This noodle dish is similar to the classic Filipino pancit canton! Pancit Bato is a noodle dish that originated in Camarines Sur in Bicol, usually made with sun-dried noodles. Pancit is a Filipino delicacy served at most special occasions and big festivals. The noodles used differ from each region, and...
Ingredients
Pancit Bato Ingredients
- 2tbsplongganisa (use longganisa from Guinobatan), minced
- 1cuplongganisa, sliced and cooked (or use any garlicky longganisa variety)
- 1piecemedium red onion, sliced
- 2tspgarlic, minced
- 1/4cupsoy sauce
- 2tbspfish sauce (patis)
- 2cupschicken stock
- 1pinchblack pepper
- 1cupmedium-sized shrimp
- 1cupcarrot, sliced
- 1cupsnow peas (sitsaro), trimmed
- 1cupwinged beans (sigarilyas), sliced
- 1cupcabbage, shredded
- 500gpancit Bato noodles
- 1piececalamansi, to serve
How to make Pancit Bato
Sauté minced longganisa in a wok or pot over medium heat until fat is rendered.
Add onions and garlic; sauté until fragrant.
Add soy sauce, fish sauce, and chicken stock. Cover and simmer for 20 minutes. Season with black pepper.
Add shrimp, carrots, and snow peas; mix well.
Add sliced longganisa, winged beans, cabbage, and noodles. Stir until all liquid has been absorbed. Add water if noodles are not yet cooked.
Top with green onions. Serve with calamansi.
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...