Now that we’re already 100 days into the community quarantine brought about by the COVID-19 pandemic, it gets harder to come up with a new menu on a day-to-day basis. Not to mention, it’s also a challenge to find healthy and easy-to-cook recipes with regularly available ingredients in the wet market or grocery.
Luckily, Filipinos are creative when it comes to cooking and love to put twists on traditional food! There’s the ube cheese pandesal that’s been taking the internet by storm, the puto flan which combines two delicious desserts, and the watermelon sinigang which adds a hint of sweetness to the already mouthwatering dish.
But the thing is, preparation for these unique and trending recipes can be effortful. More so, these dishes require more ingredients to make—and sometimes, not all of it is available at the market. (Read: 3 Dishes That Pope Francis Ate During His Stay in Manila)
Good thing, there is a pancit dish with a twist that requires few and easy-to-find ingredients! Called the pancit puso, this recipe from Cavite makes use of puso ng saging or banana blossoms instead of calamansi as the paasim—a healthier twist to the regular pancit that we usually serve at birthdays for long life!
Here’s a pancit puso recipe we found that you can follow so you could add another dish to your daily quarantine menu.
Pancit Puso Recipe
- 2 tbsps oil
- 1/4 lb pork, cubed
- 1 onion, diced
- Green beans, thinly sliced
- 1/4 cabbage, thinly sliced
- 2-3 cups chicken stock or broth (you can use Knorr cubes if regular stock isn’t available)
- 1 carrot, thinly sliced
- 1/4 kilo miki
- 1/4 kilo bihon
- Achuete oil
- Chicharon, optional
- 1 puso ng saging, thinly sliced
- 1 1/2 cups vinegar
- 3/4 cup water
- Start by making the paasim. In a pot, boil the puso ng saging, vinegar, water, sugar, and salt until the puso is cooked.
- For the pancit itself, put the miki in a strainer and submerge in boiling water for 5 minutes or until noodles are cooked. Set aside.
- In a pan, heat oil and sauté the onions. Add the pork and cook until brown.
- Next, add the vegetables and stir fry for 3 minutes. Then, pour the stock and add salt and pepper to taste.
- Add the achuete oil, just enough to visibly color the sauce. Add the bihon into the mixture and wait for it to absorb the sauce. Then, add the miki noodles.
- Stir until noodles and ingredients are fully mixed.
- Place the paasim mixture into the pan and mix well.
- Serve the pancit topped with sliced puso ng saging and chicharon, if desired.
*You may also add your favorite sardines to your pancit puso recipe if you want.