PANSIT WITH KALAMANSE

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Pancit Bihon Guisado

by Lalaine Manalo last updated May 18, 2019 posted August 24, 2017 32 Comments1.1KSHARES

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Pancit Bihon Guisado with rice noodles, meat, shrimp, and vegetables is sure to be a family favorite. Perfect for everyday meals and special occasions!

Pancit bihon guisado is a Filipino noodle stir-fry popular for everyday meals as well as for special occasions. The dish is often served on birthdays as the long noodle strands signify long life in Asian culture.

A delicious hodge-podge of rice noodles, meat, shrimp, and vegetables, it’s a one-pot meal that’s a guaranteed crowd pleaser!

There are so many ways to make this dish, every cook or household is sure to have their own delicious spin. Sweet sausage hamonado, chicken, shrimp, carrots, cabbage, and celery are the standard ingredients in my version of pancit but feel free to swap or add your own favorite mix-ins such as pork, liver, sweet peas, and mushrooms.

LUMPIA

Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper. This recipe post is all about how to make basic lumpia. Feel free to use this as a baseline.

Lumpia ingredients

This deep fried lumpia recipe still tastes great even if I kept the ingredients at a minimum. The main protein for this version is ground pork. I also added carrot for additional sweetness and parsley to make it taste fresh.

It is important to ensure that the flavor of the lumpia filling is flavorful. I don’t want to rely on the dipping sauce most of the time. Salt, sesame oil, garlic powder, and ground black pepper are simple ingredients that provide great results in terms of flavor.

The lumpia wrapper used in this recipe is store-bought. I will talk more about it later. By the way, eggs are used when making the lumpia filling in order to bind all the ingredients together. It prevents the meat mixture from falling apart or separate from each other when frying.