Shrimp Pancit Canton

Pancit bihon is made out of rice vermicelli noodles and pancit canton is made out of wheat. Pancit Canton is basically Filipino version of lo mein. Ingredients and seasoning are similar so the noodles are the key difference.

I can’t vouch for the authenticity of my recipe, but I can’t promise you that it’s delicious!

Pancit Canton with Shrimp

Serves: 6 – 8
Prep time: 15 mins Cook time 30 mins

*Most recipes had the noodles cooked in broth until the liquid is absorbed. I prefer to cook it separately.


1 16-ounce package pancit canton(Excellent brand recommended)
2 tablespoon canola oil, divided
1 small sweet onion, julienned
3 carrots, julienned
3 celery stalks, thinly sliced diagonally
3 cloves garlic, minced
1 small head of cabbage, shredded
1 pound medium-sized shrimp, shelled and de-veined, lightly seasoned with salt and pepper
1-3 tablespoons soy sauce or to taste
1-2 tablespoons oyster sauce or fish sauce to taste
salt and pepper to taste


In a large pot, bring salted water to boil and cook the noodles until al dente. Drain and set aside.

Heat 1 tablespoon of oil in a wok or a large saute pan on high heat and swirl to coat. When pan is hot, stir-fry onion, carrots and celery until just softened, about 1 minute. Add garlic and cabbage and fry until the cabbage is cooked down and tender. This could take up to 10 minutes. Salt and pepper to taste and remove the vegetables to a bowl and set aside.

Add the remaining oil, swirl to coat and fry the shrimp until pink.

Add the noodles and vegetables to the wok. Gently mix. Add soy sauce, oyster sauce and salt and pepper to taste. Serve immediately or at room temperature. If refrigerated, the noodles need to be reheated.


Quinoa Tabbouleh

Tabbouleh is a Lebanese dish made with parsley, mint, tomatoes, green onion and bulgur. An authentic Lebanese tabbouleh contains mostly parsley and is mostly green. Americanized version contains more bulgur and resembles a couscous salad.  Then there is the quinoa version, which is my favorite because the addition of protein makes it possible to be a meal replacement.  Plus, quinoa is a staple in my house; therefore, readily available.

I love eating quinoa tabbouleh scooped up with pita bread or tortilla chips or alone. I love eating it as a side with grilled steak or chicken or shrimp, you name it. It goes with everything.  Gosh, I’m salivating as I’m writing this.

Quinoa Tabbouleh

Prep time: 15 mins Cook time: 20 mins
Serves: 6


1 cup quinoa
2 cups water
1/2 teaspoon salt
1 lemon, juiced and zested
1/2 cup extra-virgin olive oil
1/4 cup diced red onion
2 cups cherry or grape tomatoes, quartered
1 cup diced cucumber
1 large bunch parsley, chopped
1 small bunch mint, chopped
salt and pepper to taste


In a saucepan bring water to a boil. Add quinoa and salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature and fluff with a fork.

*Optional: In a small mixing bowl, marinate the diced onion in lemon juice and zest while prepping the other ingredients to soften the bite.

In a small bowl, whisk together the lemon juice, zest and oil. Salt and pepper to taste and set aside.

In a large bowl, combine the remaining ingredients. Pour the 3/4 of dressing and toss gently. The salad can be made a few hours ahead of time and refrigerated. Drizzle remaining dressing right before serving.

Cucumber Kimchi (Oi Sobagi)


There really isn’t a kimchi type I don’t like, but I would say cucumber kimchi is by far my favorite.  I rarely buy it because the local H-Mart usually sells only the large containers. Since no one else in the family likes cucumber kimchi and it ferments faster than cabbage kimchi, I would have to eat it everyday for a week in order to avoid waste. I don’t love it that much!

A couple of my friends posted photos of cucumber kimchi they had made and they looked so delicious!  They swore that it was easy to make, but I like my hands held when I feel intimidated by certain type of recipes.  And lo and behold, they all came from three different states to hold my hands.  One even flew in from Texas! We had a great time, cooking and eating and eating and eating and some drinking, too.  I had my first taste of makgeolli (Korean fermented rice wine)!  But more on that later. Let’s get down to the cucumber kimchi recipe!

We used a slightly modified recipe from Maangchi which is very easy. She even has a video for visual learners like myself for all of her recipes. We were making kimchi for four families to take back home so we quadrupled the recipe. I bought 24 kirby cucumbers and 10 Korean cucumbers so we could compare the taste.  We mixed the two cucumber types for salting, but I would salt them separate or just buy one kind next time. The kirby cucumbers are larger and need longer salting time.  The kirby ones tasted more bland than the Korean ones after just one day of fermentation.


Korean radish is traditionally used for baechu kimchi (cabbage kimchi) and there was a debate whether to add it. One of the ladies swore by it so we listened and it was a nice addition to the “stuffing”.

Below is an image of “Asian” chives for reference and it can be found in any Asian supermarkets. It can be substituted with green onion/scallion or American chives, but the flavor will be different.


All the ladies agreed that Three Crabs fish sauce is best. I’m not that picky, but majority ruled. Fish sauce can be optional for vegetarians or those who feel queasy about the whole idea of fish sauce, but the end product will be lacking a certain depth to the flavor.

Image Source

Here is my unni mixing the cucumber seasoning the old-fashioned way, by hand.


All packed and ready to be taken home.

cucumber kimchiA few things you may need: a mandoline to speed up the vegetable cutting, plastic food prep gloves in order to avoid getting your hands stained and smelly and a large glass jar, about 1/2 gallon, to store the kimchi. You can use plastic containers, but it will absorb the smell and stain. Also, a glass jar with a screw lid will seal the smell better than plastic containers.


Cucumber Kimchi (Oi Sobagi)

Total prep: 10 mins Inactive time: 20 mins Cook time: 15 mins


2 pounds kirby ( 9 – 10) or Korean cucumbers (4 – 5)
2 tablespoons of Kosher or coarse sea salt, plus more for cleaning
1 medium carrot, julienned
1 cup julienned Korean radish, optional
1 cup chopped buchu (Asian chives), 1 inch pieces
1 small onion, sliced thinly
4 garlic cloves, minced
1/2 cup coarse Korean chili pepper flakes
3 tablespoon fish sauce 1 tablespoon sugar
1 tablespoon sesame seeds, optional


Clean the cucumbers by rubbing with some salt and water. Rinse thoroughly and pat dry. Cut the ends off. If using Korean cucumbers which are longer than kirby, cut them into about 3 or 4 inch pieces. Slice the cucumbers lengthwise from one end to about 1/2 inch of the other end. Make another lengthwise cut perpendicular to the first cut. Place the cucumbers in a large bowl and sprinkle and rub with salt inside and out. Let them sit for about 20 minutes (flip them after 10 mins for even distribution of the salt). Rinse the cucumbers in cold water and place in a colander to drain.

In a large glass or metal bowl, combine the carrot, radish, buchu, onion, garlic, chili pepper flakes, fish sauce and sugar and mix well.

Stuff the inside of the cucumbers generously with the seasoning and rub the outside with the mixture as well. Place the cucumbers in the glass jar. Pour the remaining seasoning on top. It can be served immediately or chilled first in the refrigerator or left outside up to 24 hours to ferment.