Pansit miki cooked without soup and wrapped in banana leaves is called pansit habhab. This dish can be eaten without the help of spoon and fork and will not spill over from any container. Ms. Amor Baldovino of Lucban, Quezon, prepared the following recipe.Ingredients:
- 1 medium sized onion, sliced lenghtwise
- 100 gms pork tenderloin
- 200 gms pork liver
- shrimps
- 1 pc sayote (chayote), peeled and cut into cubes
- 5 cloves of garlic, peeled and minced
- 2 small bunches of pechay, cut to size
- 1 kg pansit miki
- 1 cup water
- fish sauce (patis) for seasoning
- cooking oil
- banana leaves for wrapper
- 2 wooden spoons or ladles
- frying pan
- stove
- enough pieces of toothpick
- Preheat a small amount of cooking oil in a frying pan. Saute garlic and onion together until cooked or until garlic turns golden brown.
- Add pork. Stir ingredients until pork is slightly cooked.
- Add a shrimps and pork liver. Stir again.
- Season the sauteed ingredients with right amount of fish sauce to taste.
- When the pork liver is already cooked, add the rest of the ingredients. Then add the cubed chayote.
- Add one cup of water until chayote is almost immersed in the water.
- Cover frying pan and cook sauteed ingredients for 5 minutes or until chayote is well cooked.
- Add pechay when chayote is already cooked.
- Cover the frying pan again and cook ingredients for three more minutes or until pechay is slightly cooked.
- Add pansit miki to the ingredients. Use two wooden ladles to thoroughly mix the ingredients together. Now, the ingredients area ready for wrapping.
- Prepare banana leaves into funnel-shaped wrappers. Put enough amount of pansit habhab in each piece of the banana leaf wrapper.
- Fold the allowance of the banana leaf over the mouth of the funnel shaped wrapper to close it. Fasten wrapper with a piece of toothpick so that it will not spill over or untangle.
- Wrap the rest of the cooked pansit habhab in the same manner above.
- Recipe is good for 15-20 servings.