Pancit Alanganin is very famous in Bocaue Bulacan, it is a sauteed pancit with a kick of milk. It is our favorite pancit bihon with a slight touch of milk which makes it in between a milky soup and a “ginisang pancit bihon”.
In Filipino language, they describe it as “Alanganing sopas, alanganing pancit” from Bocaue, Bulacan which was originally created by Felicidad Esguerra many years ago. It was later on passed on to her granddaughter Gemma Cruz.
Pancit Alanganin According to old Bocaue stories:
“Pancit alanganin became synonymous to Bocaue, it was innovated and reinvented in the same town. This pancit story was binded with friendship before and later, it loose ties with one another.
According to my aunt, they used to dine-in at Bocaue particularly in barangay named Turo (for historical buff Toro during Spanish time) in the mid-fifties (50’s) to a certain Heleng, a friend of Nory who become her future competitor.
But Nory was more aggressive and she developed another ingredient by adding gourd, that makes “alanganin” noodle dish more become much sweeter and more aromatic by using native patola (gourd). Since her native food store or panciteria were so close to church, school and presidencia municipal it became a hit and gets more popular year after year.
Then it became an instant hit when it was aired first Jessica Soho ten years ago. Pancit beki with toasted monay.”
PANCIT ALANGANIN RECIPE
INGREDIENTS:
250 grams Rice Noodles o Bihon
250 grams Pancit Miki
5 cups pork broth
¼ cup soy sauce (toyo)
1 medium white onion,chopped
1 sayote, strips
1 patola, strips
1 carrot, julienned
1 repolyo, shredded
1 cup Chicharon, crushed
1 pritong itlog, strips
½ cup Atay ng baboy, precooked and slice in strips
1 cup evaporated
INSTRUCTIONS:
1. In a large pot, boil liempo in 1 liter of water seasoned with salt until tender. Drain liempo from water and set aside pork broth for later use.
2. Once cool, prepare liempo and chopped into bite size pieces. Set aside.
3. In a large wok or kawali, sauté onions in little oil until soft and fragrant. Add in pork liempo and add 1 tablespoon soy sauce. Stir and let it cook for a minute or two.
4. Pour in 5 cups pork broth and add in pancit bihon and pancit miki noodles. Let it simmer for additional 3 minutes over medium-low heat.
5. Add in carrots, sayote and patola slices and let it simmer for to cook the vegetables for about two minutes.
6. The veggies should be slightly crisp but not over cooked. Lastly, add in shredded cabbage, evaporated milk and soy sauce. Season with salt and pepper to taste.
7. Transfer noodles in a serving platter and garnish with crushed chicharon, precooked pork liver and strips of fried egg on top. Serve with sliced calamansi and partner with Toasted Monay. Enjoy!!!
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