Introducing Paulleth
“My dream was to go to culinary arts school, but as is the way in life, things don’t always go as planned,” shares Paulleth Buno. Growing up in General Santos City, Philippines, as the third eldest of nine children, Paulleth had to learn to take care of her younger siblings and help out with household chores. But cooking was her first love; she holds fond memories of watching her father cook, with his kalderetang kambing (goat stew) – a local specialty of her hometown – always a family favourite.
Describing herself as a very patient cook, Paulleth is a firm believer in making people happy with her food, focusing on quality, fresh ingredients to bring out the best in every dish she prepares.
A brief history of pancit
One of the Philippines’ most popular dishes, pancit is often served during special occasions, especially birthdays, as the long noodles are said to symbolise long life. While every family and town have their own version of the dish, Paulleth believes what makes her pancit special is the love she puts into it, and the hope that the first mouthful will always make you smile (something the Pangyao tasting team can attest to)!
Ingredients
400g pork belly, small cubes
10 cuttlefish balls, halved
100g peeled shrimp
1 red bell pepper, cut into strips
1 small cabbage, shredded
1 chayote, cut into strips
200g snap peas
1 medium carrot, julienned
500g pancit canton
1 medium onion, diced
5 cloves garlic
2 tbsp cooking oil
5 tbsp oyster sauce
5 tbsp soy sauce
7 tbsp fish sauce
2 glasses water
Spring onion and calamansi, for garnish
Method
Boil the pork belly in enough lightly salted water to cover the meat. Reduce until oil from the fat comes out, then brown the meat in a little cooking oil. Add the shrimp and cook through
Add the oyster sauce, soy sauce and fish sauce, mixing well with the pork and shrimp. Add the chayote and carrots, sauté until half-cooked – approximately 5 minutes – then add the rest of the vegetables with a glass of water. Stir lightly until the vegetables are cooked through
Drain the soup and set aside the cooked meat and vegetables. Using the same wok or pan, cook the pancit canton in the soup, adding another glass of water (or more if needed), for 10 minutes, or until the noodles are cooked
Combine the meat and vegetables with the pancit canton, stirring until the ingredients are mixed well. Serve with spring onion and calamansi
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