This is it! Pansit!

     Pansit is a popular stir fried noodle dish in the Philippines. Noodles were introduced by the Chinese and have been adopted into our local cuisine. The term pansit is derived from the Hokkien word pian i sit which literally means something conveniently cooked fast. It is very popular in the Philippines that it is always served during birthdays because according to tradition noodles represent long life and good health. There are as many variations of pansit as there are provinces in the Philippines. Here are some of them:

Atay Con Misua (Binondo)
Chami (Binondo)
Chamisua (Binondo)
La Paz Batchoy (Iloilo) – a noodle soup made with pork organs, crushed chicharon, chicken stock and round noodles
Lobihon (Binondo)
Lomi (Batangas) - made of egg noodles in soupy sauce, topped with sliced fish balls, crab meat, shrimp balls, green peas, carrots and cabbage
Maki Mi (Binondo)
Mami - chinese style noodle soup topped with slices of chicken meat and hard boiled egg
Miki - round egg noodles
Pansit Alahoy
Pansit Alanganin
Pansit Batil Patung (Tuguegarao) – flat noodles with sautéed beef, bean sprouts, sliced leeks, julienned carrots, crushed chicharon and topped with sunny side egg
Pansit Bato (Camarines Sur)
Pansit Bihon Guisado - the most famous variety of pansit, thin noodles stir fried with soy sauce, sliced meat and chopped vegetables
Pansit Bihongundoy
Pansit Cabagan (Isabela) – round noodles with julienned cabbage and carrots, boiled quail eggs and slices of lechon de carajay
Pansit Canton – Philippine version of chow mien, noodles stir fried in soy sauce with toppings of various vegetables, meat and seafood
Pansit Efuven (Iloilo)
Pansit Estacion (Tanza, Cavite) – this pansit is usually made of mongo sprouts instead of noodles
Pansit Habhab (Lucban, Quezon) – stir fried miki noodles served in banana leaf, it is eaten off the leaf without utensils hence the name habhab, from the slurping sound made from eating it
Pansit Kilawin (Rosario, Cavite) – instead of pansit noodles, shredded unripe papaya is used to cooked with vinegar and fish
Pansit Langlang (Tagalog Region)
Pansit Malabon / Luglug (Malabon/Pampanga) – made of thick noodles with bright orange sauce topped with vegetables, hard boiled eggs, crushed chicharon, boiled shrimp and squid rings. The name luglug comes from the sound that the noodles make when the bamboo steamed is dipped in boiling water.
Pansit Palabok – made of thinner noodles topped with thick orange shrimp sauce or palabok, with crushed chicharon, tinapa flakes, diced tofu and fried garlic.
Pansit Marilao (Marilao) -  a kind of luglog with crumbled day-old ukoy as added topping
Pansit Molo (Iloilo) -  clear chicken broth with wontons made from chicken, pork and shrimp, served with garlic and chopped spring onions
Pansit Morong (Bataan)
Pansit Musiko (Vigan) – this is a soupy dish made with miki noodles, it is called pansit musiko because this was the dish traditionally served to the musician after the town fiesta procession
Pansit Olongapo (Olongapo)
Sotanghon – vermicelli noodle soup with chicken meat, sliced straw mushrooms and vegetables

1 comment:

  1. Wow, this is mind blowing. I remember eating pancit kilawin and it contained pancit bihon and a topping of sauerkraut, mussels, fried garlic chips and chopped fresh green onions. Your description of Pancit Kilawin isn't what I expected. I'm a tad perturbed. Was my childhood a complete lie???