Food Trip in Iloilo : Pancit Pancit is back at GT Town Center Pavia

If noodles are your thing, look no further than PANCIT PANCIT! It may be far what and where it used to be - literally and figuratively, but its comeback to Iloilo's gastronomic scene is a much welcome news for foodies.

Years ago, it just popped up along Quezon street in Iloilo city, where it operates as a hawker-style noodle shop.

It had tables and chairs set uo along the sidewalk when the metal crafy shops closed late in the afternoon. Check out it how it used to be here and here.

PANCIT-PANCIT. Metal-craft shop (Passad) by day, Noodle-shop by night

Then it stopped operating to the dismay of its legion of fans....

Now it's back and just opened a few days ago at the Food Hub of GT Town Center in Pavia. So no more waiting late in the afternoon as it now operates full-time, big-time!

This is good news for me since it's nearer my hometown and I can satisfy my noodle cravings anytime.

And speaking of noodles, its the quality of noodles that makes Pancit-Pancit stand out. Always freshly made - you might even see it being made right before your eyes!

So what's new on the menu? Nothing much really, to which I am glad about, so that they can really concentrate of their signature item.

But the "Dry Noodles" variety aroused my gastronomic curiosity so it was dual order (with a friend) to have a taste of both worlds.

But as always, I start with my fave - Beef Noodles Soup. The signature dish consists of the noodles - freshly boiled upon order, then topped with a special beef mix prepared beforehand.

The bowl is filled with broth and finally garnished with vegetables. That's it, pancit-pancit!

Its freshness and simplicity bring out the best of each ingredient - the savoury all-beef stew (peppery with hints of star anise), the light yet flavorful soup (you might want to add some chili paste to get a kick of out it) and of course, the noodles. I just love how something not flavored at all - tastes and feel good, without trying hard that much.

But if you really want to savor the noodles and beef, just order the "dry" variant. It is basically the same as above, just without the broth.

As a "dry" dish , the beef and noodles flavor and texture can be experienced on their own - beef having more flavor (again add chili paste at your own taste discretion) and the noodles being sort of dense and chewy.

But you have both with one order - just ask to separate the broth so you can have it dry then add it if to have the soup version. Nonetheless no matter what your order maybe, you can be guaranteed of a great tasting noodles experience as I always have been.

You might experience the long "lines" when you order or worse - sold out. But got lucky that time.

To those unfamiliar with Pancit-Pancit, it may just be of the many noodle shops that has popped up. But for us who have been with it enjoying it the passing cars and jeepneys along Quezon Street - it was one "hell of a delicious ride".

And now that it's back (and nearer to me), what can I say but "That's EAT, Pancit-Pancit".

Check out the action at Pancit Pancit

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 pork broth cube (

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

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.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

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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