Tuesday, September 2, 2008

Featured Recipe: Instant Pancit Canton with a twist!

Are you tired of the same old taste of Instant Pancit Canton (Chow Mien)? Whether it's a Lucky Me (as shown), Quickchow, Payless Pancit Canton or any other Instant Pancit Canton brand out there, if eaten everyday as it is, the taste of it becomes bland and boring. In economics, there is a term called marginal utility, where the potential use of good service (specially food products) diminishes everytime a consumer tends to use that product.

For example, you like to eat a hamburger in a particular fast-food chain. It is your favorite snack by the way. But everytime you go to that place to buy a hamburger, your feeling of excitement decreases, thus the diminishing marginal utility occur. Same thing happens when you instant pancit canton. Everday pancit canton will affect our taste and feeling of excitement to eat that instant pancit canton. So, the best thing to do is to fancy your pancit canton, that is cooking it with a twist! It is never too risky to try anything different in your pancit canton (chow mien), if you know what you are going to put in there. Hehehe. So, as a tradition of putting my old recipes from my now defunct food recipe blog, I will repost this blog entry to show how to cook your instant pancit canton with a twist! I hope you enjoy cooking it! Hehehe.


2 packs 65 grams Instant Pancit Canton (any brand and flavor)
1/2 small carrot, strips
1/2 small onion, chopped
one piece cabbage leaf, strips
4 tbsp left-over giniling (optional)
1 tbsp soy sauce
1 tbsp oyster sauce
1 large kalamansi, seeds removed
ground pepper
1 1/2 cups of water

How to Cook:

1) Sauté onion and carrots in small amount of oil, adding the oil in the instant pancit canton (IPC), until onion becomes transparent. Add 4 tbsp left-over giniling, 1 tbsp soy sauce and 1 tbsp of oyster sauce and a dash of ground pepper afterwards.

2) Pour in 1 1/2 cups of water into the sautéed ingredients. Bring to boil. Add in the noodles and the cabbage when boiling. Dry up the water. Do not drain. Let the pancit canton stirred fry (guisado) to perfection.

3) When the water dries up and the noodles are already cooked, add in the remaining seasoning of the IPC. Mix well to distribute the taste. Taste will vary according to the variant that you chose (regular or plain, spicy hot, chili-mansi, calamansi, seafood, beefy, etc.)

:: Serve immediately with pan de sal, bread or cooked rice whichever afternoon snacks you prefer. Makes 1-2 servings. Happy eating!

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  1. gagawin namin to later haha. salamatt

  2. @jerico: siguro ni-search mo sa google ang recipe na ito no... hhehehhehe... thanks sa pagdalaw... yatot here... :P


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