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Pancit Habhab Recipe

How to cook Pancit Habhab

In Filipino cuisine, Pancit is another term for noodles and was first introduced in the Philippines by the Chinese and eventually it came up with many different versions according to what province of that particular Pancit Recipe came from. In this noodle dish, we are going to make the popular Pancit Habhab Recipe also known as Pancit Lucban from the Province of Quezon wherein this pancit version originated. Pancit Habhab is not like any other pancit recipe that we all know, since it is prepared and served in a different way. Though, it has some ingredients like the usual pancit recipe such as, shrimp, pork, carrots, pechay and sayote, Pancit Habhab uses miki Lucban it is a type of dried noodles but not the same as the pancit canton.

This dish is eaten without any use of utensils since it is traditionally served in banana leaf. The Pancit Habhab is conveniently rolled inside the banana leaf and all you have to do is push the noodles to your mouth. This is usually drizzled with vinegar before serving.

pancit habhab

Pancit Habhab Ingredients

  • 1/2 kilo Miki Lucban
  • 1/4 kilo pork belly, thinly sliced and chopped
  • 5 cups beef broth
  • 1/4 kilo shrimp, cleaned
  • 1/8 kilo pig’s liver, sliced
  • 1 piece chayote, sliced
  • 1 cup pechay, chopped
  • 1 cup Chicharo ( snow pea )
  • 3/4 cup shredded carrots
  • 1 medium onion, sliced
  • 5 cloves garlic, crushed
  • 4 tablespoons cooking oil
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • Banana leaf, cleaned and cut into 5 x 5 inch pieces
  • Fish Sauce and Vinegar or Kalamansi

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Calamansi Bars Recipe

How to cook Calamansi Bars

Have you heard of the classic American dessert bar, called Lemon Squares? Now we are going to prepare the Filipino version of lemon squares, which is the Calamansi Bars Recipe.

Calamansi is a Philippine lime also called as Calamondin which is a small citrus fruit with dark green rind and yellow flesh inside. Calamansi is available year-round since it grows abundantly here in the Philippines and for that reason sometimes it just sits there in the kitchen for a long time which frequently results of getting rot. So to avoid such a thing, preparing this Calamansi Bars Recipe is a great idea.

These Calamansi Bars are quite addictive that you will absolutely ask for more. While cooking this, you will smell the scent of calamansi floating across the room that is so inviting. It has a combination of sweet and tangy flavors with a buttery cookie base and then sprinkled with powdered sugar on top which tastes so heavenly in every bite.

calamansi bars recipe

Calamansi Bars Ingredients

Cookie Crust:

  • 1 cup unsalted butter
  • 1/2 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • A pinch of salt

Calamansi Topping:

  • 4 large eggs, lightly beaten
  • 2 cups sugar
  • 6 tablespoons all-purpose flour
  • 1/4 cup + 2 tbsp of  fresh calamansi juice   (substitute with lime or lemon)
  • 3-4 tbsp. confectioners’ sugar, for dusting

calamansi bars recipe

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Kadyos Manok Ubad Recipe

How to cook Kadyos Manok Ubad

In Filipino cuisine, when using native chicken as the main ingredient, the first thing that comes to mind is that hearty soup dish which is called Tinolang Manok. Native chicken (free range chicken) meat is very ideal in cooking soup dishes, since it has its rich distinct taste that gives an appetizing and unique flavor than of those raised ordinary chickens. Though in this recipe, we are going to make an equally delectable and appetizing dish which is called Native Chicken with Banana Ubad and Kadyos Recipe or also known as “KMU” which stands for – Kadyos, Manok and Ubad.

This chicken soup is one of the well-loved and in demand dish by Ilonggos here in the Philippines, we also recommend that you try the pork version Kadyos Baboy Langka Recipe or “KBL”.  Kadyos is a type of legume which looks as a small black beans that is also known as pigeon peas or black-eyed peas and a popular ingredient used by Ilonggos in Western Visayas particularly in Aklan and Iloilo City.

Kadyos Manok Ubad Recipe

Kadyos Manok Ubad Ingredients

  • 1 whole Native chicken, cut into serving pieces
  • 1 cup kadyos (pigeon peas)
  • 6 cups water
  • 1 piece medium-sized onion, quartered
  • 1 thumb sized ginger, (peel and bruised)
  • 2 pieces ubad (banana tree core), chopped
  • 2 bundled tanglad or lemongrass
  • 3 pieces Siling haba (birds eye chili)
  • 1 Chicken cube (optional)
  • salt and pepper to taste

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