I was dreaming of carbohydrates last night. That is a bad sign. I never remember my dreams in the morning so if I can distinctly picture potatoes, spaghetti, sotanghon, bread slices et al, that means I am in the â€œdanger zoneâ€. I have not completely given up all carbohydrates in my current attempt to lose some weight; in fact, I am eating some brown rice, some whole wheat bread and yesterday I even purchased some whole wheat pasta. But my body knows when it is under attack or it is being deprived, and the shortage of honest to goodness bad carbohydrates is rearing its ugly side. So when I was passing by the kitchen an hour ago and sniffed something cooking away, I knew instantly it must contain carbsâ€¦the bad kind. Boy, was I right. Doesnâ€™t this dish of pancit bihon or bihon guisado just look spectacular?
This was the crewâ€™s lunch today. And I was supposed to have a nice salad with some pan-seared turkey instead. I had both. But I just one helping of pancit. Bad, I know, but you only live once. To make, heat up a wok or pan and stir fry some serious amounts of sliced up pork with fat and whole or chopped cloves of garlic. Add some chopped onions, sliced green beans, cabbage, capsicums or sweet bell peppers if you have them, julienned carrots, and sautÃ© until cooked. Add some patis and or soy sauce and enough water or broth to ensure that the bihon gets cooked and the resulting dish is relatively dry. Add more water or broth if necessary. Add some achuete oil if you want color. Perfect served with some calamansi halves. Many other vegetables would work with this dish. This is noodle comfort food in my opinion (along with several other ways of eating noodles). I donâ€™t think I will be dreaming this evening.