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Pancit Palabok

Pancit or "Pansit" is stir-fried noodle dish, common in the Philippines, though of Chinese origin. This food is second in popularity to rice in the country. It's similar to yakisoba and yakiudon, Japanese-style stir-fried noodles. Image File history File links Circle-question. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 159 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 159 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... Chinese cuisine includes many different types of noodles, called miàn (Traditional Chinese: ; Simplified Chinese: ; often transliterated as mien or mein ). Miàn (麵) refers to noodles made from wheat while fěn () or fun refers to noodles made from rice. ... For other uses, see Rice (disambiguation). ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ...

The word pancit is derived from the Hokkien (Min Nan) word pian i sit, which literally means something conveniently cooked fast Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ...

Styles

• Pancit Bíhon
• Pancit Cantón
• Pancit estaciòn
• Pancit Habhab (Lucban, Quezon only)
• Pancit Luglog
• Pancit Malabón
• Pancit Mólo
• Pancit Míki (round egg noodles)
• Pancit Míki-Bíhon Guisado (round egg noodles + bihon)
• Pancit Moròng
• Pancit Palábok
• Pancit Sotanghòn

Pancit Bíhon (aka Bíjon) is the type with which foreigners usually associate the word "pancít": very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone's recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon. Lucban is a 3rd class municipality in the province of Quezon, Philippines. ... Kalamansi is a small citrus fruit local to Asia, also called Musk lime. ... Paattinen (Finnish; Patis in Swedish) is a village in south-west Finland and a district of the city of Turku. ... Plate with German Wurst (liver, blood and ham sausage) A sausage consists of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, usually packed in a casing. ... Percentages are relative to US recommendations for adults. ...

Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the composition of the sauce used. Both types use a round rice noodle (often specifically labelled 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 (chicharron) for toppings
• Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
• freshly minced green onion

Palabok/Luglug and Canton are a communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed. Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Filipino chicharon in foil Chicharrones is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Cuba, Mexico, Venezuela, Nicaragua, Colombia, Brazil (where it is called Torresmo), the Philippines (where it is spelled with a single r: chicharon) and others. ...

Pancit Sotanghon is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with kalamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion. Also known as bean thread noodles. ... Kalamansi is a small citrus fruit local to Asia, also called Musk lime. ...

See also

• Rice vermicelli
• Lucky Me! Pancit Canton

Rice vermicelli (Chinese: 米粉; pinyin: ; POJ: bí-hún; Hokkien: Bee hoon; Malay: Bihun; Cantonese: Mai fun; Filipino: Bihon or Bijon) are thin noodles made from rice, sometimes also known as rice noodles, rice sticks or glass noodles. ... Lucky Me! Pancit Canton is a brand of Filipino noodles. ...

External links

• PCIJ report on Pancit
• Official Monde Nissin Website