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Buko Pancit



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1 whole young coconut (buko) meat, scraped into noodles
1 cup swamp cabbage stems, cleaned and cut diagonally
450 g sardines in tomato sauce, canned
5-10 pieces young leaves of swamp cabbage
1/2 tsp. minced garlic
1 tsp. minced onion
1/2 julliened white ginger
1 tbsp. vegetable cooking oil
Salt, to taste
Pepper, to taste


  1. 1
    Saute the spices in vegetable oil by using your wok (preheated at high temperature). You can also used the ordinary carbon-steel frying pan or the teflon-coated pan.
  2. 2
    Brown the spices; don't burn it.
  3. 3
    Add the young coconut meat in order to coat it with the flavors of spices. Inhale the aroma if you like. It's a sort of aroma therapy while cooking! Add the swamp cabbage stems. You can toss it to incorporate air for speedy cooking without loosing much of its nutrients.
  4. 4
    Add the sardines with its sauce.Let is boil for two minutes. Cover the pan.
  5. 5
    Add the swamp cabbage young leaves.
  6. 6
    Salt and pepper to taste. Bon Appétit!!!


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recipe search tags

preparation methods
cuisines Asian, Filipino
dietary restrictions Low Cal, Low Fat, Low Sodium


Jun 7, 2011 21:39 CDT

I've used the young coconut meat (buko) in desperation for flour-egg noodles (commercially available) but not here in the village.

An idea snapped up and there it was, BUKO PANCIT for me and my eldest deaf-mute sister, for lunch!!!

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