Pancit Habhab also known as Pancit Lucban, this dish came from Lucban in Quezon province (derived from its name). This food traditionally eaten without using plate, fork or spoon. It served with banana leaf as its plate and can be eaten by pushing the noodles into your mouth (habhab). Instead of using calamansi, this dish served with vinegar.
- 150 g. pork, boiled, cut into strips
- 150 g. pork liver, boiled, cut into strips
- 200 g. medium size shrimp, shelled
- 1/2 k. Lucban miki noodles
- 1 medium size carrot, sliced
- 3 big bundles pechay, cut crosswise
- 200 g. sitsaro, stringed
- 1 medium size sayote, sliced
- 1/2 head garlic, minced
- 1 medium size onion, chopped
- 1/2 cup patis
- 1/4 cup soy sauce
- 1/2 tsp. black pepper
- cooking oil
- In a large wok, sauté onion and garlic. Add pork and shrimp stir for 2-3 minutes or until meat start to sizzle, Add soy sauce, patis and black pepper and stir cook for 2-3 minutes.
- Add 6-8 cup of broth from boiling of pork and shrimp shells and heads, let boil and simmer for
5 to 10 minutes.
- Add in miki noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
- Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with vinegar.
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