Pancit or “pansit” is a common term for noodles in Filipino dishes. Here in this special page, you will find different type of Filipino Pancit Recipes that I’ve cooked and collected.
According to Wikipedia: The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 扁食; pinyin: biǎn shí) which means “something conveniently cooked fast.”
And did you know that according to traditional beliefs handed down from the chinese that noodles should be eaten during birthday celebration because they represent long life and good health. So try not to cut short the Pancit who knows the legend might come true.
Anyways hope you will enjoy your Pancit cooking adventure.
Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)
Pancit bihon or “Pansit” is a Chinese-Filipino food dish and one of the variety of Pancit Guisado recipes that I love to cook. This pansit bihon is the commonly requested recipe of my children specially my youngest daughter because she really love pancit or any noodle recipe. Ingredients : 1 tbsp. cooking oil 1/2 lb. pork, sliced 2 cloves garlic, minced 1 onion, sliced 1 large carrot, julienne 1 red bell pepper, [...]
Bam-i (Pancit Bisaya)
Ingredients : 1 (2 lbs.) fryer chicken, cut up 1/2 cup dried tengang daga (black woodear mushroom) 8.8oz sotanghon noodles, soaked in water just to soften a little, drain 2 tbsp. canola oil 3 cloves garlic, crushed 1 onion, sliced patis (fish sauce), salt and pepper, to taste 1 pkg. (14oz) canton noodles 2 tbsp. minced cilantro 1 hard-cooked egg, sliced Cooking Procedures : Boil chicken in enough water to cover. Simm[...]
Pancit Molo is a filipino recipe that makes you wonder why it was called pansit for term “pancit” or “pansit” means noodles but actually the dish didn’t use any ingredient of noodles in it’s recipe because it uses either wonton, soimai or molo wrappers. Also, most of the pancit recipe are dry while this pancit molo is a soup. Ingredients : 1 pack molo (or siomai/wonton) wrappers Filling[...]
Pancit Palabok is another Filipino noodle dish with a Chinese origin. It’s called palabok because of the bright colored orange shrimp-flavoured thick sauce covered the thin rice noodles. Then, it has a toppings of chopped green onions, fried garlic, cut wedges of hard-boiled eggs, pieces of chicharon (pork crackling), cubed tokwa (beancurd), cooked prawns and pork, flaked tinapa (smoke fish) and finally finished i[...]
More Pansit Recipe