Crispy Pancit Canton

Ingredients

• 1 tablespoon garlic minced
• 1 piece onion sliced
• 1/2 piece medium red bell pepper seeded and cut into thin strips
• 1/2 piece medium green bell pepper seeded and cut into thin strips
• 100 grams chicken breast fillet cooked and chopped
• 100 grams pork chopped
• 1 tablespoon calamansi juice
• 100 grams shrimps peeled and deveined
• 1 cup cabbage shredded and blanched
• 1/2 cup sitsaro tips removed. cut into 1-inch strips and blanched
• 1/2 cup carrots cut into thin strips and blanched
• 1/2 cup cauliflower cut into smaller flowerettes and blanched
• 1/2 cup broccoli cut into smaller flowerettes and blanched
• 1/2 cup Baguio beans cut into strips and blanched
• 1/4 cup oyster sauce
• 1 teaspoon cornstarch diluted in 2 tablespoons cold water
• 1/2 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 cups water
• 1 tablespoon achuete seeds soaked in 1/4 cup canola oil
• 2 cups mung beans soaked in water
• 1 pack pancit canton
• 3 stalks spring onion chopped
• 10 pieces quail eggs hard-boiled & halved

Instructions

1. 1. Heat 2 tablespoons canola oil and saute garlic. onion. red and green bell pepper. Add the chicken and pork.
2. 2. In a bowl. pour calamansi over the shrimp. When the pork is tender. add the shrimp to pan. Stir in the blanched vegetables and mix thoroughly.
3. 3. Add oyster sauce and cornstarch. Stir to coat vegetables and set aside.
4. 4. In another pan. heat 1 tablespoon canola oil and saute ginger. Combine soy sauce. water. and achuete oil. Bring to a boil.
5. 5. Add mung beans and mix to coat with the sauce. Set aside.
6. 6. Heat water to a boil to blanch pancit canton. Quickly blanch pancit canton noodles in it using a strainer. Remove quickly. then form a nest using a large ladle or strainer.
7. 7. Heat canola oil in a deep pan. Deep-fry pancit canton noodles until golden brown.
8. 8. Arrange noodles on a platter. then top with sotanghon base and vegetables over noodles. or garnish with spring onions and quail eggs.