Pancit Cabagan
Pancit Cabagan
A delicious noodle dish that originated from Isabela province
INGREDIENTS FOR PANCIT CABAGAN:
- 400g Cabagan Noodles
- 45g Cooking Oil
- 30g Garlic
- 114g Pork Shoulder
- 30g Soy Sauce
- 750g Beef Broth
- 70g Carrot
- 60g Bell Pepper
- 15g Parsley, chopped
- 227g Cabbage
- 2g Ground Black Pepper
- 80g Quail Eggs
- 114g Cooked Lechon Carajay
- 114g Fried Pork Liver
- 45g Scallions
INGREDIENTS FOR CABAGAN NOODLES:
- 500g National No 1 Flour
- 10g Salt
- 6g Lye Water
- 220g Water*
- *Water is variable
PROCEDURE FOR CABAGAN NOODLES:
- In a mixing bowl, sift National No 1 Flour. Set aside.
- Combine water, lye water and salt. Mix until salt is dissolved.
- Mix flour and water mixture using your hand.
- Continue mixing until liquid is well incorporated then knead.
- If using a stand mixer, mix all prepared ingredients for 8 minutes at low speed.
- Place the dough in the roller machine and flatten until it is 1mm thin.
- Using a noodle cutter machine, cut the flatten noodle dough into 1mm.
PROCEDURE PANCIT CABAGAN:
- Heat cooking oil and sauté garlic until it starts to turn light brown.
- Add the pork cuts and pan fry for 2 minutes or until it starts to turn brown.
- Season with soy sauce then add the beef broth.
- Simmer on low fire for 10 minutes.
- Add the Cabagan noodles and cook for 2 minutes.
- Add the carrots, bell pepper, parsley and cabbage. Cook for 5 more minutes.
- Season with ground black pepper.
- Add the quail eggs, lechon carajay and fried pork liver.
- Serve in a plate and garnish with scallions.
*Recipe is good for 6 to 8 servings.