A Scientist in the Kitchen

Presto Pasta Nights deserve a big birthday bash so I’m sharing with you this week the birthday noodles we served during my dad’s 70th birthday. No birthday celebrations are complete without noodles for long life! Congratulations, Ruth!

I have blogged about this dish before, called Pancit Canton, sir fried noodles with lots of meat and vegetables. What makes this special is the addition of kikiam, a seafood flavored sausage. Usually, we don’t add this to our noodles but my Mom got this idea straight from the noodle factory where she bought the noodles. Canton noodles are dried noodles and a neighboring town host a noodle factory that specializes in this type. In the store, you can also get all sorts of ingredients for making the perfect pancit canton. Dad cooked his birthday noodles, sauted in pork belly and the gizzard, heart and liver of the turkey which we cooked into caldereta. You might wonder if turkey is usually served in Filipino parties. Not really, we happen to raise a lot of turkeys so that’s our source, organically grown.

Birthday Pancit Canton

500 grams Pancit Canton
300 grams pork belly
1 large onion chopped
5 cloves garlic, minced
soy sauce
250 grams kikiam, sliced into strips
sliced assortment of vegetables (carrots, chayote, cabbage, bell pepper)*
gizzard, heart and liver of turkey
salt and pepper to taste

Boil pork belly, and the gizzard, heart and liver of turkey in four cups of water. When all are tender and stock hass reduced, take out from the pan and cool. Slice into slivers. In a large pan or wok, heat 2 tbsp oil. Saute garlic, onion, and pork belly for a few minutes then the rest of the meat and kikiam. Add pepper and soy sauce and saute some more. Add a cup of reserved stock and scrape the pan. Add the vegetables and simmer. When vegetables are half done, add the dried noodles. Mix everything to coat the noodles so it will cook. You will need to add more of the stock to properly mix everything. When noodles start to become translucent, taste noodles for salt and pepper and adjust as necessary. Serve with kalamansi.

*In our market, you can buy a pack of assorted vegetables that makes one serving of a certain dish, for example a pack containing vegetables for chop suey, pinakbet or sinigang. We bought two packs of chop suey vegetables to add to this noodle dish.

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