Let's just do it all on the
Lechon that we cooked. So there, it's very
crunchy, right? Let's make now, Pansit Lechon. So I have here: I'm going to use
the oil from the Lechon Kawali. So you just put a bit on your
Talyasi (iron vat - for cooking). I am gonna put it on bilao (circular woven tray)
so that it would really be native, right? So there. So you put the oil
from frying the Lechon. Onions and this is
minced garlic. So there. You saute it,
I'm going to use this. Oh! So there. It seems like you
are gonna cry. So you release all your tears, as long
as it's only saute that will make you cry. Right? And then you season
with LORINS soy sauce. And then you
make some pouring. The stock that I told you that you use on
boiling Lechon Kawali, you pour on that. Plus additional as needed. I have here bihon (Filipino noodles),
for about 1 kilo. More or less. So we will let this boil. While I'm boiling that one,
I'm going to chop the Lechon that I'm gonna put on top,
we are gonna put it on top. There it is, right? I don't know because here in us, the Pansit
(noodles) with generous amount of Lechon on top. It doesn't need to
have birthday, right? If you feel like celebrating
even on ordinary day, then you cook Pansit
Lechon for long life. As long as you don't eat
too much of Lechon, right? You balance it. Balance is the key. And you stop for while you are chopping
this, you also keep on eating, right? There may not be left on what
will you put on the top of Pansit. It's really like that,
you are gonna quality check it. So that you will not get
embarrassed to the one who order. So basically, you're going to wait for
this to boil and then you put your noodles. You put some soy sauce and then
I have here the LORINS chilimansi. So that there would be a bit
spice and calamansi flavor. You put more soy sauce, you can
also put more calamansi on the side. This Pansit is really indulgent because if you can
observe, what really makes it delicious is the Lechon. Right? On where we boil the Lechon,
the oil from the Lechon that's why we call this Pansit Lechon sa Bilao
(Filipino Noodles w/Lechon on Circular Woven Tray) but if you also don't like Lechon
then you may also remove that, you can use ordinary
chicken stock, ordinary oil and instead of the Lechon, you can use chicken
breast fillet if you want it healthier alternative. Okay. So there,
it's already boiling. You just put your Bihon. If you also want Canton,
then Canton. For a while since I'm having
my Bihon open. I have did a mistake
upon my estimation. The packaging is actually small. So the recipe that I
am doing is about 1 kilo. So it seems like I am
having a Fiesta, right? This is perfect for example that
you do food tray business or bilao. For me, the Pansit is really more appealing
if it's on Bilao then there's a banana leaf. We are gonna put that
soy sauce for you might say: "Why does your Pansit
looks a little bit pale?" We will put soy sauce,
don't worry. We are still lacking
on noodles, okay? We are still buying from the
Sari-Sari store, just kidding! We are still getting it
from the pantry. I did a mistake on estimation because I thought
that it's a big plastic or big pack that we get but it's the 200 grams that we get so
we need 5 because we're doing 1 kilo. Maybe, you are gonna think that: "What you are making
seems to be like a soup." We are still lacking on Pansit. When you're making Pansit,
there is really no secret, right? You just need to use a
good quality of caldo or stock and of course, don't thrift
it on the content ingredients. So there. And then you put soy sauce so
that it would turn a bit blackish... "Can we use oyster sauce?"
Yes, sure. Someone from you
might ask me: "Where did you
brought your Talyasi?" I think you can buy this
kind of Talyasi on the market. This Talyasi feels so much
province-style, right? So there. So you just boil and
then you taste the caldo. So you know if you
need to do adjustments. It's so delicious. It feels like I don't
need to change anything. So I hope everything
is like Pansit, right? You don't need to
change anything anymore. But I'm gonna put it a bit of black
pepper so there's an added spice. Let us not forget that. We keep on saying that: "We don't need to change anything."
"You don't need to change anything." But don't forget, you need to add some
spice occasionally so that there's a thrill. So there. It's just like we
are making Pansit and then when I'm making Pansit,
I really want it to be watery, right? Because remember that, you know that
when you serve the Pansit on lunch, when snacks came, it's still delicious
but when dinner came, it's dry already. Right? Whereas if it's watery,
the Pansit remains moist. Okay. And then I don't know with you
but me, I make some cutting. Just a bit of cutting so that
it will be cooked evenly. Also, so that the one who will
eat this won't have a hard time. Right? But this is only for Pansit, okay?
Do not make this on your Spaghetti because the Italians
might become angry. Okay now, I'm going
to try the Pansit. The actual Pansit so I'll know if I need
to make adjustments on the seasoning because when the Pansit absorbs
the stock, the flavor would weaken. It's like perfect already. I am gonna put some carrots. I am gonna put the
cabbage on the last part and then when it becomes dry
like this, you just put a bit of stock. You might say that: "Why is it like that, it seems
like you are being thrifty on the toppings of your Pansit,
it's only carrots and cabbage." It's because I'm going to
put a lot of Lechon. Why am I suffering with this,
when I do have a lot of ladle. So let's put a little
bit more stock. If it spread then you put water. Good! Just to balance it, I am just
gonna put a bit of sugar. And then I'm going
to put the cabbage. Do not overcook the vegetables. Okay, a little bit
of water or stock. Okay, that's it. And then I have here a Bilao
(Circular Woven Tray). For the final seasoning, I will
just pour it a bit of pure soy sauce. Chilimansi, right?
Just to balance it. Just a bit. Oh my Gosh! I am really sweating. Okay now, let's put
into our Bilao. Oh my! It seems to
be so challenging. Let's cut the
banana leaves. Okay, and then let's
transfer it into the Bilao. Oh my! Because my Bilao is medium
size only, it even look like small. This Pansit is going
to utilize a lot of Bilao. You don't need
to put it on Bilao. You might say again: "Oh! You're stressing us again
for we need to put it on Bilao." Then you just put it
on aluminum pan. Right? But don't judge this, okay? You might say that: "Your pansit is really plain." It's because I am going to
put that Lechon on the top. Don't judge the Pansit by the
Pansit, right? Judge it by it's cover. So there is it's cover. The... There it is, right? Don't judge it by what's the inside,
judge it by what's on the outside. I even have sayings like that. I even keep on saying a
lot of unnecessary things. Okay, there. And then let's put this. It's like that. You will judge it base on what
you are gonna pile on the top. There it is, right? So this is the grandeur
pile of toppings, the Lechon. Okay, so it still feels
that it lacks, right? Then let's put it more. Because your visitor might
say something, right? There it is, right? It's been here for long already, we've still
been talking for long already but it's still crispy. These are the things that you
don't need to put space with. That you don't want to,
you know that.... The Lechon on the
top of the Pansit. This is the thing that you don't need to
put physical distancing with as this time. What you want for the Lechon is to
be cleany on the top of your Pansit. You might say: "But how about the
costing for that one?" Then you do costing on
the Lechon because later on, the Pansit is affordable yet you're
very generous on the Lechon and you might not
even earn something. So there. Oh my! Does it even look like Pansit
when it already look like Lechon Bilao. So let us taste it. But of course,
let's put it garlic. There it is, right?
From the farm. So for added texture. To make it balanced also because
Lechon can make your blood high, right? So that there would
also be balance, right? This is the Lechon that is
incorporated with Pansit or Pansit that is
pretending a Lechon. Right? So that's it. I don't want to touch this, it seems
like I wanna post it on Instagram for sale. So what I will do is I will get Lechon here and
then I am gonna taste it separately with the Pansit. Perfectly cooked,
it's not overcooked. Very tasty. The Lechon really brings the flavor. This is the Pansit that I wanted to
make as viand for my rice already. So you clean wrap this for your customers
to see how much Lechon you put but it actually doesn't
need to be a lot like this. You put the amount of Lechon that will
make you and the one who will eat it happy. Me, I am happy with this. So you make
yourself happy already. Happy cooking. Oh my God! I got
really tired on... Pansit on Bilao business
is actually tiring. There it is, right? But it will surely
make you happy. Happy cooking, take care, and
I'm going to see you all real soon.
