Saturday, September 15, 2018

Pancit Canton

Thank you Linda of Apron Strings and Other Things for the feature of my Filipino Cheese Cupcakes  My body is just tired from weekdays routine and seeing my fave cupcake there is just awesome. 

There's a lot of noodle dishes in Singapore and I enjoyed most of them but I always go back to the basic, our very own Pancit Canton. I have had some rough times with it. I made a lot of trial and error just to make the perfect Pancit Canton for us. It took me lets say, a year or two of going back again and again until I learned the perfect combination and process that resulted to the most perfect  pancit canton in my opinon.. ha ha 
In the Philippines, there are 40 types of Pancit dishes and there are two that I love most, first is Pancit Bihon and the second is Pancit Canton. My personal favorite is Pancit Bihon while my husband and two children prefer Pancit Canton. So, to please them, I made this version especially for them.
Here's a brief history of Pancit Canton in the Philippines:
In Filipino cuisine, pancit are noodles. Noodles were introduced into the Philippines early on by Chinese Filipino settlers in the archipelago, and over the centuries have been fully adopted into local cuisine, of which there are now numerous variants and types. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means "convenient food."[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.
Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday.[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health", they must not be cut, as that would "corrupt the symbolism."[1]
Pancit is a derivative of a type of noodle(s) that originated in China but pancit which is different in its own aspect originated in the Philippines. The fact that pancit is eaten and part of Filipino culture means that it was most likely brought over from settlers originating in China or East Asia.
Now for the recipe, brace yourself because it has so much in one dish. 
Pancit Canton
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp light soy sauce
2 cups water
500 grams fresh noodles
Some hot water to rinse the fresh noodles
3 tbsp sunflower oil
1/2 cup sliced cooked pork
1/2 cup sliced cooked chicken
1/2 cup cook prawn
1/2 cup sliced cabbage
1/2 cup sliced carrots
1/2 cup slice red bell pepper
1/2 cup slice green bell pepper
1/2 cup peas
1/2 tsp salt
1 tsp ground black pepper
1 tbsp soy sauce
Variation of pork balls, squid balls, mushroom balls ( optional )
In a wok or pan, add the oil and saute all the meat and prawn followed by veggies and the optional ingredients. Saute for about 5 to 7 minutes. Add the seasonings : 1/2 tsp salt, pepper and soy sauce. Set aside.
Using the same wok or sauce pan, put two cups of water, oyster sauce, hoisin sauce and light soy sauce, stir the mixture well. Let it simmer. ( you may use the broth from cooking the meat and prawn)
While waiting for the water to simmer, prepare the fresh noodles by rinsing it with hot water with the use of a strainer. Once the water mixture simmer, turn the heat to a medium fire and add the noodles.
Let it simmer for 10 minutes then add the sauteed meat prawn veggies and optional ingredients. Cook for about 10 minutes or until you reach the desired consistency. Serve and Enjoy!

You will have to try this.. its a complete dish, we normally eat this on its own.. or with a twist of calamansi/soy sauce.. or with rice, yes of course with rice! or if you like, with slices of white bread/pandesal.. oh yes we all did these back home.. ha ha ha! my.. my.. I miss home. Hilarious and weird ...yes, thats how we enjoy Pancit Canton. Me, I love it with a glass of Coke with lots of ice cubes.
Please take note, in the Philippines we normally use Dried Pancit Canton Noodles in packs but I find it salty and quite a challenge for me to balance the taste. It is only recently during experimentation that I discovered using fresh noodles is better. You just have to rinse it with hot water before cooking.

Where's the Party?


  1. My best friend of over 25 years is originally from the Philippines, so I have had these many times and they are SO good.

    1. Hi Kari,
      Oh my goodness, so happy to hear that someone like you find this Filipino dish so good. Have a great week ahead.

  2. I love noodles - especially prepared like this! Thanks for sharing at the What's for Dinner party - hope to see you next week too. In the mean time, have a fabulous week!

    1. Thank you for coming over. I love to go to your place. Have a great week ahead. Take care,

  3. Sounds wonderful, and we'll have to give it a try. Thanks for sharing on To Grandma's House We Go!

    1. Hello Chas,
      Oh please do. thank you for coming over. Have a great week ahead

  4. Yum, this looks so good. I want to make this recipe. My family looks anything with noodles.

    1. Hello Kippi,
      You are going to love this dish because its simple and very rich with flavor. Dont forget to add veggies you like. thanks and have a great week ahead


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