Filipino Pancit Canton Recipes

PANCIT CANTON RECIPE

Steps:

• Wash, slice and measure all the ingredients needed then set aside.
• In a large bowl place 2 cups of ice and 3 cups water, use this to thaw the blanched veggies, set aside.
• In a large wok, boil 5 cups of water then blanch the snap peas, carrots, and cabbage for a minute.
• Drain the water and transfer the blanched veggies into the iced bowl of water.
• Let it cool for a couple of minutes and drain immediately then set aside.
• In the same wok heat the oil and saute garlic and onions.
• Add the Chinese sausage and saute.
• Then add shrimp then cook for 2 minutes or when the shrimp turns to pink remove from the wok and set aside.
• After removing the shrimp, add pork and fry it.
• Add the oyster sauce and soy sauce then stir.
• Pour the shrimp or chicken stock or broth, next add water
• Add salt and pepper then cover it and bring to a boil, about 6 minutes.
• Add pancit canton noodles and toss it until the noodles absorb the broth.
• Add the blanched vegetables, sesame oil and shrimp then toss for 2 minutes.
• Transfer to a serving dish then topped it with scallions, you can add salt and pepper to taste.
• Serve Pancit Canton while it's hot.

PANCIT CANTON

Steps:

• In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
• If needed, add another tablespoon oil. Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
• Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
• Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
• Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
• Add pork and cook, stirring regularly, for about 2 to 3 minutes.
• Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
• Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.
• Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
• Add carrots and cook for about 1 minute.
• Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
• Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
• Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.

FILIPINO PANCIT CANTON RECIPE

Steps:

• Heat a Large Pan.
• Salt pork belly with 1/8 tsp salt and let it brown. Let fat dissolve and come out.
• This step takes about 8-10 minutes. Discard oil leaving only 2 tbsp for sauteing.
• Saute Chicken breast until brown (max. 4 minutes)
• Add Shrimps and cook for 3 minutes.
• Saute Garlic and Onions for 3 Minutes.
• Add Carrots and Green beans.
• Sauté for 3-5 minutes then add the soy sauce and ground black pepper.
• Cook for 2 minutes till halfway done but please do not overcook.
• Put Pancit into a container and set aside.
• Pour 4 Cups of Chicken broth in a Pan where you saute the meat and the vegetables and let boil.
• Add Pancit Canton and Cabbage.
• Lower heat to medium-low and mix.
• Cook for 2-5 Minutes.
• Add the sauteed meat and veggies to the Skillet and mix until cooked and dried up.
• Serve hot. Best served with Kalamansi

FILIPINO PANCIT BIHON WITH CANTON

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.