by: Luz de Dios Tañedo
While Chinese migration can be traced back ever before Spain's arrival and they are the largest minority group in the Philippines, Chinese food however never made it as the dominant cuisine in the Philippines. Dishes such as Kung Pao and Orange Chicken are as much considered ethnic food in the Philippines as they are in the West. China's influence can be seen in Pilipino's penchant used of Toyo (soy sauce), Tokwa (Tofu), and the cooking technique of stir frying. But the biggest contribution China has given to Pilipino cuisine is the Pilipino's love of noodles or as we call it Pancit.
Pancit is a "Hispanized" term which means, "something cooked conveniently fast" (Wikipedia).. It is derived from Hokkien, pian i sit. One of the most common Pancit is the Bijon - a very thin, white noodles made of rice and almost transparent when cooked. Other Pancit dishes use flour noodles such as Pancit Canton and Egg Noodle such as Miki Bijon - which is a combination of Pancit Bijon and Miki. Most Pancit dishes are always cooked with stir-fried vegetables and meat in Toyo (soy sauce) or Patis (fish sauce). Pancit dishes never fail to make appearances in Pilipino festivities such as Fiestas which celebrates a town's patron saint, weddings, and birthdays which Pilipinos liken the long noodles to wish them long life.
Ingredients: Pancit Bijon
- 1 packaged of Pancit Bihon (can be purchased at Pilipino stores or tiendhahan)
- 2 chicken breast - boiled and shredded (shrimps and pork can used as substitute)
- 1 cup chicken broth
- 1/2 large cabbage cut in pieces
- 2 medium carrots - peeled and cut into thin pieces or tiny strips
- 2 large celery stalks - cut into pieces
- 20 pieces of guisantes or peas (still in pods)
- 1 medium onion - chopped
- 5 cloves of garlic - minced
- 1 teaspoon of fresh ground black pepper
- 2 tablespoons of coconut oil (can be substituted with olive or canola for a healthier meal)
- 1/ cup of Toyo (soy sauce)
Directions:
- preheat oil in a wok
- soak Pancit Bijon in warm water for 10 minutes*
- sautee garlic and onion
- add shredded chicken
- add vegetables and stir fry except for the guisantes or peas**
- when vegetables are tender, add soy sauce and chicken broth***
- add the guisantes and continue stir frying
- add Pancit Bijon to the mixture and lower heat to medium high
- add ground black pepper
* Do not soak the Pancit Bijon in boiling water and not for more than 10 minutes. Pancit Bijon noodles are very starchy and they tend to absorb a lot of water when soaked. Over-soaking will render them soggy.
** Guisantes or peas wilt easily in high heat. Adding them last would keep them crunchy.
*** The water that was used to boil the chicken can be used as the broth.
Pilipinos love to eat it with a squeeze of fresh Calamansi. To compliment the salty-sour taste, it is sometimes eaten with inangit - a rice cake made sticky rice cooked very slowly in coconut milk, white sugar, and pandan leaves for flavoring and smell.
preparation time: 30 minutes
cooking time: 15 minutes
serving: makes for servings
Inangit Calamansi
