PANSIT BIHON GUISADO

PANSIT BIHON GUISADO (Stir-fried Rice Noodles) - - is a traditional Filipino snack food that sometimes can be eaten as a complete meal. I love pansit bihon guisado specially when served hot (bagong luto).

The word 'bihon' is derived from the word 'bee hoon' or 'mee hoon', which means rice noodles. Rice noodles originated in Southern China in the Hokkien, Teochew and Cantonese regions. Other southern provinces well-known for rice noodles were Juangxi, Guangdon, Gungxi, Yunnan and Hunnan. During the Qin dynasty (259-210 B.C.) rice noodles started to be made and have been consumed for more than 2,000 years in China.

When the people from Northern China invaded the South, they found there was no wheat flour to make noodles with. Wheat grew in the north and rice grew in the south. To adapt, the northern cooks tried to prepare noodles using rice instead- -one of which was bihon. Over time, bihon became popular throughout Southeast Asia.

Our local Filipino style bihon is really quite unique and different from other Asian variety. In fact, no two 'bee hoon' variety are exactly the same in taste and texture anywhere in Asia or America. If you go to Singapore, Malaysia, Taiwan or Hongkong, for example, you will find that our favorite Filipino style bihon does not exist! It is because each place has a different variety of rice available, different culture, historical background and process of making the rice noodles. But their rice noodles as well as wheat and mung bean noodles are also all very tasty and enjoyed by millions.

Today, our pansit bihon guisado, as we all love, is served both as a food staple and as a side dish or merienda (snack) item, mixed with vegetables and tofu or tokwa. Here is my recipe for my simple everyday vegetarian pansit bihon.

Ingredients:

½ c tofu or tokwa (cubed, fried)

¼ k bihon noodles (soaked)

½ c carrots (strips)

1 small cabbage

½ c cauliflower (flowerets)

2 Tbsp leeks or spring onions

(or 1 Tbsp garlic, 2 Tbsp onions)

salt, seasoning, soy sauce, soy patis

pepper, calamansi (or lemon)

1. Saute leeks or spring onions (or garlic and onions) in oil. Add carrots, cauliflower, salt.and seasoning. Cover and cook. Add cabbage and bihon noodles, enough water, soy sauce and pepper. Mix well.

2. Add tofu or tokwa cubes. Remove from heat Serve hot with slices of calamansi, soy sauce or soy patis.

PLS SHARE: