Pancit Canton Recipe

Ingredients:

250 grams canton noodles
¼ kilo pork, thinly sliced
¼ kilo chicken liver or gizzard
¼ kilo cabbage, sliced into strips
1 pc carrots, cut into thin strips
1 small onion, sliced
3 cloves garlic, chopped
6 tbls oyster sauce
4 tbls soy sauce
3 tbls cooking oil
1 ~2 tbls all purpose flour (or cornstarch)

Cooking Instructions:

1.    In casserole, boil chicken liver or gizzard. (Note for gizzard, it take about 30~45 minutes to be come tender).
2.    In a pan, heat oil and sauté garlic and onions.
3.    Add Chinese longanisa, pork and shrimp. Stir fry for 3 minutes.
4.    Add the carrots, cabbage and continue stir fry for 1 minute.
5.    Season with 3 tablespoon of oyster sauce and 2 tablespoon of soy sauce. Mix well.
6.    Set aside.
7.    On same pan, boil 2 cups of water.
8.    Add the remaining oyster and soy sauce.
9.    Dissolve all purpose flour in 1/4 cup of lukewarm water and pour it on the wok. Stir  until flour totally blend with liquid.
10.    Add the canton and cook until almost of the liquid are absorbed.
11.    Finally, add the sautéed meats and vegetables. You may opt to mix or you may just top it over the canton noodles
12.    Serve hot.

Cooking Tip:

improve taste, squeeze a calamansi on it and/or sprinkle with liquid seasoning then mix.