Pancit Guisado

Sunday, July 29, 2012

Pancit Guisado

English: Yam wun sen (Thai script: ยำวุ้นเส้น) is a spicy Thai yam-style salad made with glass noodles (a.k.a. cellophane noodles), minced chicken or pork and seafood; most often mixed seafood, prawn or squid. The version in this image is with minced pork, prawns and "cloud ear fungus". The basic dressing contains shallots or onions, chillies, Chinese celery, fish sauce, lime juice and sugar. This version additionally features Thai mint and spring onions. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

While most recipes will have all ingredients just thrown in the pan, this pancit guisado recipe involves steps, making each of the ingredient's flavors very clean and apparent.

PANCIT GUISADO

You will need:

1/2 kilo pork rounds (kasim)

8 to 10 cups water

1 tablespoon salt

1 bay leaf

1/2 kilo glass noodles (sotanghon)

1/2 cup cooking oil (divided into two)

5 large pieces garlic, mashed

1 large white onion, sliced (divided into two)

2 tablespoons plus 1/3 cup soy sauce

250 grams sweet ham slices, cut into strips

1/3 cup olive oil

1 large carrot, peeled and sliced into thin strips

1 teaspoon salt

1 teaspoon sugar

1/2 kilo cabbage (approximately half a cabbage head), sliced into thin strips

1/4 teaspoon baking soda

1/2 teaspoon MSG (vetsin)

1/4 teaspoon black pepper

calamansi slices for garnish

Here's how:

1. Boil pork rounds in water with salt and bay leaf for about 1 hour. Remove the pork when cooked and slice into thin strips. Set broth aside.

2. Cook the glass noodles in water over medium heat. Drain and set aside.

3. In a large sauce pan or wok, heat cooking oil over medium heat and saute' garlic until very light brown. Add half of the sliced onions and cook until softened. Add sliced pork and 2 tablespoons soy sauce. Add ham slices and ½ cup of the reserved pork broth. Simmer for 5 minutes. Set aside.

4. In another pan, heat olive oil over medium heat and saute' remaining onions until softened. Add carrots, salt, sugar, ½ cup of the reserved pork broth, and cabbage. Continue sauteing. Add baking soda. Cook over medium heat until cabbage is cooked. Set aside.

5. Warm the noodles by placing it back in the pan with the remaining cooking oil. Add 6 cups of the pork broth, remaining 1/3 cup soy sauce, MSG, and black pepper. Boil for about 2 minutes. Toss in ham and pork mixture, then the vegetable mixture. Serve with calamansi slices and condiments on the side.