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Sunday, February 14, 2010

Pansit Puso

Since it's Hearts Day today let me share to you one of my fave authentic Caviteñean snack/merienda.



Pancit puso is a Caviteñean style pansit made of combination of bihon and miki bihon cooked in achuete with small slices of pork and thinly sliced green beans, carrots and cabbage.



Rather than calamansi as paasim, pansit puso is served with thinly sliced puso ng saging (banana blossom) cooked in generous amount of vinegar.



Ingredients:

2 tbsp. oil
1/4 lb. pork, sliced into small cubes
1 small onion, diced
1 bundle green beans, thinly sliced
1/4 med. cabbage, thinly sliced
1 small carrot, thinly sliced
2-3 cups chicken stock or broth
salt and pepper or patis to taste
achuete oil
1/4 kilo miki (egg noodles)
1/2 kilo bihon(rice noodles)
crushed chicharon (optional)

For paasim:
1 puso ng saging(banana blossoms), thinly sliced
1 1/2 cups vinegar
3/4 cup water
dash of sugar
salt

Procedure:
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

Saute onion in oil. Cook pork until lightly brown. Add the vegetables and cook for 3 minutes. Add the stock and season to taste. Add enough achuete oil to color. Add bihon and when it has absorbed most of the liquid, add the egg noodles. Stir. Top with cooked banana blossoms (depending on how sour and saucy you want it) and chicharon before serving.

For paasim:
Boil the banana blossoms in vinegar, water, sugar and salt until cooked.




I like mine with equal servings of bihon and banana blossom swimming in lots of paasim vinegar ^_^

4 comments:

  1. Esti nosi el qui ta llama nisos Pansit de Carajay.

    ReplyDelete
  2. SARAP!! miss ko na yan!

    ReplyDelete
  3. My favorite pancit, I remembered my gradma cooked it for me . I am a cavitenio that's way I miss it.

    ReplyDelete

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