Pancit bato recipe7/24/2023 ![]() I am reblogging this here for all its worth. I was hoping I could Morning Prayer A Leap Of Faith Early this morning while I was watering the plants, I looked up at our jackfruit trees and saw this. I can’t believe I haven’t touched and visited this blog like forever (an exaggeration of course) but I was so focused on updating my main blog so I forgot about this. One of the vendors in our subdivision is selling them. There are several designs actually and all with Biblical passages. I am reblogging this here from my main blog Dreams and Escapes. I hope I could update this site again without the difficulty of logging in. Gosh, why do I find it so hard to acces this site. I could not even see the tags and categories….whew! I Am Backįinally able to access this again after so long. It is always touch and go so I stay with my main blog Dreams and Escapes which you can access here. Shoutout to for my logo check out her Facebook page: Jem Virtual Assistance Services for your logo needs.It took me so long to access this blog, I wonder what happened really. Please like my Facebook Page: The Leftie Crocheterĭon't forget to Subscribe on my Youtube Channel: The Leftie Crocheter I tried vinegar, it tastes better to me that way compared to the calamansi juiced version. You could sprinkle some calansi juice on it. The noodles absorbs all the liquids in the pan. And it's a good thing I did because Pancit Bato is best served right away. I decided on trusting my cooking (and my taste buds) and served some to our neighbor even without my husband's opinion. I wanted him to have a taste test before giving some to our neighbor. My husband was doing his workout routine when I finished cooking so he did not want to give it a taste yet. I must say I am very much satisfied with how it turned out this time. Just make sure you pay full attention to your cooking once the noodles are added. But as they say, a watched pot never boils so you can multitask while waiting. Make sure it doesn't dry out.Īnd that's it! It takes a lot of patience to wait for the broth to boil the first time, then wait for it again later. The noodles absorb so much water.Īfter about 6-7 minutes (two songs) add in all the sliced veggies. Keep on stirring otherwise you'll end up with some noodles sticking at the bottom of the pan. NOTE: DO NOT LEAVE once you've added the noodles. (That's approximately 8-10 minutes.)Īdd the noodles. ![]() (You can play some music while cooking and use the music to time your cooking.)Īdd 1/4 cup of soy sauce and 1/4 cup of fish sauce. Saute garlic and onions on a deep pan or wok.Īdd the pork and shrimp. You can go head and throw the heads and shells. Once the broth boils, take out the pork and slice into tiny slices. Cook in low fire for 30 minutes to an hour. You may forego the ginger but I did not like the smell of shrimp so I thought of adding some. Add the pork into the pot, together with 12 cups of water, chopped onions, garlic and just a little bit of ginger. ![]() Full respect to seafood chefs and anyone who deals with cleaning shrimps everyday! Those heads and shells are tough. The first thing I did was prepare the broth. I always thought that maybe it was because it is rock ( bato) hard.Īnyways, I had fun cooking this because it relly made me think how I would work things out with this noodle. That answered my question why it's called Pancit Bato. But I wanted to learn something new, so I made myself a cooking challenge today.Īccording to the packaging and the recipe that I ised as a guide, pancit Bato is a famous product of Bato, Camarines Sur. I once made a mistake with this one before and it somehow traumatized me. ![]() I've been cooking for quite some time now but there still are some dishes I don't know how to cook. My neighbor gave us a 500 gram pack of Pancit Bato.
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