Day 6- Pancit Bihon

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TODAY'S RECIPE: Pancit Bihon
Blog Commentary: I tried making this dish because it seemed easy enough. This was my easy (and lazy) week so I decided to do a fairly simple recipe with A LOT of ingredients. As you will see in the video, I have no idea how to cut a cabbage. Looks easy, right? Wow. I said "easy" about 10 times already. Who am I trying to convince? No really, it's easy. Maybe I had the wrong knife or I'm just horrible at cutting. There are some premade mix (of cabbage and carrots) at your local grocery store, but I found this (even though it was poorly cut) cabbage and carrots mix very fresh and way better than any pre-made mix of these two veggies. So, I guess you can either take the hit (in the cuts) and you'll have a more flavorful dish. I liked it, but that's just me.
Reference: http://allrecipes.com/Recipe/Pancit/Detail.aspx
ORIGINAL RECIPE:	JO'S RECIPE:
PANCIT BIHON Ingredients	PANCIT BIHON Ingredients
1 (8 ounce) package thin rice noodles 1/2 pound skinless, boneless chicken legs, cut into bite-size pieces 1/2 pound pork tenderloin, cut into bite-size pieces 1/2 cup soy sauce ground black pepper to taste 1/2 medium head cabbage, shredded 2 carrots, shredded 2 green onions, chopped into 1 inch pieces 1/2 pound shrimp, peeled and deveined	1 (8 ounce) package thin rice noodles 1/2 pound skinless, boneless chicken legs, cut into bite-size pieces 1/2 pound pork tenderloin, cut into bite-size pieces 1/2 cup soy sauce ground black pepper to taste 1/2 medium head cabbage, shredded 2 carrots, shredded 2 green onions, chopped into 1 inch pieces 1/2 pound shrimp, peeled and deveined
PANCIT BIHON Procedures:	PANCIT BIHON Procedures:
1.Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside. 2. In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.	1.Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside. 2. In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with a half of the soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes. 3. Drizzle the rest of the soy sauce over the noodles.
VIDEO:
Video Commentary: You probably notice the slight change of the use for the soy sauce. Truth be told, I forgot (whoa how about that, ME, FORGOT AGAIN) to drizzle the whole 1/2 cup of soy sauce unto the mix. This filming and cooking thing is harder than I thought. You tend to forget things when multitasking. ;-p. That's my story and I'm sticking to it. Anyways, I've seen my mom drizzle the sauce soy over the noodles as she was cooking it so I figured it be okay. Although, I did notice how dry the chicken and pork got without that extra sauce. Not too dry, just a little dry. However, the noodles did get more flavor though...You can add more sauce soy sauce within the recipe if you want. Your call. Next: Banana Turon