We are a pancit loving and eating family.
For us, pancit is not just a birthday thing. It’s an everyday fare.
Every breakfast is a bowl of instant mami or a plate of instant canton until Bulan got hospitalized for urinary tract infection. From there on, its pancit prepared the hard way for us.
Misua with ground pork or meat balls and garnished with thinly sliced patola is a regular breakfast fare (and sometimes dinner too).
Bihon and canton or a combination of both are weekend staples when we have time to cook. We like ours kumpletos recados with shelled shrimp, boiled and sliced pork liempo, boiled chicken pitso strips, and a rainbow mixture of vegetables (i.e. thin strips of red bell pepper and orange carrots, chopped dark green kinchay, diagonally sliced dark green Baguio beans, middle green strips of sayote, and shredded light green cabbage). And this should have a thick sauce left after the cooking because we prefer eating it with rice ala pancit kanin. Of course, a head of calamansi should spike each plateful.
And nobody cooks it better than my Bostsip. She has a simple but mean recipe for spaghetti too: aldente pasta and a thick sauce of ground beef or pork sautéed in Italian-style tomato sauce. Not too sweet for us and a generous topping of shredded cheese.
We also cook mami for merienda or when the kids are sick. And we have 2 different version of the batchoy: Bostsip’s recipe of almost dinuguan except for the soup, misua, dahon ng sili and ginger; and mine as passed to me by best man Toto of OPI (i.e. beef atay, pork and/or chicken strips, shredded cabbage, and ground crunchy chicharon).
Eating out, we go to Thelma’s Pancit Malabon and Pepita’s (i.e. spaghetti, sotanghon, bihon, palabok) at the Science City of Munoz, and Dacoco’s in San Jose City. Personally, I prefer the freshly cooked guisadong bihon in Guimba’s public market. But I never got to find that carinderia again.
For us, pancit is not just a birthday thing. It’s an everyday fare.
Every breakfast is a bowl of instant mami or a plate of instant canton until Bulan got hospitalized for urinary tract infection. From there on, its pancit prepared the hard way for us.
Misua with ground pork or meat balls and garnished with thinly sliced patola is a regular breakfast fare (and sometimes dinner too).
Bihon and canton or a combination of both are weekend staples when we have time to cook. We like ours kumpletos recados with shelled shrimp, boiled and sliced pork liempo, boiled chicken pitso strips, and a rainbow mixture of vegetables (i.e. thin strips of red bell pepper and orange carrots, chopped dark green kinchay, diagonally sliced dark green Baguio beans, middle green strips of sayote, and shredded light green cabbage). And this should have a thick sauce left after the cooking because we prefer eating it with rice ala pancit kanin. Of course, a head of calamansi should spike each plateful.
And nobody cooks it better than my Bostsip. She has a simple but mean recipe for spaghetti too: aldente pasta and a thick sauce of ground beef or pork sautéed in Italian-style tomato sauce. Not too sweet for us and a generous topping of shredded cheese.
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We also cook mami for merienda or when the kids are sick. And we have 2 different version of the batchoy: Bostsip’s recipe of almost dinuguan except for the soup, misua, dahon ng sili and ginger; and mine as passed to me by best man Toto of OPI (i.e. beef atay, pork and/or chicken strips, shredded cabbage, and ground crunchy chicharon).
Eating out, we go to Thelma’s Pancit Malabon and Pepita’s (i.e. spaghetti, sotanghon, bihon, palabok) at the Science City of Munoz, and Dacoco’s in San Jose City. Personally, I prefer the freshly cooked guisadong bihon in Guimba’s public market. But I never got to find that carinderia again.
my batchoy: atay, laman, taba, ginger, onion, lots of garlic, dugo, misua at, di pwedeng wala, ang kinchay. mmmmmmm. ginutom ako.
ReplyDeletenakakagutom naman yan. pero sarap talaga ng pansit. ito ang palagi ko hinahanap when it comes to chinese restaurants and for simple snacks.
ReplyDeletetanginang Costa Rica na yan, spam yan e.
ReplyDeleteAnyway dapat pala di ako nagmumura dito kasi panay churches ang topic dito.
musta na ang iyong Nikon D40? (Alam mo ba na naglabas sila ng Nikon D40X dalawang buwan bago ilabas yan?)
Irecommend ko rin sayo na pag-aralan mo ang MAPS.GOOGLE.COM. magandang mag-mashup ka dito ng mga markers sa lahat ng simbahan na napuntahan mo na at gusto pang puntahan. Pwede mo ring i-include sa markers ang pictures ng iyong churces.
Ay bongga. Promise.