Mum's Signature Pancit Recipe
Okay, okay, I know my blogging record is unsightly as my outfit repeating (friends who know me personally will know), but I am sorry.
To all the people who were rooting for me, I am sorry.
To all the people who are subscribed to me, I am sorry.
And to all the people who did a double take when they saw me wearing my rainbow raincoat - I know right, it is incredible spunky and I am sorry that you don’t have one.
To be honest, my absence cannot be entirely explained... but for some godforsaken reason, I somehow endured a “studious phase” for the past 12 weeks and my investment in study was as strong as my investment with dance moms, goji berries and mum’s obsession with Patrick Dempsey combined.
So maybe blame the absence on my spontaneous drive to get my degree? (mum, are you proud? does that mean you can treat me with some laksa this weekend? kthanksbye)
But now that uni is finally over, I have four solid months of holiday and after spending all of yesterday dancing and lipsyncing to “Ain’t My Fault” (oh my oh my oh my oh myyyyyyyyy), I feel like I should spend my time in a more productive manner.
And so this blog post happened.
So what’s been happening with me? Well, my life progression is as stagnant as my height, my infatuation with purple sweet potato is as strong as a pair of some good quality brogues and since it is spring, my allergies are beginning to creep up on me and I am looking forward to the day when they exacerbate (pollen, what’s good?).
Any who, so I am planning (but can’t make any promises as you all know I’m slack), to write more blog posts - thinking more recipes, restaurant reviews, perhaps even daily happenings? (let me know what you want to hear!)
But enough of my dilly dalying, the main point of this blog post is to share one of my mum’s signature recipes - Pancit (veganised!). This recipe is incredibly close to my heart as it is my favourite recipe that mum makes and it’s my fave filo dish!
(For those of you who don’t know, pancit is a filo dish, similar to a noodle stir fry but it’s made a little differently as it involves simmering the noodles in liquid which makes the noddles extra flavourful!)
- 1 x capsicum, chopped
- 2 x carrots, chopped
- 1 x bok choy, chopped
- 1 x cup snow peas
- 1 onion, diced
- 1 broccoli florete, chopped
- 500g rice vermicelli
(but you can use any veggies you have on hand)
- 1 tbsp oil
- 4 cups water
- 400g tofu
For the sauce:
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp sweet soy sauce
1. In a wok/pan on medium heat, add oil and fry onions until slightly brown.
2. Then add sauces and stir. Add water and bring the liquid to the boil.
3. Then add veggies and simmer for a few mins. Remove form the pan before the veggies are cooked all the way through.
4. Then add noodles to the liquid and let it simmer until soft (usually takes about 8 mins, but times may differ).
5. Add veggies back to the pan and tofu and stir.
6. Continue stirring until liquid evaporates completely and the veggies are cooked.
I hope you like this dish as much as I do! :)
- Andrea x