Here in Luzon a mixed guisado noodles of miki (fresh egg noodles) and bihon (thin rice noodles) is a pretty popular fare, while in Cebu and the rest of Visayas and Mindanao region, Bam-i is the more popular noodle mixture. Bam-i or as other Cebuanos would pronounce it – Bam-e, is Continue reading
Efuven is one of the least known noodles in the whole of the Philippines. It is said that the unique name came from the noodle’s inventor. It is a thin variety of wheat noodles that is fried delicately similar to Continue reading
Palabok is one of the all-time classic pancit variety every Filipino is familiar with. It is a general term referred to all rice noodle (thick and thin) laced with atchuete colored and seafood flavored oil or sauce topped with hard boiled egg, pork rinds or pork meats, garlic, greens and may or may not have seafood. Continue reading
Five years ago or so, squid ink infused dishes became popular in the Metro. There are Spanish restaurants serving paella negra and well-known chefs serving fresh squid ink pasta. Much to my delight and curiosity, there is a black pancit as well that Continue reading
When the Pancit King initially planned his Cavite roadtrip, the primary purpose is to try Pancit Puso. 5 years ago I also went to Cavite city hoping to try this dish. According to my research then, it is only available at Cavite city’s public market. Unfortunately when I got there, I was told that it is only being served in the morning. Fast forward to last week, I’m back in this city. This time, with fresh new research on a restaurant Continue reading
This week brings the Pancit King to a new destination Continue reading
1985, the year I was born in Pasig. Growing up, I’m just like any other kid living in the Metro, the only difference is, I grew up in a pancitan.Just like every Pinoy, rice is a staple in my diet but noodles comes very close at second. My grandmother started the take-home business in her house back in 1978.