Pansit Habhab

Craving for pansit, I immediately run to NTUC and look for habhab-- look-a-like noodle and I may say...well, this will do--it's a  dry egg noodle cooked directly on a simmering sauce. 

Pansit habhab is a popular saucy noodle dish from Lucban, Quezon which is traditionally serve on banana leaves, Yes! you read me right.  Your plate is the banana leaves-- no fork, no spoon to go with it.  And  habhab? -- is the manner of devouring the noodle out of banana leaves on your hand. You get the picture? =) Pretty cool! But tonight we had it on banana leaf on the plate using spork (but ....ssshhhh....I taught Paige how to eat it the Lucban way).

PANSIT HABHAB

2 cloves Garlic
1 medium size Onion
1 boneless chicken leg
1/4 kl shrimps
220 g pansit habhab ( dry egg noodle)
1 medium size carrots
1 small cabbage (just use 1/2)
3 cups water
2 tbs superior light sauce (LKK)
2 tbsp patis
Fine ground black pepper
Coarsely ground black pepper

Option: Chopped fresh parsley or toasted garlic, onion or your favorite chicharon.

1. Sauté garlic and onion.
2. Add chicken and stir to well done.
3. Add shrimps and cook well.
4. Add soy sauce, patis and pepper to taste.
4. Add water and simmer for few minutes.
5. Check and adjust the taste to your preference.
6. Add noodle and stir once in a while to completely cook.
7. Add carrots, cabbage and spring onions.
8. Serve hot on a banana leaves, garnish with toasted onion or garlic or chicharon
    with kalamansi or vinegar on the side.

Dinner is serve!