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Pancit with dark soy sauce ( Hokkien style )

After making the Cantonese style pancit, I still got the same ingredients available. So I decided to make a different version of pancit and this time around, I’m gonna make the Hokkien style pancit.

Most of the Chinese that I met in the Philippines are mainly Hokkien. Most of their ancestor comes from the Fujian province in South of China and settle in the Philippines. I know for a fact that the SM owner, Mr. Henry Sy is from Xiamen. I love listening to the Chinese Pinoy speaks among themselves as you can hear a mixture of Hokkien language and Tagalog mix together. Pretty much like how the Malaysian born Chinese do it too.

INGREDIENTS :-

  • Pancit 100 gm – Soaked in water and drained
  • Chicken breast or pork ( slice to bit size )
  • Petchay
  • Cabbage
  • Carrot
  • Squid/Prawn
  • one teaspoon soya sauce
  • 3 spoon of dark soy sauce
  • chicken broth/water
  • salt to taste
  • pepper
  • crushed garlic 2 clove

COOKING :-

  • heat up 3 spoon of oil
  • add in garlic, meat and squid
  • add soy sauce and salt
  • add vegetables
  • stir fry and add dark soy sauce
  • add half cup of chicken broth
  • add in noodles and mixed well
  • let gravy thickens in high heat
  • add pepper and serve on plate

This Hokkien noodle will taste better if cook with pork lard. Since I do not have any pork lard, I did not get the taste that I desired. I will have to make some pork lard in the future.

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Posted by on June 28, 2010. Filed under Food,Philippines,Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

2 Responses to Pancit with dark soy sauce ( Hokkien style )

  1. Sonia aka Nasi Lemak Lover Reply

    June 28, 2010 at 8:52 am

    this is very similar to Hokkien mee!

    • Alex Reply

      June 28, 2010 at 9:05 am

      Is more like “Man Yee Min”…you got a nice blog there yourself Sonia

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