TED'S PANCIT CANTON WATCH THE VIDEO

TED'S PANCIT CANTON

INGREDIENTS:

150gms. porkmeat, cut into thin slice
100gms. pork liver, cut into thin slice
250gms canton noodle
3tbsp. cooking oil
2tbsp. sesame oil
1-1/2tbsp. patis or fish sauce
1pc. chicken cube
1pc. vetsin
2tbsp. cornstarch mix in a little water
2pcs. carrots, sliced
1pc. sayote, sliced
1pc. cabbage medium, sliced
1-1/2glass broth from boiled meat

PROCEDURE:

Boiled meat in 2-1/2 glass of water till tender and set aside. Saute onion and liver in hot oil. After a few minutes of sauteeing remove liver to avoid getting hard and set aside. Add the boiled meat with the broth, chicken cube and carrots, when carrots gets almost tender add sayote. After sayote add the cabbage and canton noodle and add the vetsin and patis. Cover for a few minutes and when it's cooked serve hot with calamansi.
FINISHED PRODUCT
BOILED MEAT
SLICED MEAT

SLICED PORK LIVER

PANCIT CANTON
SLICED CABBAGE

SLICED SAYOTE

SLICED CARROTS

SLICED ONION
ONION
SESAME OIL
COOKING OIL

PATIS OR FISH SAUCE

VETSIN AND CHICKEN CUBES
CORNSTARCH