Pancit (noodles or chow mein), comes in all forms and sizes. For the uninitiated, it could be quite confusing to tell the difference among Pancit Bihon, Pancit Canton, Pancit Luglug, Pancit Palabok, Pancit Miki, Pancit Sotanghon, Pancit Guisado, etc. Differences lie in the type of noodles and ingredients used, and sometimes, how they are served.
Lucban is a municipality in the province of Quezon in the southern part of Luzon, the Philippines’ largest island. Each year in May, Lucban celebrates the Pahiyas Festival in honor of the patron saint of farmers, St. Isidore. During the festival, houses are adorned with fruits, vegetables and agricultural products which afterwards are eaten grilled or fried.
Lucban is also famous for its unique version of the pancit, called Pancit Hab-Hab. It’s not that different from the Pancit Miki which is quite common in other parts of the Philippines. What is unique about it is how it is usually served — on a banana leaf — and drizzled with vinegar to enhance its taste.
1/2 lb pork loin, boneless
1/2 lb pork liver
1/2 lb medium-size shrimp, shelled
1 lb miki or canton noodles
1 medium-size carrot, sliced
1 medium-size sayote (chayote), sliced
2 cups snow peas, strings pulled
3 bundles bok choy with leaves separated
1 medium-size onion, chopped
3 cloves garlic, peeled and crushed
1/2 cup fish sause
1/4 cup soy sauce
Freshly-ground black pepper to taste
2 tbsp olive oil
Banana leaves (available frozen from Asian groceries)
2 tbsp vinegar
2 pieces calamansi or small lime
Boil the pork in 6-8 cups of water. Set aside the broth.
Cut pork into strips
In a large wok, heat the oil in medium heat
Add the garlic and cook until golden brown before adding the onion
Add pork, liver and shrimp, stirring for about 3 minutes
Add soy sauce, fish sauce and black pepper
Cook for 3 minutes
Add 6 cups of the broth and boil.
Simmer for about 10 minutes before adding the miki. Add more broth as necessary
Stir and cook for about 10 minutes until the noodles have absorbed most of the broth
Add the vegetables and cook for another 3 minutes
Remove from heat
Serve on a plate lined with banana leaves and sprinkle some vinegar and/or calamansi
(Makes 4-6 servings)