Lola Almas Pancit Recipes

GRANDMA NENA'S LUMPIA AND PANCIT

Steps:

• Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
• In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
• In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
• Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
• Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
• For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

PANCIT

Steps:

• Boil pork chops for 30-45 minutes.
• Let pork chops cool and pull apart into bite size pieces. Remove the fat.
• Reserve broth.
• Soak rice noodles in cold water for 10-15 min until soft.
• Heat oil and saute onions and garlic until soft.
• Add celery and carrots continue stir frying for 2-3 minutes.
• Add cabbage and stir fry for about 5 minutes more.
• Add green beans and stir fry for 1-2 minutes.
• Add about 1/4 c broth and 1/4 c soy sauce and bring to a boil.
• Pull noodles apart with hands to make in closer to bite size pieces before draining.
• Add 1/4 c broth, if needed.
• Add noodles and mix together.
• Serve immediately.

LOLA ALMA'S WALNUT TARTS

Steps:

• Preheat oven to 350 degrees.
• FOR CRUST: Mix first three ingredients. This can be refrigerated if you'd like to make ahead.
• Place dough into smallest cupcake containers. Make sure the crusts reach to the top.
• FOR FILLING: Mix remaining ingredients together.
• Place filling into the crust.
• Bake until golden brown, about 20 minutes.

PANCIT PALABOK (PANCIT LUG-LUG)

Steps:

• For the shrimp sauce:.
• Place the shrimp heads in a food processor and add enough water to come up to two-thirds the level of the shrimp. Blend until smooth. Strain the shrimp head mixture through a fine mesh strainer, using your hands to squeeze out all of the liquid, and then discard the solids. Return the strained liquid to the food processor. Add the shrimp bodies and puree into a smooth paste. Set aside.
• Heat a large wok or large deep skillet over medium-high heat until hot. Add the oil and saute the garlic, stirring often, until golden brown. Add the annatto seeds with some of their soaking liquid and the blended shrimp paste. Sprinkle in the salt. Simmer for 10 to 15 minutes, and then add more salt to taste.
• For the palabok:.
• Toast the flour in a saucepan until light chestnut in color. Whisk in the salt and 3 cups water until smooth. Saute the garlic in oil in a work or large skillet until golden brown. Do not overcook. Add the annatto to the flour mixture and then strain the garlic oil into the pan. Simmer over medium heat, stirring constantly, until thickened.
• For the noodles:.
• Cook the noodles in a pot of boiling water for 7 to 10 seconds. Drain.
• To assemble:.
• Divide the noodles among 4 to 6 plates. Spoon the palabok and shrimp sauce over the noodles. Garnish with chicharron, green onions and eggs. Serve with lemon wedges.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

LOLA ALMA'S PANCIT

Steps:

• In a skillet, add 2 tbsp of olive oil and brown 6 cloves of garlic. Add onions and cook until clear.
• Add chinese sausage and chicken. Add pepper and salt to taste.
• Add chicken stock and soy sauce until the chicken is covered 3/4 of the way. Bring to a boil.
• Add remaining ingredients and simmer for 30 minutes.
• Toss in noodles until completely mixed.
• Optional: Add 1 tbsp of olive oil for color. Top with chopped green onions.