Mag-init ng unting mantika sa kawali at igisa ang bawang, sibuyas, karne at atay ng baboy at tangkay ng celery. Isama ang chorizo, squid balls at shitake mushroom kung gagamit. Pagkatapos maggisa, ibuhos ang tubig o chicken stock.
Pagkalambot ng karne, ilagay ang carrots at timplahan ng oyster sauce, patis at paminta. Ilagay ang pancit canton.
Hintaying lumambot ang canton bago idagdag ang cabbage, dahon ng celery at sesame oil. Lutuin ng sandali.
Lagyan ng ginayad na dahon ng sibuyas bilang pampalamuti at kalamansi at nilagang itlog (kung gagamit) sa tabi bago ihain.
Chef Myke Tatung Sarthou is an author, celebrity chef and culinary heritage advocate. His book: Filipino Cookery, From Heart to Platter published by ABS-CBN Publishing Inc. takes readers on a historical journey of Philippine cuisine by exploring the local development of cooking methods. It not only aims to deepen the Filipino people’s understanding of their culinary heritage but also their cultural identity.
As an advocate he supports sustainable fishing and the use of local produce from small farmers around the country in addition to promoting the Filipino cuisine to world-class levels. He will also be a speaker for Madrid Fusion 2016.