The PANCIT GUISADO (Sautéed Rice Noodle) Recipe 

14-16 oz. rice vermicelli noodles
1 cup boiled chicken breast, flaked
1 cup shrimps, shelled
1 cup boiled pork meat, sliced thinly
1 tablespoon vegetable oil
3 cloves garlic, minced
1 medium-sized onion, sliced
1-1/2 cups fresh green beans, sliced thinly diagonally
1/3 of a whole cabbage, sliced thinly
2 carrots, thinly sliced into 2-inch strips
3 stalks celery, sliced thinly diagonally
3-4 cups chicken stock
1/2 cup annatto water
2 tablespoons fish sauce (patis)
salt and pepper to taste
lemon slices

Soak the rice vermicelli noodles in water until soft. Drain and set aside. In a non-stick deep pan over medium heat, sauté garlic in oil until lightly browned. Add onion.

Stir for 1 minute. Add chicken meat, shrimps, pork, green beans, cabbage, carrots, celery, 1 tablespoon fish sauce and salt and pepper to taste. Cook for 5-8 minutes until vegetables are crisp-tender.

Remove vegetable and meat mixture and set aside.

In the same non-stick pan, add chicken stock, annatto water, 1 tablespoon fish sauce, and a little salt and pepper to the stock left in the pan. Let boil, then add noodles.

Simmer in medium heat until liquid is absorbed and noodles are cooked. Gently stir in 2/3 of the vegetable mixture taking care not to mash the noodles. Transfer to a serving platter and top with the rest of the vegetable mixture.

Serve with slices of lemon and extra fish sauce on the side. Serves 10 or more
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