Pancit is one of the famous dish in our country. IT is just a mixure of stir-fry veggies and noodles made depending on the raw materials used like bihon or rice noodles, sotanghon or mung bean noodles and canton or egg noodles. You can eat them either as is for meryenda or with rice. There are any types of pancit or noodles like bihon, sotanghon, and canton.
I would like to share my way of cooking sontanghon guisado.
You will need:
For the veggies:
1 medium-sized head cabbage
1 head cauliflower
¼ kilo Baguio beans
10 pcs quail eggs, hard-boiled
Garlic and onion for sautéing
For the noodles:
1/5 kilo Sotanghon or Mung Bean Noodles soaked in water for 15 minutes, drain
¼ cup achuete (annatto) seeds soaked in ¼ cup oil for colorant
1 celery stalk, minced
Garlic and onion for sautéing.
Here’s how to do it:
Sauté onion and garlic. Add the remaining veggies except cabbage. Stir-fry until half done then add cabbage and quail eggs. Stir-fry for another minute then add salt and seasoning. Set aside.
In the same pan where you made your veggies, sauté garlic and onion in the achuete oil, add sotanghon and stir-fry. Add 1 cup of chicken stock and simmer for a minute. Add minced celery and stir until noodles are completely cooked.
Serve with veggies on top and calamansi. You may also pair with rice to make “pancit-kanin”
Most dries spices and herbs are oil soluble. So better use oil and not water in order to get the extract of ahuete or annatoo seeds.
Put the minced celery in the noodles and not with the veggies to make the noodles for flavorful.
|Sotanghon Guisado Paired with Rice|