Friday, December 24, 2010

pancit bato

pancit bato[n.] Bicolano flat dry noodles.

Ordinarily, it is yellowish in color when uncooked, and it requires gentle handling as it easily breaks and crumbles to pressure but pliant and soft in texture when cooked.

Ideally, this noodle is cooked into a soupy dish with the conventional sahog and vegetable just like the way miki noodle is cooked.



It is called bato because this noodle first originated in the municipality of Bato, Camarines Sur and is still manufactured there. It weighs just like the usual miki noodle.

Stacks of pancit bato sold in the Public Market of Naga City.

When storing, keep this noodle away from moisture or getting wet, as it would easily grows molds when moistened or wet. Do not also expose it long to open air and direct sunlight. Prolonged exposure would cause the noodle to become brown or even darker in color.
 

All photos by Edgie Polistico
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