"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Wednesday, May 13, 2009

Pancit Canton-Sotanghon


I really did not feel like posting about this, since the recipe for Pancit is now ubiquitous. This recipe is not at all special over the others, I am sure. However, some co-workers were very interested after having a taste (despite some of them hesitating at first to taste pancit then became converted). Plus, keeping in mind that my kids might someday want to cook this and will have to refer to my online kusina for guidance, I am now compelled to post my recipe here, the way I prepare pancit.

For noodles, I either use bihon or sotanghon, with or without canton. The rest of ingredients and the method are practically the same for all these types of noodles. For my non-Filipino audience, the sotanghon (bean vermicelli) is probably the most accessible, even available at Hannaford (sometimes, a Japanese version is available, although more expensive). I get mine from Spice of Life. The bihon and canton are noodles I get only from the Asian stores in Portland.

For the stock, I use a combination of chicken and lobster, which I prepare (usually with minimal salt) ahead of time and freeze for future use.

Meat can be chicken (I use leftover roasted chicken) and/or pork, and I love combining with shrimps.

For veggies, I like using garlic, onion, and tomatoes as basic for sauteeing. The rest of the veggies may be a combination of carrots, sugar snap or snow peas (alternative is green beans), bell peppers, and either napa cabbage (I prefer this) or regular cabbage.

Ingredients: (approximate)
3 tbsp oil
6 cups chicken stock (with or without lobster; if using, may use half of each); have extra on hand in case you will need more)
1 pkg (500 g) bean vermicelli (sotanghon)
1 pkg (16 oz) pancit canton
3 cloves garlic, sliced
1 medium onion, sliced
3 medium tomatoes, sliced
1-2 cups cooked chicken (or you may want to sautee this first before the above veggies)
1 lb shelled shrimps
1 carrot, sliced thinly
1 cup sliced bell peppers
2 cups (or 1 small pk) snap peas or green beans
1 napa cabbage, cut crosswise in strips
6 tbsp oyster sauce (I got the idea from MaMely)
soy sauce, salt and pepper to taste
1 tsp sesame oil

OPTIONAL
green onions, sliced, for garnishing
kalamansi and patis or toyo for further taste adjustment (mainly for Filipino eaters; I would if I were in the Philippines; I do not have access to kalamansi here.)

Instructions:



Soak the bean vermicelli in very hot tap water for about 25 minutes then drain.

Heat oil and sautee garlic until fragrant, then onions until translucent, then tomatoes until they caramelize. Add carrots, snap peas/beans, and bell peppers and stir fry 1 minute. Add chicken/lobster stock and let boil 1 minute. Add shrimps and cook 1 minute, then add napa cabbage and cook another 2 minutes (or until shrimps are cooked). Dish out the veggies/meat. Adjust taste of stock by adding oyster sauce, soy sauce, salt and pepper. Making sure stock is in brisk boil, add pancit canton followed by sotanghon and cook for about 2 minutes (or until noodles are cooked), stirring constantly. Do not overcook. Drizzle the sesame oil and transfer to a plate. Arrange the meat/veggies as topping. May add green onions as topping.

Note: I made this when I thought my son's classmate (of Filipino parents) would be staying for lunch (they were supposed to work on their science fair project). Just as I placed the noodles, the foster parent came to get the classmate, and I sort of overcooked the noodles because of the distraction. It still turned out great, apparently. I packed some and asked my kids to bring to my in-laws. They loved it. I brought the leftover to work that night (because a co-worker wanted the recipe, but she was not working that night, sorry for her), and my co-workers that night loved it. One could not stop saying how good it was. The others were not too open to new dishes (like my husband) so they tasted just the noodles (not into veggie/meat/shrimp mix, apparently) and loved the taste nevertheless.

9 comments:

  1. No matter what, our own pancit or combined with any noodles, is still the best. BTW, I have not been cyber hopping for a while, my laptop is now fixed and I am in full swing. I also noticed some changes in your blog. I like it.

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  2. for me the best type of pansit is sotanghon or miki bihon. do you also like to cook these?

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  3. this is how I cook my pancit - sotanghon+canton combined coz this is how hubby prefers it.. it looks soo good. Yum!

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  4. Hello manang! Have you recieved my email? have been waiting a reply from you. Loved your recipes and I will try most of them. =) Hope you can bounce back to my blogsite. Thanks!

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  5. I never get tired of seeing pancit recipes, if only to see what little differences others might have to their versions. This looks great!

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  6. Hi Manang,
    I'm going to try this one within the week and will give you feedback for sure. Pancit is my all time favorite with pandesal or fried lumpia. Btw, I failed in Suman :( I'm going to try again next week :) Thanks and God bless!

    ReplyDelete
  7. Hi Ebie,
    I myself had problems with my laptop, more on the internet browsing, until I switched (both from IE and mozilla firefox) to Chrome. I have had no problems since then.

    kcatwoman,
    Unfortunately, I never liked miki. There was once a pancitan near our rented apartment in QC that sold exclusively miki, but I never liked them...

    Hi Jescel,
    This is my preference as well! Although if I had no canton on hand, I can content myself with sotanghon.

    Hi MelCole of PA,
    I never got an email from you :( and I even checked my spam folder...could you try to resend it? Thanks!

    TN,
    I guess there really is not a pancit recipe that can claim authenticity...too many versions! I do think pancit malabon, pancit palabok, and miki are in categories of their own and have unique taste to offer.

    SnAyoj
    Pancit will always be a favorite, especially in gatherings! Anyway, can I help you troubleshoot your Suman failure?

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  8. Hi Manang!

    In Cebu, we call this Bam-i. This is the type of pancit that I usually cook for birthdays!

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  9. Hi Bernice,
    I have read about bam-i before (sotanghon-canton) but I was not sure whether cooking it my way would not qualify it as bam-i...thanks for confirming that this is still bam-i :)

    ReplyDelete

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