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| Pancit Buko |
Instead of ordinary noodles, chef Giney uses shredded coconut meat in this ingenious creation. Mixed with sumptuous seafood and topped with freshly made latik, this dish will definitely be the talk of the table
Serves 2
Prep Time 20 minutes
Cooking Time 20 minutes
Pancit Buko ingredients: 1/2 cup fresh coconut cream (kakang gata). 2 teaspoons minced garlic. 1 tablespoon chopped onions. 2 cups coconut meat, shredded. 1/2 cup shrimp, shells and head removed, then deveined. 2 pieces squid, skinned and sliced into rings (tentacles included). Meat from 10 to 12 pieces steamed Manila clams. Salt and white pepper, to taste. 4 stems cilantro, coarsely chopped, for garnish
Pancit Buko recipe: 1- In a saucepan over very low heat, simmer coconut cream until coconut oil and latik separate. Set latik aside. 2- Pour coconut oil into another pan. Add garlic and onion; saute until fragrant. Add coconut meat and cook for 2 minutes. 3- Add shrimp and squid; stir-fry for a few seconds to taste. 4- Transfer to a platter. Top with cilantro and reserved latik. Serve hot. By then, the Pancit Buko is ready
