That’s how long I had my baby in my belly…
That was nine months ago…
My little girl is now nine months old! *sigh* How time flies…
That is Kulinarya’s theme for this month. In honour of the month of June a.k.a. June bride = white wedding gowns = white dishes! I immediately thought of Maja Blanca, but then I just made a vanilla cake for my baby’s ninth month (yes I make cakes for her – well for me and my husband really – every month.. which I will post a photo of later) so decided against it and decided to make Pancit Puti instead.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes we hope you find the same passion and love for Filipino food as we do.
I think the first time I ate Pancit Puti was when I made one… I saw a recipe from one of the many recipe books that my friend (and cousin-in-law) gave me when I left (and married her cousin) for Melbourne. I assume it’s called Pancit Puti because it makes use of white meat (?). It’s really easy to do and although it doesn’t look like it, it’s really tasty.
So here’s the ingredients for Pancit Puti :
Bihon (Vermicelli) Noodles
Chicken Breast boiled and then shredded or sliced into strips
Broth from boiling chicken breast
Tengang Daga (Wood ear mushrooms) soaked and then cut into strips
White Onion diced into little little pieces
Spring Onions chopped
A bit of Patis (Fish Sauce)
Pinch of Salt & Pepper
– sorry I don’t have measurements for the above ingredients, I just do it by “feel” and taste as I go..
So first, soak the noodles in boiling broth.. just until it’s soft (maybe 3 minutes) – remove noodles but keep the broth still.
With the garlic, fry until golden – but keep some for topping later.
Saute the garlic and onion. Add the mushrooms and chicken and then the noodles. Add the broth and let it be absorbed by the noodles.
Season with patis and salt&pepper to taste.
Once it’s all cooked. Place on a plate and top with spring onion and fried garlic. You can also put some crushed chicharon like I did. Serve with calamansi/lemon.
I always see students eating this when I go to Asian restaurants.. and I really don’t understand why..
But one cold and gray day as I rummaged through my cupboards, I thought “heck! why not-chocnut?!”
So here it is.. .
It surprisingly works.. not that I’d try it again – as it takes the instant away from instant noodles (and I’m far too lazy to spruce up something that’s supposed to be ready in 3 minutes!)
But then again – why would you order this out when you can easily (yes.. add a few minutes) at home?!
Well.. to each his own!
Have a good weekend! =)