Pansit Puti, Pancit Puti

Pansit Puti, Pancit Puti. At last I have manage to cook pancit puti, this version of noodle have been on my to-cook list for some time now. Pancit puti is a type of Pinoy noodle dish, usualy bihon and/or sotanghon noodles that is cooked without the use of soy sauce. For this reason sometimes, especially when the noodles are just soaked with plain water lacks flavours.

Most who cook the dish use sodium glutamate or other similar seasonings for added flavour. As you may have noticed by now I do not use chemical flavourings on most of my recipes, I have used liquid and cube seasoning on few of my recipes which are really required but other than that I refrain from using chemical seasonings.

For my version of pancit puti I did not soak the noodles with water. All I did was rinse it with water and cook it with the broth from pre-boiling the shrimp and meat ingredients, this way the noodles will absorb the flavours of the broth. The best is make a broth from boiling 1/2 kilo chicken with bones and 1/2 kilo pork with bone for about an hour, just use the meat that is needed and reserved the rest for other dish.

Here is the recipe on my version of Pansit Puti, Pancit Puti.

 

Ingredient:

400 grams bihon noodles, rinsed

100 grams sotanghon noodles, rinsed

1 large chicken breast, pre-boiled, shredded

200 grams pork belly, pre-boiled, cut into thin strips

200 grams medium size shrimp, pre-boiled, shelled

1/2 medium size cabbage, shredded

1 small bundle spring onion chopped chicharon baboy, roughly chopped

4-6 cups chicken/pork broth

1/2 head garlic, chopped

1 medium size white onion sliced thinly

2/3 cup fish sauce

white pepper powder

sesame oil

cooking oil

kalamansi or lemon

 

Cooking procedure:

Heat wok until it start to smoke, add in 3 to 4 tbsp. of cooking oil. Add in the garlic and stir cook until the color start to change to light brown, do not over fry, remove from wok and keep aside. Using the same wok and oil stir cook the onion for about half a minute then add in the cabbage and stir cook for another minute. Remove the vegetables from the wok and keep aside.

Using the same wok add and oil as necessary, add in the pork and chicken, stir cook for 2 to 3 minutes. Add in 1/2 cup of the fish sauce and a few dashes of white pepper powder and continue to stir cook for 1 to 2 minutes. Add in 3 to 4 cups of the broth let boil and simmer for 1 to 2 minutes.

Now add in the noddles and stir cook for 2 to 3 minutes or until it absorbed the broth, add the remaining broth and the remaining fish sauce as necessary and continue to stir cook for 2 to 3 minutes or until the noodles are just cooked.

Reduce heat to low, add in shrimp, the vegetables, half of the fried garlic and a few drizzles of sesame oil, stir cook for another 1 to 2 minutes. Serve hot with spring onion, fried garlic, chicharon baboy garnishing and drizzled with kalamansi or lemon juice.

   

See related Pansit Noodle Recipes;

La Paz Batchoy 
Bam-e, Pansit Bisaya 
Pansit Bato, Pansit Bicol Special 
Pancit Bato, Pansit Bicol 

Pansit Bihon with Vigan Bagnet 
Pansit Bihon Gisado Topped with Bacon 
Pansit Tinapa Bihon 
Ginisang Pansit Bihon with Upo 
Quick Stirfried Bihon 
Pansit Bihon Seafood 

Pansit Canton with Tuna and Egg 
Pansit Lechon 
Seafood Pansit Canton 
Egg Noodles with Mushroom 
Pancit Lucban, Pansit Hab-hab 
Stirry Fresh Hokien Noodles