NutriAsia - Crispy Pancit Canton

Crispy Pancit Canton

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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