Description
Pancit Grade One is a Filipino noodle dish with atchuete seeds for colour, fried tofu, and kamias for tang, originating from Sta. Rosa, Laguna.
Ingredients
Units Scale
- 500 g egg noodles
- 200 g pork jowl, cubed
- 150 g small shrimps
- 1 block firm tofu, cubed and deep fried
- 3 cups pork broth
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 cup chopped Chinese celery
- 1 carrot, julienned
- 1/2 cup achuete seeds
- 1/2 cup water
- 6 pcs kamias, sliced
- fish sauce
- freshly ground black pepper
- oil
Instructions
- Soak achuete seeds in 1/2 cup water for at least 30 minutes, then strain to extract the colour.
- Heat oil in a large wok or pan, then sauté onions and garlic until aromatic.
- Add pork jowls and cook until browned.
- Add small shrimps and cook for another 2-3 minutes.
- Pour the pork broth into the wok and bring to a boil.
- Add kamias and achuete extract, and season with fish sauce and black pepper.
- Add egg noodles, carrots and Chinese celery cook until most of the liquid is absorbed by the noodles but not too dry. You might need to add more stock to give it more moisture if needed.
- Top with cubed fried tofu and chopped spring onions before serving.
Notes
You can add other vegetables like cabbage, celery, and bell peppers if desired. You can also substitute calamansi or lemon for kamias if unavailable.