Pancit Canton

PANCIT CANTON

Ingredients

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 lb pork shoulder, boiled and sliced thinly, save the stock
1 kg chicken, boiled and cut in small pieces,save the stock

1/2 lb shrimp, peeled
2 tablespoons soy sauce

1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
4 green onions, sliced
1 lemon or kalamansi, cut into wedges


Instructions:


Heat oil over medium-high heat in wok or large skillet.
Saute garlic and onions until tender.
Add pork, chicken and shrimp, and cook until browned.
Add soy sauce, stirring to flavor.
Add pork and chicken stock and bring to boil.
Add cabbage, green beans, carrots and mushrooms.
Cook until vegetables are tender, yet crisp, 5-8 minutes.
Add noodles, mixing gently to prevent them from breaking.
Cook until liquid is absorbed and noodles are done, about 10 minutes.
Remove from heat.
Season with black pepper and patis.
Garnish with green onions and lemon wedges.

Hamonado

HAMONADO

Ingredients

1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)

1 cup brown sugar (packed)

1-1/3 tsp. iodized salt

2 tsp. praque powder (for 1/8 tsp. salitre)

200 grams pork fat, sliced into 8 strips

1 medium carrot, sliced into 12 strips

2 whole pickles, sliced into 12 strips

1 can (439 grams) pineapple chunks, drained (reserve syrup)

1 can (35 cl) pineapple juice

Instructions:

Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

Chicken Tinola

CHICKEN TINOLA

Ingredients:

2-3 chicken breasts, cut up into small pieces
2-3 garlic cloves, minced
1 small onion, sliced
2 tablespoons gingerroot, zested
3 tablespoons fish sauce
1 chayote, peeled and cubed (You can also substitute green papaya or winter melon)
olive oil
3/4-1 cup water

Saute garlic, onion and ginger in oil for 30 seconds over med heat.
Add chicken and saute until chicken meat turns white. Add fish sauce.
Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).
Add chayote and simmer for 5 minutes or until vegetables are tender.
Serve over rice.