Saturday, January 16, 2010

Pancit Bihon Recipe(Filipino)...a mix of Rey and Carlito's Recipes

The Mise:
Poached Chicken Breast(Julienne)
Chicken Hearts
Chicken Livers
Cabbage ( Julienne)
Carrots ( Julienne)
Long Beans
Soy Sauce
Calamansi Lime Juice ... if you cant find them use Lemon Juice
Chix Stock
Green Onions to Garnish
Rice Noodles (cook in advance and hold)

To Make:
Sautee Garlic and Onion in Wok
Add Shrimp Shredded Chicken Meat, Hearts and Livers
Salt Pepper and add Chix Stock and Soy
Add Veggies and cook another 3-5mins.
Add a bit of chilies at this point and adjust Soy
Carlito's note: If its good add noodles... mix...and put in serving pan. If it's not...fix it and enjoy.
Garnish with the Green Onion and fresh Calamansi juice right before serving.


  1. This looks a lot more professional than the one I had in the nursing home kitchen in Mississauga. Their's was yellow or kinda orange. Tasty though. I can't wait to try it. Do they have a chicken adobo those boys? I had one in San Diego with soy but also tamarind?

  2. Pork / Chicken Adobo Recipe

    Estimated cooking time: 50 minutes

    Adobo Ingredients:
    1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces
    choice of either 1 kilo of pork or 1 kilo of chicken
    *1 head garlic, minced
    *1/2 yellow onion, diced
    *1/2 cup soy sauce
    *1 cup vinegar
    *2 cups of water
    *1 teaspoon paprika
    *5 laurel leaves (bay leaves)
    *4 tablespoons of cooking oil or olive oil
    *2 tablespoons cornstarch
    *Salt and pepper to taste
    *3 tablespoons water

    Adobo Cooking Instructions:

    *In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
    *Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
    *Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
    *Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
    *Add salt and/or pepper if desired
    *Bring to a boil then simmer for an additional 5 minutes.
    *Serve hot with the adobo gravy and plain rice.

    Adobo Cooking Tips:

    *You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.