pancit bato – /pan-sit ba-tó/ (Bicolano noodle) [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 is pliant and soft in texture when cooked.
Ideally, this noodle is prepared into a soupy dish with the conventional sahog (meat ingredients) and vegetables just like the way miki noodle is cooked.
Ideally, this noodle is prepared into a soupy dish with the conventional sahog (meat ingredients) and vegetables just like the way miki noodle is cooked.
So-called bato as this noodle has its origin in the municipality of Bato, Camarines Sur. It is still manufactured there. It weighs however just like the usual miki noodle, not so heavy as we thought of bato (rock).
 |
Stacks of pancit bato sold in the Public Market of Naga City. |
When storing, keep this
noodle away from moisture or from getting wet, as it would easily grow
molds when moistened. Do not also expose it long to open air
and direct sunlight. Prolonged exposure would cause the noodle to brown or even darker in color.
All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.
If you liked this post and our site, share it.
Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.
Tell us what other topics you would like us to write, share, and discuss.
For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.
Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.
Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.
Edgie Polistico
For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.
Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.
Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.
Edgie Polistico
Salamat po sa Information.
ReplyDeleteHi. From oman, can i ask what are the main ingridient of the noodle itself
ReplyDelete+Mark Lao, the noodles is basically made with flour. Considering that flour is from wheat which are not grown in the Philippines, the flour are imported from other countries that grow wheat and process flour. Other ingredients are salt, edible oil, and seasonings are readily available in the country.
DeleteI suppose that you're curious if "bato" (stones) is part of the ingredients. There's no stone in the ingredients. As you can read above, ... "It is called bato because this noodle first originated in the municipality of Bato, Camarines Sur and is still manufactured there."
Delete