That '70s Pancit Canton

Pancit 1930
By: Giney Villar

Pancit 1930
Chef Giney encountered a recipe from the 1930s called Pancit Anamita. Inspired, she tweaked the recipe
a little and created this hefty noodle dish. For added crunch and flavor, sprinkle coarsely chopped
chicharon on top before serving. Click for more pancit recipes

Serves 1 to 2
Prep Time 20 minutes
Cooking Time 15 minutes

2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon sliced onions
1/4 cup diced pork belly (liempo)
1 teaspoon finely ground roasted peanuts
1 tablespoon brown sugar
5 to 6 pieces medium shrimp,
deveined, shells and heads removed
1 1/2 tablespoons soy sauce
1 to 1 1/2 cups chicken stock
1 cup lomi noodles
5 to 6 pieces water chestnuts (apulid), sliced in half
5 to 6 pieces chives, sliced into 1-inch lengths
5 to 6 green onion stalks, sliced into 1-inch lengths
salt and pepper
2 pieces calamansi, sliced in half; to serve

1 Heat oil in a wok or frying pan. Add garlic and onions; saut until garlic is golden brown and onions are
translucent.

2 Add pork belly. Cook until lightly browned and fat has rendered. Add ground peanuts and brown
sugar. Lower heat and cook until sugar caramelizes. Add shrimp and cook just until the color turns pink.
Transfer pork and shrimp to a plate. Set aside.

3 In the same pan, add soy sauce and stock; bring to a boil.

4 Add lomi noodles and cook just until a little sauce remains.

5 Return pork and shrimp to the pan. add water chestnuts, chives, and green onions. mix and toss
briefly. adjust seasoning with salt and pepper. Transfer to a platter and serve immediately. Drizzle with
calamansi juice or serve with sliced calamansi on the side, if desired.

That '70s Pancit Canton
By: Giney Villar

Loaded with meat, vegetables, and other delicious toppings, this is the pancit canton Chef Giney Villar remembers as
a child.

Serves 2 to 3
Prep Time 30 minutes
Cooking Time 15 minutes

3 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 medium-sized red onion, thinly sliced
1/4 cup diced pork belly (liempo)
1/4 cup chicken gizzard (balunbalunan),
sliced into bite-sized pieces
1 to 1 1/2 cups chicken stock or water, divided
6 to 8 pieces small or medium shrimp,
heads and shells removed, then deveined
1/4 cup pork liver,
sliced into thick strips
1 piece kikiam, sliced diagonally
1/4 cup shredded cabbage
1/4 cup shredded carrots
8 pieces snow peas (sitsaro)
5 pieces Baguio beans, slivered
1/2 piece medium-sized red bell pepper,
cored and thinly sliced
1 to 2 tablespoons soy sauce
pepper, to taste
1/4 kilo pancit canton
1/2 cup diced and fried firm tofu (tokwa)
4 stalks Chinese parsley (kinchay), coarsely chopped
salt, to taste
sesame oil, for drizzling (optional)
calamansi, sliced in half, to serve

1 In a wok or frying pan, heat 1 1/2 tablespoons oil. Saut garlic and onion until garlic is golden brown and onions
are translucent.

2 Add pork and cook over low heat until done. Add chicken gizzard and stir-fry until cooked through. Add a little
stock, if needed.

3 Add shrimp, liver, and kikiam; cook until half-done. Set aside.

4 Using the same pan, increase the heat and add remaining oil. Add vegetables and cook until half-done. Set aside.

5 Still using the same pan, add chicken stock, soy sauce, and pepper. Bring to a boil. Add pancit noodles and stir
occasionally. Add more stock, if necessary. when the noodles are almost cooked, add pork, gizzard, shrimp, liver,
kikiam, and vegetables back to the pan. Mix well.

6 Stir in tofu and Chinese parsley. Cook for 3 more minutes. Adjust seasoning with salt and pepper. Toss briefly.
Drizzle a little sesame oil and calamansi juice on top before serving, if desired. Serve hot.

Cooking tip: For added texture, you can cook the canton noodles in an oven or turbo broiler until crispy, then just
add the meat and vegetables on top before serving.

Ginisang Repolyo Recipe
Ingredients
1 medium cabbage, chopped
4 ounces pork, sliced
1 medium yellow onion, sliced
1 small red bell pepper, sliced
4 cloves garlic, crushed and minced
3 tablespoons cooking oil
1 cup beef broth
Salt and pepper to taste
Cooking Procedure
1. Heat the cooking oil in a pan.
2. Once the oil becomes hot, saute the garlic and onion.
3. Put-in the pork and then cook for 5 minutes or until color turns medium brown.
4. Pour-in half of the beef broth. Let boil and simmer until the liquid totally evaporate.
5. Put-in the cabbage. Cook for 1 to 2 minutes.
6. Add the red bell pepper. Stir and cook for 1 minute more.
7. Add salt and pepper to taste.
8. Pour-in remaining beef broth. Let boil. Stir.
9. Transfer to a serving bowl.
10. Serve. Share and enjoy!

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Pancit 1930

By: Giney Villar

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