Pancit Canton

Pancit Canton is another favorite Pancit dish of mine.  This time, instead of using the traditional Pancit Bijon, Pancit Canton is used.  It is made of flour and it is yellow in color.  It has more flavor when uncooked compared to the Bijon which is pretty much rice in noodle form.

Cooking preparation is pretty much the same with slight variation in some ingredients and the noodle is not soaked in water.  It is a common staple in Panciterias (restaurants where Pancit dishes are the main attraction) and Carinderias (bistro) also knows as "turo-turo"(point-point) where you literally point at an array of dishes you want to order.

Ingredients:

• 1 Package of Pancit Canton 
• 1 lb. chicken 
• 3 tablespoons of vegetable oil 
• 1 med. onion, finely chopped 
• 1 head of cabbage - cut in pieces 
• 3 stalks of celery - cut in pieces 
• 1/2 teaspoon of sea salt 
• 1 lb. pork 
• 2 garlic cloves - minced 
• 1/4 cup of soy Toyo (soy sauce)
• 1 cup of French cut fresh green beans 
• 1 large carrot - peeled and cut julienne style 
• 1 tablespoon of fresh ground black pepper

Directions: 

• Boil chicken and pork in 2 cups water until meat tender. 
• Shred the chicken and cut the pork in small pieces.  Save broth.
• Sautee garlic until golden brown in a wide sauce pan or wok.  
• Add onion until it is transparent.
• Add the shredded chicken and pork.  Cook for 10 minutes.
• Add the broth that has been set aside.
• Add the cabbage, carrots, celery, and green beans.  Reduce heat.
• Stir all the mixture together until vegetables are half-cooked.
• Add salt and pepper.
• Add the Pancit Canton.
• Keep stirring to prevent the noodles from sticking to the bottom of the sauce pan.
• Cook for another 10 minutes. 

 Tips:
Like most Pancit dishes, Pancit Canton is best eaten with a squueze of fresh Calmansi or Lemon or Lime.
Since Pancit Canton is made of flour, over-cooking it will make it soggy.

Turo-Turo