Pancit Canton

Ingredients:

1/2 lb. shrimps
1 eggwhite
2 tbsp. cornstarch
2 chicken breast, deboned
3 tbsp. oil
3 cloves garlic, crushed
1 onion, chopped
2 pcs. chicken liver, cooked and sliced (optional)
patis (fish sauce), salt, pepper and soy sauce, to taste
1-1/2 cups chicken broth
1 head cauliflower, cut into floweretes
1/4 cup snow peas
1/3 cup leeks
1 small carrot, cut into rounds
2 tbsp. cornstarch, dispersed in
1/4 cup water
1 package canton noodles

Cooking Procedures:

1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast into strips and coat with cornstarch.  Set aside.
2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Ingredients:

1 tbsp. cooking oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, sliced
1 large carrot, julienne
1 red bell pepper, julienne
patis (fish sauce), salt, pepper and soy sauce to taste
2 cups chicken broth or water
1 cup cabbage leaves, cut into thin strips
1/2 lb. pancit bihon (rice sticks noodles)
wedges of lemon or calamansi, for garnish

Cooking Procedures:

1. Rinse pancit bihon with tap water.  Drain.  Set aside.
2. Heat oil in a large skillet.  Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion.  Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers.  Stir-fry for a few minutes.
6. Add chicken broth or water.  Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles (“pancit”) are not yet cooked well.  You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat.  Mix well.
11. Serve with lemon wedges or calamansi.  Enjoy!