Pancit miki (habhab)

I cooked this noodle dish last Wednesday, the day before typhoon Milenyo hit the Philippines. Never got a chance to post it until now. We had no power, and water, until last night. Most of the contents of the fridge had to be thrown out. The meat in the freezer thawed out completely on the second day. At least I was able to salvage 2 kilos of pork liempo (belly) which I cooked as adobo on Thursday, and 2 kilos of chicken wings and thighs which I fried on Friday. After that, we were living on canned goods and instant noodles. The very limited and always precarious water supply, and not knowing when the next water delivery would come, obliged us to stretch our water supply as much as we could. No cooking. Eat out of paper plates. Drink from disposable plastic cups. pancit miki

Anyway, back to this noodle dish… This was made with pancit miki from Lucban, Quezon. The noodles are the kind used for making pancit habhab, a meat-seafood-vegetable noodle dish served on banana leaves and eaten without spoon nor fork. The banana leaf is rolled loosely, allowing the pancit to come out on one end where it is eaten directly. Interesting thing, really, and I would have prepared it that way except that my kids might find it too inconvenient. Not exactly something to push to them after a gruelling day in school. So, although cooked much like pancit habhab, I served this noodle dish in the usual fashion.

Ingredients :

half of a 500 g. pack of Lucban pancit miki (available in supermarkets)
300 g. of pork liempo (belly), cut into 3/4 x 3/4 x 2″ strips
or 150 g. of pork liempo plus 150 g. of pork liver
100 g. of sitsaro (snow peas)
1-2 carrots
3 celery stalks
1 whole garlic
2-3 shallots
a handful of onion leaves
7-8 c. of broth (chicken, pork or beef)
ground pepper
4 tbsps. of vegetable cooking oil

Cooking procedure :

If using pork liver, slice thinly before cutting into strips.

Finely mince the garlic. Thinly slice the shallots. Cut the carrots into matchsticks. Cut the celery on the diagonal into 1-inch pieces. Trim the sitsaro.

Heat half of the cooking oil in a large shallow pan (a wok is ideal). Add the pork and cook over hight heat, stirring, until the edges start to brown. Add half of the garlic and sliced shallots. Pour in half of the broth and season lightly with patis. Simmer until the pork is tender.

When the pork is almost done, heat the remaining cooking oil in a sauté pan. Saute the remaining garlic and shallots. Add the carrots and stir fry for a few seconds. Add the celery and sitsaro and cook until tender crisp. If using pork liver, add the liver strips before the vegetables.

When the pork is done, pour in the remaining broth. Adjust the seasoning, adding more patis if necessary. Season with pepper. Add the uncooked noodles, pressing them lightly into the broth. Cover and simmer until the noodles are soft and the broth has been absorbed. Add the stir fried vegetables. Toss to distribute the pork and vegetables evenly.

Serve hot with kalamansi juice and soy sauce on the side.

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