There’s no party without Pancit Canton! It’s a Filipino tradition. Any special occasion celebrated especially birthdays, Pancit Canton is always on the menu. As the old folks says “Pancit for long life”!
The noodles symbolize good health and long life. Pancit was introduced by Chinese settlers in the Philippines, and later on adopted and recognized as a local Filipino cuisine. Over the years, variety of Pancit Canton has evolved into different dishes. Such as Pancit bihon, Palabok, Lomi, and many more! Most of these Filipino dishes are created by different regions in the Philippines and well adopted in the whole Country.
I learned how to make Pancit Canton from my dad. I watch him cook all the time and he taught me the secret to make the best Pancit! He uses the peeled shrimp skin and head blend with water or chicken broth (which I used on this video). The broth cooks the noodles and brings a lot of flavor to the dish. You must try it yourself and taste the difference!
1 piece white onion, sliced
1 bulb garlic, minced
250g chicken, thinly sliced
2 pcs Chinese style sausage
8 pcs fish ball
10 pcs medium size shrimp (peeled and set aside skin)
2 pcs medium size carrots, julienne cut
100g snap peas
6 pcs medium size mushroom, sliced
Pepper to taste
1 cup chicken broth mixture
2 tbsp. soy sauce
1 tbsp. oyster sauce
250 grams flour stick noodles
1 piece cabbage small, chopped