Pancit Efuven - Iloilo's native pancit

Googling for Pancit Efuven showed only a handful of pages and most links were actually some of my own forum posts and pictures.

PCIJ’s online article said this noodle was actually named from the maker but it had no supporting information actually also made me hunger for more, info that is.

My familiarity with this noodle started on the fact that it had become one of the staple noodle dish prepared at home, whether on special occasion or just any given Sunday lunch.

I can only assume that we (family members) got curious about this noodle variety that we tried to use it instead of the usual pancit canton, bihon or sotanghon. Or we might also have heard others talked about it or ate in some restaurants serving this pancit.

It has no special ingredients, just plain and simple noodle. Some say it’s the local version of linguine, others a much cleaner pancit canton.

It doesn’t really matter but for me it does taste like a cross between a pancit and pasta, if ever there are some differences in the terms.

Just like most of our pancit cooking at home, we don’t have a single recipe when we cook pancit efuven. It’s just the usual, throwing-in of available meat and vegetables plus the seasoning.

This one has sayote, carrots and cabbage o ntop of the pieces of pork and chicken liver. But I ate more of the noodles rather than the meat and veggies since I like the simple flavour of this noodle.

Here's wishing for another pancit efuven filled weekend soon!

Mama's Kitchen and Sinamay House in Arevalo

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Easy Century Tuna Recipes

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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. ...

FLAVOURS OF ILOILO

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