Let’s talk about one of the many ways China has brought its culinary influence to the Philippines. Today we will look at pancit (noodle dishes) and how there can be many variations. Pancit is eaten for many occasions from big parties to a snack at lunch time. In this video we will look at the regional differences to give you some inspiration for your live class.
Pancit Luglug - this variation of Pancit is completely drenched in the sauce you make. This is a much soupier dish and its key variation (apart from the sauce) is the type of noodle used. A luglug uses thick noodles that help catch the extra sauce.
Pancit Palabok - lots of bling bling/topping. This is what you learnt with Rex and is a noodle dish embellished with many different toppings. This is a great place to start on your live class, using toppings of your choice to adjust the flavours. Palabok uses thin rice noodles.
Pancit Malabon - another variation originating in the Malabon region which is a fishing port. This dish also uses thick noodles. Now looking at the sauce in the Malabon we see the main difference, a wide variety of fish and crustacea is added to the sauce and then the rice noodles are added to your pan to soak up a lot of the sauce and flavours.
Pancit Guisado - this variation is made from two different types of noodles - one is an egg noodle and the second is a rice. This creates two different textures with the egg noodles add a heavier meatiness to the dish. This variation is much less soupy than some of the others.
I hope this serves as a guide for your live class. Don’t be afraid to get creative and adapt your toppings, your noodles and also the consistency and amount of your sauce.