Pansit Kanton (Pancit Canton)

The all-time Filipino favorite - Pansit Kanton (Pancit Canton).

Ingredients:

• 1/4 kg shrimps
• 1 tablespoon cornstarch
• 1 egg white
• 1 chicken breast
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1/4 kg lean pork, sliced
• 5 pcs chicken liver
• 2 teaspoons salt
• 2 tablespoons soy sauce
• 1 1/2 cup meat stock
• 1 carrot in strips
• 1 head cauliflower cut into flowerettes
• 4 cabbage leaves, shredded
• 1/4 cup tsitsaro (sweet peas)
• 1/4 cup kintsay, choopped
• 2 tablespoons, cornstarch dissolved in 1/4 cup water
• 1 pkg. pansit kanton (dried Chinese noodles)

Cooking Procedure:

1. Shell the shrimps, leaving the tail.
2. Coat with cornstarch and egg white. Set aside.
3. Slice chicken breast and coat with cornstarch.
4. Saute garlic, onion, post, chicken liver, shrimps, and chicken meat. Season with salt and soy sauce.
5. Pour meat stock and bring to a boil. Add all the vegetables.
6. Thicken with cornstarch.
7. Stir in the kanton and cook for 10 minutes.
8. Serve hot.

Pansit Luglog

Pansit Luglog.

Palabok Sauce

Ingredients:

• 2 cups shrimp juice
• 1/4 cup atsuwete water
• 4 tablespoons cornstarch dissolved in 1/2 cup water
• salt to taste

Procedure:

1. Put shrimp juice, atsuwete water and cornstarch in a saucepan
2. Bring to a boil, stirring constantly
3. Season with salt

Pansit and Garnishings

Ingredients:

• 1 kg bihon, soaked in water for 10 minutes then drained
• 1 cup mongo sprouts, boiled in q water
• 1/2 cup flaked tinapa
• 1/2 cup tsitsaron, pounded
• 1/2 cup shrimps, boiled and shelled
• 2 pcs hard-boiled eggs
• 1/4 cup green onions, chopped
• 4 cloves garlic, chopped and fried
• salt to taste
• dash of pepper
• 2 tablespoons patis
• 10 pcs kalamansi

Procedure:

1. Blanch bihon in boiling water
2. Drain and place on a large platter
3. Cover with sauce
4. Garnish with tinapa, tsitsaron, eggs and shrimps.
5. Sprinkle green onions and fried garlic on the noodles and season with salt and pepper
6. Serve with kalamansi and patis

Pansit Lomi

Pansit lomi.

Ingredients:

• 2 tablespoons cooking oil
• 1 teaspoon garlic, minced
• 1 pc medium sized onion, sliced
• 100 g pork, cubed
• 2 tbsps soy sauce
• 1 1/2 teaspoons salt or patis
• 5 cups meat stock
• 1 cup cabbage, in strips
• 1/2 kg fresh miki, blanched
• kalamansi

Procedure:

1. Heat cooking oil and saute garlic and onion
2. Add pork and fry until light brown
3. Season with soy sauce an salt or patis as desired
4. Add meat stock and let simmer until pork is tender
5. Add vegetables, then stir in noodles
6. Cook until done
7. Adjust seasonings
8. Serve with kalamansi and patis

Sotanghon Guisado

Another pasta delicacy loved by Pinoys. It is usually cooked in special occasions like birthdays and the like.

Ingredients:

• 1/4 cup cooking oil
• 5 cloves garlic, crushed
• 1 onion sliced
• 1 stewing chicken, quartered
• 10 cups water
• 1 carrot
• 2 stalks leeks
• 10 pcs dried mushrooms, soaked in water and sliced
• 1 tsp salt
• 2 tablespoons patis
• 2 stalks celery

Cooking Procedure:

1. Saute garlic and onion in hot cooking oil.
2. Add the pieces of chicken and cook for five minutes.
3. Pour water and add vegetables. Let Boil.
4. When chicken is tender, remove from broth and flake the meat; strain broth.
5. Put back chicken meat then add mushrooms and sotanghon.
6. Boil for 10 minutes. Add salt to taste and season with patis.
7. Serve hot, garnish with celery stalks.

Batchoy

I remember when my father used to bring me to his batchoy suki in a carenderia known for its super delicious batchoy. The cook was an Ilonggo (from Iloilo) and he really cooked superb Batchoy.

Ingredients:

• 1/2 cup sliced pig's lapay
• 1/2 cup sliced pig's kidney
• 1/2 cup sliced pig's tenderloin
• 1/2 cup sliced pig's liver
• 2 segments chopped garlic
• 1 chopped onion
• 1 small piece ginger cut in fine strips
• 1 tablespoon patis

Procedure:

1. Fry meat until brown. Set aside.
2. Saute all ingredients.
3. Add the fried mixture then add patis.
4. Mix thoroughly and cover.
5. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender.
6. Add sili leaves and remove from heat.
7. Serve hot.

Pansit-Bihon Gisado

Any Filipino occasion is not complete without this recipe. In the Visayas and Mindanao, they have this famous saying about pansit as "Sumpay sa kinabuhi" or in other words - "pansit adds life".

Ingredients:

• 1/2 cup cooking oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup boiled pork, sliced medium sized carrot, in strips
• 1 small cabbage
• 2 tbsps soy sauce
• 1 1/2 meat stock
• 1 stalk kintsay
• 2 bundles bihon soaked and drained
• 1 tsp salt
• 2 pcs chorizo canton, fried and slicked
• spring onions, chopped
• kalamansi

Procedure:

1. Saute garlic in cooking oil. Add onion, pork, carrot and cabbage.
2. Season with soy sauce and fry for 2 minutes.
3. Add meat stock and simmer. Add kintsay.
4. When vegetables are cooked, add bihon and season with salt.
5. Garnish with chorizo canton and spring onions. Serve with kalamansi.