One of the most prominent influences in the Philippines is Chinese food. We have adopted many congee and noodle dishes from them. One of our favorites is PANCIT CANTON. Why do we love it? Well, it can be a snack, a viand, a food for feasts, or even for solo consumption whenever you feel like it! It might have a lot of ingredients but it’s just basically mixing everything. Learn more of this Pinoy recipe below!
What You Need
- 250 grams pancit canton
- 100 grams pork, thinly sliced
- 1 piece Chinese style sausage, sliced
- 1 small onion, sliced
- 1 tsp minced garlic
- 8-10 pieces medium shrimp
- 10-12 pieces snow peas
- ¾ cup carrot, julienned
- 1 head small cabbage, chopped
- 1 ½ cups chicken broth
- 1 tbsp oyster sauce (optional)
- 3 tbsp soy sauce
- ¾ cup water
- ½ cup chopped flat leaf parsley
- 3 tbsp cooking oil
- salt and pepper to taste
What To Do
- In a bowl, put 2 cups of ice with 3 cups of water and set aside.
- Boil 6 cups of water in a cooking pot.
- Blanch the snow peas, carrots, and cabbage for 30-50 seconds. Remove the vegetables and quickly immerse in the bowl of ice water. Drain the water after 2 minutes and set aside.
- In a large wok or cooking pot, heat cooking oil and sauté the onion and garlic.
- Add the pork and sausage and continue cooking for 2 minutes.
- Pour the soy sauce and oyster sauce (if any) then stir.
- Pour the chicken broth and water. Add salt and pepper and bring to a boil. Simmer for 5-10 minutes.
- Add the shrimp and parsley and cook for another 3 minutes. If necessary, add more water.
- Place the noodles and gently toss around to let the noodles absorb the liquid.
- Add the blanched vegetables. Toss and cook for 1-2 minutes.
- Transfer to a serving plate and serve hot.