{"id":37,"date":"2007-11-03T17:15:16","date_gmt":"2007-11-04T00:15:16","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/2007\/11\/03\/pancit-parade\/"},"modified":"2007-11-03T17:15:16","modified_gmt":"2007-11-04T00:15:16","slug":"pancit-parade","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/pancit-parade\/","title":{"rendered":"Pancit Parade"},"content":{"rendered":"<p><a href=\"http:\/\/null\/photos\/10564649@N06\/1848566613\/\" target=\"_blank\" rel=\"nofollow\"><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"500\" src=\"http:\/\/farm3.static.flickr.com\/2185\/1848566613_30f4d52174.jpg?v=0\" height=\"375\" class=\"reflect\" \/><\/p>\n<p>Fellow food blogger Marvin of <a href=\"http:\/\/burntlumpia.typepad.com\" target=\"_blank\" rel=\"nofollow\">Burnt Lumpia <\/a>lamented that I made no mention of Filipino noodles in my article <a href=\"http:\/\/ediblewords.com\/articles\/noodles.pdf\" target=\"_blank\" rel=\"nofollow\">Oodles of Noodles<\/a>. So I dedicate this\u00a0blog post to him&#8211;Marvin, this one&#8217;s for you!<\/p>\n<p>Now,\u00a0no two Filipino families make pancit the same.\u00a0In fact, there are several different types of <a href=\"http:\/\/en.wikipedia.org\/wiki\/Pancit\" target=\"_blank\" rel=\"nofollow\">pancit:<\/a> pancit miki, pancit Malabon, pancit luglug, pancit sotanghon, etc. In the Filipino vernacular, pancit simply\u00a0refers to\u00a0noodles.\u00a0<\/p>\n<p>And for fear of a Pinoy uprising, I&#8217;d like to clarify that I&#8217;m not saying this is the definitive way to make pancit. This recipe below is actually an amalgamation of two recipes, one from <a href=\"http:\/\/theasiangrandmotherscookbook.wordpress.com\/2007\/10\/10\/universal-fried-chicken\/\" target=\"_blank\" rel=\"nofollow\">Aunty Neneng<\/a>, and another from my friend Tisa Escobar&#8217;s mother.<\/p>\n<p>Here are some other variations\/tips on cooking this\u00a0popular dish:<\/p>\n<ul>\n<li>Instead of using both vermicelli and egg noodles, either or is fine too.<\/li>\n<li>Boil the chicken first and then shred it, adding the cooked chicken in at the end. The stock can be used as below.<\/li>\n<li>\n<p style=\"margin:0\" class=\"MsoNormal\">Instead of pre-cooking the noodles,\u00a0after the meat and veggies have browned, add chicken stock followed by the uncooked noodles and cook them right in the wok.<\/p>\n<\/li>\n<li>\n<p style=\"margin:0\" class=\"MsoNormal\">Use any combination of meat or seafood you like: everything from shrimp to lap cheong (Chinese sausage).<\/p>\n<\/li>\n<li>\n<p style=\"margin:0\" class=\"MsoNormal\">Same goes for the vegetables&#8211;bean sprouts, long beans, snow peas, etc., all work well in pancit.<\/p>\n<\/li>\n<li>\n<p style=\"margin:0\" class=\"MsoNormal\">If using fresh egg noodles, blanching in boiling water and draining removes most of the salt and excess oil.<\/p>\n<\/li>\n<li>\n<p style=\"margin:0\" class=\"MsoNormal\">Not everyone uses\u00a0toyomansi (see below) which is soy sauce combined with <a href=\"http:\/\/www.da.gov.ph\/tips\/calamansi.html\" target=\"_blank\" rel=\"nofollow\">calamansi <\/a>(also spelled kalamansi), a citrus fruit native to the Philippines. Read Marvin&#8217;s ode to the fruit <a href=\"http:\/\/burntlumpia.typepad.com\/burnt_lumpia\/2007\/04\/i_think_i_shall.html\" target=\"_blank\" rel=\"nofollow\">here<\/a>. You can use plain soy sauce and\/or oyster sauce.<\/p>\n<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/10564649@N06\/1849403946\/\" target=\"_blank\" rel=\"nofollow\"><\/a><\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/10564649@N06\/1857842521\/\" target=\"_blank\" rel=\"nofollow\"><img loading=\"lazy\" decoding=\"async\" width=\"180\" src=\"http:\/\/farm3.static.flickr.com\/2027\/1857842521_32f4ab8b3b_m.jpg\" alt=\"DSC05959\" height=\"240\" \/><\/a><\/p>\n<p>If you have some pancit tips, please drop me a comment!<\/p>\n<p><a href=\"http:\/\/null\/photos\/10564649@N06\/1848566613\/\" target=\"_blank\" rel=\"nofollow\"><\/a><\/p>\n<p><strong><u><\/u><\/strong><\/p>\n<p><strong><u><\/u><\/strong><\/p>\n<p><strong><u>Hybridized Pancit<\/u><\/strong>\u00a0<\/p>\n<p>Time: 35 minutes<br \/>\nMakes: 6-8 servings<\/p>\n<p>8 oz dried vermicelli (rice noodles) (1\/2 package)<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/10564649@N06\/1848556233\/\" target=\"_blank\" rel=\"nofollow\"><img loading=\"lazy\" decoding=\"async\" width=\"240\" src=\"http:\/\/farm3.static.flickr.com\/2141\/1848556233_0f669f256f_m.jpg\" alt=\"DSC05911\" height=\"180\" \/><\/a><\/p>\n<p>8 oz pancit canton noodles\u00a0(you can also use Chinese egg noodles)<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/10564649@N06\/1848550313\/\" target=\"_blank\" rel=\"nofollow\"><img loading=\"lazy\" decoding=\"async\" width=\"240\" src=\"http:\/\/farm3.static.flickr.com\/2364\/1848550313_466e197b4a_m.jpg\" alt=\"DSC05910\" height=\"180\" \/><\/a><\/p>\n<p>2 tablespoons vegetable oil (I like canola)<br \/>\n3 cloves garlic, minced<br \/>\n1 small onion, chopped finely (about 1-1\/2 cups)<br \/>\n1 pound chicken breast or thigh, cut into bite-sized pieces<br \/>\n1\/4 cup toyomansi (if you don&#8217;t have toyomansi, use 1\/2 cup soy sauce and squeeze in\u00a01 to 2 tablespoons of\u00a0lemon or lime juice to taste)<br \/>\n1\/4 cup soy sauce<br \/>\n1\/2 head small cabbage, shredded (about 4 cups)<br \/>\n2 large carrots, peeled and shredded (about 1-1\/2-2 cups)<br \/>\n2 stalks celery, trimmed and chopped<br \/>\n2 stalks green onions, cut into &#8216;O&#8217;s (optional for garnish)<\/p>\n<p>Soak rice noodles in warm water for 10-15 minutes until soft, then cut into 4-inch lengths. Place the egg noodles in a large heat-proof bowl. Pour boiling water to cover. Let stand 1 minute. Drain and set aside.<\/p>\n<p>In a wok or large skillet, stir fry garlic and onions in oil until fragrant and onions are translucent, about 2 minutes, over medium-high heat. Add chicken and fry until no longer pink. Add toyomansi and soy sauce. Toss to coat chicken. Add vegetables and stir fry until cabbage wilts.\u00a0<\/p>\n<p>Add noodles and keep stir frying until well coated and heated through. I know it looks very unprofessional but I recommend using the two-handed method to evenly toss the noodles like below.<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/10564649@N06\/1848572047\/\" target=\"_blank\" rel=\"nofollow\"><\/a><a href=\"http:\/\/www.flickr.com\/photos\/10564649@N06\/1858674704\/\" target=\"_blank\" rel=\"nofollow\"><img loading=\"lazy\" decoding=\"async\" width=\"180\" src=\"http:\/\/farm3.static.flickr.com\/2310\/1858674704_32222ad2e1_m.jpg\" alt=\"DSC05920\" height=\"240\" \/><\/a><\/p>\n<p>Add\u00a0water or stock a few tablespoons at a time if noodles are looking too dry. Test rice noodles for doneness. Scatter green onions for garnish and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fellow food blogger Marvin of Burnt Lumpia lamented that I made no mention of Filipino noodles in my article Oodles of Noodles. So I dedicate this\u00a0blog post to him&#8211;Marvin, this one&#8217;s for you! Now,\u00a0no two Filipino families make pancit the same.\u00a0In fact, there are several&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1921,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[7,22],"tags":[776,53],"class_list":["post-37","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-filipino","tag-noodles","tag-pancit"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pancit Parade - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/pancit-parade\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pancit Parade - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"Fellow food blogger Marvin of Burnt Lumpia lamented that I made no mention of Filipino noodles in my article Oodles of Noodles. 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