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Pansit Habhab Or Pansit Lucban Recipe

  • 1/4 cup vegetable oil
  • 1 piece chayote, quartered and sliced thinly
  • 1 cup snow peas
  • 4 bunches of pechay or baby bok choy
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 pound pork belly, thinly sliced
  • 1/2 pound pork liver, sliced and soaked in 1/2 cup vinegar with 1 tablespoon of salt for 15 minutes
  • 1/2 pound shrimp
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup soy sauce
  • 4 cups beef broth
  • 1 pound Lucban miki noodles (substitute with dried thick flour noodles)
  • banana leaves for serving, cut in 5x5" squares
Pansit Habhab Or Pansit Lucban Recipe

  1. Heat 2 tablespoons of oil in a wok or a wide-rimmed cooking pan.
  2. Stir fry the carrots, chayote, snow peas and bok choy for 5 minutes. Remove from the pan and set aside.
  3. Heat the remaining oil in the same pan. Saute the onion and garlic for 3 minutes or until the onion turns translucent. 
  4. Add the pork and cook for 5 minutes or until light brown.
  5. Add the liver. Stir until liver changes color to brown about 2 minutes. Season with pepper.
  6. Push the pork and liver to one side of the pan. Put the shrimp in. Cook each side for 1 minute. Remove the shrimp from the pan and set aside.
  7. Pour soy sauce and beef broth in the pan. Bring to a boil and simmer for 15-20 minutes.
  8. Add the noodles and stir continuously until all the liquid is absorbed by the noodles.
  9. Put half of the stir-fried vegetables back to the pan and mix with the noodles and meat. 
  10. Serve the cooked noodles on a banana leaf and top with more vegetables and shrimp.
  11. Serve hot with vinegar or soy sauce and lime on the side.

Pansit Habhab Or Pansit Lucban Recipe Pansit Habhab Or Pansit Lucban Recipe Reviewed by kuji hara on Friday, April 21, 2017 Rating: 5

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