Beef mami with soy egg at Pancit-Pancit

A recent visit to Pancit-Pancit, made me realize what I've been missing in the last few months. Aside from the mouthwatering beef mami, I found out that they have something new on the menu - gyoza, kiam pung rice and soy egg, that goes with the beef mami. What makes Pancit-Pancit always a delicious food trip, aside from their beef mami, is the novelty. A hawker style food shop, it opens only after 5pm for it utilizes part of the sidewalk for its al fresco dining experience. And there, you'll see how you beef noodle soup is made literally from scratch.

It starts with a piece of dough that is rolled and flattened a few times to get the perfect consistency and thickness.

When it is achieved, it is then sliced into strips - thin enough to cook fast yet thick for it to be savoured.

A quick "mix" of the sliced dough gives it a more noodle look.

It is then takes a "hot bath" in one of the makeshift boilers for it to cook and ready to become a dish.

On a separate "cauldron", a savoury beef stew/soup has is boiling and ready to be meet the pancit. I understand that this is already prepared/cooked beforehand for it to be ready for serving.

The cooked pancit is placed in a bowl together with greens and a chunk of beef. The hot beef soup completes the order of the popular beef mami.

Now, you can order with with soy egg added on your beef mami and have some gyoza and/or ma chang on the side. They also have kiampung rice which is a must order, if it's available. And again, that's it, pancit-pancit. And 'til we eat again.

Kiampung Rice

Gyoza

Ma Chang

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

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 por...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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