This is it Pansit!

07.18.22 pm

Filipinos celebrate every birthday with Pansit or Pasta. It is a superstition that became a tradition that we need to cook pansit or pasta during birthday celebrations so that we can have a long life ahead.

SassaGorl and I visited my bestfriend a few weeks ago and she cooked pansit for us. It was a pansit bihon but I noticed something while she's cooking it. She was actually not staying in the kitchen for too long and then after she cooked, I noticed what she did and asked her PANSIT HACK.

Well probably some of you may already be doing this method but I will still share it for the sake of of me being overwhelmed when I knew about it hahahah! Plus it's my first time to cook pansit.

By the way, I don't usually cook but I try. Just a heads up, this is a very easy way of cooking pansit.

Let's get it on!

Ingredients:

• Pansit bihon

• Pork/chicken cut into thin slices or chicken liver (optional)

• Onion , Carrots, string beans , Cabbage

• Patis or soy sauce

• Chicken/pork/beef cubes - choose on what you prefer

Cooking:

• prepare two pots so we can cook the bihon and the sahog separately at the same time.

• in one big pot, boil water and put in patis or soy sauce, beef/pork/chicken cubes.

• Once the cubes are dissolved put in the bihon to boil in low fire until there's a little to no more water.

• in a separate pan, saute onion and garlic

• add pork/chicken or chicken liver, let it simmer until cooked.

• add water and chicken/pork/beef cubes, patis/soy sauce

• veggies and simmer until cooked.

Yes, I cooked it separately because mixing the bihon with the veggies are tiring if you do it in just one pot/pan.

We can just take a bit of the bihon and put the veggies on top once you put it on the plate. Less hassle and less effort in mixing the ingredients!

Sorry I am still overwhelmed when I found out about this hahaha! I took the chance to try it on my father's birthday.

Oh by the way, I used patis instead of soy sauce because I don't want the bihon to be too brown or dark because of the color.

The bihon may look like too pale but it's tasty enough or you can eat it alone.

One advantage of cooking this way was you can also use the veggies as an ulam HAHAHAH!

If you have any tips when it comes to cooking pansit, feel free to comment it below. I'd love to try it too.

If you have any suggestion of recipes, don't hesitate to comment it too. I'd love to learn and as we all know, sharing is caring!

Help me be a better cook so I can cook for my husband and SassaGorl too. I don't like pacham foods anymore hahahaha!

heartsu!!

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