have a cuppa...

this is a famous street food in Quezon Province, where the vendor uses his thong to grab some habhab and put it in a square banana leaf. then drizzle the noodles with vinegar mix. drenching it wet. want it hot? just add fresh chilli to the vinegar mix. then eat the noodles by pushing the banana leaf to your mouth.

look mom, no fork!




serves 6

ingredients:

1 tbsp canola oil
500 g Lucban miki
1/4 kg pork liver, cut into strips
1/4 kg shrimps, shelled and deveined (set aside the heads & shells)
2 pcs squid, sliced thinly
12 pcs French beans, cut into fine strips
1 medium carrot, julienned
1 medium chayote, julienned
1 cup cabbage, julienned
5 cloves garlic, chopped finely
5 shallots, chopped finely
pepper
1 1/2 tbsp fish sauce
3 tbsp soy sauce
10 cups pork stock

pork stock:
1/4 kg pork belly
3 stalks celery, chop into 1"
1 medium carrot, chop into chunks
1 large red onion, slice into quarters

vinegar mix:
Philippine white vinegar
salt
1 clove garlic, smashed
1 shallot, chopped finely
add chopped bird's eye chilli, if you want it hot

making pork stock:
place the uncut pork belly in a pot.
add 15 cups water, 1 quartered onion, chopped carrot, celery.
boil for minimum of 45 minutes to make some stock. then strain.
put 2 cups of pork stock in a blender together with the strained veggies.
blend till smooth. and mix it back into the remaining stocks.
boil for another 5 minutes.

making shrimp liquid:
put the shrimps head and shells in a blender.
add 5 cups of pork stock.
blend until smooth.
strain out the shells. set aside.

cooking habhab:
chop the boiled belly into strips.
heat the canola oil in a big wok. brown and caramelize the garlic and onion.
add the pork belly and saute for 5 minutes or until the pork strips become golden brown.
add fish sauce, soy sauce and pepper.
add carrot, chayote and French beans. cook for 3 minutes.
add the shrimps and liver. cook for a minute.
add the Lucban miki and add 5 cups of pork broth and 5 cups of shrimp liquid.
simmer until the noodles are soft to the bite.
add pork broth as necessary.
add the squid and cabbage. simmer for 2 minutes.
serve warm with calamansi or vinegar.
serve on banana leaves, if available.
eat without using fork should you wish to get the feel of eating pancit habhab
the traditional way.
otherwise, grab your fork or chopsticks.
it tastes great no matter how you eat it ;)