Pancit canton
1/4 kilo chicken (or pork)cubes
1/2 cup chicken (or pork) liver, cut in strips
1/2 cup shrimp, shelled.
1/2 cup shrimp extract
2 Tbsp cooking oil
1 small piece carrot, sliced
10 pcs. Baguio beans, sliced diagonally
3/4 cup sayote, cut into strips
1 cup cabbage, strips
2 cups water
200 grams canton noodles
2 Tbsp kinchay, coarsely chopped
1-2 Tbsp cornstarch, dissolve in 1 Tbsp water (optional)
salt and pepper to taste

For the shrimp extract: remove shrimp heads and mash using mortar and pestle until well shredded. add some water and strain. save the water for broth.

In a hot oil stir-fry carrots, baguio beans, sayote and cabbage. remove from hear and set aside.

On the same pan, sautee chicken, liver and shrimp. Add shrimp broth and water. Let it boil. Add a pinch of salt to taste (be careful canton noodles are already salty) and pepper. Add stir-fried vegetables and kinchay. Mix well. Thicken with cornstarch if desired. Serve hot with sliced calamansi.

No comments:

Post a Comment