Pancit Bato

Pancit Bato is a kind of noodle originated in the province of Camarines Sur in Bicol region in a municipality known as Bato. So we know already why it is called Pancit Bato.

Usually this serves as a miryenda or snacks, but in a simple family this serves as a viand to their table, specially in our town in Bicol to those who is with a small income this pancit is a big deal.

There are many ways how it will be cooked, what to put into it to bring the special taste to your pancit, with meat or without meat. A bunch of veggies if you like... you decide. You can serve it with soup or without soup. In all that process here is my simplest way.

1 pack of Pancit Bato (usually you can buy this per kilo)
2 tpsp oil
Black pepper / Paminta
1 Medium Carrot
Pechay or cabbage
5 tbsp Soy sauce
A bit of slice pork or small amount shrimp of you can add both.
1 small pack Seasoning Granule

Note: I usually do not measure most of my ingredients because it is depend on your taste.

Cooking Procedure for Guisado:
1. Put meat in a wok with a small amount of water, cook and let oil come out.
2. Add oil and saute garlic, onion, together with the pork or meat.
3. Pour in soy sauce.
4. Add half liter water and let boil.
5. Add black pepper, seasoning and stir.
6. Pour inn Pancit Bato cook for 5 minutes.
7. Add the cabbage and carrots, mix and cook for 7 to 10 minutes. And serve!

Cooking Procedure for Soup base:
1. Pre cooked pancit bato with boiled hot water just soften do not over overdo it, and set aside.
2. Put meat in a wok with a small amount of water, cook and let oil come out.
3. Add oil and saute garlic, onion, carrots, together with the pork or meat.
4. Pour in soy sauce and add cabbage and stir add seasoning.
5. Add water about 1/2 litre, salt to taste. This serves as your soup for the pancit bato and just leave it in a super low fire so it stays hot.

Put an amount of Boiled pancit bato in a bowl and pour soup over and enjoy! Even taste good with cracked black pepper.

Sa Uulitin!...

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