Pancit Canton
Ingredients:
1 tsp. cooking oil
1/2 tsp. minced garlic
2 tbsp. sliced onions
3 pcs. pork strips
3 pcs. shrimps, shelled
3 pcs. squid rings
1 tbsp. chicken gizzard, cooked until tender and sliced
3 slices pork asado
1 tsp. oyster sauce
2 tbsp. soy paste
2 pcs. broccoli florettes
1 tbsp. carrot strips
1/2 tbsp. celery strips
2 pcs. cauliflower florettes
2 tbsp. sliced cabbage
3 pcs. chicharo
1 tsp. chopped kinchay
1 pc. shiitake mushroom, sliced
2 pcs. fresh mushroom, sliced
5 grams tenga ng daga
1/2 cup chicken stock
1 tsp. cornstarch
1/4 tsp. sesame oil
125 gms. Hongkong noodles, fried*
1 tsp. chopped spring onion
2 pcs. quail eggs, cooked and shelled
To fry noodles:
Heat enough oil in a wok or frying pan. When oil is smoking hot, throw in noodles and fry for a few seconds or until crisp and golden. Drain to remove excess oil and place on a serving plate.
Method:
1. Sauté garlic and onions in oil over high heat. Toss in pork, shrimps, squid rings, liver, gizzard and pork asado and cook until shrimps are pink.
2. Pour in oyster sauce and soy paste.
3. Blend in vegetables and stir-fry.
4. Pour in stock and let boil.
5. Add sesame oil and thicken with slurry.
6. Adjust seasoning to taste.
7. Pour over crisp-fried noodles and top with spring onions and quail eggs.
8. Serve immediately with pinaputok or pan de limon.
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