Pancit Puti

20 Jun


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

Garlic minced

Spring Onions chopped

A bit of Patis (Fish Sauce)

Pinch of Salt & Pepper

Chicharon (optional)

– 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.


13 Responses to “Pancit Puti”

  1. Boyet June 20, 2011 at 2:43 PM #

    it looks so yummy….i also made this over the weekend but I thought somebody would also post it for the Kulinarya Challenge….your crumbled “chicharon” topping is a nice addition….:-)

  2. Nappytales June 20, 2011 at 5:37 PM #

    I agree. Pancit Puti is easy to make though it may not look that inviting it really is yummy.

  3. Ray June 21, 2011 at 12:54 AM #

    Hi She,

    I am imagining the great aroma of garlic being fried. Oh my goodness, you made me hungry. 🙂

  4. Adora's Box June 21, 2011 at 4:40 AM #

    Lovely pancit. Fully loaded. Will opt to add chicharon, loads of it.

  5. Katherine June 21, 2011 at 11:01 PM #

    Pancit puti is my Tita’s specialty dish. I’m certainly going to tell her about your version. I love the flavours and textures with this simple to make dish. This is a fantastic representation of a classic white Filipino dish..

  6. Jun Belen June 23, 2011 at 1:18 AM #

    Incredibly easy to make and so incredibly satisfying.

  7. chef_d June 23, 2011 at 9:42 PM #

    I love all kinds of pancit and this one looks delicious, especially with the chicharon!

  8. Oggi June 24, 2011 at 12:55 AM #

    We are used to the brownish pancit but your white version looks very yummy.:)

  9. nathango Go June 25, 2011 at 8:39 AM #

    So simple and elegant, yet looks so yummy! Thanks for sharing. I’ve just become a member of Kulinarya 🙂

  10. Saraplicious! Kitchen June 27, 2011 at 2:55 AM #

    I love Pancit! THis is a very interesting take on the pancit, thanks to this month’s theme 🙂

  11. titaflips July 1, 2011 at 5:13 AM #

    looks like a pancit luglug or the palabok without the atsuete 🙂 very nice and i bet its delicious.


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