Pancit recipes

[ya falaha! 0]

Attention all Fillipinas/Fillipinos....

Can anyone help me by providing me with a good recipe for pancit? Oh and one for spring rolls, too. Thanks so much in advance!

[eric&gen 0]

There is a pouch that you can buy for the Pancit at an Asian store all the ingredients are there.

[ya falaha! 0]

Thanks, Eric&Gen. Actually I have (attempted) to make it using one of these packets but for some reason it comes out weird. It tastes good and all but it doesn't come out nearly as good as my mom's gfs pancit.

[LuzyC 0]

Pancit.

INGREDIENTS:

* 1 pound boneless, skinless chicken breasts

* 1 pound boneless pork loin, fat removed

* 1 tablespoon butter or margarine

* 1 clove garlic, minced

* 1/4 cup onion, diced

* 1 stalk celery, sliced

* 1/4 head cabbage, chopped

* 1 carrot, peeled and chopped

* 8 ounces vermicelli

* salt and pepper to taste

PREPARATION:

Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in.

Sauté garlic and onion in butter till onion is tender. Add chicken and pork to pan. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender.

Boil water for the vermicelli. Cook according to package directions then drain and add to mixture in pan.

Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste.

Other noodles may be used in place of the vermicelli as long as it is thin.

It is so good if you make the veggies half-cooked.

Spring Rolls

Ingredients:

3 c Oil

2 Cloves garlic, minced

1/2 lb Lean pork, ground

1/2 lb Shrimp, shelled, deveined,

-minced

3/4 c Minced water chestnuts

2 Carrots, minced

1 c Minced celery

1/2 c Green onions, cut very fine

2 tb Soy sauce

1 ts Salt (optional)

1/2 ts Freshly ground pepper

Spring roll wrappers, 8" in

-diameter

Sweet and Sour sauce

Instructions:

In a wok or pan, heat 2 tb oil. Add garlic and stir

until fragrant, about 5 seconds. Add the pork and

shrimp and stir-fry for 1 minute. Add the water

chestnuts, carrots, celery, and green onions. Stir-fry

for approximately 2 minutes, or until the vegetables

are tender but still crunchy. Add the soy sauce, salt,

and pepper. Stir. Remove from heat. Drain excess

moisture from pan.

To assemble the rolls, place about 1/3 c of the

filling on the lower third of the wrapper. Fold the

portion of the wrapper nearest you over the filling

until just covered. Turn the wrapper again to enclose

the filling securely. Moisten the edges of the wrapper

with water or a mixture of cornstarch and water. Fold

over the corners and press down firmly to seal, making

an envelope. Moisten the flap of the envelope with

water and turn, rolling firmly into a 1-inch cylinder.

Seal firmly. Set aside, seam side down. Repeat until

all the filling has been used.

Heat oil in a wok to 375 degrees. Place 4 or 5 rolls

at a time in the hot oil. Deep-fry until crisp and

golden. Remove with a skimmer and drain on paper

towels. Serve hot with Sweet and Sour sauce.

Rolls may be prepared ahead of time and frozen, then

fried when needed.

Enjoy..hope you are close to us I can make you some....I just made Gary some pancit and he likes spring rolls so much!!

[ya falaha! 0]

Thanks soooo much, Luzy!!!!! The recipe sounds delicious! I'll have to try it this weekend