Pancit Canton with Hoisin Sauce

Pancit canton like other dish in the Philippines can be cooked into many variants. In fact, I think there are already several variants in my previous posts. This particular variation that I share now uses Hoisin Sauce instead of my previous recipes that ask for Oyster Sauce. The different ingredient provides a different flavor to the dish that I think most of you would find interesting as I have.

Ingredients:

400 g Pancit Canton

4 cups Water

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

3 slices Ginger, fresh, peeled (about 1 tsp.)

½ tsp. Black pepper powder

½ cup Carrots, julienned

¼ cup Large prawns, shelled, deveined, and sliced

2 tbsp. Hoisin sauce

1 tbsp Cornstarch

1 tsp. Sesame oil

½ cup Water (for suspending the starch)

5 tbsp. Premium dark soy sauce

½ tsp. Iodized salt

2 pcs. Dried shiitake mushroom, hydrated and sliced thinly

2 tbsp. Safflower oil

½ kg Pork, thinly sliced

1 tbsp. Mirin wine

Cooking Instruction:

In a Teflon saucepan, heat the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ginger and the prawns and stir until the prawns has completely changed color. Add the pork and mix until the pork has changed its color. Add the black pepper, soy sauce, iodized salt, mirin wine, shiitake mushroom. Cook for about two minutes and add the water. Cover and when it starts to boil, lower flame and cook for another ten minutes. Add the julienned carrots, bell peppers, and the noodles. Lower heat to a gentle simmer and cover. Stir constantly until the noodles are al dente. In a small bowl, suspend the cornstarch in water and stir in the hoisin sauce and the sesame oil. Add to the cooking mixture and stir well. Cook until the noodles are done and serve hot immediately. Enjoy with steamed buns.

Pancit Canton

This particular recipe does not originate from Canton but is actually an unusual fried noodle recipe popular in the Philippines. I figure this might be influenced by the Chinese which form part of the population in the Philippines.

Main ingredients:

500 g Pancit Canton noodles

2 pcs. Eggs (beaten)

1 tbsp. Safflower oil (for frying eggs)

1/4 cup Peanuts (salted, fried with skin)

1 pc. Red bell pepper (cut in small strips)

1 pc. Green bell pepper (cut in small strips)

3 pieces Dried Shiitake mushrooms (soaked in small amount of water, save water for use as part of broth for cooking noodle.)

1 bulb Garlic (minced)

1 piece Onion (medium, minced)

2 tbsp. Safflower oil (for sautéing)

½ tsp Black pepper (ground)

¼ cup Premium dark soy sauce

1 tbsp. Sesame oil

¼ cup Oyster sauce

1 cup Carrot (julienned thinly)

1 ½ cup Water

250 g Wongbok (cut into strips)

Salt (to taste)

Meat preparation:

¼ kg Chicken breast

¼ kg Pork meat

1 piece Onion (peeled, whole)

2 strips Ginger (finely sliced)

¼ tsp. Iodized salt

1/8 tsp. Black pepper (ground)

1 cup Water

Cooking Instruction:

Meat preparation:

In a suitable pan, place the chicken breast and pork meat, onion, black pepper, salt, ginger, and water. Boil and simmer until meat is tender.

Remove from the broth (set aside the broth). Cool the meat and slice into thin strips the pork and shred the chicken breast. Set aside.

Main ingredient preparation:

Prepare an omelette by heating the oil in a suitable skillet and frying the beaten eggs. It is good to be able to spread the egg so that a large thin omelette is obtained. The omelette is then sliced into thin strips and set aside.

Heat the safflower oil in a suitably sized wok. Sauté the garlic and onion until the garlic until garlic is golden brown and onion starts to caramelize. Add the shredded chicken breast and pork strips and continue to sauté (about 2 minutes). Add the shiitake mushroom and stir, continue to cook for about a minute. Add the peanuts, omelette, and soy sauce and stir. Add the broth from cooking the chicken breast and pork as well as the water from hydrating the shiitake mushrooms. Also add the water and oyster sauce and simmer for about 15-30 minutes so that the flavours blend well. Add the black pepper and salt (to taste, it is advisable to under salt at this point since the pancit canton noodles have salt in it.). Toss in the carrots and wongbok. Add the pancit canton carefully and mix. The pancit canton will soften when in contact with the boiling broth. It is important that the noodles are mixed well into the broth. Lower the heat and continue to cook until the noodles are cooked. Add the sesame oil and serve.