Pansit Tinapa Bihon

Pansit Tinapa Bihon
Pansit Tinapa Bihon. This pansit version was inspired from our traditional Pansit Palabok and Pansit Malabon. Instead of using pork, chicken and seafood used on our regular pansit, Tinapa Bihon as the name suggest used only tinapa flakes as the main “sahog” ingredients.

Pansit Bihon with Tinapa

For the recipe I used tinapang Salinas but you may use any type of tinapa or Pinoy smoked fish variety. I also used annatto for coloring to make my Pansit Tinapa Bihon more appealing, but it is an option, you may omit the annatto ingredient if it is not available in your location.

Pansit Tinapa Bihon Recipe

I have tweaked the traditional cooking of Pancit Gisado by stir frying some of the vegetables then added on the final stage of cooking. Reserved some of the tinapa flakes for garnishing.

Here is the recipe of my Pansit Tinapa Bihon, try it.

Ingredients:

1/2 kilo bihon noodles
1/2 kilo tinapang Salinas or any other smoked fish
1 medium size carrot, cut into thin strips
1 small bunch of green beans, trimmed, sliced diagonally into thin slices
1/4 small size cabbage, shredded
1 small sized green bell pepper, cut into thin strips
1 small sized red bell pepper, cut into thin strips
1 small sized kinchay, chopped
2 tbsp. patis, fish sauce
2 tbsp. soy sauce
1 head garlic, finely chopped
1 medium onion, chopped
1 cup annatto in water
1/2 tsp. powdered black pepper
cooking oil
salt
kalamansi

Cooking procedure:

Soak bihon noodles for 15 to 20 minutes then drain, keep aside. Heat oil in a frying, pan fry the tinapa in batches for 1 to 2 minutes each side, remove from pan keep aside to cool down. Now add about 1 1/2 cups of water to the frying pan used in frying the tinapa with the leftover oil and tinapa bits, let boil for about a minute, keep aside the tinapa broth. Now flake and debone/scale the fried tinapa, keep aside.

Pansit Bihon with Tinapa - Cooking Procedure

In a large wok heat generous amount of cooking oil, fry the garlic until color changes to light brown and crisp. Remove half of the fried garlic and keep aside for garnishing. Then add in the chopped onion, half of the kinchay, carrots, green beans and bell pepper, stir fry for about half a minute remove from the wok and keep aside. Using the same wok add in the tinapa broth then let boil. Add in the soy sauce, fish sauce and powdered black pepper let simmer for about 1 minute. Add in the soaked noodles and stir cook for 1 to 2 minutes then add in the annatto in water continue to stir cook for 2 to 3 minutes. Correct saltines if required. Now add in half of the tinapa flakes, stir fried vegetables and shredded cabbage continue to stir fry for another 1 to 2 minutes. Serve garnish with the tinapa flakes, fried garlic and kinchay and with kalamasi.

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