Pancit Bihon And Canton Food

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.

CLASSIC PANCIT BIHON

Steps:

• First a note*** I used left over pork roast cooked in the crockpot for this recipe.
• However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
• You may start with raw meats just poach them in a small amount of water and cool and shred.
• Save the broth to use where chicken broth is called for later in the recipe.
• (Reserving 2 cups).
• Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
• Do this while preparing vegetables.
• Heat oil to medium in a very large pan with deep sides.
• Saute onion and garlic 3 minutes.
• Add meat, soy sauce and fish sauce.
• (Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.)
• Turn up the heat to high.
• Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
• Stir fry 2 minutes or until veggies are crisp tender.
• Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
• Add broth as needed to keep mixture from becoming too dry.
• Cook just until noodles are warm.
• Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
• You may also offer cilantro leaves and or hard cooked egg slices.