One of the more interesting dishes served during our food tasting session at Punot Restaurant, a week ago was Pasta Dinagyang. It was most striking as the penne pasta was unlike the usual - it was black and aptly named for Iloilo City's most distinguished festival - Dinagyang. The pasta is blackened by squid ink which forms part of the sauce and topped by mixed seafood and parmesan cheese. Now, Dinagyang can be celebrated all year round, gastronomically that is - only at Punot.
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