Pansit Lucban, Pansit Hab-hab is a pansit miki guisado version of Lukban, Quezon. This local delicacy of Lucban is sautéed miki noodles with pork meat, pork liver and shrimp. Pechay and sayote is a must vegetable ingredient. What makes this dish unique is the way it is eaten. It is placed in a banana leaf and eaten strait to your mouth with out using any utensil. Pansit Lucban is drizzled with vinegar to enhance its taste. Here is the recipe of my version of Pansit Lucban, Pansit Hab-hab.
150 g. pork, boiled, cut into strips
150 g. pork liver, boiled, cut into strips
200 g. medium size shrimp, shelled
1/2 k. Lucban miki noodles
1 medium size carrot, sliced
3 big bundles pechay, cut crosswise
200 g. sitsaro, stringed
1 medium size sayote, sliced
1/2 head garlic, minced
1 medium size onion, chopped
1/2 cup patis
1/4 cup soy sauce
1/2 tsp. black pepper
vinegar or kalamansi juice
In a large wok, sauté the onion and the garlic. Add the pork and the shrimp stir for 2 to 3 minutes or until the meat start to sizzle, Add in the soy sauce, the patis and the black pepper and stir cook for 2 to 3 minutes. Add 6 to 8 cup of broth from boiling the pork and the shrimp shells and heads. Let boil and simmer for 5 to 10 minutes. Add in the miki noodles stir and cook for 5 to 10 minutes or until the noodles are soft and have absorb most of the broth. Add more stock if necessary. Now add all the vegetables and continue to stir cook for another 3 to 5 minutes or until vegetables are just cooked. Serve immediately with vinegar or kalamansi.