Pancit Buko (More Experiment In The Kitchen)

My son and I were watching  a culinary show on TV while lingering at the table after breakfast. Then he said, “I miss lumpiang Shanghai, you no longer prepare that”. I told him we have the ingredients but we don’t have lumpia wrappers. “Let’s experiment“, I said. Sometimes, our kitchen ventures are just that….little experiments that turn out good and yummy in the end.  I remember one time watching a feature on the Coconut House in Quezon City where they use coconut and coconut products  in their restaurant. “Why not Pancit Buko?” So off he went to buy two buko (young coconut), have them shredded and the juice saved for drinks.  This is how it turned out.

Instead of using the traditional noodles like bihon, canton, sotanghon  or fresh miki, buko did the trick. I tell you, it was a yummy dish and the nutty flavor added to the  tasty dish.

It’s cooked like your traditional pancit and it taste great with the veggies. You would need:

• shredded buko meat  (about four cups)
• 1/4 kilo pork kasim  (I used 3 pcs. of pork chops)
• 1/4 kilo Baguio beans
• 1 large carrot
• half of a medium-sized cabbage
• Kinchay (Chinese parsley)
• green onions for topping
•  a head of onion
• 3 cloves of garlic
• salt and pepper to taste or you can add in 2 tbsp. soy sauce

You can try this maybe even without the pork,  put some quail eggs instead.

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