Pancit Butong

3 young coconuts
3 tomatoes
1 cup tofu
1 medium size onion
2 tablespoons oil
2 cloves garlic, minced
4 cups soup water
1 cup mushrooms
2 green and red pepper
Kinchay
2 tablespoons soy sauce
1 teaspoon vetsin

Cut young coconut meat into fine strips. Saute garlic, onion and tomatoes in hot oil. Add the fried tofu, soy sauce, and salt. Mix and cover. Cook on slow fire for 10 minutes. Add the mushrooms and soup water. Season to taste. Add coconut and cook until tender, then the green and red pepper and kinchay. Serve hot.

Pancit Guisado

1/4 kilo bihon
3 pieces tokwa squares
2 tbalespoons chopped kinchay
2 tablespoons chopped green onions
2 cups cabbage, sliced thin
1 cup carrot strips
1/2 cup chayote strips
1 cup chicharo
1/4 cup sliced onions
1 raw egg
1 teaspoon crushed garlic
1/2 cup cooked dried mushrooms
1/3 cup atsuwete water
2 tablespoons soy sauce
1 tablespoon vetsin
Salt to taste

Dry tokwa strips lightly. In 1/4 cup oil, scramble the egg till golden brown or until oil bubbles. Add the garlic, onions, mushrooms and atsuwete water. Let simmer till the odor has gone. Add the tokwa, carrots, chayote, chicharo and cabbage. Let simmer till half done. Add a little oil as necessary so it won't scorch. Add bihon, soy sauce, salt and vetsin; mix thouroughly. Cook for about 5 more minutes. Remove from fire, add the kinchay. Serve in a platter, garnish with chopped green onions and sliced hard-cooked eggs.

Pancit Luglug

1/2 kilo fresh bihon
2 pieces tokwa squares, cut in strips and fried
2 cups cabbage, shredded
1 cup cut cauliflower
1 cup sliced green beans (chicharo may be used instead)
1/4 cup chopped kinchay
1/4 cup chopped green onions
1/4 crushed garlic
1/2 cup sliced onions
1 raw egg beaten
1/4 cup atsuwete water
2 tablespoons soy sauce
3 cups water
1/4 cup cornstarch, dissolved in little water
2 teaspoons vetsin
Salt to taste
1/4 cup ground peanuts
1/2 cup carrots, sliced

Saute onions in small amount of oil. Add the tokwa, cabbage, cauliflower, green beans (or chicharo), carrots. Season with 1 teaspoon salt and 1 teaspoon vetsin. Cook till vegetables are tender but not over cooked. Remove from fire and add the kinchay. Set aside. Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make sauce:

Heat 1/4 cup oil. Brown the garlic til golden brown. Remove garlic from oil, leaving a small amount in oil. Add the atsuwete water, water, soy sauce, vetsin, and let boil. Add salt to taste. Dissolve cornstarch in small of amount of water and stir in the boiling mixture. Cook for about 5 minutes. Stir in the beaten egg.

How to serve:
Place the bihon on plate, then the sauce, then top with the cooked vegetables. Sprinkle on top the ground peanuts and the browned garlic and chopped green onions. Serve with sliced kalamansi. Makes 6 to 8 servings.

Fried Tokwa With Sweet-Sour Sauce

12 tokwa squares, cut lengthwise and fried
1 cup pineapple tidbits
1 medium size green pepper, cut in strips
1/2 cup pineapple juice
2 tablespoons lime juice
1 teaspoon pounded garlic
3 tablespoons soy sauce
3 tablespoons cornstarch
2 cups water
1 teaspoon vetsin

Saute garlic in a little of oil. Add the pepper, pineapple, tidbits, water, pineapple juice, lime juice, soy sauce, salt and vetsin. Let boil. Dissolve the cornstarch and add. Cook for another 3 minutes stirring constantly. Pour mixture on fried tokwa. Makes 6 to 8 servings.

Filipino Food Time Pansit Making

Pansit Making

I love this food "pansit" some say it's "pampa habay ng buhay" / "live life longer" this chef here in the video is chef Kevin Dator. I'm sure you will enjoy watching this one and I hope you will try this recipe at your home for your family.