Special Pancit Canton

Heat oil then sauté 1 tablespoon garlic and pork. Add shrimps and cook until color changes. Transfer to a plate.

In the same pan, sauté the celery, cabbage, carrots, beans, and sitsaro. Transfer to a bowl.

Add more oil to the pan then sauté onions and remaining 2 tablespoons garlic. Pour in broth. Season with oyster sauce, salt, and pepper. Simmer for 5 minutes. Thicken with cornstarch dispersed in water. Add sesame oil.

Add canton noodles to the pan and cook until noodles are tender but not soggy. Add the sautéed pork and vegetables. Toss lightly. Serve topped with kwek-kwek.

To make kwek-kwek: In a bowl, combine 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add 1/2 cup water and a few drops of orange food color. Blend well. Dredge boiled quail eggs in cornstarch then coat with the batter. Deep-fry until crisp.