Pancit Bato Guisado

Ingredients for Pancit Dried Noodles

500g Sampaguita Soft Flour 

10g Salt 

3g Yellow Food Color  

180g Water*

*Water is variable

Ingredients for Pancit Bato Guisado

500g Pancit Bato Dried Noodles 

5g Cooking Oil    

30g Minced Garlic  

60g Onion   

500g Pork Kasim  

250g Shrimp   

60g Soy Sauce 

30g Fish Sauce

5g Liquid Seasoning  

2g Ground Black Pepper 

600g Pork Broth

80g Snow Peas 

70g Bell Pepper 

600g Shrimp Broth  

60g Carrot  

80g Green Beans  

350g Cabbage 

50g Calamansi  

100g Quail Eggs, boiled

Procedure for Pancit Bato Dried Noodles:

1. In a mixing bowl, sift URC Sampaguita Soft Flour. Set aside.
2. Combine water, salt and food color. Mix until salt is dissolved.
3. Mix together the flour and water mixture using a spoon.
4. Continue mixing the dough using your hand then knead.
5. Flatten the dough between your palm and fingers. 
6. If using a stand mixer, mix all prepared ingredients for 8 minutes at low speed.
7. Place the dough in the roller machine and flatten to your desired thickness.
8. Cut the flatten noodle dough into 2 - 3mm strips using a noodle cutter machine.
9. Bake the noodle dough for 5 minutes at 180°C.

Procedure for Pancit Bato Guisado:

1. In a wok, heat cooking oil and sauté garlic and onion until fragrant.
2. Add pork and cook until it starts to sizzle.
3. Add the shrimp and cook for 2 minutes.
4. Season with soy sauce, fish sauce, liquid seasoning and ground black pepper then mix until it’s well blended with the meat.
5. Pour the shrimp broth and pork broth and bring to a boil.
6. Add the Pancit Bato noodles and cook for 10 minutes, mix occassionally. 
7. Add the snow peas, green beans, carrots, bell pepper and cabbage. 
8. Mix well and cook for 2 minutes. 
9. Serve in a plate and garnish with boiled quail eggs and calamansi. Option to add cooked shrimp & fried pork. 

*Recipe can make 8 - 10 servings.