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| Pancit Tondo |
Chef Giney called this dish Pancit tondo due to the simplicity of its ingredients. She thinks that, back in the old days, this would have been popular in the busy meat area of Tondo
Serves 2 Prep Time 20 minutes
Cooking Time 15 minutes
Pancit Tondo ingredients: 2 tablespoons vegetable oil. 1 tablespoon minced garlic. 1 tablespoon diced white onions. 1/4 cup boiled and shredded chicken breast. 1 tablespoon atsuete oil. Salt and pepper, to taste. 2 cups chicken stock. 125 to 150 grams pancit bihon. 1/4 cup fresh bean sprouts (togue). 1/4 cup diced and dried firm tofu (tokwa). 1 tablespoon chopped chives. 1 egg, scrambled and coarsely chopped. 2 to 3 pieces calamansi, sliced in half, to serve
Pancit Tondo recipe: 1- Heat oil in a frying pan. saute garlic and onions until garlic is fragrant and onions are translucent. 2- Add chicken, atsuete oil, salt and pepper: cook for 2 minutes. 3- Add chicken stock and bring to a boil. 4- Lower heat and add noodles. Cook until tender and stock has been mostly absorbed. Adjust seasoning. 5- Toss in bean sprouts, tofu, and chives. 6- Transfer to a plate and top with chopped eggs. Serve immediately with sliced calamansi on the side, if desired. By then, the Pancit Tondo is ready
