Pancit Chami, Photo by Carol Elep
Pansit Chami Recipe
Pansit Chami is a specialty of Lucena, the capital city of the Quezon province in the Philippines. This recipe is much beloved that a festival had been created. Each month of May, a pansit Chami competition is held to look for anyone who can cook up the best tasting Chami. This followed by eating contest. 🙂 Audience participation is also included as they get to sample the cooked pansit Chami from the competition, thus a fun festival enjoyed by all.
Chami is derived from two Chinese words, Chaocai (stir-fry) and mi (noodles). Chami is made from flat noodles, Miki, which is a Shanghai-style noodles.
Below is the basic recipe provided by the Lucena Community Website. You can make the recipe truly your own by improvising; adding more toppings of your own preference.
2 cups cooked chicken meat, diced or flaked
1 – 2 cups shrimp, cooked and shelled
1 large carrot, peeled and sliced to strips
½ head roughly chopped cabbage
1 kg miki noodles or fresh-egg noodles
½ cup soy sauce
4 tbsp brown sugar
3 tbsp vegetable oil
1 large onion, chopped
6 gloves garlic, minced
1 tsp ground pepper
1 – 2 pcs of siling labuyo
2 cups chicken broth
1. In a large pan or wok, heat vegetable oil and sauté garlic and onion.
2. Put in the chicken meat, and cook until browned.
3. Add carrot strips.
4. Add in the noodles and continue cooking on high heat until the noodles are slightly cooked.
5. Add soy sauce and chicken broth.
6. Add brown sugar then season with ground pepper. Continue cooking with regular stirring.
7. Adjust seasonings to your taste, you can put in the siling labuyo.
8. When the noodles are almost done, add in cabbage and continue cooking for several minutes more, until the broth is reduced into a slightly thick sauce.
9. Garnish with cooked shrimps or quail eggs. Best served with calamansi.