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Cooking, Recipe and Food Blog

Pancit Canton

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Pancit canton is a Filipino noodle recipe of Chinese origin. It is often served in parties and gatherings. You can also find it in most restaurants in the Philippines.

There are many types of pancit, as it is the Asian version of pasta, for the reason that it is filling. It is a dish in itself since it has meat and vegetables. It can be eaten as a snack or a side to other food.

 

Serves  7

Ingredients:

2 tablespoons vegetable oil

1 onion, sliced

3 garlic cloves, crushed

1 lb. pork shoulder, sliced thinly

1 chicken breast, deboned and sliced thinly

1/2 lb shrimp, peeled

2 tablespoons soy sauce

2 cups chicken broth

1 cup cabbage, shredded

1 cup green beans, julienned

2 carrots, julienned

3/4 cup dried black or shiitake mushrooms

1 1 lb. pack pancit canton (Chinese wheat noodles)

1/2 teaspoon freshly ground black pepper

Patis (Filipino fish sauce), to taste

4 green onions, sliced

1 lemon or kalamansi, cut into wedges

 

Soak the dried mushrooms in a bowl of water for 30 minutes or until they are soft. Drain and discard the water. Slice the mushrooms into strips and remove the tough parts. Set aside.

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for 2-3 minutes or until the onions are tender. Add the pork and cook it for another 3-5 minutes or until lightly browned. Add the chicken and cook it for another 3-5 minutes as well. Lastly, stir in the shrimp and cook it for 2-3 minutes or until they are pink. Season them with soy sauce. Stir-fry for another 2 minutes or until some of the soy sauce has been absorbed.

Pour the chicken broth into the skillet and increase the heat to high. Bring it to a boil. Add the cabbage, green beans, mushrooms and carrots. Cook it for another 4-6 minutes or until the vegetables turn bright green and crisp. Reduce the heat and let it simmer for another 6-8 minutes or until all the liquid evaporates. Season it with fish sauce and ground black pepper. Toss occasionally. Garnish it with green onions and lemon wedges before serving.

 

Photo Courtesy Of:  mooglet

Maja Maiz

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Filipino desserts mainly consist of rice, coconut milk and other fruits. I must admit that rice cakes are a bit too heavy for me, which is why I prefer the less filling ones. Unfortunately, traditional desserts are not served as much since pastries became a trend, so every time I chance upon these rare delicacies I definitely indulge in them.

Maja maiz is a Filipino dessert made of corn and coconut milk. It’s sweet and light taste makes it a delicious snack too. There is another version called maja blanca which doesn’t have corn. Some recipes use milk for a creamier texture and they even steam the maja to set it.

 

Serves 6

Ingredients:

2 coconuts, grated

2 cups warm water

1/2 cup cornstarch

1/2 cup white sugar

1/2 cup cold water

2 cups sweet corn kernels

 

Wrap the grated coconut in a cheese cloth. Bash it a bit using a pestle and then squeeze out the thick coconut milk. You should yield around 1 cup. Strain it and set it aside.

Soak the cheese cloth with the grated coconut in warm water for 2 minutes. After, squeeze out the coconut milk. Again, strain it and set aside.

Place a small saucepan over high flame. Pour in the thick coconut milk. Bring it to a boil and then reduce the heat to low. Cook it for another 5-8 minutes or until the liquid evaporates and the coconut milk becomes solid. Reserve the coconut oil and transfer the solidified coconut to a plate.

Combine the cornstarch, sugar and cold water in a bowl. Mix well.

Get a medium sized saucepan and place it over high heat. Pour in the remaining coconut milk. Bring it to a boil and then add the cornstarch and sugar mixture. Stir the mixture constantly and let it boil. Add the sweet corn kernels and cook it for another 2-3 minutes. Remove from heat.

Grease a rectangular pan or baking dish using the reserved coconut oil. Ladle the maja mixture into the pan. Refrigerate it for an hour or until it sets. Slice it into squares and top it with the solidified coconut before serving. Serve warm or chilled.

 

Photo Courtesy Of:   quinn.anya

Crispy Pork Knuckle

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Crispy pork knuckle also known as crispy pata is an extremely sinful but delicious dish. It is a Filipino comfort food that is served during family gatherings. You can also find it in most Filipino restaurants. You can use the same recipe for pork belly as well.

 

Ingredients:

1 whole front pork knuckle, cleaned and toes cut

6 cloves garlic, peeled and crushed

1 onion, peeled and cut into half

1 teaspoon whole black peppercorns

1 tablespoon salt

Water for boiling

Oil for deep frying

For the dipping sauce:

1/4 cup soy sauce

1/2 cup vinegar

2 cloves garlic, minced

1/2 an onion, chopped

Red chili, chopped (optional)

 

In heavy pot or Dutch oven, place the pork knuckle and put some water until the knuckle is covered. Add the peppercorns, garlic, onions and salt. Let it boil. Reduce the heat and simmer for another 30-45 minutes or until the pork is soft. Drain the water, reserve it and use as pork broth if desired. Let it cool. After, wrap the pork knuckle in cling film and freeze overnight.

To prepare the sauce, combine all the ingredients in a bowl. You may add a dash of sugar if desired.

Heat some oil in a heavy pot or deep fryer. Once it is hot, fry the pork knuckle until it is golden brown. Drain the excess oil using paper towels or place it in a strainer. Serve with dipping sauce and rice.

Photo Courtesy Of: roland

 

Picadillo

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This is a traditional dish from the Philippines and Latin America. There are many variations depending on the country.

My sister loves the classic Filipino version, while I like to add green bell peppers. Others put some raisins and Cubans use olives and a wide array of spices for this dish. Be creative and do as you wish.

 

Ingredients:

2 tablespoons oil

4 cloves garlic, chopped

1 small onion, chopped

1 1/2 lb minced beef

6 cups beef stock or water

1 medium potato, peeled and diced

1 small carrot, peeled and diced

1 cup tomato sauce

2 tablespoons fish sauce

Pepper to taste

Bay leaf

 

In a deep saucepan, heat the oil under medium heat. Saute the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef and cook it for 8-10 minutes or until it is brown. Mix in the bay diced carrots and potatoes. Pour in the beef stock or water and add the bay leaf. Cook for another 10-15 minutes or until the potatoes and carrots are tender. Stir in the tomato sauce. Simmer for another 5 minutes or until you reach the desired consistency for the sauce. Season it with fish sauce and pepper. Serve warm with rice.

 

Photo Courtesy Of: @joefoodie