On most Filipino occasions, aside from lechon baboy, a pancit dish would always be present. Be it bihon, sotanghon, canton or combinations like bam-i (sotanghon and canton); it is always on the handa-an table. And like many Filipino dishes, the pancit recipe varies from household to household much more in different restaurants and food place.
- Pancit Canton
- Vegetables (strips of cabbage, thin strips of carrots, sliced sayote, onion leaves, etc)
- Meat and Seafood (pork, chicken, squid, shelled shrimps, fishballs, kikiam, etc.)
- Others (sliced onion, crushed garlic, oil, salt, oyster sauce, soy sauce, sesame oil, calamansi, water, "shrimp broth"- crushed shrimps shells soaked in water then strained )
- In a large heated pan, place cooking oil and when hot enough saute garlic and onion.
- Add pork, kikiam and squid then cook for 2 minutes or so.
- Put the soy sauce and oyster sauce and mix well.
- Add shrimp broth and water. Season with salt and pepper. Let boil and continue to cook for around 3-5 minutes.
- Add shrimps and fish balls. Cook for another 3-5 minutes. Add vegetables and cook for a minute.
- Add the noodles and let it absorb the broth by tossing gently. Add water if necessary.
- Adjust flavour by adding more soy and/or oyster sauces and other seasoning. Add liberal amounts if you want it more saucy.
- Drizzle with sesame oil (optional)
- Serve with calamansi.