Monday, February 1, 2010

Pancit ( Panseat )

  • This is a recipe brought to Guam by way of the Philippines and a real fiesta table will always have this tasty dish on hand. We make this several time a year. This dish can also be made with the clear, thin rice noodles ~ we just happen to prefer these thicker, yellow noodles for ours. So, you're going to need ~
  • 1 medium onion chopped fine.
  • 4 cloves garlic, crushed
  • 1 cup shrimp, however, if you're only using shrimp like I've done here - make it 2 or 3 cups.
  • 1 cup pork or left over roast chopped
  • 1 cup cabbage, chopped into small strips
  • 2 carrots, slivered
  • 4 Tablespoons soy sauce
  • 1 cup water
  • Salt and pepper to taste
  • Pancit noodles ( 14 oz package. )

Cook your shrimp or other meat first. I like to do mine in butter ( margarine ) , the garlic and a little soy sauce until pink. Set aside.
Put cabbage, carrot and onion into large pot and add water and soy sauce. Turn heat to medium and simmer for about 5 minutes or until vegetables are steamed. Place noodles on top of cooked vegetables and spoon liquid and vegetables over the noodles carefully. You might have to add a little more water if the noodles have not wilted. Cover and allow to steam for about 2 minutes. Stir in shrimp and/ or other meat. Season to taste. This recipe can also be varied with chicken leftovers, bean sprouts or green onions and can be served in large bowl garnished with lemon wedges. Will serve 4.


  1. My mom's recipe includes chopping off the tip of your finger and losing it somewhere amongst the other ingredients. True story. :-P

  2. Megan, we like to do finger tip chopping too but usually save it for chicken butchering time. Whoever gets the finger tip in their serving has to do the dinner dishes!!! ( Just kidding. )