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Title: About Pancit
Yield: 1 Servings

Ingredients

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Instructions

Pancit, or noodles, is one of my favourite Filipino foods, and there
is quite a variety, and some provinces have their own specialities,
e.g., Pancit Molo, Luglog, Palabok, Bijon (Chinese style), Canton,
Guisado, etc. Some are soup type dishes, but the Pancit Bijon
Guisado, similar to the recipe Jim provided, is my favourite.
Although it is a fairly simple dish, (often simpler than the recipe
Jim gives), it takes a high degree of skill to get the flavours of
everything in balance, and all components cooked just the right
amount. Then it is a delight!

It is served on a plate, with several kalamansi (a type of kumquat)
on a saucer, cut ready to squeeze over the dish. Additional soy
sauce is available if desired. It is eaten, like most Filipino
dishes, with a spoon and fork, but if you are Chinese, you can use
chopsticks, and noone takes much notice.

Re the fish sauce (patis), in case you don't know how it is made,
(too bad if you don't want to know!), you catch a half a tonne or so
of tiny shrimps or fish (depending on which type of product you
want), shovel them into an open concrete tank, with a lot of salt,
and let it rot/ferment for about 6 months. The solids settle as a
paste separate from the liquid, which is carefully decanted into
bottles as patis, while the paste is put into jars as bagoong. It
is closely related to the Indonesian/Malaysian terasi/blachan, and is
used in cooking and as a sauce added to some dishes when eating.
Bagoong is also used as a dipping sauce for green mango slices,
where the salt balances the sourness of the mango. Normally bagoong
jars do not have a useby date on them, 'cos it's done everything it's
going to do! From: Glen Jamieson Date: 19 Feb 97
National Cooking Echo Ž

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