PANCIT CANTON GUISADO RECIPE
Pancit canton guisado is a Filipino noodle dish, where canton noodles is stir fried with chicken, chicken liver, cabbage, carrot, green beans, squid balls in a sauce made with soy sauce, oyster sauce. garlic, onion and fish sauce. With the presence of noodles, veggies and meat, the pancit canton guisado can already be considered a full meal. This dish can be compared to the Chinese chow mein. Often, both chicken and chicken liver are used as protein sources.
#pancitcantonguisado #pancitguisado #pancitcanton
written printable recipe here:
INGREDIENTS:
500 grams canton noodles
250 grams chicken (sliced)
250 grams chicken liver (sliced)
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 small head cabbage (chopped)
1 medium carrot (sliced into strips)
5 cloves of garlic (chopped)
1 medium onion (chopped)
10 pieces squid balls (sliced in half)
½ cup green beans (sliced)
1 tablespoon fish sauce
oil (for sautéing)
Directions:
Heat some oil in a pan. Add the squid balls and then fry them until light brown. Set aside.
Using the same pan, add the garlic and onions. Saute them for a few minutes until aromatic before adding the chicken. Once the chicken changes color, add the chicken liver. Saute them for a few minutes until the both chicken and liver changes color.
Add the carrot strips. Season with some salt and pepper.
Add the green beans. Cover the pot and let this cook for 3 to 5 minutes before adding the sliced bell peppers and cabbage. Saute gently until the cabbage are half cooked.
Remove the veggies from the pan and set aside.
Using the same pan, add some water, soy sauce, black pepper, and the chicken broth cube. Stir gently and let it boil.
Add the canton noodles into the broth. Submerge them to cook and soften. You may need to stir the noodles a few times. Let this cook until the sauce dries up.
Once the sauce has dried, add the oyster sauce, fried squidballs and the mixed veggies. Toss gently until all ingredients are well distributed. Once all the ingredients come together, turn the heat off.
Transfer the pancit canton guisado to a serving plate. Enjoy this as it is or have it with some slices of loaf bread. Dont forget to drizzle some calamansi juice before eating. Yum!
Filipino Pancit Recipe - asimplysimplelife
There are many variations of this recipe. Especially with the type of noodles. I used the sotanghon noodles here (very fine rice noodles) but you can use egg noodles (more Chinese style), and regular vermicelli rice noodles.
Here's a recipe I just copied from the internet. Like I said on my video I showed you the approach to cooking the filipino pancit. You can either add the shrimp, pork, chinese sausage or chicken or all of the above. :) Then the basics of the vegetables are: celery, green beans and/or snap peas, carrots, cabbage, onions and garlic. Add some Chicken broth along with soy sauce and that's it. :-) There are various recipes on-line. :)
Pancit Bihon (Sotanghon) Recipe:
Ingredients
1 lb pancit bihon (Rice Noodles)
1/2 lb pork, cut into small thin slices
1/2 lb chicken, cooked, deboned, and cut into thin slices
1/8 lb peapods or snow pea
1 cup carrot
1/2 small cabbage, chopped
1 cup celery leaves, chopped finely
1 medium sized onion, chopped
1/2 tbsp garlic, minced
1 pc chicken cube
5 tbsp soy sauce
3 to 4 cups water
Cooking Procedure
In a large pot, Saute the garlic and onion
Add the pork and chicken then let cook for 2 minutes
Add the chicken cube and water then simmer for 15 minutes
Put in the carrots, peapod, cabbage, and celery leaves and simmer for a few minutes
Remove all the ingredients in the pot except for the liquid and set them aside
In the pot with the liquid in, add the soy sauce and mix well
Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely
Put-in the vegetables and meat that were previously cooked and simmer for a minute or two
Serve hot. Share and enjoy!
------------------------------------------------------------------------------------------------------------
*********************************************
Twitter:
Facebook:
Instagram:
Pinterest:
Youtube:
Sheldon Simeon’s Pancit Filipino Noodle Dish Will Be The Star of Your Next Cookout | Chefs At Home
Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—shares his family recipe for a Pancit Filipino noodle dish that’s sure to be the star of your next cookout! This Pancit is a stir-fry packed with vegetables and three kinds of protein, piled high with noodles, and tossed in a salty-savory sauce that ties the dish together. It's a Filipino classic that's easy to scale up for a crowd, just as long as you have a wok big enough! (Recipe below)
#Pancit #Filipino #NoodleRecipe #Pasta #Cookout
0:00 Introduction
1:15 Cut vegetables and protein for Pancit Noodles
2:15 Pancit Noodle Sauce Recipe
2:42 Cooking in a wok
3:14 How to cook Pancit Filipino Noodles
5:57 Finished Pancit Filipino Noodle Dish
6:23 Pancit Noodle Taste Test
Pancit
For the fried garlic:
1/2 pound peeled garlic (from 4 medium heads)
Neutral oil, for frying
Kosher salt
For the pancit:
Kosher salt
1pound fresh chow mein noodles (pancit Canton) or other fresh thin egg noodles
4 tablespoons neutral-flavored oil, divided
1 cup chicken stock
1/4 cup oyster sauce
1 tablespoon plus 1 teaspoon fish sauce
1 teaspoon ground annatto
2 tablespoons minced garlic
6 ounces boneless, skinless chicken thighs (about 2), cut into 3/4-inch pieces
6 ounces pork tenderloin, cut into 3/4-inch pieces
1/2 pound peeled and deveined large shrimp, cut in half
Ground black pepper
4 ounces mushrooms (any kind), stems discarded, and caps thinly sliced
1 medium carrot, thinly sliced then cut into strips
1/2 medium red onion, thinly sliced
4 ounces Napa or green cabbage, chopped
3 scallions, dark green tops only, cut into 2-inch pieces
Calamansi or lemon wedges, for serving
Hot sauce, for serving
1.Make the fried garlic: Preheat the oven 250°F. Line a baking sheet with paper towels. In a food processor, pulse the garlic until finely minced.
2. Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
3. While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350°F (use a thermometer).
4. Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
5. Make the pancit: Bring a large pot of salted water to a boil and blanch the fresh noodles according to the package directions (or cook until they’re pliable but firm, not more than a minute or two). Drain well and toss with 1 tablespoon of the neutral oil.
6. In a small bowl, whisk together the stock, oyster sauce, fish sauce, and annatto. In a wok or very large skillet, heat 3 tablespoons of the oil over high heat until shimmering hot. Add the garlic, chicken, pork, and shrimp and stir-fry until the proteins are mostly cooked, about 2 minutes. Season with salt and pepper.
7. Add the mushrooms, carrot, and red onion and stir-fry until softened, about 3 minutes. Stir in the noodles, then add the oyster sauce mixture and stir-fry until the noodles are heated through and the sauce is absorbed, about 3 minutes. Add the cabbage and scallions. Reduce the heat and cook until the noodles are glazed and the vegetables are soft, just a few minutes. Transfer to a serving plate. Garnish with some of the fried garlic and serve with citrus wedges and hot sauce.
For more great videos, check out:
—Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient!
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.