Long Live Pansit!

For us Pinoys, it has become customary to serve food that represents 'long-life'. During birthdays, fiestas, or any handaan, pansit has become a staple in our table, be it 'pansit canton, pansit bihon, pansit malabon, spaghetti, and a lot more.

Here' s two of the pahabol orders we had late last week:

Mixed pansit canton/bihon

Pansit Malabon

Note that we put an "inset pix" so you would have idea as to the size of a 'take-out order'.

For the information of our readers, Pansit Palabok differs from Pansit Malabon while they taste almost the same. This is because both use almost the same toppings and some ingredients such as shrimps, squids, and mussels (if available).

If you take a look at filipinoforum.net and marketmanila.com, their forums do not seem to come up with a definitive difference. Some claim the difference lies in the noodles used, while some, in the main pampalasa. However, both agree that Pansit Palabok is the more saucy one.

Pansit Malabon, having originated in Malabon, (noted for its fishponds and fishing boats) uses all the seafood condiments; whereas Pansit Palabok, seafoodwise, is limited to shrimp and shredded tinapa as pampalasa.

But both make use of achuete or anatto to give that orangy color. Both are garnished with shredded tinapa, ground chicharon, and fried minced garlic. And of course, a shake of lemon-pepper-salt and green spring onions.

But whichever is the better, you be the judge. Call us!

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