December 24, 2010

pancit bato


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.


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.




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