Pancit bato guisado7/10/2023 ![]() ![]() The Pancit Bato noodle has a harder texture which requires longer cooking time, but rewards a smoky flavor for a noodle dish. This pancit takes its name from the Municipality of Bato in Camarines Sur, Bicol where the dish originated. Pancit Puti skips the soy sauce resulting to a white noodle dish, instead it takes its rich flavor from minimal seasonings and the medley of its toppings like shrimp, grilled pork belly, and chicharon among its most common ingredients. Putting some cane vinegar over this pancit will complete your habhab experience. Served on a banana leaf without the comfort of utensils, the Pancit Habhab is eaten directly between the folded banana leaf. Originating from the province of Quezon, the Pancit Habhab or Pancit Lucban is famous for the unique way on how it is eaten. As for the taste and texture, the noodles are much alike that one can work as a substitute for the other. The bihon is made from rice flour, cornstarch, and water, while sotanghon is made out of potato starch and munggo (mung) beans. Another difference are the ingredients used for the two. The sotanghon noodle is as thin as that of bihon but instead of translucence, the sotanghon has an opaque white color. ![]() After being stir-fried, the white bihon absorbs the color and flavor of the soy sauce and other ingredients resulting to a glassy brown noodle dish. Pancit Bihon's seasonings are commonly the same as that of pancit canton, but instead of the thick egg noodles, it uses bihon or rice vermicelli which is thin and transluscent in appearance. It is often loaded with seafood, minced pork or chicken, bits of liver, and vegetables. Perhaps the most common kind, Pancit Canton has thick yellow egg noodles, often stir-fried with soy sauce and other flavorings. ![]()
0 Comments
Leave a Reply. |