PRODUCTION PROCESS

EMPANADA DOUGH

STEP 1: 2 CUPS ALL-PURPOSE FLOUR

STEP 2: 1/2 TSP SALT

STEP 3: 2 TBSP WHITE SUGAR

STEP 4: 2PCS OF EGG YOLK

STEP 5: 3 TBSP MELTED MARGARINE OR BUTTER

STEP 6: 4TBSP OF WATER

STEP 7: MIX IT.

STEP 8: KNEAD THE DOUGH UNTIL IT FORMS A BALL (MAKE SURE YOUR HANDS ARE CLEAN)

STEP 9: PUT IN A CLEAN BOWL AND COVER IT AND REFRIGERATE FOR 20 MINUTES

STEP 10: ROLL OUT DOUGH

STEP 11: AND CUT INTO DESIRED SIZED (CIRCLE)

STEP 12: PUT THE FILLING IN THE CENTER OF DOUGH AND CLOSE IT

FILLINGS FLAVOR

SISIG PORK

SISIG BANGUS

SISIG BEEF

SISIG CHICKEN

STEP 13: FRIED INTO HOT OIL

PANCIT CANTON

STEP 1: Add oil to a wok or skillet over medium-high heat, then add garlic and onion and keep a
consistent stir. Sauté until onion is translucent, about 3 minutes.

STEP 2: Next, add celery and carrot and cook for 1 minute.

STEP 3: Add cabbage and snow peas, then cook for 2 minutes.

STEP 4: Season mixture with salt and pepper, then add oyster sauce, soy sauce and chicken broth. Bring
liquid to a boil then add Pancit canton noodles.

STEP 5: Cook and stir noodles until liquid is completely absorbed, 7-9 minutes.

STEP 6: Divide Pancit canton among bowls and serve with a lemon (or calamansi) wedge and a grind of
freshly cracked pepper.