Pancit Canton is one of the must-haves in every Filipino event. Not sure if it is a more affordable alternative to pastas or because it’s just plain yummy.
But one thing’s for sure, people are looking for it in parties.
When making your own pancit canton, why not put everything you could possibly put in, right? See what kind of ingredients will blend with this dish here:
Pancit Canton Recipe
- 2 packs (225 g each) pancit canton
- 8 to 10 snow peas ends trimmed
- 8 to 10 pieces large shrimps peeled and deveined
- 100 g fish balls about 7 to 8 pieces, halved
- 150 g sweet hamonado longganisa or Chinese sausage sliced thinly on a bias
- 1 onion peeled and sliced thinly
- 2 cloves garlic
- 100 g pork butt about 1 cup, sliced thinly
- 100 g boneless skinless chicken breast or thigh meat (about 1 cup), sliced thinly
- 1 large carrot peeled and julienned
- ½ bunch Kinchay Chinese celery, chopped
- 1 head napa cabbage sliced into ½-inch strips
- 4 cups chicken broth
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- salt and pepper to taste
- cooking oil
- Heat about 1 tbsp oil in a wok over high heat.
- 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. Add about 1 tablespoon oil and heat. Add onions and garlic, and cook until limp. Add pork and cook, stirring regularly, for about 2 to 3 minutes.
- Add chicken and cook, stirring regularly, for about another 3 to 5 minutes or until meat are lightly browned.
- Add broth and bring to a boil. 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 to 2 minutes. Add kinchay and cabbage and continue to cook for about 1 to 2 minutes 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 liquid is absorbed. Serve hot.
Image: youtube.com (Panlasang Pinoy)