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!

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

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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 por...

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FLAVOURS OF ILOILO

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