SPICEGASM.COM My travel tales and food hunting

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.