Pancit Canton ( Lo Mein ) Pancit bijon is rice noodles which you can get from any Asian store. What's beautiful with this recipe is that you can substitute the noodles with vermicelli or angel hair pasta. This recipe is a modification of Jeff Smith's (The Frugal Gourmet) Filipino Pansit from his The Frugal Gourmet On Our Immigrant Ancestors book. Of all the sources I that have, I have to get it from a him, huh? Recipe from Manong Carinderia Ingredients A package of bijon Oil garlic half a pound pork (loin or pork chops), cut julienne style (if you can get Chinese pork bbq, wonderful chinese sausauge, sliced (pepperoni will do) onion, peeled and sliced chicken (to sub for pork if you can't have pork) cabbage or napa cabbage bean sprouts shrimps pea pods soy sauce chicken stock patis spring onions scrambled egg Soak rice noodles in tepid water (barely warm) while the wok is heating (for about 10 mins) until the noodles become supple. In the heated wok, heat the oil, add the garlic and pork (or chicken) until the meat is brown. Add the sausage slices, along with the onion, cabbage, sprouts, peapods and shrimps. Stir fry for a few minutes. Add soy sauce, chicken stock, patis, and spring onions. Stir fry until the cabbage is tender. Add the drained noodles. Mix until noodles are tender, not soggy. Place in a large bowl, garnish with lemon or with parsley, cilantro and more green onions. Serve with lemon juice/soy sauce mix. ---------------------------------------------------------------------------------- Sotanghon noodles (soybean thread noodles, cellophane noodles, bean thread noodles) Oil 2 pork chop, cut julienne style (shrimp, chicken, beef or combination can substitute; for vegetarian, omit meat altogether) Chicken or beef stock (or broth) Salt Calamansi juice (or lemon or lime juice) Onion - sliced Garlic - sliced or pounded Atsuete (annatto) powder dissolved in water (optional). Paprika can substitute by the way. If you have atsuete seeds, you need to pound/grind them, then soak the granules in water. This is used for coloring and it also imparts a little bit of flavor. carrots - cut julienne style or crosswise greens (for this particular dish, I used green beans, but you can use any - cabbage is perfect for this) You can also add mushrooms (button or straw), bamboo shoots, water chestnut, etc. Ground white pepper Soy Sauce Hard boiled eggs Green onions if you have Soak sotanghon noodle in chicken stock to absorb liquid. I do this first so the noodles are easy to cut. Once the noodles are thoroughly soaked, you need to cut them into manageable length. Use kitchen scissors which you really have to have in your kitchen. Heat oil in a kawali (wok) and deep fry your garlic pieces until they are golden brown and crisp. This is very hard to do, I still haven't mastered this step - mine usually turn out burnt but crisp. Remove garlic pieces from the pan and set aside. You need this for your garnish later on. Add sliced onion to the hot oil. Stir until the slices become transparent. Add the meat, constantly stirring and mixing them until they become brown. Add carrots, again constantly mixing them. It is imperative to know here that you have a very hot wok - have your flame, burner, fire, whatever, setting on high. Add a little bit of chicken stock just enough to cover the meat and carrots. Adjust seasoning - pinch of salt, pinch of ground white pepper, a tablespoon of soy sauce. Add the atsuete coloring. Simmer the conconction for about 3-4 minutes. Add the sotanghon noodles and mix until they absorb the liquid and the color. Add your greens the last. That's it. You can then dish the noodles out to a serving dish, garnish with your crisp garlic, green onions, sliced hard boiled egg or crumbled egg yolk, lemon slices or wedges, parsley, cilantro ... whatever. Serve with mixed soy sauce and lime/lemon juice on the side. |
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