I have been so busy as of late. My sister and nephew are in town since before Christmas and every day has been fun since they got here—eating out, shopping, sightseeing, and showing them around. I haven’t had much time to get online and cook, other than cooking and shooting for my cookbook (details to follow soon!). Anyway, today, I have a guest blogger Charlotte from Javafoto here with a pancit recipe. I love pancit and am so glad Charlotte—a Filipino born and raised in Manila but now lives in Portland, Oregon—came to my rescue. Please welcome Javafoto to Rasa Malaysia and let’s all learn more about Filipino food, an interesting and delicious Asian cuisine that I resolve to explore further. Enjoy!
Pancit literally means noodles in Filipino, so just like other Asian cuisines there are several variations of it around the Philippines. Growing up in Manila, we always celebrated birthdays at home with some kind of pancit. “Pampahaba ng buhay (for long life)”, my lola (grandmother) would say. My favorite is the pancit bihon. This classic Filipino noodle dish is relatively easy to make and can be put together using simple ingredients.
Consider this a basic recipe to build on. Some variations include the addition of Chinese sausage, chorizo, or simply vegetarian. When short on time, store-bought chicken stock will work fine. I prefer an organic stock or at least one that is minimally processed and low in sodium. This pancit recipe assumes homemade stock with no salt added. Adjust flavorings if using store-bought chicken stock.
Pancit bihon goes well with lumpiang shanghai and steamed rice. Enjoy!