All about pancit

PANCIT

Pancit Canton
Pancit Palabok

Pansit Canton - Fried Noodles

Pancit Malabon Recipe

PANCIT

YOUR SHOPPING LIST:

 Rice Noodles or Rice Sticks
 Chicken Thigh or Breast
 Canned Chicken Broth
 Green Beans
 Carrots
 Cabbage
 Celery stalks
 Knorr Chicken Cubes
IN THE PANTRY:
 Soy Sauce
 Garlic
 Onion
 Pepper
 Salt
 Cooking Oil
INGREDIENTS
 1 8 oz. Rice Noodles or Rice Sticks
 1 pound chicken thigh or breast, boiled and shredded
 4 cups chicken broth
 1/4 pound green beans, cut diagonally
 1 carrot, sliced in strips
 1 stalk celery, diced to make 1/2 cup
 1/4 cabbage, shredded to make 2 cups
 3 tablespoons Soy Sauce
 1 piece Knorr Chicken Cube(optional)
  3 cloves garlic, minced
 1 medium onion, chopped
 salt and pepper
PREPARATION TIME : 10 minutes
COOKING TIME : 30 minutes
1 Soak the rice noodle on water in a shallow container. Leave for 20 minutes or until soft. Drain
the water and set aside.
2 Saute the garlic and onion. Add the chicken, soy sauce, carrots and saute for 2 minutes.
3 Add the chicken broth and Knorr chicken cube. Let it boil.
4 Turn the heat down, add in the noodles together with the green beans, cabbage and celery.
5 Cook until the noodles are soft but not mushy and the water is fully absorbed.
6 Put salt and pepper to taste.
7 Serve with lemon slices.
BENG'S TIPS
 If you want to add shrimps, put them on Step #4 so it will not get overcooked.
 You can omit the green beans if it's too much slicing and preparation for you.
 I suggest that you use boneless chicken or shelled shrimps, sliced in bite sizes. This
makes eating the Pancit easier, without having to pick the bones or shells on your plate.

Pancit Canton

Sauteed Egg Noodles with Vegetables in Soy Sauce

The cooking process that I use is almost the same as that of the Pancit Bihon Guisado.

The only difference is that I don't soak or drizzle hot water on the Canton before cooking them.
They tend to lose their deep yellow color and the water washes off some of the starches and the
distinct canton flavor.

YOUR SHOPPING LIST:

 Canton noodles
 Pork Shoulder or Chicken Thigh or Breast
 Canned Chicken Broth
 Green Beans
 Carrots
 Cabbage
 Green Onions
 Knorr Chicken Cubes(optional)

IN THE PANTRY:
  Soy Sauce
 Garlic
 Onion
 Cornstarch
 Pepper
 Salt
 Cooking Oil

INGREDIENTS

 1 8 oz. Pancit Canton Noodles

 1 pound chicken thigh/breast or pork shoulder, boiled and cut in strips
 2 cups chicken broth(low-sodium)
 1/4 pound green beans, cut diagonally
 1 carrot, sliced in strips
 1/4 cabbage, shredded
 2 tablespoons Soy Sauce
 1 tablespoon cornstarch dissolved in 2 tablespoons water
 1 piece Knorr Chicken Cube(optional)
 3 cloves garlic, minced
 1 medium onion, chopped
 salt and pepper to taste

PREPARATION TIME : 20 minutes

COOKING TIME : 30 minutes

1 Saute the garlic and onion. Add the chicken/pork, soy sauce, carrots and saute for 2 minutes.

2 Add the chicken broth and Knorr chicken cube. Bring to a boil.

3 Gently add the noodles to soften in the broth. Do not press or the noodles will break apart.

4 Mix in the green beans, cabbage and the cornstarch dispersed in water.

5 Stir gently until the noodles are cooked and the water is fully absorbed.

6 Put on a serving dish topped with green onions and out slices of lemon on the side.

COOK'S TIPS

 Optional ingredients you can add : Chinese sausages, fish balls, shrimp and squid.
  If you want to add shrimps or squids, put them on Step #4 so it will not get overcooked.
 You can substitute Snow Peas(Sitsaro) for the green beans for less preparation time.
 For a Chinese style Lo Mein taste, replace 1 tablespoon of soy sauce to 1 tablespoon of
oyster sauce, added in Step #4 with the cornstarch mixture. Then, on Step #5, put 1/2
cup of bean sprouts (togue) and finish off with a drizzle of sesame oil.

Pancit Palabok

Rice Noodles in Thick Sauce with Shrimp and Flakes of Smoked Fish
Pancit Palabok, also known as Pancit Luglug, is made from rice noodles that has been cooked in
boiling water and drained, then topped with a thick red-orange sauce flavored with Shrimp and
Tinapa or Smoked Dried Fish.

The toppings vary from Shrimp, to ground or strips of Pork, fried and cubed Tofu, Tinapa flakes
to Chicharon or Pork Cracklings.

Noodles are cooked by boiling for a few minutes or blanching until soft and edible but not
soggy, before assembling on a plate.
Unlike the Pancit Bihon or Pancit Canton where everything is cooked together and ready to eat
once you take it out of the pan, this dish is quite tedious to make.
Each topping is cooked separately and assembly is necessary.
I remember back home, when we order a Pancit Palabok, the cooked noodles were reheated by
dipping in hot water (thus, the term luglug or to soak). The sauce is then poured on top, and
finished off with all the toppings to make a colorful plate.
The Pancit Malabon is made just the same way, the difference is in the type of noodle used, and
the toppings are all seafood.

YOUR PANCIT PALABOK SHOPPING LIST:

 Rice Noodles or Bihon
 Shrimps
  Tinapa or Salted Smoked Fish
 Ground Pork
 Achuete or Annato Seeds
 Green Onions
IN THE PANTRY:
 Garlic
 Cornstarch
 Fish Sauce or Patis
 Ground Pepper
 Eggs
 Cooking Oil

INGREDIENTS
 8 oz Rice Noodles or Bihon
 1/2 pound Shrimps, shelled and deveined, and cooked
 2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
 1/4 pound ground pork
 3 tablespoons Achuete (Annato) Seeds
 3-4 stalks Green Onions, sliced fine
 6 cloves Garlic, minced and fried
 3 tablespoons Cornstarch, dissolved in 1/4 cup water
 5 cups Water
 2 tablespoons Fish Sauce or Patis
 1/2 teaspoon Ground Pepper
 3-4 Eggs, boiled, shelled and cut in wedges
 1/4 cup Cooking Oil
PREPARATION TIME : 20 minutes
COOKING TIME : 30 minutes

1 Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain
the noodles and set aside.

2 In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and
leave 2 tablespoons oil on the pan.

3 Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden
brown. Set aside.

4 Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and
dispose the shells.

5 Thicken with the cornstarch mixture and add the remaining achuete oil.
6 Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
7 Assemble on a plate in this order :
 Noodles
 Sauce
 Tinapa Flakes
 Shrimp
 Ground Meat
 Fried Garlic
 Boiled Egg
 Green Onion
BENG'S TIPS
 You might want to add fried (firm) tofu with the ground meat. Just fry the tofu first
before cooking it in Step #3.
 Shrimps cook real fast, about 2-3 minutes. Make sure you don't overcook as it can get
rubbery and tough.
 If you like tofu, you can add the Silken Tofu into the sauce to get a thicker consistency
without adding much cornstarch and it makes the sauce creamy.
 Another topping option common to Pancit Palabok is the ground Pork Crackling
(Chicharon). They are available in both whole and ground variety. Just make sure they're
not flavored with anything but salt.
 Try adding a Knorr Shrimp Cube or any Shrimp Broth for more shrimp flavor. But cut
down on the Fish Sauce as the cube is already salty.

Pansit Canton - Fried Noodles

Pancit or '"Pansit"' is a stir-fried noodle dish, common in the Philippines and originated from China. The
word pancit is derived from the Hokkien (Min Nan) word pian i sit, which literally means something
conveniently cooked fast.
Pansit is a popular dish in the Philippines when there's a birthday celebration, people says it's for "long
life".
Recipe's and cooking procedures after the jump.
Ingredients:
 1 kilo Canton Noodles
 2 heads of minced garlic
 1 onion sliced
 1/4 kilo of sliced Pork
 1/2 cup shrimps, sliced thinly
 1 cup shredded cabbage
 1/2 cup sliced green beans
 1/2 cup carrots, cut in strips
 Pepper
 Soy Sauce
 Corn Starch
 Pork broth
 Corn Oil
 Calamansi or Lemon
Cooking Procedure:
1. Saute garlic, onion, and meat in a casserole.
2. Add cabbage, green beans and carrots and simmer with the broth.
3. Season with soy sauce and pepper.
4. Add noodles and cook until dry.
5. Pour a mixture of 1 tbsp. of corn starch and 1/4 cup of water to thicken the sauce.
6. Serve it with sliced calamansi or lemon to taste.
Pancit Malabon Recipe

Pancit Malabon Ingredients:

 1/2 cup vegetable or corn oil
 1 teaspoon salt
 1 tablespoon finely minced garlic
 1/2 teaspoon freshly ground pepper
 1 cup diced tokwa or bean curd sold in Oriental food stores)
 1/2 cup diced lean pork
 1 cup shelled oysters
  1 pound bihon or rice noodles (sold in Oriental food stores)
 1/2 cup squid, cut into rings

Sauce:
o 2 tablespoons oil
o 1 cup finely minced onion
o 2 tablespoons anatto water
o 2 tablespoons cornstarch
o 1 cup shrimp juice
o 1/2 cup tokwa or bean curd, mashed
o 3 tablespoons patis or salt
Garnish:
o 1 cup pork cracklings, pounded to powder
o 1/2 cup smoked fish, finely flaked (or smoked oysters)
o 1/2 cup finely minced scallions
o lemon slices
Pancit Malabon Cooking Instructions:
 In a large skillet, heat oil and saute garlic till brown.
 Add bean curd, pork, oysters and squid.
 Set aside.
 In the same skillet, cook the sauce, using the leftover oil.
 Heat the oil.
 Saute garlic and onion.
 Cook till garlic is brown and onion is transparent.
 Add the anatto water.
 Dissolve the cornstarch in the shrimp juice and add to the mixture.
 Add the bean curd and simmer over moderate heat until the mixture
is thick.
 Season with patis (fish sauce) and pepper.
 Turn off the heat and set aside.
 Soak the noodles in hot water for about 5 minutes or until soft.
 Drain and transfer to a platter.
 Pour the sauce on top.
 Garnish with pork cracklings, smoked fish flakes and scallions.
 Serve hot with lemon slices and patis or salt.
 Serves 4.

Read more: http://www.pinoyrecipe.net/pancit-malabon-recipe/#ixzz2Q8eGJEKN