I rediscovered this recipe while doing a back-up file of my other notebook prior to my trip to Isabela two weeks ago.
The recipe was given to me by a visiting friend when I was still in Bahrain years ago.
This dish originates from the Laguna – Quezon provinces in the Philippines, where there is an abundance of coconut trees. Around these provinces, the coconut has provided residents a number of livelihoood sources including foodstuff.
Pancit Buko is basically your typical pancit dish without the usual starchy noodles and substituting it with buko or grated meat of young coconut.
PANCIT BUKO
Ingredients:
3-4 cups Buko [ young coconut ], grated
1 large Chicken Breast, cooked and flaked
1 Carrot, julienned
1 cup Cabbage, shredded
2 tbsp Celery, chopped
3 cloves Garlic, minced
1 large Onion, sliced
1 1/2 cups Chicken broth
2 tbsp Cooking oil
Salt and pepper to taste.
Method:
Saute garlic and onions in oil. Stir in flaked chicken. Season with salt and pepper.
Cook for another 3 minutes and pour in chicken broth. Simmer for 10 minutes and add vegetables. When vegetables are done, set aside 1 cup for toppings.
Add in grated buko, stir and cook for another 3 minutes. Remove from heat.
Arrange pancit buko on a plate and spread the remaining sautéed mixture on top.
This is a simplified version of the recipe I experimented on years ago. This can be cooked in savoury, a la pancit canton style — kind of a bit more elaborate with additional ingredients like prawns, pork, pork liver, snow peas and with a slight moist appearance made by adding some oyster sauce and corn starch dissolved in young coconut juice.
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