YIELD: 10
Pancit HabHab
INGREDIENTS: PROCEDURES:
1. In a wide cooking pan or wok, pour-in the
● 500 g Miki Lucban cooking oil and heat over medium heat.
● 150 g pork belly thinly sliced and 2. Add-in the carrots, chayote, and bok
chopped choy. Fry while stirring continuously for 3
● 8 cups pork broth to 4 minutes. Set aside.
● 50 g pig's liver sliced 3. Add-in the onions, and garlic. Saute for 1
● 1 pc chayote sliced to 2 minutes or until aromatic.
● 1 cup bok choy or pechay, chopped 4. Add-in the pork belly and pork liver. Cook
● 10 pcs snap pea chicharo for 5 minutes or until lightly browned then
● 1 pc carrots sliced pour-in soy sauce, and season with salt
● 1 medium onion sliced and pepper.
● 5 cloves garlic crushed 5. Pour-in the pork broth and bring to a boil.
● 4 tablespoons cooking oil Simmer for 20 to 30 minutes or until pork
● 5 tablespoons soy sauce is tender.
● 1 tablespoons fish sauce 6. Add-in the Lucban miki noodles. Cook
● 1/2 teaspoon ground black pepper while stirring continuously until the
● Banana leaf cleaned and cut into 5 x 5 noodles absorb the liquid.
inch pieces 7. Transfer to a serving plate or a clean
banana leaf and top with the vegetables.
Serve and enjoy!
PANCIT
HABHAB Quality Unit P LNG R UOM EXT Price Total P
Miki 500 grams 100 500 grams g 0.2 100
Habhab
Pork belly 250 grams 125 250 grams g 0.5 125
Pigs liver 100 grams 20 100 grams g 0.2 20
Onion 70 grams 10 70 grams g 0.14 10
Sayote 100 grams 35 100 grams g 0.35 35
Pechay 250 grams 35 250 grams g 0.14 35
Carrots 50 grams 30 50 grams g 0.6 30
Salt 30 grams 5 5 grams g 0.17 1
Pepper 30 grams 5 20 grams g 0.17 4
Garlic 50 grams 10 20 grams g 0.2 4
Soy Sauce 200 ml 12 74ml ml 0.06 5
Fish Sauce 150 ml 12 30ml ml 0.08 3
TOTAL: 372
