Wednesday, October 13, 2010

Pancit Canton

There are lots of versions for this.  This recipe is from Squidoo




The hubby and the kids loves this dish.  I like it because it does not take long to cook and it includes meat and veggies all in one.  I just wish I could buy fresh shrimp here.  Our shrimps from grocery are so frozen, no natural shrimp juices oozes out of them when you cook them.  At least it still gives the color and texture to the dish.

Pancit canton is a filipino asian traditional food. We love to prepare this dish for special occasions like birthdays, christmas, new year or whatever red letter day there is marked on the calendar. Our old folks believed eating pancit canton would give us long life, as what the chinese have taught them. You may call it funny but this has been a tradition and belief for more than a hundred years. When the chinese traded their jade, jars and silk with the spices and vegetables.  They have also taught the filipinos how to eat pancit.

Ingredients:

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons fish soy sauce

3 cloves garlic crushed

1 red onion sliced

1 red bell pepper sliced

1 lb pancit canton

1 cup pork cut into strips

1 cup boneless breast cut into strips

1 cup shrimp peeled

1/2 cup black mushroom (optional) soak this i warm water for 30 minutes then slice

1 cup cabbage shredded

1 cup green beans sliced

1 carrot sliced into strips

1/2 teaspoon ground peppercorn

2 cups chicken broth

3 stems green onions

1-2 calamansi or lemon cut into wedges

My kids don't like red bell peppers so I skip that.  I also don't use fish sauce and instead of green beans I use snow peas.  I added one more carrots since the kids loves carrots.

Directions:

1. Heat the skillet then pour the vegetable oil.

2. When oil is heated saute garlic and onion until light brown then add the red bell pepper.

3. Add sliced pork and chicken cook until brown.

4. Then add the shrimp.
5. Add the chicken broth and bring to boil.

6. Add the carrots, green beans, cabbage and black mushrooms then bring to boil for five minutes or until vegetables are tender but crisp.

7. Pour the soy sauce and remove the vegetable from the skillet leaving the broth.

8. Place the noodles into the skillet and bring to boil.

9. Add back the vegetable and mix.

10. Add the fish soy sauce then sprinkle the peppercorn and a dash of salt.

11. Remove from heat then place it in a bowl or plate and sprinkle with green

onions and calamansi /lemon wedges. It's ready to serve. Enjoy!!!

note: Squeeze the lemon wedges before eating.

1 comment:

  1. Yum!This looks delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it's all set, Thanks!

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