Pancit Canton

I got this recipe from panlasangpinoy.com. SO GOOD. We all loved this so much, and I looked forward to leftovers for lunch! I doubled the pork because...well...we love meat. Serves 4. 

  Pancit Canton 

 8-oz bag flour stick noodles (should say "pancit canton" on it, look in international section of supermarket) 

4 oz thinly sliced pork (butcher at supermarket should be able to cut if they don't have) 

1 piece chinese sausage* 

1 tsp minced garlic 

20-30 pieces shrimp, deveined and peeled 

10 to 12 snow peas 

3/4 c shredded or thin sliced carrot 

1/2 large cabbage, chopped 

1 1/2 c chicken broth 

1 Tbsp oyster sauce, optional 

3 Tbsp soy sauce 

3/4 c water 

1/2 c flat leaf parsley, chopped 

3 Tbsp cooking oil 

salt and pepper to taste 

 1. Place 2 c ice and 3 c water in a large bowl. Set aside. 

2. Boil 6 c water in a stock pot. Once boiling, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables with a slotted spoon and immerse in bowl with ice water. Drain bowl after 2 minutes; set aside. Empty hot water from stock pot. 

3. Heat wok or cooking pot over medium heat and add cooking oil. Saute garlic and onion 2-4 minutes. 

 4. Add sliced pork and sausage slices; cook 2 minutes more. 

5. Add soy sauce and oyster sauce, if using. Stir. Pour in chicken broth and water. Add salt and pepper and bring to a boil for 5 to 10 minutes. 

 6. Add shrimp and parsley. Cook 3 minutes. Add more water if it's evaporated. 

7. Add flour noodles. Gently toss until noodles absorb the liquid. 

 8. Add blanched vegetables. Toss and cook 1 to 2 minutes more. 

 9. Serve immediately. 

 * I use ground pork sausage and it is really good.

Filipino Chicken Adobo

My husband lived in the Philippines for about 2 years and many of their dishes, but this is one that has always stood out. He said this was pretty darn close to the real thing. It was delicious! Even the little ones loved it. You can substitute balsamic vinegar for the rice vinegar; it gives the sauce more zip. Serve over hot rice--cover with the juice for super savory deliciousness! Serves 4.

Filipino Chicken Adobo

3 large potatoes, pealed and cubed
1/2 c low sodium soy sauce
1/2 c rice vinegar
1/2 c water
1 bay leaf
8-10 whole black peppercorns
2 Tbsp fresh chopped parsley, or 1 tsp dried
1/8 tsp ground cinnamon or 1 cinnamon stick, optional

1 Tbsp olive oil
5 chicken drumsticks and/or thighs
1/2 onion, chopped
1 Tbsp garlic, minced


Slow Cooker Method:
1. Add potatoes, soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon (if using) to slow cooker and mix well; set aside.
2. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking and add skillet contents to slow cooker, making sure chicken is buried in between the potatoes and will get plenty of juice. Pierce chicken pieces with fork, a couple times each.
3. Cover and cook on low 6 to 8 hours or 4 hours on high. Remove cinnamon stick, if using, before serving.

Stove Top Method:
1. Place potatoes in medium sauce pan, cover 1 to 2 inches in water, and boil until knife or fork enters center of one easily; drain and set aside.
2. Meanwhile, mix soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon in small bowl; set aside.
3. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking.
4. Pour juice mixture (step 2) over chicken and bring to a boil (keeping heat at medium). Reduce heat to medium-low and simmer 45 minutes, or until chicken is cooked through. Remove cinnamon stick, if using.