Pancit Canton Guisado

On most Filipino occasions, aside from lechon baboy, a pancit dish would always be present.

Be it bihon, sotanghon, canton or combinations like bam-i (sotanghon and canton); it is always on the handa-an table. And like many Filipino dishes, the pancit recipe varies from household to household much more in different restaurants and food place.

Here's a basic recipe for a Pancit Canton Guisado where you can tweak using more or less ingredients of your choice.

Ingredients

Pancit (dried noodles or fresh meke)

Vegetables (strips of cabbage, thin strips of carrots, sliced sayote, onion leaves, etc)

Meat and Seafood (squid, shelled shrimps, fishballs, kikiam, pork,etc )

Others (sliced onion, crushed garlic, oil, salt, oyster sauce, soy sauce, sesame oil, calamansi, water, "shrimp broth"- crushed shrimps shells soaked in water then strained )

Procedure

In a large heated pan, place cooking oil and when hot enough saute garlic and onion.

Add pork, kikiam and squid then cook for 2-3 minutes.

Put the soy sauce and oyster sauce and mix well.

Add shrimp broth and water. Season with salt and pepper. Let boil and continue to cook for around 5 minutes.

Add shrimps and fish balls plus the vegetables. Cook for another 3-5 minutes.

Place the noodles and let it absorb the broth by tossing gently. Add water in necessary.

Adjust flavour by adding more soy and/or oyster sauces and other seasoning. Add liberal amounts if you want it more saucy.

Drizzle with sesame oil.

Serve with calamansi

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FLAVOURS OF ILOILO

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