Pancit Overload

photo courtesy of dbgg1979

Pancit should be named national snack or national celebration food or national something. I mean, we've allowed Manny Pacquiao to be officially tagged as the Pambansang Kamao (National Fist--sounds funny in English really) why not include the ever-present noodle dish in the list of national thingies, right?

It seems to be present in all corners of the archipelago in different noodle varieties, flavors and plating. My Dad comes from a province where they have one called pancit habhab with "habhab" being roughly translated as "wolfing it down"--from a piece of banana leaf no less, after paying the streetfood vendor plying it. That's not all, one can further flavor it with a couple of dashes of local vinegar shaken out from a small bottle nesting on the vendor's cart. Of course, you can get pancit habhab from any of the panciteria (pancit joint/outlet/restaurant) in the area. Yes, they'll serve it to you on a banana leaf as well but don't expect the panciteria staff to include a fork or any flatware in your place setting unless you specifically request it. After all, you're supposed to "habhab" the pancit, right? Right.


But with the pancit being highly popular and common, I definitely have my days when I shudder at the sight of a plate of pancit. Don't get me wrong. I love pancit...ok I simply like pancit especially the bihon guisado type with lots of veggie leaves. I'm also partial to pancit luglug and pancit palabok (I think these two are related or very similar). But there are days when this national noodle dish (there! I've named it myself.) gives me the heebee jeebies. One can only get a plate too many from neighbors and church members on special occasions like birthdays, most especially during town fiestas and of course the holidays...like Christmas! I think it's a close second to the Purefoods Fiesta Ham that's touted to be the "star of the Noche Buena" feast. Then again, maybe not. It's just the safe back-up food plan since it's an all-time favorite.


So what's the point of this pancit ranting? It's this: Please people! Enough already on the pancit overkill! I mean, let's make the dish real special again by not thinking it up and actually serving it every time a baby is christened or your son gets top honors in his class. And how about serving the not so common recipes for it during the holidays, huh? I'm dreading the thought of my neighbors or at least a couple of them might knock on my door and hand a neighborly token of the Yuletide season in the form of a plate of pancit. My kids aren't so hot about it. Oh they'll have a serving or two, especially my daughter. But I end up trying to eat a lot of what's left because I hate food wastage. Pity my ever growing waistline and cellulite-ridden thighs! All those carbs heading to those areas.


On second thought, maybe I don't have a point since I'd probably be shouted down by 90 plus million of my countrymen who adore and savor the ever-present and iconic pancit.

Those Eggcellent Eggs

I like eggs. I like them a lot because they're not only nutritious, they're one of the most versatile foods I know. Imagine all that potential in an innocent-looking white oblongish sphere. And they're fast-cooking to boot! Quick lunch to prep for my kids when I'm pressed for time or immersed in online software testing.


As itself, you can just give it the old crack and drop on some oil or butter in the pan and you've got a sunny-side up or twirl it around with a fork, add a dash of salt and you've got simple scrambled egg. Serve it between slices of bread, on or between pancakes. You can have it with java rice or plain steamed rice.


If you want it fancy, all you have to do is whisk it, spread it out in a pan, put some leftover cooked veggies or meat from your last dinner or lunch on one side then fold over the other side and voila! you've got classic omelet. For a fluffier version, first separate the egg yolk from the white. Whisk up the white to a stiff froth, plop the yolk back and fold until well blended. Pour into greased, heated pan, gently put in pre-cooked veggies or leftover dinner, fold over and cooked till golden. This omelet melts in your mouth.

For even fancier stuff, sauté slices of sausage, veggies and herbs. Slowly pour beaten eggs in and around the sauté and slow-fry over low fire until the eggs set. Tadaah! Frittata! 


Eggs are what I call "helping foods". They complement other dishes. I beat a couple of them and add to sautéed pork and snap beans then dash in some soy sauce or seasoning. Or wrap them around roasted or boiled eggplants that have been peeled--what we call Tortang Talong. The best "help" they do is converting that instant ramen into a nutritious instant egg-drop soup. Yup, just cook those noodles according to package instructions and drop in the egg when about done. 


Like I said, the possibilities are endless. Yes sir, eggs are indeed one of God's wonder foods.