Sunday, May 23, 2010

Kulinarya Cooking Club May 2010--Pancit

Kulinarya Cooking Club's theme for this month is Pancit, or the ubiquitous pan-fried noodles at every occasion or celebration wherever Filipinos are found. I celebrated my birthday this month which meant I was able to share the pancit to people at work, perfect--because, I don't think pancit can be cooked in small quantities--it is meant to be shared and eaten with a lot of people, hence it is the perfect party food in my humble opinion. I've never really thought much about cooking pancit because it's always been there. It's not something I cooked during parties because there are more than enough pancit experts among family and friends. But this time, I had to do it on my own. There are so many choices for noodles but I chose pancit canton.

Pancit Canton
250 grams Chicken breast, deboned and sliced into strips (save the bones)
150 grams Shrimps, peeled and deveined (Save heads and peel)
2 pieces Shanghai sausages, sliced diagonally
1 piece Carrot, peeled and sliced thinly
1 piece Cabbage (small), sliced thinly
2 pieces White onions, minced
2 cloves Garlic, peeled and minced
1 tablespoon Cornstarch dissolved in 1/4 cup of water
1/4 cup Soy sauce
2 tablespoons Fish sauce (patis)
to garnish Wansuy (coriander leaves)
350 grams Pancit Canton noodles, dry
In a medium-sized pot, cover chicken bones, shrimp heads and peel with enough water. Boil over medium heat, turn down fire when boiling, skim the scum from the surface of the water and simmer gently (about 1 hour). You can do this step while preparing the other ingredients.
Slice the deboned chicken breast into strips. Devein the peeled shrimps and set aside in the refrigerator. Slice the sausages diagonally. Wash the vegetables. I removed the outer leaves of the cabbage before i sliced it into quarters. Slice the cabbage thinly. Peel the carrots and slice into rings, set aside.
Mince the onions and the garlic cloves.
Preheat pan or a wok which is perfect for cooking pancit. Pour in about 1/4 cup of oil. Add onions and garlic, cook until fragrant, pour in the sausages and the carrots. Cook for about 5 minutes or until carrots are soft. At this point you can add the sliced chicken. Add the cabbage and some of the stock. Cook until the vegetables are wilted and the water has evaporated. The chicken meat is also cooked at this time. Remove to a plate. In the same pan, pour the soy sauce and patis with approximately 2 cups of the stock, let it boil, add in the pancit canton noodles. Stir and cook until noodles are soft. Thicken the sauce by adding the cornstarch dissolved in water. When the sauce is thick, add back the cooked vegetables and chicken. Stir until well combined. Add the shrimps and continue cooking.
Garnish with cilantro leaves and serve hot.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.


Joy said...

That is a great recipe. What is Shanghai sausages? Are they like chinese sausages?

TaGa_Luto said...

Belated Happy Birthday, Chef_D! This is interesting..i must confess, i haven't cooked w/ Pancit Canton for a long time now. I used to like pancit canton, I don't know if it had something to do w/ the brand, it seems like i get a bad after taste w/ pancit canton that i purchase here. But i can buy fresh pancit noodles w/c is what i often use. Nice dish!

chef_d said...

@Joy--yes I think they are, actually I was going to get the other kind which is labeled macau sausages but I chose this instead. I liked it better because it wasn't as sweet as the macau sausages

@Pia--thank you! Yeah i know what you mean, I remember that bad aftertaste. This one was clean tasting :)

Anonymous said...

I must admit that I am pretty much like you. I never thought about cooking pancit - it was always there during celebrations and parties. But once I made it for a family gathering and I was so proud of myself. I am sure the same is true for you when you make such a yummy dish.

chef_d said...

Yes it is! I really liked the theme of this month :)

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ said...

hello chef_d! glad to meet you! thank you for stopping by at my site and for joining us at KCC.

I agree with what Pia said, that sometimes Pancit canton has an after taste. But try to use EXCELLENT NOODLES. They are true to its brand, it does give an excellent result.

great post, and nice meeting another KCC sis!

chef_d said...

Thanks Malou, will look for that brand next time :)

Cherrie Pie said...

I also, don't really cook pancit at home as I usually get it cooked for me. I'm glad that I get to make it this month. I love your version of pancit canton.

Caroline said...

I'm glad this month's theme worked out great for you. Pancit is always present in birthday parties and how fun you got to cook some, albeit on your own birthday. Belated Birthday wishes! :)

chef_d said...

Thanks Cherrie Pie and Caroline!

cusinera said...

I love viewing everybody's pancit! Different get different tips, excellent dish you got there:)

chef_d said...

Thanks Cucinera!

Olive said...

I love pancit canton. I'm sure yours is yummy! I love the addition of chinese chorizo, I'll try that too.

Belated Happy Birthday to you chef D!:)

chef_d said...

Thanks Olive! I enjoyed this month's theme :) Your pancit versions are super yummy!

Ciggy said...

chef_d! I featured this at myfilipinokitchen and i emailed the rest of kulinarya but i can't seem to find your email. here's the link: