Comments on: Lechon Pancit a la Marketman

By: nina

nina — Wed, 26 Jan 2011 14:28:48 +0000

In marikina, we do have pancit guisado special… special in a sense that the cook/panciteria added lechon kawali and really taste yummy. And you can choose to any of these: bihon-canton guisado, bihon guisado soup,or bihon guisado and canton guisado alone and really good when you match it with lumpiang shanghai or tortang giniling. The cost of each short order are really cheap and good for 3-4 person.

By: betty q.

betty q. — Sun, 05 Dec 2010 18:45:27 +0000

Hay, JunB…pasensiya na at siguro hilong hilo na ako from baking. I went back to your comment and saw that what you wanted was the beef stock concentrate. Ok.., blanch the bones, smear lightly with tomato paste and roast together with your aromatics like onions, carrots, celery in roasting pan and roast on high heat in the oven. Then put in stock pot and add your water not much. just enough to cover the bones, bay leaves, peppercorns, salt. Let it simmer and skim off the scum. You want a concentrate so simmer until reduced in half. Strain and remove the bones. Do not oversalt. Refrigerate and then skim the cold fat if any. Then put in ice cube trays and freeze.

By: ajing

ajing — Sun, 05 Dec 2010 18:29:32 +0000

junb…ohmy gee…i love sings hokien mee…any possibilities you want to share? :)

By: Kasseopeia

Kasseopeia — Sat, 04 Dec 2010 14:02:07 +0000

@Elmo: Zubucanton! That made me laugh out loud.
I love pancit with lots of gulay. This one looks loaded! My momsie makes canton so loaded we call it ‘pinansitang gulay’… My kind of pansit!
I’ll make this for my dad when he comes home for the holidays.

By: sophie

sophie — Sat, 04 Dec 2010 11:28:38 +0000

makes me crave for pancit with that lechon… i am going for a vacation MM this month and looking forward to try Zubuchon (makes me droll already, lol) and bring back to Manila some for people at home to try! thinking that it would be a week from now that i can really try it.. whew it would make our vacation complete!

By: Anna Banana

Anna Banana — Sat, 04 Dec 2010 05:43:35 +0000

Yum-o! I will await MM’s other tweaks in his already delicious Pansit Lechon~ especially the one with pork cracklings on top (maybe bagnet or lechon kawali bits, fried to a crisp ?) -)

By: Stanley T

Stanley T — Sat, 04 Dec 2010 04:14:07 +0000

Looks good! Just a suggestion – try not to overcook the noodles and veggies.

By: betty q.

betty q. — Fri, 03 Dec 2010 23:08:57 +0000

Hey Jun Boy…mwahahaha! A little cube goes a long way! Remember it is a concentrate…so for me, 1 cube is enough for a stockpot of chicken macaroni soup and simot na simot iyong caldero! Besides, I do not want the chicken macaroni soup to look like it has toyo in it! You will know if you have added enough…it just gives the chicken soup …more depth but not overwhelmingly beefy! It is better to err on the side of less for you can always add more! Now, if you do not have beef stock ….most delis sell beef base in their refrigerated case. I only use that if I am out of frozen beef cube concentrate.

By: Mike

Mike — Fri, 03 Dec 2010 22:19:52 +0000

Great fusion food. MSG has really gotten a bad rap, but lots medical studies really haven’t proven any adverse reactions to it, unless you’re allergic to it. Food industry lobbyist here in the States did a good job demonizing it, along with coconut oil, thus the urban myth of MSG being the motherlode of evil. As for me, I sprinkle it all the time, and I’m an M.D.

By: EbbaBlue

EbbaBlue — Fri, 03 Dec 2010 18:31:42 +0000

Mimi, my BP is high and the doctors advised reducing my salt intake. First I did was give away my very salty dark Pinoy Soy Sauce & Kikkoman, I bought a Kimlan Premium Low Salt, and it was very good. A little adjustment on my husband’s part for he love his dishes salty. MM, here in Houston, there’s quite a bit of Oriental Store which sells cooked food, including fried cut pork belly. Parang lechon ang balat, but more on chicharon pagkaluto and sometimes can be hard when eaten in big chunks, so I tadad it and add as toppings to my pansit. Its a hit. Sometimes even in my sauteed veggies, people ask me what it was, sabi ko… secret. Thanks for sharing another of your experiment… lagi ka namang may mga suki – your staff, teeheee.