Pancit

Pancit(Tagalog pronunciation:[panˈsɪt]pan-SIT), also spelledpansít, is a general term referring to various traditionalnoodledishes inFilipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients.Most pancit dishes are characteristically served withcalamansi, which adds a citrusy flavor profile.
Noodleswere introduced to thePhilippinesbyChinese immigrantsover the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences.There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips ofcoconut, youngpapaya,mung beansprouts,bamboo shoots,'takway' ("pansit ng bukid")or seaweed.
The termpancit(or thestandardizedbut less commonpansít) is derived from either the [[Hokkien in Chinese terms 扁食 (Pe̍h-ōe-jī:pán-si̍t/pián-si̍t;lit.'wonton(noodles)') or 便的食 (Pe̍h-ōe-jī:piân-ê-si̍t/pân-si̍t;lit.'convenient food').In the Filipino language,pansítis the generic word for noodles.Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants, with establishments specializing in them calledpanciteriasorpancitans.
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 (guisadoinPhilippine Spanish) them with garlic, onions, vegetables (commonlycarrots,green beans,cabbage,bell peppers,chayote,bottle gourd,patola,oyster mushrooms, andcauliflower, among others), and meat (including different kinds of Philippinelongganisas) or seafood (including shrimp, fish, squid, crab,oysters, clams, andfish balls). Rarer ingredients includekamias,coconut milk,banana blossoms,mustard greens,okra,calabaza,tengang dagamushrooms, andshitake mushrooms.The ingredients of the sauce varies by recipe. These ingredients includesoy sauce(or salt),vinegar, fish sauce (patis),bagoong alamang(shrimp paste),taba ng talangka(crab fat),oyster sauce,bugnay wine,fermented soy bean paste, and various sweet sauces (includinginihawsauces).
They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced halves ofcalamansi, meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness. The most common other garnishings and condiments are flaked smoked fish (tinapa), fried garlic, crumbled pork cracklings (chicharon),labuyo chilis,shallots, groundblack pepper, glutinous riceokoy,kinchay,peanuts, and sliced hard-boiled eggs. Some regions may also add slicedbilimbifruits (kamias).
Pancit dishes are generally named after the types of noodles used. The most commonly used noodles arecanton(egg noodles, usually round),bihon(rice vermicelli),lomi(thickegg noodles),miki(soft yellowegg noodles, usually square in cross-section),misuaormiswa(wheat vermicelli),palabok(yellow cornstarch noodles),sotanghon(glass noodles), andodong(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 acomfort food. Pancit can be eaten alone, but they are also frequently eaten paired withwhite rice, bread (usuallypandesal), andputo(steamedrice 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.Pancit is also commonly served at birthday celebrations and Chinese restaurants nationwide often have "birthday noodles" listed on the menu, as the length of the noodles are believed to symbolize a long life. This belief originates fromChinese Filipinocustoms.
Other variants of pancit do not usually use noodles. They include:
Pancit Puti with Toasted Garlic is known for its simplicity and wholesome ingredients. Its specialty is that it is made of toasted garlic and savory flavors. Pancit Puti is a mainstay of festive festivals because it can be enjoyed with family get-togethers.
Commercialinstant noodleversions of pancit are also available, and are popular due to their affordability. The most common flavors aremamiandpancit canton, but other Filipino-style noodles are also being adapted for the Philippine market.