Kulinarya’s theme for the month of May 2010 is PANCIT (Noodles).
Filipinos have this forever love affair with “Pancit” (Noodles) since the Chinese introduced it to the Philippines Cuisine. Different regions of the country have Pancit specialties that they proudly call their own. Filipino Pancit dishes ranges from soupy, sticky to dry. My two favourites from all of them are the Pancit Bihon and Pancit Malabon. Pancit can be served as a snack or a main meal, always present during Filipino birthday celebrations as it symbolizes long life.
Talking about Pancit reminds me of my ignorance when I was still single, it took me a while to realize that the mung bean noodles (sotanghon) is totally different from thin rice noodles (bihon). Every time I try to cook Pancit Bihon, I was wondering how come the noodles was more springy and it doesn’t break and definitely doesn’t look like the Pancit Bihon dishes I have eaten in the Philippines. It was only then when I got married that Mr. H explained to me that Bihon noodles does exist for Pancit Bihon and I was using the wrong type of vermicelli noodles.
The Tribe’s favourite Pancit dish at the moment is this Pancit Canton that I’ve tweaked a little bit from the original recipe. I found the recipe from the net years ago, no pictures, just the written recipe. I was looking for the Pancit, my dad use to buy in Laguna, it was wrapped in banana leaves…still piping hot with assorted meats and quekiam slices. The sauce was thick and it clings to the noodles, it has that hint of Chinese flavours. This Pancit Canton recipe comes close to it and I hope you will like it also.
This is the Pancit Canton Noodles I use, as it doesn’t have that after taste (*I don’t particular fond of*) like the rest of the pancit canton noodles in the market. Some of them have that old cardboard after taste??? Or maybe its just me.
Busog! Sarap! PANCIT CANTON adapted from Jenny's Crispy Canton Recipe
2 tbspn cooking oil
1 tspn garlic, crushed
1 medium onion, cubed
1 carrot, flowerets
1 red capsicum, strips
2 bunches petchay (pak choy), trimmed
6-8 fish or squid balls, sliced
250g pork belly, sliced thinly
drizzle of kecap manis/sweet thick soy sauce
2x packets Pancit Canton Noodles (227g)
2 cups pork or chicken stock
2 tbspn soy sauce
1/2 tspn chinese 5 spice powder
1/4 tspn ground pepper
1 tbspn cornstarch
2 tbspn rice wine
1 tspn sesame oil
*used U.S Measuring Cups & Spoons
~ Heat oil in a large wok, sauté garlic & onion, add pork slices & stir fry for a few minutes then finally add fish/squid ball slices, drizzle with kecap manis, toss ingredients till well combined. Add vegetables and cook till it looks blanched but still crispy, remove and set aside.
~ In a bowl combine the last 7 ingredients, make sure the cornstarch is completely dissolved. Pour sauce slurry into the wok and bring to boil and let it simmer till it is slightly thickened, stirring occasionally.
~ Combine the stir fry mixture to the sauce and simmer for 30 seconds.
~ Break Canton noodles slightly and add to the simmering sauce. In medium heat, toss noodles for a couple of minutes till noodles are cooked but not mushy, most of the sauce will stick to the noodles. Keep stirring so that sauce gets evenly distributed and to avoid burnt bits on the bottom of the wok. Best serve, freshly cooked!
- I cook my Pancit Canton till all the dry bits of the uncooked noodles are coated with sauce, they get very pliable but not mushy (*I don’t like mushy Pancit Canton*). Approximately 5-10 minutes.
- You might think the uncooked noodles is a lot when you add it but don’t worry, it will slowly deflate once cooked.
- This recipe is good for 6-8 people.
- Filipino love to squeeze a piece of calamansi on their pancit, a small piece of lemon will do the trick too.