Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Garlic Butter Shrimp Pancit Canton
Fresh shrimp, egg, knorr shrimp cube and pancit canton cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Melt butter in a wok. Add cooking oil.
- Put the garlic in the wok. Stir-fry until it turns light brown.
- Add shrimp. Cook each side for 1 minute.
- Squeeze the lemon over the shrimp. Cover the wok. Continue cooking for 1 minute. Season with salt.
- Remove the shrimp from the wok and place in a clean plate. Leave the juices in the wok.
- Allow the juices to evaporate until you are only left with the fats (butter and oil mixture).
- Sauté onion until it softens and then add soy sauce and water. Let it boil.
- Add Knorr Shrimp cube. Stir.
- Put the cabbage and carrot in the wok. Cook for 30 seconds.
- Add the noodles. Gently toss while cooking. Cook until the noodles completely absorb the liquid.
- Add oyster sauce and green onion. Season with ground black pepper. Toss until all ingredients are well distributed.
- Arrange the pancit canton in a serving plate and then top with shrimp and fried egg.
- Share. Serve and enjoy!
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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