Tuesday, June 23, 2009

Father's Day Recipe: Pancit Canton

Yeah, I know it's late...But I really don't have too much time to post these days, especially now that Drew has his online business (...more on that soon!). So now, I have to catch up. We could still cook pancit canton any day can't we?


1 tsp salt
1/4 tsp pepper
2 tbsp soy sauce
1 tsp sugar
1/4 kg chicken
1/2 tsp ginger powder
1/4 kg chicken liver
1 tsp salt
1/4 tsp pepper
2 tbsp soy sauce
1/4 kg shrimp
1 tsp garlic, minced
1 whole onion, chopped
1/4 kg pork
1 cup cornstarch
3 pcs chorizo de bilbao
5 pcs kikiam
2 carrots, cut into small circles
1/4 kg sitsaro
1 whole cauliflower, cut into bit size pieces
1 whole pechay baguio, cut into bite size pieces
1/2 kg pancit canton

1. Place chicken in a pot and cover with water. Add salt, pepper, soy sauce, ginger and sugar. Let boil then simmer for 10 minutes. Drain chicken and set stock aside. Cut chicken meat into small bits.

2. Wash shrimp and place inside chicken stock. Boil chicken stock until shrimp becomes orange. Drain shrimp and keep stock. Remove the shrimp's outer skin.

3. Add 2 cups water to cornstarch and stir until there are no more lumps. Add cornstarch solution to stock and cook until desired thickness of sauce is achieved. Add 2 tbsp soy sauce and salt depending on taste. If folks in your household prefer sweet sauce, add more sugar.

4. Fry kikiam and chorizo del bilbao.

5.Saute pork in garlic and onion and cook until meat is tender. Add chicken, shrimp, chorizo and kikiam stirring constantly.

6. Add vegetables and stir fry.

7. Boil water and add 1.3 cup cooking oil. Place pancit canton in the pot of boiling water and cook for 5 minutes. Drain and add to vegetables and meat stir fry.

8. Serve with sauce and calamansi.

Love lots


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