Pancit Habhab, also known as Pancit Lucban, is a unique and flavorful noodle dish that hails from the town of Lucban in Quezon Province, Philippines. This delightful street food is traditionally served on banana leaves and eaten without utensils, hence the name "habhab," which means to eat directly or without using one's hands. The dish features thin rice noodles stir-fried with various ingredients, including vegetables, pork, and shrimp, seasoned with a special sauce made from soy sauce and vinegar. Pancit Habhab is a popular and iconic delicacy in Lucban, enjoyed by locals and tourists alike during festivals and special occasions. Let's explore the world of Pancit Habhab and learn how to create this flavorful and cultural dish in your own kitchen!
Ingredients:
- 250g Pancit Canton noodles (or any thin rice noodles) - 150g pork belly or pork shoulder, thinly sliced - 100g shrimps, peeled and deveined - 1 cup sliced cabbage - 1 cup sliced carrots - 1 cup sliced green beans - 1 cup sliced Baguio beans (French beans) - 1 large onion, finely chopped - 4 cloves garlic, minced - 2 tablespoons cooking oil - 2 tablespoons soy sauce - 2 tablespoons vinegar (preferably cane vinegar or coconut vinegar) - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1/2 teaspoon ground black pepper - Calamansi or lemon wedges for serving - Optional: chopped spring onions for garnish
Instructions:
1. Prepare the Pancit Habhab Noodles:
- Cook the Pancit Canton noodles according to the package instructions. Once cooked, drain and set them aside.
2. Make the Pancit Habhab Sauce:
- In a small bowl, combine the soy sauce, vinegar, oyster sauce, fish sauce, and ground black pepper to create the Pancit Habhab sauce. Mix well and set it aside.
3. Sauté the Aromatics and Meat:
- In a large wok or skillet, heat the cooking oil over medium-high heat.
- Sauté the minced garlic and chopped onion until they become fragrant and translucent.
- Add the thinly sliced pork to the wok and cook until it becomes brown and tender.
- Stir in the peeled and deveined shrimps, cooking until they turn pink and fully cooked.
4. Stir-Fry the Vegetables:
- Add the sliced cabbage, carrots, green beans, and Baguio beans to the wok with the cooked meat and shrimp.
- Stir-fry the vegetables until they are slightly tender yet still crisp.
5. Add the Pancit Habhab Sauce:
- Pour the prepared Pancit Habhab sauce over the stir-fried vegetables, meat, and shrimp.
- Mix the ingredients well, ensuring that the sauce coats everything evenly.
6. Incorporate the Noodles:
- Add the cooked Pancit Canton noodles to the wok, gently mixing them with the vegetables and meat.
- Continue to stir-fry the mixture until the noodles are well-coated with the sauce and heated through.
7. Serve the Pancit Habhab:
- Traditionally, Pancit Habhab is served on banana leaves and eaten without utensils. To enjoy it the authentic way, place a portion of Pancit Habhab on a banana leaf.
- Squeeze calamansi or lemon juice over the Pancit Habhab to enhance its flavors.
- If desired, garnish with chopped spring onions for added freshness and presentation.
Pancit Habhab is a delectable and culturally rich noodle dish that offers a taste of Lucban's famous street food scene. With its flavorful combination of noodles, vegetables, pork, and shrimp, Pancit Habhab captures the essence of Filipino culinary heritage and is a must-try delicacy for food enthusiasts. Whether enjoyed on banana leaves, with calamansi juice, or shared with loved ones during festivities, Pancit Habhab brings joy and a sense of tradition to any dining experience. So, why not try making this delightful Pancit Habhab recipe in your own kitchen and savor the taste of this beloved Lucban delicacy!
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