Pancit Canton or flour stick is a kind of Lo Mein (Cantonese word for stirred noodle dish). A mix of sliced pork, chicken liver, fish balls, sausage, shrimp, or chicken meat and vegetables. But in this recipe, as I am allergic to shrimp and I don't like sausages, I just used pork meat, chicken liver, and fish balls.
Whenever I'm cooking a noodle dish like this, I always make it as attractive as possible, because I do believe that the food should be both pleasing to our palate as well as to our eyes.
Pancit was usually served during birthday parties and other special occasions to symbolize long life.
In the Philippines, there are a lot of Pancit Versions:
- Pancit Bhion which is called Bam-I: is a combination of both flour sticks and rice stick noodles.
- Instant Pancit Canton: which you can buy easily in any supermarket or grocery store. But this one is unhealthy.
- Seafood Pancit: obviously the ingredients are more on kinds of seafood. Shrimp, Squid, Etc.
- Pancit Palabok: Rice noodles with thick yellow-orange sauce and top with shrimps and slice egg.
- Pancit Bato: wheat flour noodles that are sun-dried. Cooked and mixed with the same ingredients.
For those who want to know and those who want to learn to cook a simple Pancit recipe, this blog is for you. I would try to upload more pictures as I can, for you to be able to understand the process of cooking it.
Ingredients we need to prepare:
Ingredients:
Flour stick noodles (Canton)
Pork sliced
Chicken liver
Fish balls
Onion/sliced
Garlic chopped
Cabbage chopped
Chicharo snow/snap peas
Carrot julienne
Sayote/Chayote
Bell pepper or capsicum
Chicken broth
Oyster sauce
Soy sauce
Salt and pepper
cooking oil
β²οΈ Prep time 10-15 minutes
π Cooking time 45 minutes
π Total time 45mins-1 hour
Getting Started: Instructions on how to cook a simple Pancit canton recipe
Let's start slicing our vegetables, it depends on you how want to cut them. For me, I just did the simple cut which is the Julienne or the matchstick cut, then set it aside. You can also do the blanching of the veggies to retain their color and texture of it.
Next, I slice an onion and a few clubs of garlic, also I washed the pork and the chicken liver.
In a cooking pot put cooking oil, and saute your onion and garlic, as the onions caramelized put salt and pepper.
Now, add the pork and stir it until the meat turns brown,
Next, add the chicken liver and mixed it thoroughly.
Then add the fishballs and pour soy sauce, mix it until cooked, and after that, you can now add the chicken broth. Cover to boil and cook it until meat is tenderized.
After 30 minutes check your pork, if it is okay you can now taste and seasoned it to your desired taste, and let it simmer.
Now add the noodles and cover the pot. Let the noodles absorb the broth and the steam, to soften them. Toss the noodles and continue to cook until the liquid is slightly absorbed.
After the noodles are completely mixed, add the veggies. Put the carrots first, then the Sayote (chayote).
Finished it by adding your remaining vegetables, then pour some oyster sauce and lastly season it again with pepper, toss it until completely distributed.
That's it, guys! Serve it with hot Pandesal or slices of bread.
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Hi guys, thank you so much for your time reading this blog. Hope you get something from it. For those who want to see my previous blogs, I will post the link down below. For any suggestions and clarification, please do write them in the comment section.
I will wrap it up from here, see you and bye for now.
"WOK" this way" Blog #1, DINUGUAN
"WOK this way" blog #2, PORK BINAGOONGAN
"WOK this way" blog #3, PORK SIOMAI
"WOK this way" blog #4, LECHON MANOK
"WOK this way" blog #7, GUINISANG MUNGGO
"WOK this way" blog #8, PORK SINIGANG
