Pancit Macao

Though this dish sounds like it originated from Macau well that is only partly true because this noodle dish is called like such because one of its main ingredients, the Chorizo de Macau.  Now that is even more confusing right? You may say that Chorizo de Macau is from Macau, well not quite, this sausage which is sometimes called Chinese Chorizo or Longaniza Macau is purely Filipino, it can only be found in Philippines and it’s the Filipinos take on Lap Cheong.  This type of sausage is almost similar to other Filipino sausages except that its dry and use of Chinese spices like  star anise, aniseed and/or anisado (anise liqueur) which gives it its distinctive aroma and floral flavour and this is what gives this dish that we have today that unique taste.  Now I say partly true initially because noodles is not actually native in the Philippines and was just brought over by the Chinese migrants’ long time ago.


Pancit Macao or Pancit Macau is one of the many varieties of Filipino Pancit and what makes this distinct from the others is what I mentioned above, the use of Chorizo de Macau, but it does not end there while most Pancit in the Philippines uses chicken and/or pork, this on the other hand uses beef as well as other meats like char siu pork and prawns.  Basically a fully loaded pancit which makes it special over the others.  Although this is a type of fried noodles it does come with a bit of sauce/gravy.

Have you tried this dish? Why not give it a shot on that next special occasion and impress your guests with this special dish.

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Pancit Macao 1

Pancit Macao

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6-8 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Pancit Macao is a Macanese inspired Filipino dish prepared with fresh yellow noodles stir fried with Chorizo de Macau, char siu pork, beef, prawns and vegetables.


Scale

Ingredients

  • 500 grams fresh yellow noodles
  • 100 g beef rump, thinly sliced
  • 100 g char siu pork
  • 15 pcs large prawns
  • 2 pcs Chorizo de Macau, sliced
  • 1/2 small Chinese cabbage, chopped
  • 3 stalks spring onions, sliced
  • 3 cups chicken stock
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 2 small shallots, sliced
  • 6 cloves garlic, minced
  • oil
  • white pepper

Instructions

  1. Prepare fresh yellow noodles by soaking it in boiling water for a minute. Drain, rinse with cold running water then set aside.
  2. Place wok in a high heat, add oil, and once hot add the beef then stir fry for 2 minutes. Remove from wok then set it aside.
  3. Add more oil if needed then sauté the shallots and garlic, add the Chorizo de Macau, Chinese cabbage and spring onions stir fry for a minute.
  4. Mix the cornstarch, chicken stock, soy sauce, oyster sauce and hoisin sauce, pour it into the wok. Bring to a boil and let the sauce thicken.
  5. Add the noodles, beef, char siu pork and prawns, stir fry let the noodles absorb the liquid and cook for 2 minutes in high heat.
  6. Season with white pepper.
  7. Place in a serving platter together with lemon wedges or calamansi slices.

Notes

If you can’t find Chorizo de Macau then you can replace it with the normal Chinese Sausage.


 

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6 Responses

  1. Filipino, or Chinese….well, it really doesn’t matter, I just know it looks DELICIOUS and comforting!

  2. mjskitchen says:

    We’ve been eating a lot of meal similar to this during the past year so it’s nice to have another delicious dish to try out. Thanks!

  3. I actually think I can source these ingredients here. A Filipina colleague of mine told me where she gets her Filipino ingredients. Sounds really great, Raymund. Still in lockdown here but I keep printing your recipes for when I can get out and shop at all the grocery stores. (Right now, it’s every other week farmers market runs and ordering other groceries for delivery.)

  4. suituapui says:

    Makes me feel like frying my own. Can’t go wrong with so many ingredients, taste overload.

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