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Recipe: Pancit Bato

Published January 1, 1970 8:00 AM PHT

Updated April 7, 2020 1:43 AM PHT

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Merienda a la Bicol.

INGREDIENTS:

1/2 kilo pancit bato, dried noodles

2 cups pork, boiled and cut into strips

1 cup medium-size shrimp, shelled

1/2 head garlic, minced

1 medium-size onion, chopped

1 small carrot, sliced

1 medium-size red bell pepper, cut into strips

1 cup sitsaro, stringed

1 cup green beans, sliced

1 cup cabbage, shredded

1/4 cup fish sauce

1/4 cup soy sauce

Knorr liquid seasoning

black pepper

cooking oil

calamansi

PROCEDURE:

1. In a large wok, sauté onion and garlic. Add pork and shrimp. Cook for 2 to 3 minutes or until meat starts to sizzle. Add soy sauce, fish sauce and a dash of black pepper and cook for 2 to 3 minutes.

2. Add 8 to 10 cups of broth from boiled pork and shrimp shells and heads. Let boil and simmer for 3 to 5 minutes.

3. Add pancit bato noodles cook for 6 to 10 minutes or until noodles are soft and have absorbed most of the broth. Add more stock if necessary.

4. Add all the vegetables stir and cook for another 3 to 5 minutes or until vegetables are cooked.

5. Season to taste with the Knorr liquid seasoning. Serve with calamansi.