Philippine Cuisine: Pancit Canton (Sauteed Noodles with Vegetables)
published by jquill89 on Jan 16, 2011
Noodles were introduced to the Philippines during the Chinese occupation. When China colonized the country, they brought with them food such as siopao, noodles, and siomai, among others. Since then, the pancit canton has been present in any festive occasion, even served on the table as an everyday meal.
Ingredients:
½ kilo pancit canton (canton noodles)
10 shrimps, shelled and deveined
1 chicken breast, deboned
3 tbsp cornstarch
1 tbsp patis (fish sauce)
3 tbsp cooking oil
2 cloves garlic, minced
1 onion, sliced
1 tsp salt
a dash of pepper
1 tbsp soy sauce
25 pcs sitsaro (chickpeas)
1 carrot, cut into strips
1 cup cabbage, shredded
2 red and green sweet peppers, cut in strips
1 stalk celery, chopped
4 pieces dried mushroom, soaked in water
monosodium glutamate
1 egg
Procedure:
Blend egg and 2 tbsp o
f cornstarch. Add shrimps, and set aside. Slice chicken breast thinly. Mix 1 tbsp cornstarch with fish sauce to coat chicken slices evenly and set aside. Drain mushrooms. Remove tough stems and slice thinly. Saute garlic and onions in hot oil and then add chicken, stirring while cooking until chicken is firm. Add soy sauce, pepper, salt, and broth and bring to a boil. Add chickpeas and mushrooms. After 2-3 minutes add carrots, celery, and cabbage. Add seasoning. Drop coated shrimp in boiling mixture. Lower to moderate heat. Add canton noodles and cook until noodle is done, and most of the broth absorbed. Serve hot. Good for eight persons.
More:
Philippine Cuisine: Chicken Adobo
Philippine Cuisine: Relyenong Bangus (Stuffed Milkfish)
Philippine Cuisine: Ginataang Langka (Jackfruit in Coconut Milk)
Philippine Cuisine: Pancit Canton (Sauteed Noodles with Vegetables)
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