And they call it Pancit-Pancit

It was through Chef Maridel Uygongco that I learned about this noodle stand somewhere along Quezon Street in Iloilo City. She casually mentioned it during a media gathering last November that she loves this stall selling beef mami using freshly made hand-made noodles. It was then seconded by Mr. Bombette Marin, who raved almost endlessly about these noodles when we met a few weeks ago. With such recommendations from these VIPs, I really set my eye on this hole in the wall noodle stand from then on.

But it was only today that I finally tasted what they refer to as Pancit Pancit. Located across a popular chicken barbecue restaurant (Jo's Chicken Inato), Pancit Pancit is a makeshift stall that is open past 5pm. It is because the chairs and tables are placed on the sidewalks when the businesses in the area are closed.

They have an open (makeshift) kitchen where the cooking is done - from the actual making of the noodles and the assembly of the beef mami for serving to the pouring of the broth to each order. One can see all these even from their tables.

Pancit Pancit has only one item "on their menu" (they actually don't have a menu) - beef mami. Just tell the servers how many orders you'll have and the side to go with it. They make their noodles almost upon order that you can really taste how fresh it is. A few minutes of boiling, they are then assembled in a bowl together with pechay, savoury beef chunks (although it is almost like corned beef) and chives.

The noodles alone are worth the order but the beef - very flavourful and almost melts in your mouth, makes it even more delicious. If they would add a new item on their menu, I suggest beef rice toppings. Anyway, the beef is spiced with the soy sauce, pepper and star anise, among others - that is if my taste memory serves me right. It is almost flaky when placed on top but still every strand retains the flavour.

For my first bowl, I overwhelmed it with chili sauce that I almost perspired everytime I took a spoonful of the beef mami. That's why on my second bowl (I waited for a friend who also was curious that she said yes to my impromptu invitation and yes, I had another bowl - to the disbelief of the server) I didn't put any chili. That's when I really savoured the taste of the noodles and beef.

They also served pan de leche on the side plus drinks. Each bowl costs PhP49 and its good to satisfy an average appetite. But for me who has this more than average appetite plus the fact that it was a first time, two bowls of beef mami (plus a pack of pan de leche) was my baptism over this noodle stall. I really hope they would maintain the quality of their beef mami especially the noodles and the beef because even if they only have one dish to serve their patrons - they can be assured that its the very best they can get.

So long but its certainly not farewell since I already scheduled another Pancit Pancit food trip a few days from now. Until we EAT again and that's it Pancit Pancit!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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