Pansit Guisado (Bihon, Canton and Mixed)

Pancit Bihon Guisado

Pansit Canton Guisado

Pansit Bihon at Canton Guisado

Pancit Bihon Guisado, Pansit Canton Guisado. We Pinoys have our own version of noodle dish we call it pansit. Noodles is associated with the Chinese. Pancit is an innovation and adaptation from the Chinese noodle cuisine. It is fast and easy to prepare and cook, for this reason it is cooked on order at most restaurants or panciterias. In fact, pancit is derived from the Chinese Hokkien word “pian i sit”, which means something conveniently cooked fast.

A birthday celebration is not complete with out pancit. Pancit bihon and canton guisado or even mix are favorite dish on birthday celebrations, it represents long life. It is usually served with bread slice or pandesal, and even with rice as a viand. Here are the recipes for bihon guisado, canton guisado and mixed pansit guisado. Basically the ingredients and cooking procedure are the same, except that there are ingredients that are best with either bihon or canton.


Pansit Bihon Guisado

Pansit Bihon Guisado - Cooking Procedure


Ingredients:

150 g. chicken breast, boiled, shredded
150 g. pork, boiled, cut into strips
100 g. small size shrimp, shelled
1 k. bihon noodles
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
200 g. green beans, cut diagonally
1/2 head garlic, minced
1 medium size onion, chopped
2-3 stalk wansoy kinchay, chopped
3/4 cup soy sauce
1/2 tsp. black pepper
kamansi juice
cooking oil


Cooking procedure:

In a large wok, sauté onion and garlic. Add pork, chicken and shrimp stir for 2-3 minutes or until meat turns to golden brown, Add soy sauce and black pepper and stir cook for 2-3 minutes. Add 6-8 c. of stock or water, let boil and simmer for 3 to 5 minutes. Add in bihon noodles stir and cook for 5-8 minutes or until noodles have absorb most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with kalamansi.


Pansit Canton Guisado

Pansit Canton Guisado - Cooking Procedure


Ingredients:

150 g. chicken breast, boiled, shredded
150 g. pork, boiled, cut into strips
100 g. small size shrimp, shelled
1 k. canton noodles
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
200 g. green beans, cut diagonally
1 bell pepper, cut into strips
1/2 head garlic, minced
1 medium size onion, chopped
2-3 stalk wansoy kinchay, chopped
1/2 cup soy sauce
1/2 tsp. black pepper
cooking oil
kamansi juice


Cooking procedure:

In a large wok, sauté onion and garlic. Add pork, chicken and shrimp stir for 2-3 minutes or until meat turns to golden brown, Add soy sauce and black pepper and stir cook for 2-3 minutes. Add 6-8 c. of stock or water, let boil and simmer for 5 to 10 minutes. Add in canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with kalamansi.


Pansit Bihon at Canton Guisado

Pansit Bihon at Canton Guisado - Cooking Procedure


Ingredients:

150 g. chicken breast, boiled, shredded
150 g. pork, boiled, cut into strips
100 g. small size shrimp, shelled
1/2 k. bihon noodles, soak in water until soft, drained
1/2 k. canton noodles
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
200 g. green beans, cut diagonally
1/2 head garlic, minced
1 medium size onion, chopped
2-3 stalk wansoy  kinchay, chopped
1/2 cup soy sauce
1/2 tsp. black pepper
cooking oil
kamansi juice


Cooking procedure:

In a large wok, sauté onion and garlic. Add pork, chicken and shrimp stir for 2-3 minutes or until meat turns to golden brown, Add soy sauce and black pepper and stir cook for 2-3 minutes. Add 4-6 c. of stock or water, let boil and simmer for 3 to 5 minutes. Add in bihon and canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with kalamansi.













20 comments:

GraciE said...

stalk wansoy
ano ba tlga ang wansoy? pls tell nman po.. at madami ba mabibilhan nyan dto sa uae?

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ut-man said...

Wansoy is coriander leaves, also known as cilantro or Chinese parsley, I use them instead of kinchay medyo mas strong ang aroma wala kasi akong mahanap na kinchay. Marami sa tindahan ng gulay dito sa UAE. Otherwise use celery instead.

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Rhea1 said...

Wow..thanks for this site..i loved it.Mabuhay ang mga pinoy..keep going..Can you send me the recipe of Hopia..or how to make it step by step..and w/ picture sana.Million thanks in advance..fr.Colombia(South America)

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ut-man said...

I’m glad you like the site. I wish I could also make hopia, maybe its time to learn how to make them.

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aila said...

hi thanks sa recipe I love it really

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Anonymous said...

ang sikreto ng lola ko para sa masarap na chinese pancit....SIBUYAS TAGALOG!!! In english...shallots. Yung violet ang kulay...Use about 3 or 4. Gisahin hanggang brown...yan ang magpapabango sa pancit...kahit kaunti ang recado...mabango sya...

Fun things to add to pancit..

Barbecue pork...(i swear, ang sarap!)
Kung may squid ball o fish cake...masarap din.

sa lahat ng magbabasa....enjoy!

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ut-man said...

Hi Anonymous thanks for sharing

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Anonymous said...

i really like pansit. What exactly the brand i should buy here in LA? Dami kasing pagpipilian e. Please give me the best brand para sarap to the max talaga. Thanks

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kristienne said...

good for ilang persons to?

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ut-man said...

Hi Kristienne,
1 kilo pancit about 8 to 12 servings medyo malaking plato yon, if served with other food about 2X pa siguro.

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Anonymous said...

Bakit meron mga madulas na pancit canton tulad ng mga gawa ng chinese? dahil ba sa sesame oil yun or corn starch?

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ut-man said...

It’s because of the oil added to the noddle dough on some types of noodles, not sesame oil but shortening oil or other similar oils.

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Anonymous said...

Dec,29 2010
Lejane...
I'm going to cook this on 31st of dec...one of my recipe for new year celebration...super love ko pancit...
"happy new year"

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ut-man said...

HI Lejane,
Happy New Year!

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Anonymous said...

I am always having problem with my pansit. Sometimes masabaw and sometimes very dry. Is there an estimation how many cups of chicken stock to use for 1 kilo of bihon?

Jinny

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ut-man said...

Hi Jinny,
I understand your problem, there are many factors to consider. There are countless types of bihon out there it also depends on how it absorbed water during soaking. What I do is use generous amount of oil pag nag-guisa, this will coat the noodles with oil to reduce the absorption of water, para di masyadong malapsa. When you add the broth, add half quantity at a time, you can always add more broth as you are cooking the noodles until the right consistency na gusto mo. It is important not to overcook the noodles. I hope this will help.

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Anonymous said...

thanks a lot for the pansit bihon and canton guisado mixed recipe, i've cooked it for the first time today and my friends told me it was yummy.. will try other recipe next time.. more power!:)- precious

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Anonymous said...

I'm Wenalyn Falk
Thanks to share this recipe to us this is very helpfull..I love pansit bihon w/ shrimp..I wanna try to cook...thnks... ohhhmm sarap

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Anonymous said...

I tried wansoy or coriander and it ruined my dish. The taste is entirely different from Kinchay...so please dont use it for your pansit or shanghai..unless u want to put a twist on your filipino dish. Better to put celery than wansoy in your filipino dish. Or if you really want to put wansoy just put a moderate amount.

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UT-Man said...

I agree use moderate amount only, thanks.

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