Pancit
Pancit [ pansɪt ] is the name for a Filipino noodle dish that originated in China. By continuing regional adaptations of a variety of ingredients, the dish has become one of the most famous national dishes of Filipino cuisine. Pancit is served in numerous variations especially during festivals and birthdays. Typical ingredients in addition to the pasta, which form the main part of the court, are local meat, fish and vegetables.
History and etymology
The Filipino cuisine is a potpourri of diverse cultural influences, shaped by the historical and social developments of the island state. While the roots of Filipino cuisine in Malaysia are suspected, Chinese and Indian influences through trade, as well as Spanish and American influences through colonization can not be dismissed out of hand. In particular, the early trade relations between China and the Philippines, which already during the Tang Dynasty (618-907 AD) existed, had a lasting influence on the Filipino food culture.
With the Chinese traders noodle and rice dishes came to the Philippines, whose Chinese roots are still using its name comprehensible. Thus, the term pancit is derived from the Hokkien Chinese pian e sit, which translated means as much as " something that was comfortable, practical, convenient cooked. " Since the processing of noodles is known to be not very complicated, it has the name Pancit in the Philippines for the said pasta dish, naturalized. Furthermore, came " in the 19th century [ ... ] Chinese noodle restaurants, which are generally referred to as Panciterias. "
The common use of Pancit at parties or birthdays attributable to a Chinese tradition. Thus, noodles symbolize a long and healthy life. Instead of candles, the noodles with orange eggs, golden fried shallots and green onion leaves were stocked. Pancit is to this day in the Philippines mounted and favored dish on birthdays and other celebrations dar.
Pancit types and variations
As time has evolved from the Chinese noodle dish the Filipino Pancit, which was still further modified with local meat, fish and vegetables and varied. Today's ingredients and variations of the Court, or at least not come in Chinese cuisine usually in these combinations for use.
The numerous variations of Pancit differ both by their type of pasta as the main ingredient of the court, as well as on the remaining contents of components and ingredients. The two significant main variants of the Court, which have to be distinguished, are Pancit Canton and Pancit Bihon. While Pancit Bihon consists of thin translucent rice noodles, Pancit Canton itself shall consist of slightly thicker egg noodles, outwardly similar to the well-known spaghetti noodle.
Also, depending on the region in the Philippines, the ingredients for Pancit are very individual. So often seafood such as shrimp, fish and mussels are directly on the coast and further inland used more eggs or vegetables like carrots, beans, onions and more. For the preparation of the ingredients are usually fried in a pan with oil while the noodles in advance briefly soaked in water and then mixed with the remaining ingredients and spices and fried with. Other famous Pancit variants include: Pancit Buko, Pancit Malabon, Pancit Molo Pancit Marilao and.