Filipino Pancit Bihon With Canton Recipes

FILIPINO PANCIT CANTON RECIPE

Steps:

• Heat a Large Pan.
• Salt pork belly with 1/8 tsp salt and let it brown. Let fat dissolve and come out.
• This step takes about 8-10 minutes. Discard oil leaving only 2 tbsp for sauteing.
• Saute Chicken breast until brown (max. 4 minutes)
• Add Shrimps and cook for 3 minutes.
• Saute Garlic and Onions for 3 Minutes.
• Add Carrots and Green beans.
• Sauté for 3-5 minutes then add the soy sauce and ground black pepper.
• Cook for 2 minutes till halfway done but please do not overcook.
• Put Pancit into a container and set aside.
• Pour 4 Cups of Chicken broth in a Pan where you saute the meat and the vegetables and let boil.
• Add Pancit Canton and Cabbage.
• Lower heat to medium-low and mix.
• Cook for 2-5 Minutes.
• Add the sauteed meat and veggies to the Skillet and mix until cooked and dried up.
• Serve hot. Best served with Kalamansi

FILIPINO PANCIT BIHON WITH CANTON

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

PANCIT CANTON RECIPE

Steps:

• Wash, slice and measure all the ingredients needed then set aside.
• In a large bowl place 2 cups of ice and 3 cups water, use this to thaw the blanched veggies, set aside.
• In a large wok, boil 5 cups of water then blanch the snap peas, carrots, and cabbage for a minute.
• Drain the water and transfer the blanched veggies into the iced bowl of water.
• Let it cool for a couple of minutes and drain immediately then set aside.
• In the same wok heat the oil and saute garlic and onions.
• Add the Chinese sausage and saute.
• Then add shrimp then cook for 2 minutes or when the shrimp turns to pink remove from the wok and set aside.
• After removing the shrimp, add pork and fry it.
• Add the oyster sauce and soy sauce then stir.
• Pour the shrimp or chicken stock or broth, next add water
• Add salt and pepper then cover it and bring to a boil, about 6 minutes.
• Add pancit canton noodles and toss it until the noodles absorb the broth.
• Add the blanched vegetables, sesame oil and shrimp then toss for 2 minutes.
• Transfer to a serving dish then topped it with scallions, you can add salt and pepper to taste.
• Serve Pancit Canton while it's hot.

FILIPINO PANCIT BIHON

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 2 to 3 minutes. Add pork and chicken; cook, stirring, until just cooked through, 3 to 5 minutes more. Transfer to a plate.
• Add broth, cabbage, snow peas, carrots and celery leaves to the pot. Bring to a simmer; cook until the vegetables are mostly tender, about 5 minutes. Add pancit bihon and cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Stir in the pork and chicken; cook, stirring, until heated through, 2 minutes more. Stir in soy sauce and serve.

BIHON PANCIT (FILIPINO)

Steps:

• In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
• Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
• Stir in the veggies and cook for another 3-4 minutes or until a little tender.
• Add all the ingredients for the pancit sauce and bring to a boil.
• Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
• Add more stock (or water) if the dish is dry before the noodles are tender.
• Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)

Steps:

• In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
• In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
• Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
• Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
• Add the shrimp and cook until it turns pink and opaque, about one minute.
• Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
• Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
• Serve the pancit canton immediately.

PANCIT CANTON

Steps:

• In a wok or wide pan over high heat, heat about 1 tablespoon oil. 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. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
• Add pork and cook, stirring regularly, for about 2 to 3 minutes.
• Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
• Add broth and bring to a boil, skimming scum that may float on top. 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 minute.
• Add kinchay and cabbage and continue to cook for about 1 minute 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 noodles are al-dente. Serve hot.

FILIPINO PANCIT

Steps:

• Soak the pancit noodles for about 5 minutes until soft.
• Slice and chop the vegetables and the meat and set aside. Heat the oil in a wok or large non-stick pan and add the pork, onion and garlic. Saute until the pork is cooked through. Add the vegetables and saute about 3 minutes.
• Add the water, soy sauce, oyster sauce, bouillon, sugar and pepper (to taste). Bring to a simmer and let the mixture cook for about 5 minutes.
• Add the soaked pancit and the vermicelli. Stir until the vermicelli is cooked and the noodles have soaked up the broth.
• Serve with a wedge of lemon to squeeze over the top before eating.

HOW TO MAKE PANCIT CANTON (EASY RECIPE)

Steps:

• In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside.
• Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and released some fat (I cook until they are a bit crispy for more flavor).
• Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables - carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
• When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
• Taste and adjust seasoning, if needed. Serve immediately.

HOW TO COOK PANCIT CANTON

Steps:

• Blend egg and 2 tablespoons of cornstarch. Coat shrimps with it and set aside.
• Slice chicken breast thinly and sprinkle with 1 tablespoon cornstarch and patis.
• Mix to coat chicken slices evenly and set aside.
• Drain mushrooms. Remove tough stems and slice thinly.
• Sauté garlic, onions in hot oil and add chicken and cook stirring until chicken is firm.
• Add soy sauce, pepper, salt, and broth and bring to a boil. Add sitsaro and mushroom.
• After 2-3 minutes, add carrots, celery and cabbage. Add seasonings.
• Drop coated shrimp in boiling mixture. Lower heat to moderate.
• Add canton noodles and cook until noodle is done, and most of the broth is absorbed.
• Serve hot. Good for 8 persons.