Pansit or Pancit is originally introduced by the Chinese immigrants to the Filipino natives, in the earlier centuries. Over time, it has become a Filipino local dish, and in fact has turned into a staple food next to rice since then. Filipinos learned many different ways on how to cook Pancit. We have also learned to produced our own types of noodles along with it. Bicolanos are proud to call Pansit Bato as a local noodle invention.
For decades it has been a Filipino tradition, since it was introduced, that Pancit or Pansit be served during one’s birthday celebration. As time went, Pancit is not only served on occasions, but on almost every daily family meal.
Janis is fond of Pansit, and so she has a few examples of her Pansit recipes on her page. Here’s her delicious version of her Pansit Canton Guisado recipe. Pansit Canton Guisado is just one of the many styles and type of pansit recipes that Janis is sharing to anyone interested, as shown on her page.
Ingredients: 3-4 servings
1 pack pansit Canton noodles
2 thick strips of sliced pork belly
1 pack fish balls(optional)
1 cup of julienned carrots
1 cup sliced cabbage
2 tbsp. soy sauce
2 cloves minced garlic
1/2 medium sliced onion
1/2 tsp black pepper, crushed
1 lemon, sliced in quarters
1 tbsp. oyster sauce
1 chicken bouillon
2 stalks chopped scallions
Water
Cooking Procedure:
- First, boil the pork belly strips in water. When pork is done, remove it from the heat. Cool them off, then cut them into small cubes and set aside.
- On a pan, sauté garlic and onions. Season with crushed black pepper and stir it until slightly brown. Add sliced fish balls, if desired, apply a small amount of water. Stir to mix ingredients evenly for a couple of minutes.
- Apply a spoon of soy sauce and 1 tbsp. of oyster sauce. Sautee carrots and cabbage with it for about 5 minutes. Keep vegetables half-cooked for better veggie results. Turn off heat and set it aside.
- On a big pan or a wok, pour enough amount of water to boil. Add the chicken bouillon a small amount of soy sauce. Let it boil for the bouillon to dissolve. Add Pancit Canton next. Let it boil for 10-15 minutes or until Pansit Canton for tender.
- When sauce thickens and almost dry, add the pork belly cubes and fish balls, followed by the sautéed vegetables. Gently stir to thoroughly combine ingredients. Let it cook for a couple more minutes, then remove from the pan and transfer delicious Pansit Canton to a serving bowl.
- Garnish it with chopped scallions(spring onions), add a slice of lime or lemon on the side. Serve delicious Pancit Canton Guisado hot, and smile! Dinner is served! 🙂
Tip: Serve with kakanin(sweet rice cakes, like Puto). Soy sauce and a squeeze of calamansi as a condiment, if available is best. Feast on!