Pancit Canton Special is a combination of 2 different noodles Canton and Bihon; made with chicken, pork, shrimp, Chinese sausage, carrots, snow peas, cabbage, hoisin sauce, green onions, garlic, and seasonings.
What is Pancit?
Pancit, pronounced as pan-SIT in Tagalog ([panˈsɪt]), encompasses a variety of traditional noodle dishes in Filipino cuisine. These dishes vary widely, with names often reflecting the type of noodles used, cooking method, place of origin, or specific ingredients employed. Calamansi, providing a citrusy flavor, is a common accompaniment to most pancit dishes.
In Filipino cuisine, Pancit is noodles and the dishes made from usually made with either egg and rice noodles or both. Noodles were introduced into the Philippines early by Chinese settlers in the archipelago, and over the centuries have been fully adopted into the local cuisine, of which there are now numerous varieties and types. like instant or stir-fried. And, some have sauces, and others are eaten as a soup with various meats, seafood, and veggies.
Origin
The introduction of noodles to the Philippines dates back to Chinese immigrants over many centuries. These noodles have become integral to Filipino cuisine, blending in with local flavors and even incorporating Spanish influences. Regional variations of pancit abound across the Philippines, reflecting the diverse indigenous ingredients available in each area. Some unique versions forego noodles altogether, opting instead for ingredients like coconut strips, young papaya, mung bean sprouts, bamboo shoots, or seaweed.
Pancit Bam-I – also known as Pancit Bisaya. A specialty originating in Cebu, with bihon (rice) and canton (wheat) noodles sautéed together.
There are different types of noodles found in the Asian supermarkets and most regular grocery stores.
According to food lore handed down from the Chinese, noodles should be eaten during special occasions and celebrations; “Noodles represent long life and good health,” they must not be cut, as that would “interfere with its symbolism.”
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Pancit Canton Special
Ingredients
- 2 oz vermicelli noodles or bean thread noodle (Sia Fun)
- 2 oz pancit canton noodles
- 4 oz pork shoulder
- 1 rotisserie chicken, remove skin and shred
- 1/4 lb small cooked shrimp (8 to 10 pieces), peeled, no tail
- 1/2 a package of Chinese sausage, sliced thin
- 1/2 cabbage
- 2 carrots, sliced
- 1 oz snow peas
- 1/2 onion. sliced
- 1 green onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons better than boullion, chicken flavor
- 3 tablespoons Hoisin sauce
- 1 tablespoon Patis
- 1/4 cup olive oil
Instructions
- Soak the noodles in chicken broth for 10 minutes. Drain the liquid and set aside.
- Heat a cooking pot and then pour 3 tablespoons of olive oil.
- Once the oil becomes hot, add garlic, saute until brown. Add onion continue to stir-fry until onion is translucent.
- Add pork. Continue to sauté until thoroughly cooked.
- Add Chinese sausage. Continue to sauté until it turns crispy.
- pan-fry the shrimp for 1 minute
- Add shredded chicken. Saute for 3 minutes.
- Pour tamari, chicken broth. Simmer for 20 minutes on low heat.
- Add carrots, celery, snow peas, and cabbage. Stir. Cover and cook for 2 minutes.
- In a large pot, toss all ingredients together and cook until the liquid has been absorbed completely.
- Served with steamed rice, plate, and garnish with green onions. Enjoy!!!
NOTES
There are several substitutions for soy sauce; hoisin sauce, tamari which is a low-sodium soy sauce, and coconut aminos.
Frozen raw or cooked shrimp can be used in place of fresh shrimp.
Lemon juice dribbled on the Pancit tastes amazing and gives the dish a different twist to the meal.
Other ingredients to use are snow peas, Chinese barbecue pork, shitake mushroom and peas.
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