Crispy Pancit Canton

This Pancit Canton has a different sauce base, with the combination of oyster sauce and vegetables offering a unique taste.

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 20
    minutes preparation time
  • 40
    minutes cooking time

INGREDIENTS

  1. 1 cup GOLDEN FIESTA Palm Oil 
  2. 1 Tbsp crushed garlic
  3. 1 pc onion, sliced
  4. ½ pc each red and green bell pepper, sliced
  5. 100 g chicken breast fillet , cut into strips 
  6. 100 g ground pork 
  7. 1 Tbsp calamansi juice, mixed with 
  8. 100 g shrimps, peeled and deveined
  9. 1 cup cabbage, shredded  
  10. ½ cup sitsaro 
  11. ½ cup sliced carrot 
  12.  ½ cup sliced cauliflower
  13. ½ cup sliced broccoli
  14. ½ cup sliced Baguio beans
  15. 2 cups togue
  16. 1 pack (500 g) canton noodles 
  17. 3 stalks spring onions, sliced 
  18. 10 pc quail eggs, boiled and peeled 
  19. ¼ cup DATU PUTI Oyster Sauce 
  20. 1 tsp cornstarch, dissolved in 2 Tbsp water 
  21. ½ Tbsp minced ginger 
  22. ¼ cup DATU PUTI Soy Sauce 
  23. 2 cups water 
  24. 1 Tbsp atsuete seeds, soaked in ¼ cup GOLDEN FIESTA Palm Oil

PREPARATION

  • 1. Blanch all the vegetables, except spring onions and togue, separately.  Set aside. 
  • 2. Saute garlic, onion, chicken and pork.  Cook until slightly dry.  Add shrimps and bell peppers.  Stir
  • 3. Add Datu Puti Oyster Sauce Oyster Sauce and cornstarch.  Stir until thick.  Add blanched vegetables.. Set aside. 
  • 4. In Another pan, saute ginger. Add Datu Puti Soy Sauce , water  and atsuete oil and togue.  Allow to simmer. Set aside. 
  • 5. Blanch canton noodles to soften .  Drain well.  Using a strainer form into a nest.  Deep-fry until golden and crispy.  Arrange on platter.  Pour sauce and top with togue mixture.
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