Pancit or Miki Bihon is a common food for birthdays and holidays. Here is my easy recipe for Miki Bihon. I remember cooking this many years ago with over 4 kilos of Bihon in one occasion. I followed no recipe, only by taste test and it was delish. =)
Here is my recipe for Miki Bihon.
4 cloves of garlic (minced)
1/4 pork liempo
celery stalk or kintsay
1/2 cabbage (chopped)
1 carrot chopped
1 tablespoon fish sauce
4-5 tbs soy sauce
salt & pepper
lemon or calamansi
Bring the water to boil, let the pork simmer for twenty minutes or until the meat is tender and put salt. Once cooked, apply fish sauce to pork and set for two hours in a freezer. When chilled, fry in pan until crisp. Cut into pieces and set aside.
Soak bihon for ten minutes. Drain.
Sautee garlic, onion and put pork stock. When the stock boils, add first the miki then bihon. Add soy sauce, pepper, carrots and celery. Add more pork stock and soy sauce if necessary. After four minutes, add the cabbage. Keep stirring until fully mixed and cooked.
Serve with lechon kawali and lemon. You may also add green onions as toppings.
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