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Welcome to The Manyaman Blog, your one stop spot for everything Manyaman! Now, what exactly does "Manyaman" mean? Let me explain. In the Pampango dialect of the Philippines, this is the one word that describes food that is undeniably tasty, mouth-watering, and flavorful. In short, it means absolutely delicious!

A little about myself: My name is Michael Sibal, a 21 year old college student working part time as head chef in my own family kitchen :) Being a Kapampangan, I pride myself in the well known culinary talent of my people. Through this blog, I hope to bring Filipino cuisine into a new light, with my own Pampango twist of course. Occasionally, I will post dishes that are more Asian Inspired, or not Filipino at all, but nonetheless, every dish I cook will surely be Manyaman. Thanks for visiting my page!

*NOTE: All the dishes posted in this blog are photographed by me, and more importantly cooked by me (Unless reblogged)
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Pancit Canton-This is probably my most favorite Filipino Noodle dish to make because it’s just so tasty. I’ve recently changed my recipe a bit and it’s definitely more Manyaman than ever! Try my recipe out and let me know how it turns out! Hope you all enjoy cooking this dish as much as I do =) WHAT YOU NEED: 1 Pack of Canton Noodles (I like the “Excellent” Brand the best) 3 Tbs. Olive Oil 6 Cloves of Garlic (Minced) 1 Onion (Minced) 1/2 Cabbage, Diced  A Handful of Thinly Sliced Carrots A Handful of Snow Peas A Handful of Green Onions (Chopped) 4 Tbs. Soy Sauce 5 Tbs. Oyster Sauce 3 Tbs. Sugar 3 Cups of Water A Large bowl of Ice Water 1 Lb. Boneless Chicken Thighs (Chicken Breasts are okay too) 4 Chinese Sausages (Chopped) 1/2 Pound of Shrimp (Peeled) HOW IT’S COOKED: Wash Chicken, Put in a pot and boil Until Cooked. Stir Occasionally Once Cooked, Set Chicken aside and save about 4 cups of Broth Cut Chicken into Small, Bite sized Pieces, Set aside In a large pan or Wok, heat olive oil Saute Garlic and Onion until fragrant Add in Chopped Chinese Sausage, cook for about a minute Add in Shrimp, cook for about 5 minutes (Or until pink) Remove Chinese Sausage and Shrimp, set aside In the same pan, add in 4 cups of Chicken Broth, bring it to a boil Once Boiling, add in Soy Sauce Add in Oyster Sauce and Sugar, Stir Occasionally Lower Heat and bring to a simmer for about 10-15 mins. Add in cut Chicken, Shrimp, Chinese Sausages, & Sliced Carrots and let cook for about 5 mins. Add in Canton Noodles, and with two wooden spatulas, gently work the Noodles into the broth mixture. Once you see the noodles absorbing the broth, turn off heat and continue to gently work the noodles in. VEGETABLES: In a separate pot (Or the pot you used to boil the chicken) bring about 3 cups of water to a boil While waiting for the water to boil, have a bowl of ice water ready Once Boiling, add in Snow Peas, cook for 1 min. Remove Snow Peas with a slotted spoon and transfer them to ice water (This stops the cooking process) Add in Cabbage to boiling water, cook for 30 seconds In the same manner, Transfer cabbage to ice water Drain the Vegetables, pat them dry Add the Vegetables to the cooked Pancit Add in chopped Green Onions Add salt & pepper to taste Gently Toss all Ingredients, Serve, Enjoy!

Pancit Canton-This is probably my most favorite Filipino Noodle dish to make because it’s just so tasty. I’ve recently changed my recipe a bit and it’s definitely more Manyaman than ever! Try my recipe out and let me know how it turns out! Hope you all enjoy cooking this dish as much as I do =)

WHAT YOU NEED:

  • 1 Pack of Canton Noodles (I like the “Excellent” Brand the best)
  • 3 Tbs. Olive Oil
  • 6 Cloves of Garlic (Minced)
  • 1 Onion (Minced)
  • 1/2 Cabbage, Diced 
  • A Handful of Thinly Sliced Carrots
  • A Handful of Snow Peas
  • A Handful of Green Onions (Chopped)
  • 4 Tbs. Soy Sauce
  • 5 Tbs. Oyster Sauce
  • 3 Tbs. Sugar
  • 3 Cups of Water
  • A Large bowl of Ice Water
  • 1 Lb. Boneless Chicken Thighs (Chicken Breasts are okay too)
  • 4 Chinese Sausages (Chopped)
  • 1/2 Pound of Shrimp (Peeled)

HOW IT’S COOKED:

  1. Wash Chicken, Put in a pot and boil Until Cooked. Stir Occasionally
  2. Once Cooked, Set Chicken aside and save about 4 cups of Broth
  3. Cut Chicken into Small, Bite sized Pieces, Set aside
  4. In a large pan or Wok, heat olive oil
  5. Saute Garlic and Onion until fragrant
  6. Add in Chopped Chinese Sausage, cook for about a minute
  7. Add in Shrimp, cook for about 5 minutes (Or until pink)
  8. Remove Chinese Sausage and Shrimp, set aside
  9. In the same pan, add in 4 cups of Chicken Broth, bring it to a boil
  10. Once Boiling, add in Soy Sauce
  11. Add in Oyster Sauce and Sugar, Stir Occasionally
  12. Lower Heat and bring to a simmer for about 10-15 mins.
  13. Add in cut Chicken, Shrimp, Chinese Sausages, & Sliced Carrots and let cook for about 5 mins.
  14. Add in Canton Noodles, and with two wooden spatulas, gently work the Noodles into the broth mixture. Once you see the noodles absorbing the broth, turn off heat and continue to gently work the noodles in.

VEGETABLES:

  1. In a separate pot (Or the pot you used to boil the chicken) bring about 3 cups of water to a boil
  2. While waiting for the water to boil, have a bowl of ice water ready
  3. Once Boiling, add in Snow Peas, cook for 1 min.
  4. Remove Snow Peas with a slotted spoon and transfer them to ice water (This stops the cooking process)
  5. Add in Cabbage to boiling water, cook for 30 seconds
  6. In the same manner, Transfer cabbage to ice water
  7. Drain the Vegetables, pat them dry
  8. Add the Vegetables to the cooked Pancit
  9. Add in chopped Green Onions
  10. Add salt & pepper to taste
  11. Gently Toss all Ingredients, Serve, Enjoy!
Posted: Wed August 17th, 2011 at 4:53pm
HighRes: view
Tagged: Food Filipino Food Pancit Recipe Delicious
Notes: 341
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