Pansit Bihon Seafood

Pansit Bihon Seafood

This is one of my favorite version of Pansit Bihon, cooked without the usual soy sauce instead annatto is used which replaces the golden brown tint of the noodles with orange. I used Chinese sausage during the sautéing of the aromatics, now I have the flavors of a Chinese noodles. This version is seafood thus I used shrimp, squid and fish balls for my other ingredients. I also added kekiam which then further enhanced the Chinese flavors of my pansit bihon seafood. Here is the recipe.

Ingredients:

1 kilo bihon noodles
150 g. medium size shrimps, steamed
150 g. squid, cut into rings, blanched
2 cups squid or fish balls, cut in half
1 cup kekiam, cut diagonally/crosswise
1 small Chinese sausage
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
200 g. sitsaro ,trimmed
2-3 stalk wansoy, chopped
1/2 cup patis, fish sauce
1/2 head garlic, minced
1 medium onion, chopped
1/2 cup annatto in water or oil
1/2 tsp. black pepper
cooking oil
salt
kalamansi juice

Cooking procedure:

Pansit Bihon Seafood - Cooking Procedure

In a large wok, sauté onion and garlic. Add sausage, squid ball, kekiam, and shrimp stir for 2-3 minutes. Add fish sauce, annatto and black pepper and stir cook for another 2-3 minutes. Add 6-8 cups of stock from boiling shrimp, let boil and simmer for 3 to 5 minutes. Add in bihon noodles stir and cook for 8-10 minutes or until noodles have absorbed most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Correct saltiness if required. Serve with kalamansi.



See other Pansit Recipe;

1 comments:

ako si henry said...

Hi, I was a bit confused since the update in the website. Have you removed the search option where i could just type in the name or keywords and recipes with the keywords would show up. that feature i think is not on your page anymore. i got a hard time browsing each post just to find the recipe that contain sotanghon.

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