Widgetized Section

Go to Admin » Appearance » Widgets » and move Gabfire Widget: Social into that MastheadOverlay zone

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.


  • 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


  • 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.

Related Posts with Thumbnails

Share This Post

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 )

Leave a Reply

Your email address will not be published.