Pancit canton
June 15, 2003
Filed under Filipino food, Noodles recipes
A dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce.
There are several ways of preparing the noodles when cooking pancit canton. The most common method is to blanch the dried noodles in boiling water for a few seconds then draining them. Another method is to blanch the noodles, then lightly frying them in oil before stirring them into the sauce. A third method is to plunge the dry noodles in plenty of hot smoking oil until puffed. This is the method used for cooking pancit canton, where the meat, vegetables and sauce are poured over the fried noodles arranged on the serving platter.
Personally, I prefer not to blanch the noodles because it makes them soggy. I prefer that they cook in the sauce and absorb the flavor of the meat and vegetables. I have tried the second method also–frying the noodles first before stirring them into the sauce. This method gives the cooked pancit canton the best texture. However, the cooked dish is also a lot more oily. It also means adding another cooking procedure that means longer cooking time and more utensils to wash.
Crispy canton is a great dish to cook but it has to be served as soon as it is cooked. The noodles will start losing their crispiness as soon as the sauce is poured over them.
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hi how do you cook the pancit canton aristocrat style?
Maybe you should ask the owners of Aristocrat.
shit that pansit is sucks:evil:
Yeah? Your grammar sucks 100 times more.
love pancit canton!…the real ones though
right, instant pancit canton doesn’t count as real pancit canton.
thanks for posting this recipe, mukhang masarap, i’ll cook this for meryenda later.
napatawa ko sa sagot mo kay jB…:)
Connie, I just want you to know that your weblog is one of the few out of millions that’s has a quality contents. (Which I’m sure you’re well aware of it.) It is sad for someone just to get ignorant and get stupid just like “jB”. This person obviously has no idea how much passion, time, and dedication to have such weblog like yours. On behalf of the many that truly appreciate your site, I just want to say thank you for your hard work and effort…
Robert Colinares
Missouri, USA
ate connie!
i was asked to make pansit by my american co-teachers for tomorrow’s fun food friday at school. tiyak, papatok ito! thank you for sharing this!
gamitin ko itong recipe mo ha?
joyce, there are even better versions. Here and here.
thank you so much! i’m going to write about this experience. anyway, i used this recipe kasi di ko na nakita ito’ng reply mo, but guess what…parang dinaanan ng Katrina ang dala ko’ng aluminum tray! only the lemon wedges were left! sobrang linamnam and they were so thankful for the treat. medyo nahirapan lang ako kasi di ko nagamit yung aluminum wok ko at nag oxidize. i live close to the beach so i guess that makes our water a bit salty compared to the other areas in the city. but just the same, it was such a hit! i told them it’s my first time to make pancit (they pronounce it as PUHN’-set) and i got the recipe from you! in fact i told them to visit this blog for other recipes
bless your soul! walang katapusang thank you!
i’ve never tried cooking any kind of local pancit, meaning canton or bihon because i thought it’s best to just buy from the authentic chinese restos..but am willing to give this a try. ang galing mo kasi mag-encourage…galing mo pa mangbara ng mga sumisingit dito…bilib talaga ako sa iyo!
joyce, i am so happy to read your feedback.
next time, you might want to try the other variations.
chunky, naku, maladas masarap gawing laruan yang mga asar na walang magawa kundi mang bwisit sa comment threads.
thats great i always used this recipe when we have a pilipino party sabi nila pinoy na pinoy ang luto….
thanks
jesus gutierrez jr
united arab emirates
chef holiday international hotel
Ms. Connie,
Where ca I find your website of your recipes esp. lomi. and pancit canton Tks and more power God Bless.
Lina
Lina, I’ll reproduce the guidelines which you will find on all recipe pages of this site.
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wala bang local noodles ah tsk!tsk! but just okei to me maybe next time i find it
hi,,,i’ll tyr to cok ur recp poh….
hi Connie. I was looking at your improved/better version of Pancit Canton. When i tried going back to it, it was gone. If you can please repost it! thanks!
can you suggest a good brand of pancit canton noodles that i can use?
thanks so much!
i just like to ask jb if he ever know how to cook pancit canton!!!if he thinks he doesn’t like connie’s pancit canton then why not give her some suggestions to make it better???honestly speaking, i find the pancit canton in connie’s picture a little oily, so it is my choice not to put sesame oil…
anyway, you can add shrimps …tastes good with it! (I just put it in a shallow pan, add a pinch of salt, then stir fry it…until it losses its transparency..) THEN, remove the skin and the head,then extract all the juices that you can get and add the juice and the meat while you are cooking your pancit canton…..taste yummy!!!!
ed, never gone. You’re just looking in the wrong place, perhaps. Click here and here.
ms connie, my tita did some experimentng and i did the eating part..hehehe! Guess what? Instead of frying the noodles you can actually bake them! Grabe! We were amazed by the result! No grease, no mess.:) we used the electric oven but i think the toaster will do too.. We had it in the oven for 2 mins. Then viola cooked na sya! Top with the sauce then ready to eat na.. Hmmn… Nagugu2m nanaman ako..hehehe!
belated nga pala po…hehehe! Mwah!
Wow Chexy I’d like to try that too. Thanks!