Pansit Bato Recipe

How to cook pansit bato

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How to cook pansit bato

This recipe is shared to Foodamn Philippines from our friends from Maflor Home of Healthy Food.  For this recipe, we used a combination of flat noodles and fresh noodles. Perhaps, the reason why she gave me cooking instruction is because I bought two different noodle variations, when I told her I'll combine the two to come up with a canton version. I found out from the recipe, the flat noodles require more water/broth and simmering time. Although we did a little tweak on the ingredients, we added mushrooms, bell pepper, kikiam, black fungus, bok choy. And was surprised to read from her handwritten notes that she also uses vinegar. Our pancit versions are always seasoned with a very little touch of vinegar, don't ask me but if you are a true cook, you know why vinegar is a cook' s best friend. 

Pansit bato 

Pansit Bato is a traditional Filipino dish that hails from the province of Bicol. It is known for its distinct thick noodles made from ground rice, giving it a chewy and satisfying texture. With its rich flavors and combination of ingredients, Pansit Bato has become a beloved dish across the Philippines. In this post, we will guide you through the step-by-step process of cooking this delectable dish and explore some variations to suit your taste buds.

Pansit bato recipe

Ingredients:

• 400 grams pansit bato flat noodles
• 250 grams pansit bato fresh noodles
• 250 grams pork liempo, thinly sliced
• 250 grams pork liver
• 1 medium-sized onion, minced
• 5 cloves of garlic, minced
• 3 cups black fungus mushroom (tainga ng daga), soaked in water
• Kikiam
• 1 carrot, julienned
• 1 cup green beans, sliced diagonally
• Sayote
• 1 small cabbage, shredded
• Bok choy
• 3 tablespoon soy sauce 
• 1/2 cup cooking oil
• Salt and pepper to taste
• Vinegar
• 10 cups of water
• Calamansi or lemon wedges (for serving)
• chicken broth (optional)

Instructions: 

Pansit bato recipe ingredients

1. Heat the cooking oil in a large pan or wok over medium heat. ("Para hindi magdikit-dikit ang dalawang klaseng pansit").
2. Saute the minced garlic and onions until fragrant and translucent.
3. Add the meat: Add the thinly sliced pork to the pan and cook until they turn golden brown. Followed with kikiam, mushroom and pork liver.
4. Pour the water or broth into the pan and bring to a simmer. Toss the julienned carrot.
5. Seasoned the dish: Add soy sauce, vinegar, salt and pepper to taste. Adjust the seasoning according to your preference.
6. Cook the nooodles: Gently add flat pansit bato noodles to the pan, stirring them into the mixture.. After 2 to 3 minutes, add in the fresh (thin) pansit bato noodles. ("Tandaan: dapat lubog ang mga pansit sa tubig dahil sisipsipin ng tubig at unti-unting mauubos sabaw"). Ensure the noodles are evenly coated with the flavorful broth and ingredients. 
7. Continue cooking for a few minutes until the noodles have absorbed some of the brith and are well combined with the rest of the ingredients.
8. Add the remaining vegetables. Toss the shredded cabbage, sliced green beans, and bok choy. Turn off heat. ("Ang init ng sabaw ang patuloy na magpapalambot ng pansit).
9. Served and garnish: Transfer the pansit bato to a serving platter. garnish with chopped scallions and/or fried garlic for an extra burst of flavor and visual appeal. Serve the dish with calamansi or lemon wedges on the side to add a tangy touch.

   

   You may contact them at MaFlor Facebook page

Other variations for pansit bato:

Seafood pansit bato. Replace the pork or chicken with an assortment of seafood such as shrimp, squid, and fish fillets. Adjust the cooking time accordingly, as seafood cooks faster than meat.

Vegetarian pansit bato. Omit the meat and replace with tofu or seitan for a delicious vegetarian version. Increase the amount of vegetable or add veggies like bell peppers, mushrooms, or snap peas for added texture and flavor. 

For this recipe, we use oyster sauce instead of soy sauce. A teaspoon of vinegar is added when all of the ingredients are settled in as preservative. Pansit bato is cooked the same way as pancit canton. The only difference is that pansit bato requires more water (broth) than the traditional canton noodles.

Cooking Pansit Bato calls for patience, accuracy, and a passion for Filipino food. In one delicious bowl, this hearty dish combines the distinctive tastes of the Philippines. Pansit Bato guarantees to satisfy your cravings whether you decide to follow the traditional recipe or experiment with changes.

Ms. Margaret Romaraog-Campos, Maflor Home of Healthy Foods

Thank you to the owner of Maflor, Ms. Margaret Romaraog-Campos for giving her handwritten note of the recipe. We met her during the BUYanihan sa Diliman last May 28, 2023 at the UP ISSI bazaar. 

You may also want to read my article from the recently concluded UP ISSI bazaar at 

Showcasing the Best of Pinoy MSMEs at BUYanihan sa Diliman Bazaar

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Enjoy cooking!

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