Pinoy food

Convenient Food (Pansit/Pancit)

 

Convenient Food (Pansit / Pancit)

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Having visited the  Philippines  in the mid-to late 70’s often, and then lived and worked there for 4 years during the early 80’s, my eating habits have been strongly influenced by its wonderful food, especially the appreciation of fresh, well-seasoned vegetables and a myriad of exotic fruit.
While there are too many favorite dishes to mention, three groups of dishes stand out –
Roasted pork in its many forms,
Vegetable dishes with steamed rice in great variations,
– and, of course,
Pancit, in its countless, tasty incarnations. 🙂  (See a list of many different pancit at the bottom of this page)
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In Filipino cuisine, pancit or pansit are noodles. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means “convenient food.” (Wiki excerpt)
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My version today is a typical “homestyle pansit”, in that one uses pansit noodles with some protein (optional) and some vegetables, whatever one finds in the market that day. (When I was living there, regular folks bought all food that was not dried, fresh in the market every day. Few working -class families could afford a fridge, never mind a freezer. By the way, it was the same when I was a small kid back in Germany, my mom got her first fridge when I was about 6 years old. We did, however, have a freezer, albeit only during winter time –  it was the shelf in front of our kitchen window which during the rest of the year held plants and flowers 🙂  
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The great convenience of pancit noodles is that you cook them right in the stock you are using. The noodles will keep their “al dente” texture even if you add a bit too much stock or if you cook them a minute longer as you should. They will soak-up all the stock and its flavor, as long as they have simmered for a few minutes and then rest in the stock until done. Convenience food ! 🙂
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Bon Appétit !   Life is Good !
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Convenient Food (Pansit / Pancit)

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Convenient Food (Pansit / Pancit)

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Convenient Food (Pansit / Pancit)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Wiki excerpt:

  • Buko Pancit (coconut strips are substituted for noodles, a specialty of Quezon province)
  • Pancit Abra (common in Northern Luzon particularly in the province of Abra)
  • Pancit Alanganin
  • Pancit ni Juli
  • Pancit Alahoy
  • Pancit Batchoy
  • Pancit Bato is local to the Bicol Region; especially the town of Bato in Camarines Sur.
  • Pancit Bihon Guisado
  • Pancit Bihongundoy
  • Pancit Cabagan
  • Pancit Canton (Lo mein and chow mein)
  • Pancit Canton Ilonggo
  • Pancit Chami (Lucena City, Quezon)
  • Pancit Estacion (Tanza, Cavite)
  • Pancit Habhab (Lucban, Quezon)
  • Pancit Kilawin (a variety pancit originated from Rosario, Cavite. In lieu of pancit noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with Dinuguan dish)
  • Pancit Kinalas (Naga City, Camarines Sur)
  • Pancit Lanu (San Vicente Street in San Pedro, Laguna)
  • Pancit Lomi (Batangas)
  • Pancit Lucban
  • Pancit Luglog
  • Pancit Malabon
  • Pancit Mami (round egg noodles)
  • Pancit Mayaman (Guinayangan, Quezon)
  • Pancit Miki (round egg noodles)
  • Pancit Míki-Bíhon Guisado (round egg noodles + bihon)
  • Pancit Olongapo (Pancit Miki with Sarsa sauce. Miki cooked in tradition added with sarsa a thickened chicken and pork broth, darkened a little with soy sauce of choice)
  • Pancit Molo (wonton soup with wonton wrappers added to the broth, serving as its “noodles”)
  • Pancit Moròng
  • Pancit Palabok
  • Pancit Pula (variation of Pancit Miki from Batangas City)
  • Pancit Pusit
  • Pancit Sotanghon
  • Pansit Sabaw (Pansit Miki with soup)
  • Pansit Tuguegarao or Batil Patong
  • Pansit Sinanta (also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto)

Pancit bihon (bijon)

Pancit bihon (aka bijon) is the type usually associated with the word “pancit“, very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone’s personal recipe but usually, Chinese sausage and cabbage are the basic ingredients in a pancit bihon.

Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of a pancit palabok. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

  • Shrimp, (the size and shell-on or shell-off depending on preference)
  • Crushed or ground pork rind
  • Hard-boiled egg (sliced into disks or quartered lengthwise or chopped)
  • Tinapa (smoked fish) flakes
  • Freshly minced green onion

Pancit palabok/pancit luglog and pancit canton are communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed.

Pancit sotanghon is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.

Batil patong is not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and “cara-beef” beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers, and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong literally “scrambled and placed on top” is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizos are also added on top.

Pancit Lomi Originally from Batangas, Pancit Lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now you will see different lomihans (eateries with just lomi) whipping up their own pancit lomi, panciterias (eateries specializing in pancit) adding it in their menu, and carinderias (which are usually offering the usual viands and not pancit) starting to offer it alongside its other rice-based meals.

Seaweed pancit

Tiwi, Albay residents created a new pancit made from seaweed, which has health benefits. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara.

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Pork Sinigang (Sinigang na Baboy)

Yesterday  I had a long-standing wish fulfilled 🙂
(Mind you, there are “BIG WISHES” in life and then there are “small wishes” This was a small wish, but nevertheless, I am happy that it finally came through)
For years, I wished there’d be a good Filipino restaurant in my neighborhood, but there is only one that I know of within a few miles around, and frankly, that one sucks!
I don’t want to go into details, but believe me, if it would be halfway decent I would still go there. I have tried it three times, but all three times it was VERY disappointing, so I stopped going there and gave up hope. Whenever I needed a Pinoy food-fix, I had to prepare it myself.
So yesterday I went to do some errands in a close-by shopping center to which I have been going for more than 15 years. Much to my surprise, I saw a “new” restaurant named Manila Grill&BBQ  tucked away in a corner. (I asked an employee how long they’ve been open and he said more than two years)
I had never noticed it before, maybe because what sticks out on the sign is  Grill & BBQ,  so one does not quickly associate this with Pinoy food………..
The place is very clean, simply but nicely appointed and the employees are very friendly, attentive and professional.
The food, THE FOOD 🙂 – it was absolutely delightful, very authentic, nicely presented and wonderfully tasty. The prices are moderate and overall, it was one of the best lunch experiences I had in any restaurant in Miami in years.
You can read more about it here: Manila Grill & BBQ, Pembroke Pines, Florida
So now, back to the dish at hand,  Sinigang Na Baboy
Sinigang is a sour soup native to the Philippines. Beef, pork, shrimp, fish, and even chicken (sinampalukang manok) can be used. The one featured here today uses pork as the main ingredient. One can use boneless pork, though bony parts of the pig known as “buto-buto” are usually preferred. Neck bones, spare ribs, baby back ribs, and pork belly all can be used.
The most common vegetables used are egglant, okra, onion, green beans, tomato and taro root.
The most common souring agent is tamarind juice, (sampalog), but if not available, you can use calamansi, lime, lemon,  guava, bilimbi (kamias), green mango, pineapple, and wild mangosteen (santol) To go an even easier route, you can buy instant “Sinigang Mix” ready to add to the stock while cooking. (For my personal taste this is too salty and not sour enough)
Today I went to look-up the sinigang I posted before on ChefsOpinion, but much to my surprise I could not find a single post, although I cook sinigang quite often. I then checked my folder of unpublished posts and low and behold, there was a bunch of pics of a sinigang I cooked about 6 years ago but never published. Looking at the quality of the pics I understand why I hesitated, but what the heck, here it is:
Sinigang na baboy from the distant past 🙂
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Masaya Ang Buhay !   Kainan Na !
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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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