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Post by LaFace on Jul 24, 2008 19:30:35 GMT -5
Pancit is one of the most popular noodle dishes in the Philippines. I love it - delicious. One thing I have noticed though is when going to the homes of different Filipinos and I am served pancit, the type of noodle served often differs, and hence so does the taste. I would've thought that a national dish would have had more consistency in its preparation with regards to the type of noodle that is used. I digress. So when you or your parents/family/friends make pancit, what type of noodle is most often used? What type of noodle do you prefer in pancit? For me, my family uses sotanghon noodles, and I enjoy them the most. Very thin noodles that are somewhat translucent. To add to the discussion, which meat and other ingredients do you enjoy being used in pancit?
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Post by jefe on Jul 25, 2008 2:32:27 GMT -5
I would guess that if the Philippines had a national pancit, it would be Pancit Canton, 'di ba?
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Post by LaFace on Jul 25, 2008 3:28:23 GMT -5
^Ewan ko... from my experience, I've seen canton served almost as much as a number of other noodle types, such that there is no type that is clearly the most common.
Which noodle is used may very well depend on the area that the cook and his/her family originate from, or perhaps it may be more of a family tradition that started off as a personal preference of one of the cooks back in the day.
Whenever I am served pancit canton though, I am somewhat surprised because the noodles are quite different from sotanghon which I am very used to, so it's almost as though I am eating another dish (I still enjoy canton regardless, albeit not as much as sotanghon which reigns supreme!).
I don't really have a meat that I prefer in pancit, although pork would probably be the most common meat used as it seems to be the favourite meat of Filipinos. If there are prawns then that's a bonus. In fact prawns can also be used to replace any meat that may otherwise be used.
Also, do people like boiled egg in their pancit?
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Post by Emily on Aug 17, 2008 21:56:21 GMT -5
Mmmm.... pancit. ;D
My mom prepares hers with sotanghon noodles, but I prefer pancit canton, which I guess is somewhat peculiar, considering I grew up mostly with my mom's variety.
Heh, it's funny, because while in the Philippines in the summer, I thought to myself "How is it that my aunts in the Philippines ended up preferring canton, whereas both my mom and aunt based here use sotanghon?" You'd think that their pancit would be the same, all being thought how to make it by my grandmother.
No preference for meat in my pancit, it's all good to me.
I don't really like boiled eggs in my pancit. I'll eat it if it's there, but I'm not too fond of it.
I'm craving pancit and kalamansi so bad now.
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Post by hapalicious on Aug 18, 2008 0:23:18 GMT -5
oh i remember pancit from when i was in the Philippines! the one my family (on my vietnamese side my uncle and cousin married Filipinos ) cooks is the one with the thin noodles like laface! yummy!!!
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thea
Full Member
Posts: 334
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Post by thea on Aug 18, 2008 1:11:08 GMT -5
My mom is Ilocana, she likes using the thin translucent sotanghon noodles as well. I like it a bit moist with bits of chicken and bits of shrimp, some chicken stock, green onions, garlic, bits of carrot and celery. I think there are regional styles of pancit and adobo, as well as the types of vegetables Filipinos eat. I've tried I guess my mom calls it the Tagalog pancit version which has thicker non transluscent noodles, boiled egg that has been finely chopped into it, dried shrimp and also dried chicharon bits.
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jak
Junior Member
Posts: 161
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Post by jak on Aug 18, 2008 3:00:54 GMT -5
My grandmother cooks with the translucent thin noodles too. I hear ya Emily about craving kalamansi - no other citrus fruit comes close!
I remember when I was swimming in thousand islands and got stung by a jellyfish, the boatman quickly got some kalamansi from the lunch we had prepared and squeezed it onto the bite. That stuff has super power qualities.
Mmm... i also miss ube. Ube icecream, especially.
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Post by LaFace on Aug 18, 2008 5:14:06 GMT -5
^Jak, I'm nodding in complete agreement with everything that you just wrote. Sotanghon - it started with my Grandma too, hence why my Mother and all her siblings use sotanghon as well. Also, the last time I was in the Philippines, I got quite sick, and one of the things I had was a very sore throat. Our waiter (top guy too) at the hotel, without us even asking him, made me kalamansi juice, and I must say it was good for symptomatic relief. Super powers indeed. And YES - ube! I was in Sydney recently and had ube ice cream for the first time in about 15 years. Talk about a food-O lol. There are barely any Filipino stores here so I hadn't seen ube ice cream for quite some time. Ube really is fantastic though, as you can use it in so many sweets. My aunt created this ube dessert that looks similar to this, but she has no name for it: In all seriousness, when I eat it, it's happy time.
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Post by hapalicious on Aug 18, 2008 20:07:29 GMT -5
My grandmother cooks with the translucent thin noodles too. I hear ya Emily about craving kalamansi - no other citrus fruit comes close! I remember when I was swimming in thousand islands and got stung by a jellyfish, the boatman quickly got some kalamansi from the lunch we had prepared and squeezed it onto the bite. That stuff has super power qualities. Mmm... i also miss ube. Ube icecream, especially. i didn t know kalamansi was specifically Filipino but come to think of it, i ve only ever eaten it with my family that married filipinos/as. i remember my cousin would mix kalamansi juice with sugar, garlic paste, sambal and soy sauce and stir fry morning glory (the type with the really thick, fibrous and hollow stems...i think in malay it s called kangkeung) with it. i loved it!!!! laface: that looks delicious...is it yam?
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jak
Junior Member
Posts: 161
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Post by jak on Aug 18, 2008 21:35:46 GMT -5
^ya huh, purple yam. My grandmother used to make cakes identical to that one laface, but round.
Definitely brought up memories, i haven't had the pleasure of eating some ube cake for years
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Post by viruslabrat on Aug 19, 2008 13:37:49 GMT -5
My mother makes both Bihon and Canton. I prefer Pancit Canton.
Does anyone know whether you can grow ube in Australia? Has anyone ever seen it sold fresh in the store? I want to grow some.
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Post by honeyviper on Aug 23, 2008 2:18:26 GMT -5
We tend to make pancit bihon and I prefer it over canton. But, if my sister is coming over, then it HAS TO BE pancit canton. :[
Sometimes I'll substitute the rice noodles for sweet potato noodles.
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Post by viruslabrat on Aug 23, 2008 11:46:15 GMT -5
^Sweet potato noodles sound really cool. Are they hard to find?
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Post by honeyviper on Aug 23, 2008 14:28:50 GMT -5
They're really really good if you like a little sweet kick in your noodles! I found them at a Japanese market, but they weren't too hard to find as I've seen variations of them at Korean markets as well. They're good as cold noodles in salad too.
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Post by viruslabrat on Aug 23, 2008 22:31:53 GMT -5
I think I've found my next mission
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