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Pancit Canton-# 1 meal easy to cook

Pancit Canton Overview

Pancit, usually spelled pansit, refers to a variety of Filipino noodle dishes. There are many different kinds of pancit, which are generally named after the noodles used, the cooking process, the country of origin, or the contents. Calamansi is commonly used in pancit meals.

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Over the years, Chinese immigrants introduced noodle dishes to the Philippines. They’ve been totally assimilated and nativized into the local cuisine, with Spanish elements thrown in for good measure. Throughout the Philippines, there are many different regional types of pancit, which are usually based on local ingredients. In certain variations, coconut strips, young papaya, mung bean sprouts, bamboo shoots, or seaweed are used instead of noodles.

Pancit Canton is a sort of tossed noodle known as flour sticks that is similar to Lo Mein. This meal is frequently offered on birthdays and other important occasions to represent long life. It is made with a variety of ingredients and has a festive appearance. It also has a fantastic flavor blend of different flavors.

Sliced pork, sausage, and shrimp are used in this Pancit Canton recipe. It also makes use of a variety of veggies. This is how I always make my noodle dish since I feel that food should be appealing to both the eyes and the palate.

How to Cook Pancit Canton

I began by chopping up the vegetables. Blanch the snap peas, carrots, and cabbage in boiling water. Blanching preserves the texture and color of vegetables. Prepare a large bowl large enough to hold all of the vegetables first. Fill it halfway with cold water and ice. Set aside the bowl. Meanwhile, fill a cooking pot halfway with water and add all of the vegetables. Boil for less than a minute before transferring the vegetables to the ice water dish. The temperature of the water prevents the vegetables from cooking any further, keeping them crisp and vibrant. Set aside the vegetables. These will be restored near the end of the procedure.

Cook garlic and onion till tender. Cook till the color turns light brown, then add the meat. Seasonings and chicken broth can be added at this point. Allow to boil, then cover and cook until the meats are cooked through. The shrimp and parsley are added next. These are cooked quickly. Cover the saucepan after adding the noodles. Allow the steam to absorb the noodles. This softens it. Toss in the noodles and simmer until all of the liquid has been absorbed. If the noodles seem dry, add more water.

Return the blanched veggies to the pan and season with ground black pepper to finish. Toss until fully combined.

What is the Best Condiment for Pancit Canton?

The calamansi, sometimes known as calamondin, is a citrus fruit. It has a sour and slightly bitter flavor and is smaller than lime. When calamansi is not available, lemon and lime can be substituted.

Pancit Canton Recipe

Pancit usually spelled pansit, refers to a variety of Filipino noodle dishes. There are many different kinds of pancit, which are generally named after the noodles used, the cooking process, the country of origin, or the contents. Calamansi is commonly used in pancit meals.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Noodles,, Pasta,
Cuisine: Asian,, Chinese, Filipino
Keyword: Filipino Food,, Filipino Style,, Pancit Canton,
Servings: 4
Calories:

Equipment

  • Pot
  • Spoon
  • Serving Plate

Ingredients

  • 250 grams flour stick noodles
  • 4 ounces pork thinly sliced
  • 1 piece Chinese sausage sliced
  • 1 piece onion sliced
  • 1 teaspoon garlic minced
  • 8 to 10 pieces shrimp shell removed
  • 10 to 12 pieces snap peas
  • 1 1/2 cups chicken broth
  • 1 piece cabbage small, chopped
  • 3/4 cup carrot julienne
  • 1 tablespoon oyster sauce opional
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • 1/2 cup flat leaf parsley chopped
  • 3 tablespoons cooking oil
  • Salt and pepper to taste
  • 3 cups of ice

Instructions

  • Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
    3 cups of ice, 3/4 cup water
  • Boil 6 cups of water in a cooking pot.
    3/4 cup water
  • Blanch the snap peas, carrots, and cabbage for 35 to 50 seconds as the water begins to boil. Remove the vegetables as soon as possible and place them in a bowl of ice cold water. After 2 minutes, drain the water and set it away.
    10 to 12 pieces snap peas, 3/4 cup carrot julienne, 1 piece cabbage small, chopped
  • Heat a large wok or cooking pot and pour-in the cooking oil.
    3 tablespoons cooking oil
  • Saute the onion and garlic.Add the pork and sausage slices and continue to cook for 2 minutes.
    1 piece onion sliced, 1 teaspoon garlic minced
  • Add-in soy sauce and oyster sauce. Stir.
    3 tablespoons soy sauce
  • Add water and chicken broth. Season with salt and pepper. Let boil. Cook for another 5 to 10 minutes.
    1 1/2 cups chicken broth, Salt and pepper to taste
  • Add the parsley and shrimp. 3 minutes to cook If needed, add extra water.
    8 to 10 pieces shrimp shell removed
  • Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
    250 grams flour stick noodles
  • Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
  • Transfer to a serving plate. Serve and enjoy.
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