Are you ready for the next installment of Filipino Food Month? I know I am.
This is a Filipino dish called Pancit. There are many versions of this dish in the Philippines, with the main two that I ever came across being Pancit Bihon and Pancit Canton. Bihon is made with thin rice noodles, and canton is made with more of a lo-mein kind of noodle. In our house, we’re split as to which we prefer, with myself vastly preferring bihon and Hubs vastly preferring canton. Since it’s my birthday month and I’m doing the cooking, I win this time. 😉
I uploaded this recipe to Tasty Kitchen yesterday. I don’t have a step-by-step for you this time, but it’s a really simple recipe so I bet you don’t need it.
This recipe has been in our family for quite some time. I always thought it was one of my Grandma’s recipes, but I checked through my scanned copies of her recipes and didn’t find it. I found another recipe for cheeseburger pie, but not this one.
In any case, it’s one my immediate family made when I was growing up (before my mom developed her tomato allergy) and it’s one of my favorites. It meets my 3 criteria for a good weeknight meal: fast, easy, and tasty.
The original recipe calls for a biscuit baking mix. I’ve used that often, but I don’t have any on hand so I mixed up a quick biscuit dough from scratch for the shell. It honestly took almost no extra time to do, and this way I know exactly what is in it. But if you’d like to go the easier route, use 1 cup of biscuit baking mix for the shell, plus 2 tablespoons to mix in with the meat as a little bit of a binding agent.
This dish has old school charm and I love its simplicity. The tomatoes retain a lot of their freshness since it only bakes for half an hour, and they compliment the savory beef, onion, and Worcestershire sauce filling.
I haven’t shared a main dish in a while, so I thought I’d sneak a post in today before my awesome friend Becka comes to visit me from Sweden. I’m guessing we’ll be busy doing awesome things around town for the next week or so, so this might be the only post I get in this week.
This is a recipe I did not create myself. My family has been making this since I was in high school, at least. It came from a cookbook we had, but I have no clue which one. And I’m guessing with the multiple moves between then & now, my parents don’t even have it any more. In case you do, mom & dad, you wanna send the title my way so I can give credit where it’s due?
Technically, I’ve adapted this recipe slightly. I cut down the meat a little and this time I used fresh dill because I had some on hand. So. Meat, check. Creamy sauce, check. Delicious & slightly unusual flavor from dill, check. Looks like a winner! Let’s get started.