Pancit buko uses long strips of young coconut meat in place of noodles, stir-fried with shrimp, chicken and vegetables the way pancit guisado is cooked. The buko softens but keeps a light bite.
45 minutes · Serves 4
Ingredients for Pancit Buko
Meat of 4 to 5 young coconuts (buko), about 500 g, the thick but soft kind
200 g shrimp, peeled
200 g chicken breast, boiled and cut into strips
1 tablespoon cooking oil
4 cloves garlic, minced
1 onion, sliced
1 carrot, cut into thin strips
2 cups cabbage, shredded
100 g snow peas (sitsaro)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 cup chicken broth or buko water
1/4 teaspoon ground black pepper
2 stalks green onion, chopped
Calamansi, for serving
How to cook Pancit Buko
1.Scrape the buko meat out in large pieces with a spoon. Slice into thin strips about 5 mm wide and let them drain in a colander.
2.Heat the oil in a wok. Saute the garlic and onion until soft.
3.Add the shrimp and cook for 2 minutes, then add the chicken.
4.Add the carrot, sitsaro and cabbage and stir-fry for 2 minutes.
5.Pour in the broth, soy sauce and oyster sauce, season with pepper and bring to a boil.
6.Add the buko strips and toss gently for 2 to 3 minutes until heated through and coated. Do not overcook or the strips will break.
