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I was watching an episode of Pinasarap the other day and one particular dish piqued my interest. Pancit Sabsab is a variety of Filipino pancit which is very popular in Taal Batangas. It is sold like a “pan de sal” in the morning where people line up for their takeaway pancit fix.
Pancit Sabsab is a noodle dish prepared by stir-frying pancit and sotanghon with meat and vegetables served in a balisungsong or cone-shaped banana leaf.
I believe this dish is similar to “Bam-i”, a popular noodle dish in Mindanao prepared exactly the same way but may vary with the meat and vegetables added.
This dish is a version I created, inspired by the authentic Pancit Sabsab dish. I must say its really delicious and I hope you also try it and let me know what you think! 🙂
- 3 tablespoons oil
- 1 medium onion, sliced
- 5 cloves garlic
- 1 cup chicken breast, sliced thinly
- 1 cup prawns, deveined & tails intact
- ¼ tsp salt
- ¼ tsp black pepper
- 1 shrimp broth cube
- 1 cup water
- 2 tbsp soy sauce
- 100 grams fresh pancit or pancit canton noodles
- 1 small carrot, julienned
- 1 cup sotanghon or vermicelli noodles soaked
- Heat oil in a wok set over medium-high heat. Saute onions and garlic, until light brown and fragrant.
- Add the chicken breast and saute for 1 minute. Add in the prawns and saute again until it turns pink in color.
- Season with salt, black pepper and shrimp broth cubes.
- Add the water and soy sauce. Cover wok and let it boil.
- Add the fresh pancit or pancit canton noodles to the mixture. Stir continuously until its half done.
- Add the carrots and sotanghon. Continue stirring the mixture until the sauce has reduced and the noodles are already cooked.
- Serve noodles hot wrapped in a banana leaf. Enjoy!