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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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