Pancit is a traditional family-style meal or common afternoon snack. It’s perfect for large gatherings and church fiestas because it can be easily make in large portions.
Submitted by Young Adult Service Corps Volunteer Kellen Lyman who’s currently serving in Atok, Benguet, the Cordillera Mountain region of the Philippines, this recipe is from Cafe Galilea. Cafe Galilea Restaurant and Marketing is a program of the E-CARE Foundation (Episcopal Community Action for Renewal and Development), the economic development arm of the Episcopal Church in the Philippines. The E-CARE Foundation works with communities to identify and mobilize their assets, gives loans, and provides trainings to help communities improve their economic livelihoods. Cafe Galilea serves food made with the organic vegetables and products produced by these communities.
Then he ordered the crowds to sit down on the grass. Taking the five loaves and the two fish, he looked up to heaven, and blessed and broke the loaves, and gave them to the disciples, and the disciples gave them to the crowds. ~ Matthew 14:19
Galilea’s Special Pancit
- 4 oz. clear, thin rice noodles
- 8 oz. egg noodles, medium thickness
- 3 c water
- 2 T soy sauce
- 4 tsp oyster sauce
- 2 T sesame oil
- 2 T cooking oil
- 3 cloves garlic, minced
- 1/2 red bell pepper, seeds removed, sliced into strips
- 1 medium carrot, julienned
- 15 cabbage leaves, sliced
- 15 romaine lettuce leaves, sliced
- 10 oz. choice of meat (chicken, pork, shrimp, squid), cut into 1-in pieces
- 4 strips of bacon, cut into 1-in pieces
- 1 1/2 tsp sea salt
- 1 lime, sliced
In large saucepan, heat water and soy sauce over high heat. Add rice noodles and cook until soft, about 4-5 minutes. Add egg noodles and cook until soft, another 4-5 minutes.
Add oyster sauce, and mix in. Then, add sesame oil. Mix and then remove from heat.
In a separate saucepan, heat cooking oil on medium high heat. Add garlic and sauté until golden brown. Add meat and bacon. Sautee until meat is cooked.
Add bell pepper, carrots, cabbage, and romaine. Sauté 2 minutes. Lastly, add onions and salt. Cook another minute.
To plate, first place noodles, then add vegetable and meat blend. Garnish with lime slices around the edge.
Submitted by: Kellan Lyman (Diocese of Louisiana), Young Adult Service Corps volunteer serving in the Philippines.
For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources
Tomorrow: Pozole for Our Lady of Guadalupe Feast Day