Pancit Canton with Shrimps

IMG_6920

My wife cooked this pancit canton with shrimps.

PANSIT CANTON is a noodle dish of Chinese origin that has become very much a part of Filipino cuisine, pancit canton may refer to lo mein or chow mein. It is a stir-fried dish composed of dried noodles, meat, poultry or seafood and vegetables.

NUMBER OF SERVINGS: 4-6

PANCIT CANTON INGREDIENTS:

  • 2 tbsp cooking oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup chicken breast, thinly sliced
  • 1 cup chicken liver
  • 1/2 cup kikiam
  • 1/2 cup fish ball
  • 2 tablespoon soy sauce
  • 1 teaspoon ground black pepper
  • 1 chicken broth cube
  • 1/4 teaspoon msg
  • 1 cup snow pea
  • 1 medium carrots, julienned
  • 8-10 beans chopped
  • 3 cups water
  • 250 grams of dried canton noodles
  • 1/2 cup celery, chopped finely
  • 1/2 cup green and red bell pepper
  • 1 head medium cabbage, chopped

COOKING PROCEDURES:

  1. In a pan, heat the oil then sauté the garlic and onion
  2. Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer part turns light brown
  3. Add the soy sauce, pepper, chicken broth cube, msg, and stir.
  4. Put in snow peas, carrots, beans and stir. Add water then bring to boil.
  5. Put in the dried canton noodles, celery, green and red bell pepper, cabbage and cook until the liquid has been absorbed by the noodles

IMG_6921perfect with calamansi or lemon.

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Ginataang Kalabasa

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GINATAANG KALABASA WITH SITAW (Squash and String Beans in Coconut Milk) is a combination of squash and string beans and simmered in coconut milk. Add with pork or shrimp or crab make the recipe more delicious.

 

NUMBER OF SERVINGS: 3-4

GINATAANG KALABASA WITH SITAW INGREDIENTS:

  • 1/2 squash(kalabasa), peeled and cut into cubes
  • 1 bundle string beans(sitaw), cut in 3 inches long.
  • 1/ 4 kilo pork sliced diagonally
  • 2 tablespoons fish sauce
  • 1 can coconut milk (1 and 1/2 cup coconut milk)
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tablespoons cooking oil
  • 1 pork broth cube
  • 2 pieces chili finger (siling haba)

PROCEDURES:

1. In a saucepan, heat cooking oil saute garlic, onions and fry pork meat until color turns to light brown.

2. Add the squash and string beans.Put-in with pork broth cube, fish sauce and chili finger then mix well.

3. Pour in coconut milk (stir) and simmer for 10-15 minutes or until vegetables cook. (cook under medium heat)

4. Remove from heat. Serve and enjoy.

paksiw na bangus

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Paksiw na Bangus also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.

 

Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.

In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.

NUMBER OF SERVINGS: 3-5

PAKSIW NA BANGUS INGREDIENTS:

  • 1 Big Bangus ( Milkfish ), scaled, cleaned, cut into 3-4 slices
  • 1 head garlic, chopped
  • 1 small onion, chopped
  • 1 thumb-sized ginger, chopped
  • 2 pieces finger chilies (siling haba)
  • 1 piece small, round eggplant, quartered
  • 1 piece small ampalaya chopped
  • 1 cup vinegar
  • 1/2 cup water
  • 1/4 teaspoon msg
  • 1/2 teaspoon peppercorns
  • 1 teaspoon salt
  • 1 tablespoon oil

COOKING PROCEDURES:

  1. Clean the bangus by removing the scales. Rinse and cut crosswise into 3 steak pieces. Pat dry.
  2. Arrange the fish, eggplant, bittermelon, onion, garlic and ginger, green chillies in a cooking pot.
  3. Add salt, msg, pepper. Pour the water, vinegar and oil into the pot and bring to a boil. Simmer for 20 minutes.

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