Pancit bihon and lumpiang shanghai maybe too boring for birthdays but in a foreign country when one seldom finds the right ingredient like lumpia wrapper and pancit bihon, these dishes become more than spectacular. The birthday boy was really lucky!
My missing ingredient is kinchay or Chinese celery. Again, how come I can’t find it here in Beijing? A common dilemma here and even in Brunei where I used to be based. Always available is this celery that looks exactly like our kinchay but with a stronger flavor. I’m talking about coriander leaves, main ingredient in Thai tom yam soup. Well, there really is Chinese celery available. The leaves are slightly bigger but I only need few tablespoon of it, chopped, but these are sold in big bunches. So I said forget about it.
Bihon guisado, by the way, is fried rice vermicelli or meehoon goreng in other southeast Asian countries. Here’s my bihon recipe (for long life)!
1 small bowl of chopped chicken ribs
1 tbsp. of crushed garlic
1 onion, sliced thinly
1/4 cup carrot, sliced thinly
1 cup of shredded cabbage
1 cup of baguio beans, sliced thinly & diagonally
2 small bundles (small, as shown) of bihon
2 tbsp of fish sauce
a dash of salt & pepper
3-5 tbsp of soy sauce
1/4 cup Chinese chorizo, sliced diagonally and steamed separately for 5 minutes
Saute the garlic in as little oil as possible until golden brown. Add the chicken & saute w/ fish sauce. Add the onion & carrots. Stir-fry. Pour about 2-3 cups of water & season to taste. Bring to boil. Add the vegetables, & set them aside when they’re cooked (crispy & not over-cooked). Over low heat, pour the pancit bihon over the broth. Cook until the water evaporates but never too dry.
Pour the cooked noodles in a platter & top it w/ the pork, vegetables and the steamed chorizo.