pancit canton
Photo Credits: Ian Galza



  • 2 tbsp cooking oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup chicken breast, thinly sliced
  • 1/4 cup pork chopped
  • 1 cup chicken liver
  • 1/2 cup kikiam
  • 1/2 cup fish ball
  • 1/2 cup fresh mushroom or in can
  • 1tablespoon soy sauce
  • 2 tablespoon oystersauce
  • 1 teaspoon ground black pepper
  • 1 chicken broth cube
  • 1 cup snow pea
  • 1 medium carrots, julienned
  • 3 cups water
  • 250 grams of dried canton noodles
  • 1/2 cup celery, chopped finely
  • 1/2 cup green and red bell pepper
  • 1 head medium cabbage, choppedCooking


  1. In a pan, heat the oil then sauté the garlic and onion.
  2. Add the pork chicken breast, chicken liver, kikiam, and fish ball and cook until the outer part turns light brown.
  3. Add the soy sauce and oystersauce, pepper, chicken broth cube and stir.
  4. Put in snow peas, carrots, beans mushroom and stir.
  5. Add water then bring to boil.
  6. Put in the dried canton noodles, celery, green and red bell pepper, cabbage and cook until the liquid has been absorbed by the noodles
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Serve with Kalamansi Enjoy!

Credits to: Ian Galza