Filipino Pancit Canton Food

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.

HOW TO MAKE PANCIT CANTON (EASY RECIPE)

Steps:

• In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside.
• Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and released some fat (I cook until they are a bit crispy for more flavor).
• Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables - carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
• When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
• Taste and adjust seasoning, if needed. Serve immediately.

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 (FILIPINO STIR-FRIED NOODLES)

Steps:

• In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
• In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
• Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
• Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
• Add the shrimp and cook until it turns pink and opaque, about one minute.
• Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
• Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
• Serve the pancit canton immediately.

FILIPINO PANCIT

Steps:

• In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
• The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
• Drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.

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.

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

Steps:

• Soak the pancit noodles for about 5 minutes until soft.
• Slice and chop the vegetables and the meat and set aside. Heat the oil in a wok or large non-stick pan and add the pork, onion and garlic. Saute until the pork is cooked through. Add the vegetables and saute about 3 minutes.
• Add the water, soy sauce, oyster sauce, bouillon, sugar and pepper (to taste). Bring to a simmer and let the mixture cook for about 5 minutes.
• Add the soaked pancit and the vermicelli. Stir until the vermicelli is cooked and the noodles have soaked up the broth.
• Serve with a wedge of lemon to squeeze over the top before eating.

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.