PANSIT BIHON

  • Required cooking skill level

  • 4-5
    persons serving
  • 15
    minutes preparation time
  • 16
    minutes cooking time

INGREDIENTS:

  1. 150 g bihon
  2. 10 pc fishballs
  3. 8 pc kikiam, sliced
  4. 3 Tbsp Hapi Fiesta Vegetable Oil
  5. 2 cloves garlic, crushed
  6. 1 pc onion, sliced
  7. 150 g chicken neck, boiled and flaked (reserve stock)
  8. 3 cups reserve chicken stock
  9. 2 packs (20 g pack) UFC Fun Chow Seafood Yang Chow
  10. 2 packs (30 g pack) Datu Puti Oyster Sauce
  11. 200 g (2 cups) mixed vegetables (carrot, cabbage, sayote)

PROCEDURE:

  • 1. Soak bihon in water for 30 minutes.
  • 2. Fry fishballs and kikiam until cooked. Set aside.
  • 3. Saute garlic, onion, chicken meat, fishballs and kikiam.
  • 4. Add chicken stock, UFC Fun Chow and Datu Puti Oyster Sauce. Cover and simmer for 3 minutes.
  • 5. Add vegetables and drained bihon. Cover and simmer for 8 minutes or until cooked. Stir occasionally. Serve with calamansi if desired.