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Recipe: Pancit

Pansit Canton

Pancit (pansit) is a catchall term for Chinese-influenced noodle dishes in the Philippines.

There are many different kinds of pancit — different noodles, different ingredients, different styles of cooking.

Here is one recipe for pancit using egg noodles:


Ingredients for Pancit

2 cups fresh pork, cut in thin strips 2 inches long
2 cups cooked chicken, cut into strips 2 inches long
1 cup fresh shrimps, cleaned and sliced into 1-inch pieces
2 garlic cloves
1 medium onion, sliced lengthwise
2 celery stalks, chopped thin including leaves
3/4 cup bilbao chorizo or Chinese sausage, sliced thin
1 tablespoon lard or oil
2 cups water
2 cups round cabbage, sliced very thin
2 teaspoons MSG
2 teaspoons paprika
1/4 cup soy sauce
2 boxes of egg noodles, cooked and drained (follow the instructions on the packaging)

Put pork in large saucepan with garlic and ginger. Cook until slightly brown.
Add chicken, shrimp and sausage, stirring constantly to prevent scorching of the bottom of pan.
Add celery, onions, spices and soy sauce.
Cook until onions and celery are done, then add water and simmer slowly for one hour.
Then add blanched noodles and cabbage. Mix well.
Cover and stir occasionally until cabbage is soft. Do not overcook the cabbage.

Serve on a platter. Garnish with hardboiled eggs and sliced lemon cut lengthwise. (Or better yet, use the Philippine citrus fruit kalamansi, sliced into halves.) Add soy sauce to taste.

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