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| Pancit canton |
Chef Giney encountered a recipe from the 1930s called pancit canton. Inspired, she tweaked the recipe of a little and created this hefty noodle dish. For added crunch and flavor, sprinkle coarsely chopped chicharon on top before serving
Serves 1 to 2 Prep Time 20 minutes
Cooking Time 15 minutes
Pancit canton ingredients: 2 tablespoons peanut oil. 1 tablespoon minced garlic. 1 tablespoon sliced onions. 1/4 cup diced meat. 1 teaspoon finely ground roasted peanuts. 1 tablespoon brown sugar. 5 to 6 pieces medium shrimp, deveined, shells and heads removed. 1 and 1/2 tablespoons soy sauce. 1 to 1 and 1/2 cups chicken stock. 1 cup lomi noodles. 5 to 6 pieces water chestnuts (apulid), sliced in half. 5 to 6 pieces chives, sliced into 1-inch lengths. 5 to 6 green onion stalks, sliced into 1-inch lengths. 2 pieces calamansi, sliced in half, to serve
Pancit canton recipe: 1- Heat oil in a wok for frying pan. Add garlic and onions: saute until garlic is golden brown and onions are translucent. 2- Add meat. cook until lightly browned and fat has rendered. Add ground peanuts and brown sugar. Lower heat and cook until sugar caramelizes. Add shrimp and cook just until the color turns pink. Transfer meat and shrimp to a plate. Set aside. 3- In the same pan, add soy sauce and stock; bring to a boil. 4- Add lomi noodles and cook just until a little sauce remains. 5- Return meat and shrimp to the pan. Add water chestnuts, chives, and green onions. Mix and toss briefly. Adjust seasoning with salt and pepper. Transfer to a platter and serve immediately. Drizzle with calamansi juice or serve with sliced calamansion the side, if desired. By then, the pancit canton is ready
