A well loved recipe, ginat-an nga tambo (bamboo shoots in coconut milk) is a dish most Ilonggos find irresistible and most often missed when away from their hometown. Usually it has tagabang (saluyot) and okra as partners with seafood as subak (the "meat" part). Most of the time, shrimps, crabs or local snails known as bago-ngon makes it more delicious but this one has pinakas (daing) nga lison which makes it more appetizing since this is a favorite salted and dried fish of mine. Its more fleshy, often good as subak in most vegetable dishes but even better on it's own - dipped in sinamak (spiced vinegar).
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang