Pancit Canton

In this recipe of Kenchi with Salami, Chef Jon garnishes the beef kenchi with onions, cheese and beef broth; making it something to crave for. A common cut by Filipinos, Indonesians and Chinese, Chef John shows us how to convert this beef shank into this great dish. Enjoy!




Ingredients



1/3 cup MAGNOLIA BUTTERCUP

2 tbsp. Minced garlic

1 cup Chopped onios

2 cup PUREFOODS COOKED SALAMI, cubed

1 kilo MONTEREY BONELESS SHIN (Kenchi) boiled and cut into cubes

1-200 gm bar MAGNOLIA CHEDDAR CHEESE, grated

1 cup Beef broth

3 cup Canned pork and beans

1 cup Onion leeks, cut into 1” pieces

1 tsp. Salt

1 tsp. Pepper

½ tbsp. Patis

½ tbsp. Soy sauce


Procedure:



Saute garlic and onions in Buttercup. Add salami, kenchi and grated cheese. Add broth, pork and beans then leeks. Season with salt, pepper, patis and soy sauce. Makes 12 servings.