Pancit canton guisado or any kind of pancit is one of my most favorite dishes. 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. In my home town, Naguilian, La Union, they come up with variations of nutritious pancit canton like the squash, kalunay and saluyot enriched pancit canton. Impressive isn’t it?
Click here for the recipe of pancit bihon guisado.
Click here for the recipe of pancit bihon and canton guisado.
Click here for the recipe of pancit malabon.
Click here for the recipe of pancit palabok.
1 kg. pansit canton
3 pcs. medium-sized carrots (sliced into strips)
1/2 kg. pork belly
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. shrimp (shells are removed)
¼ kg. squidballs (sliced into strips)
1 small knorr shrimp broth cube
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, squidballs and salt. Sauté for about 5 minutes. Then add the shrimps and saute for another 2 minutes.
2) Add carrots, cabbage, celery, knorr cubes and soy sauce. Stir fry for 2-3 minutes.
3) Add the pancit canton. Mix and cook for about 5 minutes.
4) Add onion leaves as toppings.
5) Ready to serve. It is best to serve when it’s hot.