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?

By: betty q.

betty q. — Wed, 29 Apr 2009 17:05:17 +0000

Gansilagan: Where are you? If you are in North America or somewhere outside PI and fresh Malabon noodles is not accessible, try to use the one found in Asian stores, dried noodle section…it looks like spaghetti…I think it is called Lai Fun? I will check later for the exact name. Here it comes in clear cellophane package with green label. I much prefer to use over he Pinoy ones just because I find it holds its shape better and not as skinny as the Pinoy ones.

Just like Apicio said, i soak it in REALLY COLD WATER (the dried noodles) overnight. Then come next morning, I just blanch it in boiling water for a FEW SECONDS tasting it as I go along until I like the texture. DO NOT STIR UNTIL YOU READY TO ASSEMBLE YOUR PANCIT. You can steam it like the way Apicio does.

If you are near a Chinese deli/restaurant…sometimes they sell FRESH RICE SPAGHETTI (Malabon noodles). It is not cheap. One pack here enough for 1 person only can cost like $2CDN. But you know how PInoys eat Pancit Malabon…for a family of 4. if I buy the fresh ones, I might need to spend $20 on the noodles as opposed to the dry ones which only cost less than CDN$1.00 per pack….2 packs is enough for a family of 4 like mine.

I think Ted has already posted the recipe for me. Please just type Pancit Malabon in the search engine if you would like to try my version. Hey, if you try mine, please give me feedback. So, far only Alilay has given me feedback!

By: Apicio

Apicio — Wed, 29 Apr 2009 12:00:18 +0000

Noodles that snapped into short tiny pieces is no longer noodles, it has passed into the realm of a manâ€™s best friendâ€™s first meal of the day. I suspect that it is the result of having sat in water too long, having boiled too long or simply a bad batch of rice noodles. The only way I avoid a hit or miss situation such as this is by soaking the rice noodles in cold water just until you can clip it with your finger nail (when it has soaked through) and steaming it. Observe and zero in on the optimum soaking and cooking time. Remember that it is called luglog because you only need to dunk it boiling water.

By: gansilagan

gansilagan — Wed, 29 Apr 2009 05:21:50 +0000

Since the topic is about noodles, can anyone help me on how to cook the thick pancit malabon noodles? I’ve experimented on making pancit malabon 3 times. Those who tasted it said it tastes very much like the “Ang Tunay na Pancit Malabon” brand. However, my big problem is that the noodles either turned out tough/not al dente, soggy or “putol-putol”. Please help!

By: mel

mel — Wed, 29 Apr 2009 04:56:49 +0000

I heard on DZMM this morning that the latest issue of Time magazine features Anthony Bourdain(?)saying that CEBU lechon is the best pig he has tasted in the world.

Surely it’s related to swine flu but is still great for Philippine lechon…hope to become a tourist must.

Credit to you.

By: ECC

ECC — Wed, 29 Apr 2009 01:41:21 +0000

Thanks Betty Q, I will try to look for these Efu noodles.