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•Pancit also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients...Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning.
•Pancit has evolved in Filipino cuisine to combine both Chinese and Spanish techniques, as well as use local ingredients. Pancit is most commonly cooked by sautéing.
•Carrots
•Baguio Beans
•Sardines
•Bihon
•Garlic
•Onion
•Soysauce
•Oystersauce
•Seasoning
•Simply saute the garlic and the onion,add the sardines, add the soysause, oyster sauce,seasoning,add the carrots and the baguio beans..mix well and then add the water
•When the water becomes boil..taste it, then add the bihon
•Mix well until will combine
•They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced halves of calamansi, meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness.
•Pancit dishes are generally named after the types of noodles used. The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually square in cross-section), misua or miswa (wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon (glass noodles), and odong (yellow flour noodles). They can also be named after their method of cooking, their origin, and their main ingredients.
•Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually pandesal), and puto (steamed rice cakes) Pancit dishes are commonly served during gatherings, events festivals, and religious activities, due to the ease in which they can be cooked in large quantities.
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