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.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
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.
Pancit Canton
Pancit Canton is a Filipino stir fried noodle dish with pork, shrimp, Chinese sausage, and fresh vegetables tossed in savory soy and oyster sauce.
Instructions
- Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
- Boil 6 cups of water in a cooking pot.
- Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
- Heat a large wok or cooking pot and pour in the cooking oil.
- Sauté the onion and garlic.
- Add the pork and sausage slices and continue to cook for 2 minutes.
- Incorporate soy sauce and oyster sauce. Stir.
- Pour in chicken broth and water. Add salt and pepper. Let boil. Continue to cook for 5 to 10 minutes.
- Add the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
- Mix in the flour noodles. Gently toss until the noodles absorb the liquid.
- Add the blanched vegetables. Toss and cook for 1 to 2 minutes.
- Transfer to a serving plate. Serve.
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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.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
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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