Goma At Home: Goma's Crispy Pancit Canton

Hello and welcome to GOMATHOME Today we're cooking something Pinoy We're going to cook Crispy Pancit Canton Of course, what we need is Pancit Canton We have ingredients like pork, shrimp, squid We have quail eggs and vegetables Let's start by heating our skillet Crispy Pancit Canton has two sections We'll make the Pancit Canton crispy And then on the other hand, we'll make the sauce So by heating our skillet Let's put some oil in the bobski We'll put some Doña Elena Pumas To render the fat of our pork While doing that, we'll cut our vegetables Wow, the chickens are active again Let's start with the garlic If you crush the garlic, it will peel off easily So, what did I learn? It's simple After working on your garlic When you start cleaning your utensils or your knife Especially the knife Because it's stainless Just rub your hands with soap Then magically For some reason, the metallic reaction The garlic smell disappears It's that simple Thank you so much for those who taught me how to do that For your reactions, thank you so much So, our fat, our pork It's almost crispy Your ingredients should be My style of cooking is I arrange it like that So while I'm cooking I'll drop the ingredients So we'll do our onions The weather is nice I feel like summer is coming Let's cut the onions Then, cut the end Take out the roots Let's do the ginger Let's get a good part of ginger Just use your knife Get some more ginger Cut into strips Then we'll cut our ginger into strips This will give us a very good flavor Very good scent So, it's here All of our ingredients are ready We have our garlic, onions, ginger And then our chicharo It's here And then We'll use broccoli The greens Oops It's splattering It's like that We'll put chicken meat Let's put it here It will take a long time to cook Okay So, the broccoli I just want it this big You don't have to cut it too big The veggies Just use your hands It's okay If the broccoli has hard parts Just cut it off Put it on the side Aside from having beautiful colors It's very nutritious Vitamins and minerals in broccoli It's very good for the body Let's mix it So, while we're cutting this We're doing things at the same time Just to save time To prepare a good 30 minutes You're done here Then we'll do our carrots Gently peel your carrots And then later on We'll cut this crosswise What's good about this Let's give it some decoration We'll just carve out Part of carrots here Let's remove that Why did we cut it like that? That way when you start cutting it crosswise You'll see that it's just thin So, it's good to see Our carrots Isn't it? Okay So, that's our carrots Once it's crispy And it's brown We can start putting The other ingredients And then, I'll do the Cabbage There you go Let's remove the hard part There you go Cut it in half And then let's cut it smaller Just like that That's it, that's all you need So, now all our veggies are prepared Let me just clean the Chopping board And then let's prepare Our chicken stock Because that will be the base For our soup What they're doing is Separating the pork While cooking You don't have to do that You can just cook it straight like this So, now let's put our ginger And our onions Good And then let's put the carrots Because carrots take a long time To cook There you go, beautiful Let's mix it well Once our onions are translucent And our carrots Are soft We'll put in the other ingredients We'll make sure that Our onions are cooked And then we can start putting in our Garlic There you go, very nice It already smells good Nice So, we can put in some Pepper So, we'll grind some pepper Nice There you go, put in some Salt At this point, let's put in Oyster sauce The flavor is compounded Layers and layers of flavor So, it's okay Time to put in our veggies Let's put in the cabbage Alright We'll put in our pork Beautiful And then we'll put in Our broccoli Mix this Nice See the beautiful colors Beautiful, right? After this, let's put in In the middle, let's put in Our squid and Shrimps The shrimps need to be cleaned Let's put this aside Looks good, right? And then we'll make our Sauce Once the shrimps are cooked We'll make our soup for this Let's taste it Let's taste the pork Very good Alright Let's put in Our stock Put in some chicken stock This will be the Part of the sauce We'll let this boil We'll put in cornstarch later Our noodles later To make it soft We'll blanch it a little And then we'll fry it Until it's crispy A little more stock And then we'll let it cool At this point, we'll prepare Our thickener We have cornstarch and water Cornstarch and stock Is okay About a tablespoon and a half And then put some Stock Let's mix it We'll mix it This will thicken Our sauce Before we put in our thickener I want A little Soy sauce There you go Nice Beauty So what I'll do, I'll cover this And move this to the other side There you go At this point, we'll blanch Our pancit canton And then we'll fry it Until it's crispy We'll put it here quickly It's like Medusa's hair Okay Blanch it It's softened a little This is quick Less than a minute, take it out And then we'll fry this Let this drain And then Why did we do that? For number one, we'll get the shape Of our frying pan And then Because we cooked this in chicken stock So we'll get the flavor of the chicken stock This is the shape For our pancit Next, we'll check On our base It's okay, it's beautiful We'll thicken Our sauce By adding cornstarch There you go If it's not thick enough All you have to do is just add cornstarch I want it to thicken a little So as you can see We're doing this at the same time This will save you time Put this here Just a little Mix it Nice And then, one more try Here you can see If it's thick enough And the taste Ah, delicious So we can add our Quail eggs And turn it off And that's it Now, we'll make Our Crispy Pancit Canton So we're putting some Don Elena Pumas Oil Add a lot So deep fry When it's hot We'll put this Let's see if it's hot We'll test it It's hot Why? I got burned Okay Let's put the pancit And then, watch out From here on, it'll take shape already It needs to be hot For all sides to turn brown Including the center So give it about If it's really hot About a minute and a half Then it'll take shape Then it'll turn brown Before we flip it At this point, let's turn it Okay, and then We'll cook the other side Let's add a little There Like that Life is good when there's a little effort The shape here We'll put The sauce On the inside On the bottom So now It's cooked Let's put it on the plate It's whole Let's drain the oil Now When you get the noodles It's crispy Let's put The sauce Put this on top Wow, can you hear that? It's beautiful, look at the beautiful colors Then put the sauce Okay Crispy pancit canton Let's try It's delicious Let's sprinkle a little Sesame oil There, good The best part of Cooking is always The eating Wow, it's really crispy Let's try it Squid A little vegetables Wow, it's really good Thank you for watching GOM At Home Please subscribe, like and Press on the notification bell and leave a comment So that you'll know when we have New videos I hope you enjoyed what we cooked today Crispy pancit canton If you have the recipe, if you have the ingredients Do this in your own kitchen It's really delicious Thank you so much, this is Richard Gomez Thank you for joining me here In GOM At Home Bye Big bite I like quail eggs Noodles Delicious Game