Warm greetings to all wonderful Hivers around the world!!

I am glad to see that ASEAN Hive is back on track, and I am sincerely happy to hear that sir @justinparke and his family are already in the USA and have somehow settled. All the best to you and your family out there❣❣

Anyway, this is my entry for this week's ASEAN Hive Community Challenge 160 which is food-related, particularly our Comfort Foods.

Speaking of comfort foods, I honestly have a lot of them from refreshments, pastries, kakanin (native snacks), and of course, main dishes.
For refreshments, I love buko (coconut) juice and ice cream. For the pastries, leche flan and cakes, and for native snacks, suman, bibingka and biko.

As for the main dishes, there's this one dish that I have always loved to eat since my childhood until now. This is my grandmother's favorite dish, and I remember she always cooked this for me on every special occasion, well, even on ordinary days.

I grew up with my grandparents, and I am their favorite grandchild. that's why I'm really attached to them (My beloved lolo and lola in heaven) That’s probably why I can’t forget this dish, and I've learned how to cook it from my grandma. It’s called Pancit Guisado.

My grandma and even my late mother used to cook this dish in different ways. So, this food is really nostalgic for me. Most of the time they cooked it as Bam-i, which is a mixture of pancit canton and sotanghon with a pack of other ingredients like pork, chicken, liver and some veggies.
As for my entry, I want to share my simple version of Pancit Canton Stir Fry or Pancit Guisado.
So, let's take a look at how I did it.

Pancit Canton Stir Fry or Pancit Guisado

INGREDIENTS:

• Pancit Canton
• Pork
• Pork Canton Sausage
• Carrot
• Cabbage
• Onion
• Garlic
• Ground Black Pepper
• Magic Sarap Seasoning
• Soy Sauce
• Canola Oil
• Water

PREPARATION:

Wash the pork thoroughly and then cut or slice it into small pieces.
Slightly wash the pork canton sausage and then cut it thinly.
Wash and peel carrots, then cut them into thin strips.
Peel and wash the onion, then cut it into smaller pieces.
Crush and peel garlic, then cut into small pieces.
Wash the cabbage well and then cut it into smaller strips.
Set them all aside.

COOKING TIME:

Heat some canola oil in a pan or cooker, then sauté onions and garlic until aromatic.

Then add the pork, sauté it with the aromatics until golden brown.

Then add the pork canton sausage. Sauté them all together for a few minutes and then season with ground black pepper and soy sauce.

Mix them well and then add water. Cover the pan and let it boil until the pork becomes tender. Then add magic sarap seasoning and a bit of soy sauce again for a better taste.

When the pork is already cooked and tender, add the carrots and after putting the carrots add the pancit canton right away. Toss and mix them well.

Then, finally, add the cabbage and continue mixing them well by proper and careful tossing.

And that's it... my pancit canton stir fry is ready to serve. This dish is really versatile, it's good with rice and paired with some other dry dishes like fried chicken, etc. It is also good to eat as a snack with some chiffon cake or even just this dish alone. I always love to eat this dish, and this is one of my comfort foods.

It was my late mother's birthday yesterday, that's why I cooked this dish, and it's a good timing for the weekly challenge. A comfort food that is nostalgic for me, that always reminds me of the love of my mother and grandmother. Thank you, sir @justinparke, for this weekly challenge.

That would be all for today, and I hope you also love to eat this kind of food.
Thank you so much for stopping by, and God bless 🙏❤