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.

Steak and Shrimp Kabobs

These kabobs are SO delicious and super quicky and easy. You can put these together in the morning and refrigerate so they're ready to grill when you get home. The beautiful thing about making your own food is that you can put whatever meat or vegetables on it you want! My kids LOVE these, and frankly so do I, I just can't make enough. Serve with a garden salad, rice pilaf, and warm bread. Serves 4. 

Steak and Shrimp Kabobs 

1 bag xl shrimp (26-30 per lb), deveined and peeled 

1 lb stew chunks, or sirloin steak 8 oz 

whole button mushrooms 

bell pepper, seeded and cut into 1" chunks 

1 Tbsp olive oil 

1 Tbsp garlic or seasoned salt, or seasoning of your choice 

dash of pepper 

Skewers 

1. Make sure grill grates are clean. Preheat grill to 350 degrees. If using wooden skewers, soak in warm water (so they don't catch fire). 

2. Cut steak into 1" pieces if using a steak. 

3. Pat shrimp dry with a paper towel. 

4. Combine shrimp, steak, mushrooms, bell pepper pieces, olive oil, and seasoned salt in a large bowl. Sprinkle pepper over the top. Toss to coat evenly. 

5. Push skewer through a piece of steak followed by a piece of shrimp in a "c" curve. Add a mushroom (carefully, they break easily) and piece of bell pepper. Repeat until skewers are mostly full, leaving 2" at the bottom to handle. 

 6. Grill on heated grill 4 minutes per side, or until shrimp is opaque and steak is cooked to desired doneness. Serve immediately.

Grilled Marinated Shrimp ll

I LOVE this shrimp! I used (defrosted) frozen shrimp and the texture didn't suffer any. My 10 year old asks for thirds and my 2 year old asks for "moooore!". Makes 2 lb shrimp. Serve with a steamed veggie or salad and cheesy garlic bread swirls or any bread , rice or pasta you'd like. YUM.

Grilled Marinated Shrimp ll (read, "the second," because it's so distinguished)

2 lbs raw shrimp
1/3 c olive oil
1/4 c tomato sauce
2 Tbsp red wine vinegar
2 Tbsp fresh basil, chopped
1/4 tsp salt
1/8 tsp cayenne pepper
skewers

1. Peel and devein shrimp, if necessary. Set aside.
2. Mix oil, tomato sauce, vinegar, basil, salt and cayenne pepper in bowl or large ziplock bag. Add shrimp and marinate in refrigerator 30 minutes to an hour, flipping shrimp once or twice.
3. Spray grill and preheat to medium heat. Slide shrimp onto skewers, piercing near tail and head.Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side. Serve immediately.