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Preparation time: Inf
Cooking time: Inf

Difficulty: Difficult - for experienced cooks
Serves: 4


1/2 Kg dried rice noodles (bijon) (Soak in cold water 10min, then drain)
1/2 cup Shelled Shrimps
1/2 cup lard
1/2 cup finely sliced onions
4 Tbsp flour in 1/2 cup cold water
2 qts boiling stock
1/2 cups finely flaked smoked fish
1/2 cup powdered crisp crackling
Celery leaves for garnish
1/2 cup sliced, boiled pork
1/2 cup soy bean cake in small cubes
1 head minced garlic
1/2 cup chinese celery sliced in half inch bits
2 cups shrimp juice
Salt and pepper
1/4 cup "achuete" water
2 hard boiled eggs sliced lengthwise
12 calamansi


Fry garlic until brown. Drain and set aside. Frye pork until brown. Add bean cakes and shrimps. Then add 1/2 cup shrimp juice, cover and boil. Add chinese celery and season with salt and pepper. Set this mixture aside.
Soak achuete in, squeeze out color. Add this to rest of shrimp juice and put the mixture in a saucepan. Add flour water mixture. Set to boil, stirring constantly. Season with salt and pepper. This is red sauce for the pancit.
Boil stock in large container. Fill a skimmer with noodles, dip for one minute, drain well. Pour noodles into individual plates or large serving platter. Cover with red sauce. Top sauce with pork-shrimp mixture, then sprinkle fish and crackling. Garnish with eggs, celery leaves, green onion and calamansi. Serve hot with patis and calamansi juice.


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