Serves 2 people
300 g coconut flesh grated
150 g pork belly (cut into strips)
150 g shrimps (shelled & deveined)
200 ml coconut water
3 shallots (sliced)
30 g garlic (minced)
100 g carrot (sliced into thin strips)
75 g fine beans (sliced 1-inch long)
150 g cabbage (shredded)
1 ½ tbsp fish sauce
1 large red chili
2 tbsp vegetable oil
salt (to taste)

Recipe Courtesy of
Asian Food Network

Pancit Buko Guisado (Coconut Noodles)

Add a splash of colour and wonder onto your dining table with a Filipino favorite -the Pancit Buko Guisado! While the name directly translates to “sautéed coconut noodles”, this dish does not contain any noodles but rather thin strips of coconut flesh, which well, looks like noodles! Prepare your taste buds for a big bang because this dish is a delicious hodge-podge of meat, prawns, and vegetables!

Difficulty: Easy

Preparation: 5 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
13 Ingredients

Difficulty: Easy
Steps: 2 steps
13 Ingredients

Preparation: 5 min
Cook: 20 min
Clean up: 10 min

Instructions

Saute ingredients
- In a pan on medium-high heat, heat up 2 tbsp vegetable oil and sauté minced garlic and sliced shallots until fragrant.
- Add shrimps and pork belly to the pan. Season with 1½ tbsp fish sauce and stir-fry for 3 minutes.
- Pour in coconut water and let it simmer on medium-low heat for 10 minutes, until shrimps and pork belly is cooked.

Toss in vegetables
- Add cabbage, carrots and fine beans. Stir-fry for 2 to 3 minutes, until vegetables are cooked.
- Add grated coconut flesh into pan and stir-fry for another 5 minutes, until coconut flesh takes on slight color from the sauce. Season to taste with salt, then remove from heat.
(To save time and add flavour, you can also cook this dish in advance and let it simmer on medium-low heat until ready to serve)

Garnish and Serve!

Garnish with sliced large chili and serve hot. (If you can’t take spicy food, you may omit the chili padi in this dish)

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Name: Pancit Buko Guisado (Coconut Noodles)
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H25M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 300 g coconut flesh grated; 150 g pork belly (cut into strips); 150 g shrimps (shelled & deveined); 200 ml coconut water; 3 shallots (sliced); 30 g garlic (minced); 100 g carrot (sliced into thin strips); 75 g fine beans (sliced 1-inch long); 150 g cabbage (shredded); 1 ½ tbsp fish sauce; 1 large red chili; 2 tbsp vegetable oil; salt (to taste)