3552. PANCIT with BACON, SALMON and SHELLFISH

serves ~6


5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)

Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.

Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.

Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.

In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.

On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.

After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.

Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.

When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.


bacon recipe source: David, food flavor fascination, June 13, 2013