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.
this is very similar to Hokkien mee!
Is more like “Man Yee Min”…you got a nice blog there yourself Sonia