Pancit Bihon Earl Style

 

Serves: Me

  

INGREDIENTS

1 (500 gram) package thin rice noodles—I like the flat ones that are not too thin

250 grams boneless chicken thighs cut into bite-size pieces

350 grams pound lean pork cut into bite-size pieces, but I like to throw in some pork belly too because when it comes to pork, it’s all about the fat.

225 ml soy sauce

225 ml tamarind extract, but not the bottle kind, get it straight from the pulp

225 ml stock, any kind handy

3 tablespoons patis or any other Asian salty fish sauce.

ground black pepper to taste

500 grams bok choy (most people use cabbage but I use bok choy these days)

2 dildo-sized carrots, shredded

200 grams of snow peas

1 large onion, sliced thin, but not too thin.

1 bottle of nice beer

5 cloves of garlic, minced

5 green onions, diced for garnish

600 grams 21-25 count shrimp, peeled and deveined

A dozen calamansi, but if you can’t source them, fresh limes will do.

 

 

 

 

 

DIRECTIONS

Place the rice noodles in a large bowl and cover with warm water. Fold hands and give thanks to The Blue Light for making all things possible. When soft, drain, and set aside. Make sure they are no longer 8 inches or you’ll struggle to eat them.

 

Open the beer and pour into a frosty mug. Drink this while you cook.

 

In a wok over medium-high heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from the wok and snack on some, but not all, of these while you cook.

Saute the onions, then add the garlic.  Toss in the bok choy and carrots. Snow peas go in last because you want them to crunch. Add the tamarind extract and the patis. Pause to smell the fishy salty aroma.  Thank the Blue Light for fish sauce and its lovely umami qualities.

Stir in the noodles, half the green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.  Use the stock to manage the moisture of the dish. Squeeze a bunch of calamansi on prior to serving.