Pancit Cabagan Recipe
This is a recipe for Pansit Cabagan. It is a famous version of pancit that came from the town of Cabagan in Isabela, Philippines.
Servings: 30
Ingredients
- 8 pieces boiled quail eggs
- 1/4 lb. cooked Lechon Carajay chopped
- 1 lb. fresh Miki noodles
- 1 medium carrot julienned
- 1 small bell pepper cut into thin strips
- 1/4 cup chopped parsley
- 1/4 lb. pork shoulder sliced in small pieces
- 1/4 lb. Igado optional
- 1/4 head cabbage chopped
- 5 cloves garlic crushed
- 3 cups beef broth
- 1/4 cup soy sauce
- 2 teaspoons fish sauce patis
- 3 tablespoons Cooking oil
- 3 tablespoons chopped scallions
- ground black pepper to taste
Instructions
- Heat the oil in a wok or pan.
- Saute the garlic until it starts to turn light brown.
- Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.
- Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low heat for 12 minutes or until the pork becomes tender.
- Add the miki noodles. Toss. Cook for 2 minutes.
- Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You can add more beef broth if needed.
- Sprinkle some ground black pepper. Toss.
- Put the boiled quail eggs in the wok and top with lechon carajay and igado.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition
Serving: 4g