PANCIT CANTON GUISADO WITH CALAMARES


Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS CRISPY SQUID, cooked according to package directions

Pancit

2 tbsp COOKBEST COCONUT OIL
1 (100 g) pc MONTEREY PORK LIEMPO, sliced into thin strips
1 (50 g) pc onion, sliced
5 cloves garlic, minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 cups chicken broth
1/4 cup pepper
1 (100 g) pc carrot, cut into matchsticks
50 grams chicharo (snow peas)
150 grams cabbage, chopped
300 grams pancit canton noodles (egg noodles)
1 stalk kinchay (Chinese parsley), chopped

Procedure:

  1. Heat oil in a large wok or pan.
  2. Sauté onion and garlic until onion is tender. Add pork slices and sauté until pork browns slightly.
  3. Add soy sauce, oyster sauce, chicken broth, pepper and carrots. Cover and let simmer for 10 minutes until carrot and pork are tender.
  4. Add chicharo and cabbage. Simmer for 1 minute and then add noodles and kinchay. Mix until noodles are cooked from absorbing the stock.
  5. Toss in or top with crispy squid.

Makes 6 servings.

(Yield: 1-1/3 cup per serving)


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