Sisig and Pancit

Night two in the Philippines was a hit!

I decided to go with noodles and meat for night two. The recipes were very easy to follow, and only included a couple of strange ingredients.

Pancit bihon: This is a type of stir-fried noodles made with super thin rice noodles called bihon. The noodles are soaked first to soften them. Then they are fried with teriyaki chicken, cabbage, onions, and carrots. It's all seasoned with soy sauce as it is cooking. Simple and delicious.

Sisig: This is where the weirder ingredients made their appearance. Sisig consists of pieces of grilled meat mixed with red onions, chili peppers, and citrus seasoning. Traditionally, pig ears and face parts are used, but that wasn't gonna happen for me 😅. Instead, the meat that this recipe called for was pork belly and chicken liver. The pork belly doesn't bother me, I'm just not a fan of chicken liver. The good news is that once it's mixed with everything else, it's harder to taste it and you don't pick out the texture as easily. I expected that to be the case, so I went ahead and used it.

Once the meat is grilled and chopped, you mix it with the chopped onions and peppers, and lemon juice. I also added a little bit of sisig seasoning from a packet I found at the Asian grocery store. Finally, you heat everything up in a skillet and serve hot!

THE RESULTS ARE IN!

This was a truly amazing meal. The sisig has all the elements that make food taste good - salt, fat, and acid - while the pancit is somehow light and filling all at the same time. Younes gave this meal a solid 7/10 for everything. I would rate the noodles higher than that though, because I love noodles! This wasn't the best meal we've tried so far, but it was one of the better ones. Let's just say the leftovers did not last long in the fridge 😉.

What's on your plate? Sisig, pancit, and some leftover lumpia. Yes, please! 😋