Comments on: Pancit Efuven a la Marketman

By: Flavours of Iloilo

Flavours of Iloilo — Mon, 02 Nov 2009 16:11:37 +0000

Actually EFUVEN is the name of the noodles and you can cook it anyway you like just liek bihon or sotanghon. it’s like a mini linguine.
There was a local show (here in Iloilo) that prepared pancit efuven. eveyrthing was right except when the named of the pancit appeared on tv is was PANCIT F WOOVEN lol

By: farida

farida — Thu, 16 Jul 2009 05:09:41 +0000

Hi BettyQ,
I did try your way of soaking the noodles overnight in cold water, then blanched it the next day. Turned out really well. Now, what is the difference between pancit malabon & pancit palabok. Anyway, I like your idea of using the oil in which the garlic and shrimps were sauteed to mix with the noodles. It does give it more flavor. And also, thanks for the tip of soaking the shrimp in brine. It does work and kept the shrimp tender. I hsve done this with my Thanksgiving turkey, thanks to Tyler Florence of foodtv.

By: faye,a

faye,a — Fri, 01 May 2009 02:59:59 +0000

oh! don’t forget to add the chopped Chinese cabbage in the end.. Must still be a bit crispy. :)

By: faye,a

faye,a — Fri, 01 May 2009 02:58:32 +0000

I’m from Iloilo, and I love these noodles! For the recipe we usually saute garlic, onions, celery, carrots, stripped pork loin, bits of liver, cauliflower bits, let them swim in a bit of pork/chicken broth with oyster sauce, halved fish balls, let the sauce thicken and toss in the noodles for 5 min. As far as I can remember (and how I like it), it should not be too soggy, or swimming in sauce – the noodles are flavorful just by themselves – the easiest way to do it is throw what you usually have for bihon guisado and use efuven noodles instead. And, no rice please.

By: zel

zel — Wed, 29 Apr 2009 22:18:33 +0000

Did you find the noodles a bit oily?