Pancit Miki Bihon for Fiesta Salu-Salos
Fiestas are a significant component of Filipino culture. On this day (or throughout the week!), locals celebrate and thank the town’s patron saint for a year of blessings. The festivities typically start in the morning with games and parades, then extend beyond midnight with performances and contests. But for many households, the real highlight is the salu-salo featuring hearty and indulgent dishes like lechon, caldereta, and miki bihon.
Pancit is the ultimate fiesta food. It cooks in minutes and easily feeds an entire barangay. No one can say no to a plate of miki bihon guisado overflowing with colorful veggies and proteins – it’s a party in the tummy!
Preparation time
35Min.
Feeds
8People
Easy
Average
Ingredients
- 1/4 cup canola oil
- 1 pc red onion, sliced thinly
- 3 cloves garlic, chopped
- 250 g pork belly, skin removed and sliced thinly
- 100 g chicken liver, sliced into bite-sized pieces
- 100 g medium shrimp, peeled and sliced horizontally
- 1/2 cup thinly sliced carrots sticks
- 1 litre water
- 2 pcs Knorr Shrimp Cubes
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp finely ground black pepper
- 250 g miki noodles
- 250 g pancit bihon, soaked in water
- 250 g cabbage, sliced thinly
- 2 tbsp finely chopped kinchay
Cooking Method
You can’t plan your handaan lineup without pancit. Often, this dish can stand on its own and satisfy without much fanfare. But if you feel your miki bihon needs a sidekick, you can pair it with pandesal sandwiches, pork barbecue, or fried lumpia for a truly filling feast. And don’t forget about dessert! A tub of fruity ice cream will do, but you can also take the traditional route and prepare leche flan, ube halaya, or crema de fruta. Happy fiesta!