PANCIT CANTON

 

Pancit is a beloved Filipino noodle dish that comes in many variations, but Pancit Canton is one of the most popular types. It's a stir-fried noodle dish made with wheat noodles (pancit canton), vegetables, and meat, usually pork, chicken, and shrimp. It’s often served for special occasions like birthdays, fiestas, or family gatherings, symbolizing long life and good fortune. Here’s a complete recipe for making Filipino Pancit Canton:

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INGREDIENTS

• 1/2 kilo pancit canton noodles (Filipino egg noodles, available in most Asian supermarkets)

• 1/4 pork (pork belly or pork shoulder), thinly sliced into bite-sized pieces
• 1/4 kilo chicken breast or thigh, thinly sliced
• 1/4 kilo shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 medium carrot, julienned or thinly sliced
• 1/2 cup cabbage, shredded (can also use napa cabbage or bok choy)
• 1/2 bell pepper, julienned (optional)
• 1/2 cup snow peas or green beans, sliced (optional)
• 1/2 cup celery, chopped (optional)
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce (optional, for added umami)
• 1 tbsp cornstarch (optional, to help thicken the sauce)
• 1/2 tsp ground black pepper
• 2 cups chicken broth (or water with chicken bouillon)
• 1 tbsp sesame oil (optional, for added flavor)
• 2-3 tbsp cooking oil
• 1/2 tsp sugar (optional, to balance the flavor)
• 6 boiled squail eggs (for garnish)
• Lemon or calamansi, for serving (for added tang)
• Green onions, chopped (for garnish)

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INSTRUCTIONS

Step 1: Prepare the Noodles

1. Cook the pancit canton noodles: In a large pot of boiling water, add the pancit canton noodles. Cook according to the package instructions (usually about 4-5 minutes).
   • Be sure to not overcook them as the noodles will continue cooking when stir-fried. Once done, drain the noodles and set them aside.
2. Optional: Some people like to toss the cooked noodles with a little bit of sesame oil or vegetable oil to keep them from sticking.

Step 2: Cook the Meat

1. Heat the oil: In a large wok or skillet, heat about 1-2 tablespoons of cooking oil over medium heat.
2. Cook the pork: Add the sliced pork to the wok and stir-fry for about 3-5 minutes, until it starts to brown and cook through.
   • Once browned, remove the pork from the pan and set it aside.
3. Cook the chicken: In the same pan, add a little more oil if needed and stir-fry the sliced chicken for another 3-5 minutes until it’s no longer pink and lightly browned.
   • Remove the chicken from the pan and set it aside with the pork.

Step 3: Cook the Shrimp

1. In the same pan, add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are fully cooked.
   • Remove the shrimp from the pan and set it aside.

Step 4: Sauté the Vegetables

1. In the same pan, add 1 tablespoon of cooking oil and sauté the onion and garlic over medium heat until softened, about 2-3 minutes.
2. Add the carrot, cabbage, bell pepper, and any other vegetables (like snow peas, green beans, or celery). Stir-fry for another 3-5 minutes until the vegetables are tender but still crisp.

Step 5: Combine the Meat, Noodles, and Seasonings

1. Return the cooked meat: Add the cooked pork, chicken, and shrimp back into the wok with the vegetables. Stir to combine.
2. Add the noodles: Add the cooked pancit canton noodles into the pan and mix everything together.
3. Season: Pour in the soy sauce, oyster sauce, and fish sauce (if using). Add the chicken broth (or water with chicken bouillon), and stir everything together.
   • If you’d like a slightly thicker sauce, mix 1 tablespoon of cornstarch with a little bit of water and add it to the pan.
4. Add sugar and pepper: Add the sugar (optional) and ground black pepper to taste. Stir everything together until the noodles are well coated with the sauce and everything is heated through.
5. Cook until sauce is absorbed: Let everything cook for about 5-10 minutes, stirring occasionally, until the sauce is absorbed by the noodles, and the noodles are nicely glazed with the sauce.

Step 6: Garnish and Serve

1. Garnish with boiled squail eggs: Transfer the pancit canton to a large serving platter. Top with sliced boiled eggs and garnish with chopped green onions.
2. Serve with lemon or calamansi: Serve the pancit canton with lemon wedges or calamansi on the side for squeezing over the noodles to add some freshness and tang.

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Tips for the Perfect Pancit Canton:

• Noodle texture: Don’t overcook the pancit canton noodles; they should retain a bit of bite (al dente) even after stir-frying. You can also substitute with rice noodles or egg noodles if desired, but traditional pancit canton uses these yellow wheat noodles.

• Meat variations: While pork, chicken, and shrimp are classic, feel free to use other meats like beef, chorizo, or pork longganisa (Filipino sausage) for different flavors.

• Vegetable variations: If you don’t have all the vegetables listed, you can use whatever vegetables you have on hand. Bok choy, spinach, and green beans are commonly used, but sweet peppers, baby corn, and mushrooms can also be added.

• Making it gluten-free: If you're looking for a gluten-free version, replace pancit canton noodles with rice noodles or glass noodles (sotanghon).

• Leftovers: Pancit canton can be kept in the fridge for 2-3 days. To reheat, simply add a little bit of water or broth to loosen the noodles and heat it in a pan over medium heat.

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Variations of Pancit:

1. Pancit Malabon: A thicker noodle dish made with shrimp, crab, and a rich seafood-based sauce.
2. Pancit Palabok: Rice noodles in a garlic-peanut sauce, often topped with shrimp, chicharrón (crispy pork skin), and boiled eggs.
3. Pancit Bihon: A similar stir-fried noodle dish but made with bihon (thin rice noodles) instead of pancit canton. It's lighter and usually has a more delicate flavor.

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Serving Suggestions:

• Rice: While pancit canton is typically eaten as a standalone dish, serving it with fried rice or steamed rice can complement the flavors well.
• Side dishes: You can serve pancit canton with grilled meats, fried fish, or a side of crispy spring rolls (lumpia).

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Enjoy making and sharing this classic Filipino dish with your loved ones! Pancit Canton is perfect for celebrations, family dinners, or even as a satisfying everyday meal.

PORK SINIGANG

Pork Sinigang is a deliciously tangy Filipino soup that’s beloved for its savory, sour broth and tender pork. The key flavor comes from tamarind, but you can also use other souring agents like green mango, guava, or calamansi. Here’s a complete recipe to make Pork Sinigang at home.

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INGREDIENTS

• 1 kilo pork (preferably pork belly, pork shoulder, or pork ribs), cut into chunks
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 3-4 cups water (or enough to cover the pork)
• 1 packet (about 40g) of sinigang mix (or use fresh tamarind if available)
  If using fresh tamarind:
  • 1/4 kilo fresh tamarind pods or 1/4 cup tamarind paste
  • Alternatively, you can use a combination of green mangoes or guava for a different twist.
• 2-3 long green chili peppers (optional, for a slight spicy kick)
• 2 tbsp fish sauce (or to taste)
• 1 tbsp salt (or to taste)
• 1 tbsp sugar (optional, to balance the sourness)
• 4-5 cups of vegetables (adjust according to preference):
  • 1 bunch kangkong (water spinach), or spinach or bok choy as substitutes
  • 2 medium eggplants, sliced into rounds or diagonally
  • 2-3 pieces of okra, sliced in half
  • 1 medium radish (labanos), sliced
  • 1 small taro root (gabi), peeled and cut into chunks (optional, for a thicker, heartier broth)
  • 1-2 pieces of long green beans, cut into 2-inch pieces (optional)

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INSTRUCTIONS

Step 1: Prepare the Pork

1. Clean and cut the pork: If you’re using pork belly or pork shoulder, cut the pork into chunks, about 2-3 inches in size. You can also use pork ribs, which will add more flavor to the broth.
2. Boil the pork: In a large pot, add the pork pieces and enough water to cover the meat (about 4 cups, depending on the pot size). Bring to a boil and then reduce the heat to medium.
3. Remove scum: As the pork begins to boil, skim off any scum that rises to the surface. This helps keep the broth clear.
4. Simmer the pork: Once the scum is removed, cover the pot and let the pork simmer for 45 minutes to 1 hour or until it’s tender and cooked through. Check occasionally to ensure there is enough water; add more if necessary.

Step 2: Prepare the Tamarind (if using fresh)

If you’re using fresh tamarind instead of a sinigang mix, here’s how to prepare it:

1. Peel and seed the tamarind pods: Break open the tamarind pods and remove the seeds. You’ll need about 1/4 kilo of fresh tamarind.

2. Cook the tamarind: Place the tamarind in a small saucepan with about 2 cups of water. Bring to a boil and simmer for 10-15 minutes, or until the tamarind becomes soft and mushy.

3. Mash and strain: After simmering, mash the tamarind in the water with a fork or spoon. Once mashed, strain the mixture into the pot of simmering pork, discarding the seeds and fibers. This will give your sinigang its authentic sour base.

   Alternatively, you can use tamarind paste (about 2 tbsp) or a sinigang mix packet, which is a convenient way to get that signature sourness.

Step 3: Add the Vegetables and Seasonings

1. Add aromatics: Once the pork is tender, add the onion and tomatoes to the pot. Stir gently and let it cook for another 5-10 minutes until the onions soften and the tomatoes begin to break down, infusing the broth with flavor.
2. Add the tamarind: If you’re using sinigang mix, add it now, following the instructions on the packet for the right amount (usually around 1 packet for 6-8 cups of liquid).
3. Season with fish sauce: Add fish sauce to taste, along with salt. You can start with 1 tbsp of fish sauce and adjust as needed, depending on your preference for saltiness.
4. Adjust sourness: Taste the broth for sourness and adjust accordingly. If you prefer a more intense sour flavor, you can add more tamarind paste or sinigang mix. If the sourness is too strong, add 1 tbsp of sugar to balance the flavors.

Step 4: Add the Vegetables

1. Add the hard vegetables first: Add the radish (labanos), eggplant, and taro root (if using). These vegetables take longer to cook, so let them simmer in the broth for 10-15 minutes until tender.

2. Add the softer vegetables: After the hard vegetables have softened, add the okra, long beans, and kangkong (or spinach). Let the soup simmer for an additional 5-7 minutes until the vegetables are tender but still vibrant and fresh.

   Tip: Don’t overcook the vegetables, especially the water spinach or bok choy, as they can become too soft and lose their texture.

Step 5: Final Adjustments

1. Taste and adjust: Taste the broth one last time and adjust the seasoning. You can add more fish sauce, salt, or sugar if needed.
2. Add chili peppers: If you like a bit of heat, add 2-3 long green chili peppers (siling pang-sinigang) to the pot in the last few minutes of cooking. This will give the sinigang a mild, pleasant spice.

Step 6: Serve

1. Serve the pork sinigang hot, ideally with steamed white rice on the side. The tangy broth pairs perfectly with rice, making this a comforting meal.

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Tips for the Perfect Pork Sinigang:

• Pork cuts: Pork belly, shoulder, or ribs are ideal for sinigang as they have the right balance of fat and meat, which makes the broth rich and flavorful. If you prefer leaner cuts, pork loin works as well, but it might not be as tender and flavorful as the fattier cuts.

• Adjusting sourness: Sinigang is all about balance — if you want it more sour, add more tamarind or sinigang mix. If it’s too sour, balance it with sugar or a few more vegetables. Some people even add a small amount of pineapple for a unique sweetness and tang.

• Vegetables: Feel free to customize the vegetables in your sinigang. You can add more kangkong (water spinach), bok choy, or Chinese cabbage if preferred. Other vegetables like green beans, sweet potatoes, or corn can also be added for variety.

• Leftovers: Sinigang actually tastes better the next day as the flavors continue to meld together. If you have leftovers, store them in an airtight container in the fridge and reheat.

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Variations of Pork Sinigang:

• Sinigang na Baboy sa Miso: Add 1-2 tablespoons of miso paste to the broth for an extra umami kick.
• Sinigang sa Bayabas (Guava): Replace tamarind with fresh guava for a more tropical, slightly sweet twist.
• Sinigang na Baboy sa Mangga (Green Mango): Use unripe green mangoes as the souring agent for a different flavor profile that’s slightly fruity.
• Spicy Sinigang: Add more chili peppers or even siling labuyo (bird’s eye chili) for a fiery kick.

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Serving Suggestions:

• Rice: Sinigang is best served with freshly steamed white rice. The tangy broth and tender pork will complement the rice perfectly.
• Side dishes: Some people enjoy pairing sinigang with a side of crispy fish or grilled meats for a complete meal.

Enjoy your hearty and delicious Pork Sinigang! It’s a comforting, flavorful dish that’s perfect for any day, especially during rainy weather or family gatherings.