Pancit Canton Recipe
Pancit Canton is a Filipino adaption of the Chinese Lo Mein noodle dish. Centuries ago, noodles were introduced to the Philippines by the Chinese. The word “pancit” or “pansit” is derived from “pan-sit/pian-sit”, a Philippine Hokkien (dialect primarily spoken by Chinese Filipinos) that means “wonton”. Pancit Canton is just one of the many noodle dishes (like pancit lomi, palabok, bihon, misua odong, and so on) that evolved over the years as different types of noodles were also made. Today, we will focus our attention on making Pancit Canton!
There are various techniques in cooking pancit canton like saute', broth or braised. In this recipe, I will be doing saute-ing and stir-frying. The vegetables and proteins are cooked separately in a wok or pot. The ingredients are then gently tossed together with the already cooked noodles until heated through over high or medium-high heat. For the sauce, it is either chicken stock or water with some soy sauce. The noodles are made from wheat flour with or without eggs. Others use egg noodles or yakisoba noodles. In this recipe, I opt out of using the yakisoba noodles that are made from wheat flour, kansui (lye water), and water (no eggs). I prefer this type as they are not salty at all and it has a very subtle texture.
Pancit Canton is every Filipino's all-time favorite noodle dish present on all occasions from birthdays, family gatherings, holidays. It is even enjoyed for mid-day snacks, lunch, or dinner at eateries, school cafeterias, food stalls, street vendors just to mention a few. It is every household's go-to party food, most especially on birthday celebrations. The crunchy vegetables add a touch of freshness to the dish. The sweet and savory Chinese sausage with the tenderness of the chicken pieces satisfies the taste buds.
You can buy the yakisoba noodles at any of your local grocer. The Chinese sausge can be found at your nearest Asian store. And, without further ado, join me in making them. Let's get started!
Ingredients
Fried Shrimp
• 6 large shrimp (shells on, heads removed)
• Pinch of salt
• 1 tbsp cornstarch (or corn flour)
• 1-2 tbsp olive oil (use any oil available to you)
Stir-Fried Protein
• 3 lap xuong or Chinese sausages, thinly sliced
• ½ lb chicken, cut into bite-sized pieces (I used tenders and thighs)
• 1-2 pinch salt
Stir-Fried Vegetables
• 4 oz matchsticks carrots (or regular carrots cut into matchsticks)
• 6 stalks celery, thinly sliced
• 4 oz snow peas, ends trimmed
• ½ large green bell pepper, thinly sliced
• ½ large red bell pepper, thinly sliced
• 1 tsp ground black pepper
• ½ tsp salt
• 8 oz cabbage, sliced
Sauce Mixture
• 1 tbsp olive oil
• 1 large shallot, sliced
• 4 garlic cloves, crushed and sliced
• 2 cups chicken stock (I used low sodium. Use water if preferred)
• ¼ cup toyo or soy sauce (I used light soy sauce)
• 35 oz wheat flour or yakisoba noodles (use egg noodles if prefer)
• Salt and pepper (adjust to taste)
Garnish
• 4 stalks spring onions, cut thinly
Items You'll Need
• Large wok or pot
• Wooden spoons
• Mixing bowls
• Measuring cups, spoons, bowls
• Knife
• Plates
• Cutting board
• Forks
☼Time Stamps☼
00:00 – Intro
00:19 – The Ingredients
00:25 – Cook the Protein/Meat
01:59 – Stir-fry the Vegetables
02:56 – Cook the Wheat Flour Noodles
03:38 – Combine the Pancit Canton Ingredients
04:17 – Taste test and end remarks
Printable instructions can be found on our website @
#NewRecipeEveryWeek #HappyFeetsAndPaws
Music
Track: Ukelele And Piano
Music by: MaxKoMusic
Website: maxkomusic.com
Download page:
Track: Urban Hip-Hop
Music by: MaxKoMusic
Website: maxkomusic.com
Download page:
???? Clay Pot Rice, your new favorite dish! (煲仔飯)
Watch Daddy Lau teach us how to make clay pot rice. This is perhaps the most mouthwatering Cantonese dish of all and is easier to make at home than you think!
Our clay pot:
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? COOKWARE WE USE/LOVE ????
- Clay Pot:
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
???? LINKS MENTIONED ????
Luke Martin:
牛小妹@在大马:
Chinese Cooking Demystified:
Modern Pepper:
Travel Thirsty:
MrsLinsKitchen:
East Meets Kitchen:
Cookd:
Mom-tastic By Shamsheera:
------
⏲ CHAPTERS ⏲
00:00 - Prepare rice
00:39 - What kind of rice to use
01:09 - Soak sausage
01:24 - Cut chicken
02:15 - Wash chicken
02:39 - Prepare vegetables
03:48 - Dry chicken
04:01 - Marinate chicken
04:43 - Marinate mushrooms
05:09 - Create sauce
05:25 - On clay pot rice
06:06 - Cook in clay pot
06:34 - How to season a clay pot
07:48 - Add rice
08:08 - Does clay pot need to be dry before using?
08:31 - Add water
08:55 - Alternatives to clay pot
09:42 - Add ingredients
10:16 - Good toppings to have
11:01 - How to choose a good clay pot
11:59 - Scorch rice
13:58 - How to prevent rice burning or sticking
14:47 - The reveal & garnish
15:01 - THE CRUMB!
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
How It's Made: Chinese Sausage and Pancake Stir fry by Masterchef
Masterchef John Zhang shows you tips on how to make Chinese sausage and pancake at home with step by step instruction. Recipe:
Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage normally dried in air or smoked over slow burning fire. The sausage is used as an ingredient in many dishes in some parts of southern China.
Tips:
1. Like other traditionally made dry sausages, for example Spanish chorizo or Italian salami, Chinese sausages must be dried until they lose about 35% moisture.
2. Chinese sausages can be only air dried in fall or winter when the temperature is under 10~12°C or 50~53°F degree. After drying, you need to transfer them to freezer for longer keeping.
Chinese pancake is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Many Chinese restaurants in the world serves this lovely pancake. However, making some at home is a nice experience.
#sausage #pancake #chineserecipes
Subscribe for more awesome Chinese recipes:
Looking for Chinese pork recipes? Check out our Chinese pork recipes playlist here :
More savory stir fry recipes:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
CHICKEN NOODLES RECIPE | CHICKEN CHOW MEIN RECIPE | CHICKEN FRIED NOODLES RECIPE
Chicken Noodles | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe | Chicken Chowmein | Chow Mein Recipe | Easy Chicken Chowmein Recipe | Best Chicken Chow Mein Recipe
Ingredients for Chicken Noodles:
- Boneless chicken, cut into thin 2” strips- 250 gms
To be marinated with:
- Salt-1/4 tsp
- Pepper powder- 1/4 tsp
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Baking soda- 1/4 tsp
- Noodles, 150 gms pack , sufficient for 2 persons
- Garlic, fine sliced- 5 cloves
- Spring onion/scallions, whites- 2 tbsp
- Spring onion/scallions, greens- 2 tbsp
- Shredded cabbage- 1 cup
- Carrots, fine sliced(like sticks)-1 cup
- Green peppers/Capsicum, fine sliced- 1 cup
- Soy sauce- 1 tsp
- Vinegar- 1/2 tsp
- Green Chilli Sauce- 2 tsp
- Red Chilli Sauce- 1 tsp
- Salt & pepper to season
- Oil
Preparation-
- Fine slice the garlic cloves, carrots, green peppers and shred the cabbage.
- Chop the white and green portion of spring onions/scallions.
To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the sliced garlic and give it a stir.
- Now add the marinated chicken strips and fry on high heat for 3-4 mins till cooked & evenly browned.
- Add the chopped spring onion whites, mix and give a stir for 15 secs.
- Add the carrot slices, mix and sauté on high heat for 30 secs.
- Now add the shredded cabbage & the green peppers, mix and sauté for 1 min on high heat.
- Now add the boiled noodles and toss it with the chicken and veggies to combine everything.
- Add the sauces and mix it well.
- Lastly garnish with spring onion greens, give a mix & serve hot.
#chickennoodles #chickenchowmein #chickenfriednoodles #chickennoodlesrecipe #bestchowmein #chinesenoodles #spiceeats #spiceeatsrecipes #chowmeinrecipe
Techniques for frying Chinese sausage without using oil|Thai food
Techniques for frying Chinese sausage without using oil
Ingredients / recipe
Pork Sausage = 100 g.
Water = 100 ml.
☆☆☆Use low light☆☆☆
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
You can make your own restaurant-quality Lo Mein at home... and in ONE PAN! Jet is here to show you the ropes step-by-step.
Subscribe ►
Get the recipe ►
Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lo Mein Noodles
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
Noodles:
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces
Directions
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
English
This video has been dubbed using an artificial voice via to increase accessibility. You can change the audio track language in the Settings menu.
Spanish
Este video ha sido doblado al español con voz artificial con para aumentar la accesibilidad. Puede cambiar el idioma de la pista de audio en el menú Configuración.
Portuguese
Este vídeo foi dublado para o português usando uma voz artificial via para melhorar sua acessibilidade. Você pode alterar o idioma do áudio no menu Configurações.
#ReadyJetCook #JetTila #FoodNetwork #LoMeinNoodles
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network