Title: Pancit Guisado
Categories: Poultry Vegetable Shellfish Pasta Filipino
Yield: 10 Servings
| 1 | pk | Vermicelli noodles (14-16oz) |
| 1 | c | Boiled chicken breast; flaked |
| 1 | c | Shrimps; shelled |
| 1 | c | Boiled pork meat; sliced thinly |
| 1 | tb | Vegetable oil |
| 3 | | Garlic cloves; minced |
| 1 | md | Onion; sliced |
| 1 1/2 | c | Fresh green beans; sliced thinly diagonally |
| 1/3 | | Of a cabbage; sliced thinly |
| 2 | | Carrots; thinly sliced into 2-inch strips |
| 3 | | Stalk celery; sliced thinly diagonally |
| 3 | c | -4 cup chicken stock |
| 1/2 | c | Annatto water (see below) |
| 2 | tb | Light 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, saute 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 or canned chicken broth,
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 sides. Serves 10 or more.
Annatto Water: 1 tbsp. annatto (achuete) seeds, 1/4 cup water. Soak
annatto seeds in water for 15 to 20 minutes. With your fingers, squeeze
color out of the seeds in water, until water turns orangy or reddish. Drain
liquid into container and discard seeds. Use this liquid as a natural food
coloring when the recipe calls for it. From: Philippine Recipe Made Easy,
Violeta A. Noriega author.