Pancit bihon canton guisado or just pancit bihon is one of my most favorite food. I can actually eat pancit everyday without getting tired of it provided that there is a variation of flavor.
Like pancit with squid or shrimp or chicken or pork or simply with fishballs or squidballs. 😀 I’m really a pancit lover so I come up with different flavors and ways of cooking pancit.
Click here for the recipe of pancit bihon guisado.
Click here for the recipe of pancit malabon.
Click here for the recipe of pancit palabok.
Click here for the recipe of pancit canton guisado.
½ kg pansit bihon
½ kg. pansit canton
3 pcs. medium-sized carrots (sliced into strips)
1 pc. big cabbage (sliced into strips)
3 stalks of onion leaves (sliced into small bits)
1 stalk of celery (sliced into small bits)
½ cup soy sauce
½ teaspoon black pepper
1 teaspoon salt
3 tablespoon of cooking oil
1/2 kg. pork meat or chicken (boiled and sliced into strips)
¼ kg. squidballs (sliced into strips)
1 knorr shrimp/chicken cube
2 cups chicken/pork stock (pinagpakuluan ng karne ng manok o baboy )
2 pcs. medium-sized onions (minced)
4 cloves of garlic (minced)
1/4 cup canola/vegetable oil for sauteing
- VARIATION: You may also substitute chicken breast and chicken gizzard/liver with squid or shrimp or pork meat depending on your own preference.
1) In a large frying pan, heat cooking oil. Saute garlic until golden brown. Add onions, pork meat, squidballs and salt. Sauté for about 5 minutes or until meat and squidballs turn to golden brown.
2) Add carrots, cabbage, celery, knorr cubes and soy sauce. Stir fry for 2-3 minutes.
3) Add the chicken/pork stock and let it boil. Add pre-soaked pansit bihon (soaked in a water for at least 2 mins.) and pansit canton. Mix and cook for about 8-10 minutes.
4) Add onion leaves as toppings.
5) Ready to serve. It is best to serve when it’s hot. Enjoy eating! 🙂