minute. Add in 6 to 8 cups of broth from boiling the pork and shrimp, use water if not enough, add in also the annatto powder diluted in 1/4 cup of water. Bring to a boil and simmer for 1 to 2 minutes.

Add in the noddles and stir cook for 2 to 3 minutes. Add in the vegetables and shrimp and continue to stir cook for 3 to 5 minutes or until the vegetables and noodles are just cooked, add more broth or water as necessary. Season with salt and pepper to taste. When ready to serve garnish with spring onion.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more