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In Filipino cuisine, pancit are noodles. Noodles were introduced into the Philippines early on by Chinese Filipino settlers in the archipelago, and over the centuries have been fully adopted into local cuisine, of which there are now numerous variants and types. 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."[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Pancit
Pancit palabok.jpg
Toppings of a pancit palabok
Alternative namesPansit
TypeNoodle
Place of originPhilippines
VariationsLutong pancit
A Chinese street vendor serving noodles to Filipinos who are using chopsticks to eat noodles or Pancit.
Pancit luglug topped with hardboiled eggs, shrimp, and chorizo.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday.[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health", they must not be cut, as that would "corrupt the symbolism."[1]

Pancit is a derivative of a type of noodle(s) that originated in China but pancit which is different in its own aspect originated in the Philippines. The fact that pancit is eaten and part of Filipino culture means that it was most likely brought over from settlers originating in China or East Asia.

Contents

VariationsEdit

 
Pancit bihon
 
Common fares from Filipino caterers: Kare-kare (bottom left), lengua with white sauce (bottom right) and pancit canton-bihon (top right).

Luglug and PalabokEdit

Pancit luglug, a Kapampangan version of pancit palabok, are essentially similar dishes, the difference being primarily in the noodles used in the recipe. Luglog uses a thicker noodle than the traditional bihon of a pancit palabok and usually has less condiments and relish on top. 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

Seaweed pancitEdit

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.[2][3]

List of other variantsEdit

See alsoEdit

ReferencesEdit

  1. ^ a b c Lumen, Nancy Reyes. (2005). Republic of Pancit. Philippine Center for Investigative Journalism iReport, (1). Retrieved 2009-10-27.
  2. ^ Abs-Cbn Interactive, Albay folk promote seaweed 'pansit'[permanent dead link]
  3. ^ Pancit Lomi Recipe and History

External linksEdit