Pancit Canton
(serves 4)
Ingredients:
cooking oil
3 segments garlic, minced
1 medium size onion, chopped
1/8 kg pork meat, sliced
2 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp ground black pepper
3 cups water
1/4 kg pancit canton noodles
1 small pc carrot, julienned or thinly slice
4 leaves of Chinese Pechay or Cabbage, slice
1/2 of sayote, thinly slice
2 small pc of bell pepper (red & green), chopped
3 pcs Kentucky beans or 8-10 pcs snow peas (sitsaro)
10 pcs. fish balls, halved & fried
spring onions, chopped
calamansi fruit or lemon wedges
Direction:
1. Heat 2 tbsp cooking oil in a pan. Fry in high heat all vegetables with constant stirring. Leaves first. Careful not to over cook to retain crisp. It only takes less than 30 seconds to fry. Scoop the vegetables & set aside. Fry also the fish balls.
2. In the same pan, saute the garlic & onion in 2 tbsp cooking oil. Next, add the meat and cook until slightly brown. Coat the meat with 2 tbsp soy sauce and cook further til almost all of its liquid is absorbed. Add 3 cups of water, ground pepper, fish balls and 2 tbsp oyster sauce. Simmer for about 5-8 minutes.
3. Add the canton noodles then cover the pan with occasional mixing in medium heat. Cook until the noodles is tender and the liquid is almost gone but not dry about 5 minutes. Just before the noodles is cooked, add the fried vegetables and cook for 1-2 minutes more. Put in a serving plate & garnish with chopped spring onions and calamansi fruit on its sides. Serve hot & enjoy!
