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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful with hot oil splashing when adding ingredients.
Heat some oil in a pan.
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Ensure oil is sufficiently hot before adding ingredients, otherwise ingredients will stick to the pan.
Add 10 pieces squid balls and fry until light brown, then set aside.
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Do not overcrowd the pan or the squid balls will steam instead of brown.
Wash hands thoroughly after handling raw chicken and chicken liver to prevent cross-contamination.
Using the same pan, add 5 cloves garlic and 1 piece medium onion, saute until aromatic, then add 250g chicken. Once the chicken changes color, add 250g chicken liver and saute until both change color.
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Do not burn the garlic while sauteing, otherwise it will impart a bitter taste to the dish.
Add 1 piece medium carrot, pepper to taste, 1 tbsp fish sauce, and 1/2 cup green beans. Cover and cook for 3 to 5 minutes.
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Do not overcook the green beans, otherwise they will lose their bright green color and crisp texture.
Add 1 piece medium bell pepper and 1 small head cabbage. Saute until half-cooked, then remove all veggies from the pan and set aside.
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Do not over-saute the cabbage, otherwise it will release too much water and become mushy.
Add 2 cups water, 3 tbsp soy sauce, pepper to taste, and 1 piece chicken broth cube. Stir gently and bring to a boil.
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Stir the broth cube well to dissolve completely
otherwise, pockets of salty seasoning will remain
Add 500g canton noodles into the broth, submerge them, stir a few times, and cook until the sauce dries up.
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Stir the noodles gently so they soften evenly without breaking into mush.
Once the sauce has dried, add 3 tbsp oyster sauce, the fried squid balls, and the mixed veggies. Toss gently until all ingredients are well distributed, then turn the heat off.
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Toss gently to avoid breaking the soft noodles and vegetables.
Transfer the pancit canton guisado to a serving plate. Serve with calamansi.
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