I've been working five days a week and yes! traffic consumes most of my time (plus energy). I always end up cramming while preparing dinner for my family. I guess that's why through the years I feel I can now be called - a master of a 30 minute meals.. lol. Sometimes I felt guilty co'z I know most of it were not so healthy.
During weekends, aside from wifey and mommy duties I'm trying my best (if not 100%) to make up to the lost time and be with them. I can cook whatever dish they have in mind or any request as long as I can deliver as the saying goes "the way to a man's heart is through his stomach". My hubby and daughter both have big appetite and I am one lucky woman because their cravings are not too complicated to satisfy. Recently they have requested Pancit Canton and in no time I was able to satisfy their cravings I just add up Lumpiang shanghai on the sides. Let me share with you this easy to prepare recipe that are mostly known and served during town fiesta.
Ingredients:
PANCIT CANTON
Pancit Canton Noodles (brand optional)
Chicken Meat
Garlic
Onion
Carrots
Baguio Beans
Red or Green Bell Pepper
Cabbage
Salt
Pepper
Soy Sauce
Kinchay
LUMPIANG SHANGHAI
Lumpia Wrapper
Ground Pork (giniling)
Carrots
Onion (Minced)
Kinchay
Egg
Salt
Pepper
Cooking Oil
Procedure:
PANCIT CANTON
1. In a wok, add 1 cup of water, then pour in chicken cuts (you may use chicken skillet). Cover and let simmer until meat are thoroughly cooked. Fire Setting: Medium. (5-10 Minutes)
2. Allow water to evaporate until meat's oil started to come out. Add garlic and onion and stir occasionally. (low fire setting to keep the garlic from burning). On the same pan, stir fry carrots, bell pepper, baguio beans and parsley altogether, add a pinch of salt and pepper to taste (5-8 Minutes)
3. Add water and simmer for about two more minutes. Pour in Pancit Canton Noodles and allow noodles to fully absorbed the liquid. Add a rightful amount of soy sauce and stir and mix blanched veggies, meat and noodles altogether. Then add cut cabbage and stir graciously until cabbage are well cooked.
Note:
You might be wondering why I didn't use cooking oil for cooking Pancit Canton that's because chicken natural oil is more tasty. Also I didn't use other pan to cook the noodles because I wanted all the taste and aroma of each ingredients be intact. Adding cut cabbage at the end will give you a crispy and tasty feel in every bite.
LUMPIANG SHANGHAI
Procedure:
1. Mix ground pork, carrots, onion in a bowl. Add salt and pepper and mix ingredients well. Add one egg to stick ingredients altogether.
2. Prepare to wrap mixture into Lumpia wrapper following the usual procedure.
3. In a frying pan pour in cooking oil, allow oil to heat. Once ready, deep fry each piece and start frying for about 8-10 Minutes.
4. Once cooked, remove Lumpia from pan. Drip excess oil or you may opt to use paper towel too.
Serve Pancit Canton and Lumpiang Shanghai hot and crispy! (You may want to have it with rice or with bread)
Happy tummy!
xoxo