Test Kitchen: Pancit is a celebratory dish at home
Sept. 11, 2013 at 4:11 a.m.
Special occasions at home used to be well-orchestrated events with spreads of food on colorful tablecloths and stacks of paper plates with bamboo plate holders. The usual lineup of dishes were marinated kebabs, Filipino egg rolls and pancit.
Now that we are older, there are far fewer dishes and just the normal dinner table will do the trick. Even though I am not home when a birthday or a holiday comes around, I can bet my paycheck that pancit will be on the table. Serve it with toasted bread and butter, and you have yourself a Filipino tradition.
It's an easy dish, and simple planning at the Asian market can set you up for a few weeks if you're looking for a quick fix. Oh, and recently, I noticed the H-E-B Plus! has built up a nice little slice of Filipino food on the international food aisle.
I've seen the noodles for pancit placed on the bottom shelf before and was elated to find even the chewing gum I spent so many years of my childhood gobbling up one box at a time.
There are two kinds of noodles for pancit that you can use. The pancit canton noodles are like lo mein noodles, which are yellow, thick and gummy; and the pancit bihon, which are often referred to as glass noodles, are white, thin and can be hard and chewy. In this recipe, you can use both or, if you want, you can also combine them, which is something I have seen my mom do.
You can leave the recipe vegetarian or use any protein you'd fancy; leftover chicken from last night, sliced pork or Wednesday's barbecued steak or scrambled eggs.
The first time I had the pancit at Victoria's Tru Thai, before the transition, it reminded me of my pop's version. The few differences were the cilantro, scallions and scrambled egg throughout. Other than that, it was nearly spot on.
Have a recipe or a dish you want me to try? Email me at firstname.lastname@example.org or tweet me via @EatsEatsEats. I'm always hungry.