Pancit – the Most Widely Eaten
Noodles in the Philippines
By: Maribeth Duque
Mallari
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all 2 photos
Pancit Palabok
Pancit Canton
Almost always served from special gatherings to
ordinary days and from restaurants to homes, pancit or pansit is the most
widely eaten noodles in the Philippines.
Introduced to the
Filipinos by the Chinese people, pancit has spawned tens of regional varieties
in the Philippines, where Filipinos fondly eat this dish as an afternoon snack
or merienda and sometimes a meal on its own.
Basically, pancit has noodles made of
buckwheat, wheat flour, mongo bean starch, squash, or mash.
Sometimes the noodles are prepared with egg,
sometimes without one.
They can range from fine to fat. Some are flat
while others are rounded.
·
Fine noodles
include bihon, efuven, miswa and sotanghon.
·
Fat noodles
include lomi, pancit Malabon, and pancit luglog, mami and canton.
These pancit noodles can be sautéed, served
with broth, deep-fried, or double-cooked.
Below is a list of the ten most popular pancit
in the Philippines.
First concocted in La
Paz, Iloilo, Philippines, La Paz Batchoy is a pancit that gets
its flavors from the broth of pork, beef, or chicken.
This noodle soup has
round noodles called miki, chicken breast chunks, beef loin, pork
organs, shrimps, and vegetables.
It is often topped
with raw egg and crushed chicharon or pork cracklings.
La Paz Batchoy is best eaten hot.
2. Lomi
Prepared with noodles
made of fresh eggs, lomi is a noodle soup cooked with shelled
shrimps and slices of pork liver or lean chicken meat.
This kind of pancit can be flavored with soy
sauce, calamansi, and sometimes chili sauce.
It is very popular in
southern Luzon, Philippines, particularly in the province of Batangas, where
many panciteria or pancit eateries serve lomi.
Served almost anywhere
in the Philippines, pancit canton is arguably one of the most
popular kinds of pancit.
It is flavored with
calamansi and soy sauce and topped with shelled shrimps, a medley of
vegetables, and bola-bola or meatballs.
A local specialty in
the province of Lucban, Quezon, Philippines, pancit habhab is
perhaps the most fun to eat of all the kinds of pancit.
It is traditionally served in banana leaves
and eaten sans utensils!
It is made of sautéed miki noodles and topped
with veggies, slices of pork, and shelled shrimps.
5. Pancit Luglog
Popular in Central
Luzon and National Capital Region in the Philippines, pancit luglog is
a kind of pancit that has hogged countrywide fame.
So well-liked is this pancit that its way of
cooking has become a standard in preparing pancit in the Philippines.
It uses shrimp-achuete sauce, which gives the
pancit an orangy shade and interesting seafood flavors.
It is topped with shredded smoked fish,
shelled shrimps, hard-boiled eggs cut into wedges, and chicharon.
6. Pancit
MalabonOriginally from the coastal
town of Malabon in National Capital Region, Philippines,pancit Malabon is
a kind of pancit loaded with seafoods and Malabon’s specialty – duck eggs!
Pancit Malabon is made with fat rice noodles
and topped with shrimp-achuete sauce, shelled small shrimps, squid rings,
shelled oysters, and boiled duck eggs cut into wedges.
7. Pancit Molo
The pancit that has
the most unique look is pancit molo, which resembles a wonton soup
more than the typical pancit.
It does not have long noodles.
Instead, it has wonton wrappers made from rice
flour.
These wrappers are filled with ground pork,
chicken meat, and nuts.
Pancit molo is served with a broth and is best
eaten while steaming hot.
Very much like pancit
luglog, pancit palabok is a popular dish served in many
Philippine fast-food restaurants and cafeteria.
Filipinos just can’t get enough of pancit
palabok’s delectable, rich, and orangy crab sauce!
Pancit palabok is flavored with prawns, tofu
and salted fish tidbits, pork cubes, veggies, and hard-boiled eggs.
9. Pancit Puti
Made mainly of
shredded “white” chicken breast meat, pancit puti is the
quickest to make of all the kinds of pancit.
Most of ingredients are pre-boiled and can
just be put together really fast when a visitor drops in unannounced.
A great pancit puti uses a thick chicken broth
from which it gets much of its flavor.
10. Pancit
Sotanghon
A pancit often served
only in special gatherings is pancit sotanghon, which is prepared
with a slightly expensive noodles made of mongo bean starch calledsotanghon.
Sotanghon is easily recognizable for its
transparent color, slightly gummy texture, and slippery consistency.
It is cooked with flaked chicken meat,
vegetables, mushrooms, and annatto powder.
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