pancit bato
pancit bato – [n.] Bicolano flat dry noodles.
All photos by Edgie Polistico
ALL RIGHTS RESERVED
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.
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.
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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
ALL RIGHTS RESERVED
For more about Pinoy foods, see also my OPEN & FREE food dictionary.
With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...
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