Pancit or stir-fried noodles is one of the most popular dish in the Philippines. The way it is made and the ingredients used will depend on which area you are in. One of our featured dishes is a very popular one in the Central Visayas Region of the Philippines. Bam-i uses two types of noodles, the “Sotanghon” or Rice Vermicelli and the “Pancit Canton”. Most of the ingredients used are similar to other pancit style except for the dried squid.
Lomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Almondigas is basically a meatball soup, popularly known as Albondigas in Mexico and other countries. This Filipino version uses meatballs, patola and misua noodles. Many Filipinos eat this soup with steamed rice, but I am just as content without the extra carbs.
Pancit Luglug, is made from rice noodles that has been cooked in boiling water and drained, then topped with a thick red-orange sauce flavored with Shrimp and Tinapa or Smoked Dried Fish. The toppings vary from Shrimp, to ground or strips of Pork, fried and cubed Tofu, Tinapa flakes to Chicharon or Pork Cracklings.
Originally from the Manila coastal town of Malabon in the Philippines, pancit Malabon is a kind of pancit or a dish of rice noodles topped with rich sunset-colored sauce and a mixture of seafoods like oysters, shrimps and squids that are caught in the Malabon area. The sauce is actually made from patis or fish sauce and bagoong or shrimp paste. Pancit Malabon is served with its signature hard-boiled duck eggs – again, a local specialty of the people from Malabon.
Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.
Pancit canton is a Filipino/Asian traditional food. Its a dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce. Pancit canton is a type of comfort food, for most of the Filipinos, and it was mostly being served at nearly all Filipino potluck parties.