Введение
Филиппинское жареное лапше pansit pansitan
pansit pansitan
Pancit ( pan SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed. In the Filipino language, pansít is the generic word for noodles. Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually pandesal), and puto (steamed rice cakes). Pancit Bam I – also known as Pancit Bisaya. A specialty originating in Cebu, with bihon (rice) and canton (wheat) noodles sautéed together. Pancit batchoy – Iloilo's stir fried version of batchoy. Pancit Bato – is local to the Bicol Region; especially the town of Bato in Camarines Sur. The noodles are slightly toasted while it's still dry. Pancit bihon guisado – or simply pancit bihon (traditionally and historically also spelled as Lang es) is the type usually associated with the word "pancit", very thin rice noodles (rice vermicelli) fried with soy sauce some citrus, possibly with patís, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone's personal recipe but usually, Chinese sausage and cabbage are the basic relish. Pancit Cabagan – served in Cabagan, Isabela and nearby towns. Stir fried and served either dry with separate soup, or "wet" or soup and noodles combined. Pancit canton – Filipino adaptation of lo mein and chow mein. Either in instant or stir fried versions. It is named after the type of noodle used. Pancit canton Ilonggo
Pancit chami – from Lucena City, Quezon
Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon. Pancit habhab – A Lucban, Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an onomatopoeia of eating it, like a pig snorts. Hi bol – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from “high voltage”. Pancit kinalas – Naga City, Camarines Sur's version of pancit, in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. Pancit lanu – Found only along San Vicente Street in San Pedro, Laguna
Pancit lomi – Originally from Batangas, pancit lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different lomihán (eateries serving lomi), panciterias, and carinderias (eateries serving a wider variety of viands with rice) offer it. Pancit luglúg or Luglóg – a Kapampangan version of pancit palabok that is essentially the same dish. The only difference is that it uses thicker cornstarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water. Pancit lucban – a type found in Lucban. The noodles are mixed in with generous toppings and ingredients. Pancit Malabon – Thick rice noodles with different toppings that originated in Malabon. Early versions of this dish uses bamboo shoots. Pancit Olongapo – pancit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce. Pancit moròng
Pancit palabok – uses thinner cornstarch noodles (sometimes substituted with bihon). It is topped with a shrimp based sauce dyed bright orange with annatto seeds, shrimp, crushed or ground chicharrón, tinapa (smoked fish) flakes, hard boiled eggs, and green onions. Pancit pula – a variation of pancit miki from Batangas City
Pancit sotanghon – a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark meat chicken and green onion. Pansit sabaw – Pansit miki with soup
Pansit Tuguegarao or Batil Patong – not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and "cara beef" beef broth. It is served with two piquant side dishes: a cup of egg drop soup made with the same cara beef broth; and a dish of chopped onions, vinegar, or calamansi, chili peppers and soy sauce. The noodles are usually wheat based and are topped with ground cara beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong, literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork rind cracklings or chorizo are also added on top. The soup was served separately. Pansit sinanta – also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto and served with pinakufu, a variant of dango. Pansit langlang – a historical noodle dish from Cavite which is said to be the favorite of José Rizal, to the point he mentioned the dish in his novel El Filibusterismo.
Pancit (пансит), также пишется pansít, – это общее название для различных традиционных блюд из лапши в филиппинской кухне. Существует множество видов панцита, часто названных в зависимости от используемой лапши, способа приготовления, места происхождения, диаметра или ингредиентов. Лапша была завезена на Филиппины китайскими иммигрантами на протяжении веков. Она полностью адаптирована и натурализована в местной кухне, даже с включением испанских влияний. По всему Филиппинам существует множество региональных видов панцита, обычно различающихся доступными местными ингредиентами. Некоторые варианты вообще не используют лапшу, а вместо нее используют полоски кокоса, молодой папайи, ростки мунга, побеги бамбука или морские водоросли. На филиппинском языке «pansít» – это общее слово для лапши. Панцит считается как повседневной едой, так и утешительной пищей. Панцит можно есть отдельно, но его часто подают с белым рисом, хлебом (обычно пандесалом) и путо (рисовыми пирожками на пару).
pansit pansitan
Pancit ( pan SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed. In the Filipino language, pansít is the generic word for noodles. Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually pandesal), and puto (steamed rice cakes). Pancit Bam I – also known as Pancit Bisaya. A specialty originating in Cebu, with bihon (rice) and canton (wheat) noodles sautéed together. Pancit batchoy – Iloilo's stir fried version of batchoy. Pancit Bato – is local to the Bicol Region; especially the town of Bato in Camarines Sur. The noodles are slightly toasted while it's still dry. Pancit bihon guisado – or simply pancit bihon (traditionally and historically also spelled as Lang es) is the type usually associated with the word "pancit", very thin rice noodles (rice vermicelli) fried with soy sauce some citrus, possibly with patís, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone's personal recipe but usually, Chinese sausage and cabbage are the basic relish. Pancit Cabagan – served in Cabagan, Isabela and nearby towns. Stir fried and served either dry with separate soup, or "wet" or soup and noodles combined. Pancit canton – Filipino adaptation of lo mein and chow mein. Either in instant or stir fried versions. It is named after the type of noodle used. Pancit canton Ilonggo
Pancit chami – from Lucena City, Quezon
Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon. Pancit habhab – A Lucban, Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an onomatopoeia of eating it, like a pig snorts. Hi bol – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from “high voltage”. Pancit kinalas – Naga City, Camarines Sur's version of pancit, in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. Pancit lanu – Found only along San Vicente Street in San Pedro, Laguna
Pancit lomi – Originally from Batangas, pancit lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different lomihán (eateries serving lomi), panciterias, and carinderias (eateries serving a wider variety of viands with rice) offer it. Pancit luglúg or Luglóg – a Kapampangan version of pancit palabok that is essentially the same dish. The only difference is that it uses thicker cornstarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water. Pancit lucban – a type found in Lucban. The noodles are mixed in with generous toppings and ingredients. Pancit Malabon – Thick rice noodles with different toppings that originated in Malabon. Early versions of this dish uses bamboo shoots. Pancit Olongapo – pancit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce. Pancit moròng
Pancit palabok – uses thinner cornstarch noodles (sometimes substituted with bihon). It is topped with a shrimp based sauce dyed bright orange with annatto seeds, shrimp, crushed or ground chicharrón, tinapa (smoked fish) flakes, hard boiled eggs, and green onions. Pancit pula – a variation of pancit miki from Batangas City
Pancit sotanghon – a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark meat chicken and green onion. Pansit sabaw – Pansit miki with soup
Pansit Tuguegarao or Batil Patong – not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and "cara beef" beef broth. It is served with two piquant side dishes: a cup of egg drop soup made with the same cara beef broth; and a dish of chopped onions, vinegar, or calamansi, chili peppers and soy sauce. The noodles are usually wheat based and are topped with ground cara beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong, literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork rind cracklings or chorizo are also added on top. The soup was served separately. Pansit sinanta – also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto and served with pinakufu, a variant of dango. Pansit langlang – a historical noodle dish from Cavite which is said to be the favorite of José Rizal, to the point he mentioned the dish in his novel El Filibusterismo.
Pancit Bam-I – также известен как Pancit Bisaya. Специалитет, родом из Себу, с лапшой бихон (рисовой) и кантон (пшеничной), обжаренными вместе. Pancit batchoy – илоильская жареная версия batchoy. Pancit Bato – распространен в регионе Бикол, особенно в городе Бато, Камаринес-Сур. Лапша слегка обжаривается в сухом виде. Pancit bihon guisado – или просто pancit bihon (традиционно и исторически также пишется как Lang es) – это тип, обычно ассоциирующийся со словом «панцит»: очень тонкая рисовая лапша (рисовая вермишель), обжаренная с соевым соусом, цитрусовыми, возможно, с патисом, и различными видами нарезанного мяса и овощей. Точный состав бихона зависит от личного рецепта, но обычно основным ингредиентом являются китайская колбаса и капуста. Pancit Cabagan – подается в Кабагане, Изабеле и близлежащих городах. Обжаривается и подается либо сухой с отдельным супом, либо «мокрым» – с лапшой в супе. Pancit canton – филиппинская адаптация ло-мейна и чоу-мейна. В быстром или жареном виде. Название происходит от типа используемой лапши. Pancit canton Ilonggo. Pancit chami – из города Лусена, Кесон. Pancit choca (или Pancit pusít) – черный панцит из Кавите, приготовленный с чернилами кальмара и бихоном. Pancit habhab – фирменное блюдо Лукбана, Кесон. Подается на банановых листьях, едят прямо руками, название – ономатопея звука, издаваемого при еде, похожего на хрюканье свиньи. Hi bol – блюдо из лапши, родом из региона Илокос, похожее на мами, но отличительным ингредиентом является рубец домашнего скота. Название, по сообщениям, происходит от слова «high voltage». Pancit kinalas – версия панцита из города Нага, Камаринес-Сур, в супе или в сухом виде. Состоит из лапши, украшенной соскобленным мясом со свиной или говяжьей головы и других частей, дополненной густым темно-коричневым соусом из мозга коровы или свиньи. Блюдо дополнительно приправляется специями (сили и перцем) и подается в горячем бульоне. Добавление вареного яйца – по желанию. Pancit lanu – встречается только на улице Сан-Висенте в Сан-Педро, Лагуна. Pancit lomi – родом из Батангаса, панцит-ломи обычно продается в закусочных по всей провинции. Благодаря мобильности филиппинцев другие люди узнали о панцит-ломи, и теперь различные lomihán (закусочные, где подают ломи), panciterias и carinderias (закусочные, где подают более широкий ассортимент блюд с рисом) предлагают его. Pancit luglúg или Luglóg – капампанганская версия pancit palabok, по сути, то же самое блюдо. Единственное отличие в том, что в нем используются более толстые кукурузные макароны. Название происходит от традиционного способа приготовления, при котором бамбуковый шумовка используется для кратковременного погружения лапши в кипящую воду. Pancit lucban – тип, встречающийся в Лукбане. В лапшу добавляют щедрые приправы и ингредиенты. Pancit Malabon – толстая рисовая лапша с различными начинками, родом из Малабона. В ранних версиях этого блюда использовались побеги бамбука. Pancit Olongapo – pancit miki, приготовленный с сарсой (соусом) из утолщенного куриного и свиного бульона, затемненного небольшим количеством соевого соуса. Pancit moròng. Pancit palabok – использует более тонкую кукурузную лапшу (иногда заменяемую бихоном). Сверху соус на основе креветок, окрашенный в ярко-оранжевый цвет семенами аннато, креветками, измельченным или раскрошенным чичарроном, хлопьями тинапа (копченой рыбы), твердо вареными яйцами и зеленым луком. Pancit pula – вариант pancit miki из Батангас-Сити. Pancit sotanghon – суп с лапшой из рисовой муки (стеклянной лапши) на курином бульоне. Может включать мясо и овощи. Типичный sotanghon готовится с каламанси, нарезанными соломенными грибами, тонко нарезанной темной курицей и зеленым луком. Pansit sabaw – Pansit miki с супом. Pansit Tuguegarao или Batil Patong – не очень известен за пределами Тугегарао в провинции Кагаян на Северном Лусоне, Филиппины. Это необычное блюдо из лапши с соусом на основе сои и бульона из «cara beef» (говядины). Подается с двумя острыми гарнирами: чашкой супа с яйцом, приготовленного на том же бульоне из cara beef; и блюдом из нарезанного лука, уксуса или каламанси, перца чили и соевого соуса. Лапша обычно пшеничная и покрыта молотым cara beef, свиной печенью, ростками мунга и яйцом пашот, откуда, как считается, произошло название batil patong, что буквально означает «взбитый и положенный сверху». Иногда сверху также добавляют другие овощи, раскрошенный свиной шквар или чоризо. Суп подается отдельно. Pansit sinanta – также из Тугегарао, состоит из плоской яичной лапши, бихона, моллюсков и курицы, с бульоном, окрашенным аннато, и подается с пинакуфу, разновидностью данго. Pansit langlang – историческое блюдо из лапши из Кавите, которое, по слухам, было любимым у Жозе Рисаля, настолько, что он упомянул его в своем романе «Эль Филибустерисмо».
pansit pansitan
Pancit ( pan SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed. In the Filipino language, pansít is the generic word for noodles. Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually pandesal), and puto (steamed rice cakes). Pancit Bam I – also known as Pancit Bisaya. A specialty originating in Cebu, with bihon (rice) and canton (wheat) noodles sautéed together. Pancit batchoy – Iloilo's stir fried version of batchoy. Pancit Bato – is local to the Bicol Region; especially the town of Bato in Camarines Sur. The noodles are slightly toasted while it's still dry. Pancit bihon guisado – or simply pancit bihon (traditionally and historically also spelled as Lang es) is the type usually associated with the word "pancit", very thin rice noodles (rice vermicelli) fried with soy sauce some citrus, possibly with patís, and some variation of sliced meat and chopped vegetables. The exact bihon composition depends on someone's personal recipe but usually, Chinese sausage and cabbage are the basic relish. Pancit Cabagan – served in Cabagan, Isabela and nearby towns. Stir fried and served either dry with separate soup, or "wet" or soup and noodles combined. Pancit canton – Filipino adaptation of lo mein and chow mein. Either in instant or stir fried versions. It is named after the type of noodle used. Pancit canton Ilonggo
Pancit chami – from Lucena City, Quezon
Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon. Pancit habhab – A Lucban, Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an onomatopoeia of eating it, like a pig snorts. Hi bol – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from “high voltage”. Pancit kinalas – Naga City, Camarines Sur's version of pancit, in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. Pancit lanu – Found only along San Vicente Street in San Pedro, Laguna
Pancit lomi – Originally from Batangas, pancit lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different lomihán (eateries serving lomi), panciterias, and carinderias (eateries serving a wider variety of viands with rice) offer it. Pancit luglúg or Luglóg – a Kapampangan version of pancit palabok that is essentially the same dish. The only difference is that it uses thicker cornstarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water. Pancit lucban – a type found in Lucban. The noodles are mixed in with generous toppings and ingredients. Pancit Malabon – Thick rice noodles with different toppings that originated in Malabon. Early versions of this dish uses bamboo shoots. Pancit Olongapo – pancit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce. Pancit moròng
Pancit palabok – uses thinner cornstarch noodles (sometimes substituted with bihon). It is topped with a shrimp based sauce dyed bright orange with annatto seeds, shrimp, crushed or ground chicharrón, tinapa (smoked fish) flakes, hard boiled eggs, and green onions. Pancit pula – a variation of pancit miki from Batangas City
Pancit sotanghon – a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark meat chicken and green onion. Pansit sabaw – Pansit miki with soup
Pansit Tuguegarao or Batil Patong – not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and "cara beef" beef broth. It is served with two piquant side dishes: a cup of egg drop soup made with the same cara beef broth; and a dish of chopped onions, vinegar, or calamansi, chili peppers and soy sauce. The noodles are usually wheat based and are topped with ground cara beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong, literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork rind cracklings or chorizo are also added on top. The soup was served separately. Pansit sinanta – also from Tuguegarao, consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto and served with pinakufu, a variant of dango. Pansit langlang – a historical noodle dish from Cavite which is said to be the favorite of José Rizal, to the point he mentioned the dish in his novel El Filibusterismo.
Ненодельные панциты
Другие варианты панцита обычно не используют лапшу. Среди них:
Мгновенный панцит
Также доступны коммерческие версии лапши быстрого приготовления "пансит", которые популярны благодаря своей доступной цене. Наиболее распространённые вкусы — "мами" и "пансит кантон", но и другие виды филиппинской лапши адаптируются для филиппинского рынка.