PANCIT CANTON-BIHON (my version)

Pancit Canton-Bihon
I really did not feel like posting about this, since the recipe for Pancit is now ubiquitous. This recipe is not at all special over the others, I am sure. However, some co-workers were very interested after having a taste (despite some of them hesitating at first to taste pancit then became converted). Plus, keeping in mind that my kids might someday want to cook this and will have to refer to my online kusina for guidance, I am now compelled to post my recipe here, the way I prepare pancit.

For noodles, I either use bihon or sotanghon, with or without canton. The rest of ingredients and the method are practically the same for all these types of noodles. For my non-Filipino audience, the sotanghon (bean vermicelli) is probably the most accessible.

A dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce. To all my DISTRACTORS, you don’t need to compare it to others, as what I said: THIS IS MY VERSION 👿

My guest cook of the Day…….Ms. Anita Wesely; a very good friend of mine, my “Kumare”, and elder sister to me!

YOU NEED…….

* 2 packs of Pancit Canton (227 g each)
* 1 pack of Bihon
* 300 g pork belly
* 200 g shrimps
* 5 to 6 tbsps. soy sauce
* some fresh ground pepper
* some canola oil
* some soup stock or water
* 1 bihon sauce mix
* 6 cloves garlic, minced
* 1 onion, sliced
* 250 g chicharo
* half a head cabbage150 g mushrooms
* 1 carrot

HOW TO…….

1.) Heat a heavy skillet or wok. Pour in the canola oil and heat until smoking. Over hight heat, lightly fry the pork belly pieces until the edges start to brown. Add the minced garlic and sliced onion. Cook, stirring, until fragrant. Add the carrot, shrimps, cabbage and green beans or chicharo and mushrooms. Stir for a few seconds. Pour in some water or soup stock. Season with bihon sauce mix, soy sauce and fresh ground pepper. Cover and bring to a soft boil for 15 minutes.

2.) Add noodles. Stir to distribute the ingredients evenly. Lower the heat, cover and simmer for 8 minutes or until the noodles are almost cooked. The sauce would be thicker at the point and reduced significantly. The dish should still be “saucy”, not dry. Season with salt, if necessary. Serve with slice lemon or kalamansi.

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