When comes to Filipino food, we often hear a noodle dish called Pancit. Pancit is Stir Fried Rice Stick Noodle.
Linda’s Pancit gets the yellowish/orangey colour from Annatto which is the seeds from achiote tree from her backyard in the Philippines. She brought the seeds all the way from Philippines. Annatto is a natural food coloring. It has a mild peppery scent with a hint of nutmeg.
2 packs of 400 grams rice stick noodle
3 tablespoons Annatto seeds
1 pound chicken breast
1 pound bean sprout
1 cup dried wood ear slices, reconstituted in hot water and drained
4 cups water
mushroom seasoning to taste
Marinate for chicken
2 tablespoons cooking wine
4 tablespoons soy sauce
4 cloves of garlic, minced
3 tablespoons of sugar
3 tablespoons cornstarch
few drops of oil
salt and pepper to taste
P/S: some of the ingredients above are for another dish, i.e. Stir Fried Mix Vegetables which is in the next post
Here is a picture of the Annatto seeds. They are tiny red seeds. Apparently, you can get Annatto seeds from Dollar Smart 99Up Store on Hazelbridge Way, Richmond, BC. It’s $1.69 for 2 oz if I remember correctly. It’s labeled as Annatto Seed, Grains De Curry and Curry Korn.
Heat the Annatto in several tablespoons of oil in a small sauce pan on medium low heat to extract the colour and flavour.
To substitute the Annatto, you can soak a few pinches of saffron in hot water for the coloring.
Linda uses this mushroom seasoning to flavour the pancit. This is MSG free. It is available at China World Supermarket on Odlin Road, according to Linda.
Click on the image to check the nutritional facts of the mushroom seasoning.
Soak the rice sticks noodles in hot water until soften, and drain.
Slice the chicken breast into thin slices. Marinate with cooking wine, soy sauce, minced garlic, sugar, cornstarch, oil, salt and pepper for at least 30 minutes in the fridge.
In a large wok, saute the marinated chicken with a couple teaspoons of oil. When the chicken is cooked, dish out onto a plate and keep warm.
In the same wok, add water and Annatto extract. Scrape bits left on the bottom of the wok if any from frying the chicken. Bring to a boil.
Add reconstituted wood ear strips.
Add softened rice stick noodles. Stir and toss to mix well.
Continue tossing until all the water is almost evaporated. Season with mushroom seasoning to taste.
Lastly, add in bean sprouts and toss to mix well.
Serve the rice stick noodles in a large platter. Top with the cooked chicken strips.