'Pancit' is a Filipino term for many rice and egg noodles that had been introduced into the Philippines throughout the centuries. It is originally derived from the Hokkien Chinese '便的食', meaning convenient food.
A Chinese street vendor serving noodles to Filipinos who are using chopsticks. SOURCE: Preparing food for Natives (Jose Maria A. Cariño and Sonia P. Ner. Album: Islas Filipinas 1663-1888. 2004) - (Drawing by Karuth) Ayala Museum Library- ©1858
Pancit dishes evolved from the influences of Hokkien Chinese noodle culture. It developed into many unique variants, such as: pancit palabok, maki mi, and pancit bihon guisado.
Today, in this blog, I will be showing y'all how to cook our family's version of Pancit!
Ingredients
SET 1: red onion, string beans, and scallions
SET 2: garlic, pepper, and squash
SET 3: cabbage and soy sauce (Chinese soy sauce and/or Filipino toyo 豆油)
SET 4: pepper powder, salt, Jinhan noodle powder, and pork meat
SET 5: Pancit Canton (Cheekes Special Pancit Canton)
Process
1. Let the meat boil in water with pepper powder and salt. If the meat looks readily cooked, separate the solution and the meat into two bowls.
2. At the same heating pan, sauté garlic and onion into a pond of hot oil. Wait for the onion to turn golden brown.
3. Add soy sauce, earlier's solution, some water, Jinhan noodle powder, salt, and pepper powder consecutively and slowly. Let it boil for some minutes before adding squash, pepper, and string beans. (Don't forget to cover upon boiling to avoid water evaporating at great amount.)
4. Then put your dried noodles into it. Put more water if it does not fit into your pan.
5. At this last step, add meat, cabbage, and scallions on top of it. Stir well, and cover for additional minutes of cooking.
Finished Product
That's all for this wonderful Pancit! Kumain nang mabuti!
