We call this Pancit Canton in Singapore/Malaysia

Filipino really enjoys Pancit Canton. Is customary to celebrate your birthday at least with pancit canton. Most likely this is a Chinese culture adopted by the Filipino to symbolize long life. Pancit in Tagalog means noodles and the long strand of noodles symbolize long life. Canton is most likely from the word Canton province or Cantonese. So to translate directly Pancit Canton would be Cantonese Noodles.

Pancit Canton in Philippines is normally dark in color and is used as ulam ( dishes ). Other parts of Asia normally eat it as the main course without rice. In Singapore for example, noodles are normally eaten in breakfast or supper. It can be eaten during lunch or dinner too if you want some alternatives rather than eating rice all the time. Since the Filipino loves rice so much, Pancit Canton without rice is not a complete meal.

Other part of Asia, when you mentioned noodles Cantonese or Canton style, the gravy is almost white in color. When the gravy is dark, we normally call it Hokkien style noodles. So here is a picture of a Cantonese style noodles I made the other day.

Here is my recipe for my version of Cantonese style noodles.

INGREDIENTS :-

• Pancit ( 100 gm )
• Chicken breast or pork ( slice to bit size )
• Petchay
• Cabbage
• Carrot
• Squid/Prawn
• 1 Egg
• one teaspoon soya sauce
• one teaspoon oyster sauce
• chicken broth/water
• salt to taste
• pepper
• corn starch
• crushed garlic 2 clove

COOKING :-

• Do not soak Pancit in water
• Heat up cooking oil ( one teaspoon )
• Put pancit in wok and fry it a little
• Once the pancit is slightly crunchy ( does not have to be thoroughly crunchy ) set it aside
• Cooking the gravy
• Heat up 2 tablespoon of cooking oil
• add in garlic and salt
• add in meat and vegetable
• add in soya sauce and oyster sauce
• stir fry ingredients to mix well
• add in chicken broth 2 cups
• once is boiling hot, add in corn starch to thicken gravy
• off the fire and break and egg and add pepper
• scoop gravy and pour on top of noodle

Is important not to break the egg while the fire is hot as we do not want the egg to be lumpy.

So here you go guys, this is my version of Cantonese Noodles. Tomorrow I will make some Hokkien Noodle. In fact it will looked more like Pancit Canton.

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Posted by Alex on June 27, 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