Where do you get your noodles? While we may have preferences as to where we like to buy each type of dish, practically every Filipino’s known to have a specific place where they like to buy their noodles. This is likely because we need to have a go-to restaurant to call whenever a special occasion pops up. After all, these thin, long strips made of dough are never absent during a local birthday gathering. But I, for one, also enjoy a good homemade noodle dish, fresh right out of the wok. Pancit Chami is surely one of those noodle recipes that you’ll also enjoy making right in your kitchen.
This dish is actually a Lucena city specialty. And I definitely recommend trying a bowl of this from Quezon Province if you ever make it there. The city’s native delicacy is composed of thick noodles, chicken, pork or shrimp— or all three, even— and a great selection of vegetables. Stir-fried vegetables mix perfectly with these delectable ingredients. And this is why such a dish is well-loved by not only Lucena locals, but people all over the country.
But if you can’t make it up the long drive to Quezon province, there’s another way around satisfying your Pancit Chami craving. As I said earlier, this is a recipe that you can whip up right from home! The steps are pretty simple. Although you might never be able to guess this considering how beautiful and delicious the end result is.
How to cook Pancit Chami:
Before we do anything, we have to make sure our pan or wok is hot. Let this heat up on your stove, then you can go ahead and add your 2 ounces of pork fat. Sear this until you extract a sufficient amount of oil from it. Then we will be integrating 1 onion and 4 cloves of garlic, both of which are chopped. Proceed to sauté these together until your chopped up onion has softened.
Now place 4 ounces of sliced pork, 2 ounces of sliced chicken, and 3 ounces of sliced pork liver inside. Then we will also sauté them. Keep this up until the outer area of the different components of meat have become a light brown. Then pour 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, and 1 cup of water. After this, cover the wok or pan so we can let the flavors sink in nicely. Wait for the liquid to boil.
Adding a couple more ingredients for flavor:
Once it’s boiling, you can add 1 teaspoon of crushed red pepper, and 2 tablespoons of brown sugar for that unmistakable rich Pancit Chami flavor. Stir these into the pan. Afterwards, work on letting it boil for 5 minutes. When time’s up, you can put your 1 lb. of fresh noodles inside. You should really be able to see the dish building up at this point! Toss the noodles together with the other ingredients thoroughly. This is so we can evenly distribute the seasonings and other components.
After that, add ¾ cup of Julienne’d carrots, and ½ head of cabbage you’ve sliced up into the wok or pan. Keep on tossing the ingredients together until you’ve merged most of the flavors and components well and evenly with one another. Then you can put the cover back on, and let it all cook for 2 minutes.
On to the final steps! We’ll be needing cornstarch slurry for this so mix 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, and ¼ cup of water together. Then add this to the pan or wok, alongside some ground black pepper for proper seasoning. And of course, you can’t forget about your 8 pieces of boiled quail eggs. Add this to the pan, then freely place your dish on the serving plate of choice. And you’re done!
Cooking Pancit Chami definitely makes me think of other delectable Filipino noodle dishes. How about trying a couple of these for yourself?
Noodle recipes I’d recommend you try cooking as well:
Every Filipino household has probably already had a plate of delicious Pancit Canton at Bihon arrive at their table at least once. If we’re talking about Filipino cuisine classics, this is definitely among the top on the list. And its popularity comes from several attributes that make it such an ideal dish. Firstly, it’s got a great variety of ingredients— so much so that it is able to cater to different tastes. This also makes it a much heartier and flavorful dish. And another perk it has is just hwo convenient it is to make. It mainly involves preparing the ingredients, and then tossing them all together and stirring so we can blend those flavors together perfectly.
But if you’re in the mood for some warm and comforting soup, Beef Pares Mami Noodles is definitely a recipe I’d vouch for! It contains all the goodness of rich beef pares, miki noodles, and beef neck bones. These really provide a one of a kind savory flavor that makes it so pleasant to the palate. You also have the option of sprinkling in some cayenne pepper powder if you’d like to integrate a bit of heat.
What did you think of this Pancit Chami recipe? Let me know your thoughts in the comments below!
Pancit Chami Tamis Anghang Recipe
- 1 lb. fresh noodles
- 4 ounces pork sliced
- 2 ounces chicken sliced
- 3 ounces pork liver sliced
- 2 ounces pork fat
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper
- 1 piece onion chopped
- 4 cloves garlic chopped
- ½ head cabbage sliced
- ¾ cup carrot Julienne
- 2 teaspoons cornstarch
- 8 pieces quail eggs boiled
- 1 cup water
- Heat wok or pan. Sear pork fat until enough oil is extracted.
- Saute onion and garlic until the onion softens.
- Add pork, chicken, and liver. Saute until the outer parts turn light brown.
- Add soy sauce, oyster sauce, and water. Cover the wok. Let the liquid boil.
- Add crushed red pepper and brown sugar. Stir. Continue boiling for 5 minutes.
- Add fresh noodles. Toss.
- Put the carrot and cabbage into the wok. Continue tossing until all ingredients are well blended. Cover and cook for 2 minutes.
- Season with ground black pepper and pour cornstarch slurry (2 teaspoons of cornstarch + 2 teaspoons of soy sauce + ¼ cup water). Toss.Add boiled quail eggs. Transfer to a serving plate. Serve! Share and enjoy!