Soul food is an “ethnic cuisine” as Wikipedia puts it, and every nationality has what it calls “soul food” . . . soothing, feel-good comfort food that brings back warm memories of meals shared with family and friends, whether on special occasions or on any particular day . . .

For this month’s blogging event, I would like to share my favourite “feel-good” food for all times, happy or sad . . .

In the PCIJ article Republic of Pancit, it is said that pancit was borrowed from the Chinese, innovated and adopted into the Pinoy [Filipino] cuisine, connecting us to our Asian roots. It is also a veritable pinoy comfort food — easy to cook than rice, more versatile and food-combination friendly. It is faster than fast food. In fact, “pancit” is derived from the Hokkien “pian i sit”, which means “something conveniently cooked fast.”

Topping my list of fave feel-good food is pancit. My eternal love affair with pancit guisado stems out of my nanay’s passion for this dish. When we were young kids, pancit would also be part of our snack boxes to school. She’d prepare different varieties — bihon, canton, miki, sotanghon, mixed canton-bihon as well as lomi, probably so that we won’t get fed up with the oodles of noodles that would be on the table.

Back in the late 90’s, when I would be asked to go on assignments to London during the winter months, pancit [the Chinese-versions though] served in Chinatown restaurants would give me the warmth and comfort from feeling alone in a strange and cold place.

To this day, pancit would always be a regular fare for me — enjoyed solitary in the peaceful surroundings of my flat, or shared with friends . . .

Here’s one of them . . .

BIHON GUISADO

Ingredients

1 pack [8 ounce] bihon [thin rice noodles]
1/4 kilo skinless, boneless chicken legs, shredded
1/4 pork tenderloin, cut into small pieces
1/4 kilo pork liver, cut into small pieces
1/2 medium head cabbage, shredded
2 carrots, julienne
1 celery stick, thinly sliced diagonally
2 onions, chopped into 1 inch pieces
1/2 cup soy sauce
Patis or salt to taste
ground black pepper

Method

Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 6 inch lengths, drain, and set aside.

In a small pot, boil chicken in salted water until tender, remove and reserve stock. Shred chicken meat when cooled.

Using a large skillet or frying pan, sauté in a small amount of oil the onions and garlic. Add chicken, pork and liver, followed by cabbage, carrots, celery and some chicken stock. Season with soy sauce and black pepper. Turn heat to medium and simmer for a few minutes until carrots are cooked.

Place pre-soaked noodles over the mixture and blend together until noodles absorb the broth. You may have to add a little more of the chicken stock if necessary. Cover and allow to steam for about two minutes. Place on a serving platter and garnish with calamansi or lemon wedges.

I usually have pandesal [Filipino bun] or steamed rice with my pancit . . . Pinoy na Pinoy!

Here in Brunei, bihon is also known as beehoon, bihun, or mee hoon. It is prepared in a variety of ways with seafood, beef, bean sprouts or scrambled eggs and green vegetables like pakchoy or kailan.

And, the other pancit varieties I equally love and enjoy . . .

CANTON GUISADO

Cooked similarly [including ingredients] as the bihon. I also use a bit of oyster sauce and broken up fried egg, to give it a different colour and texture.

LOMI

Ingredients

1/4 kilo lomi noodles
1/2 cup pork, sliced into strips
1/2 cup pork liver, cut into strips
1/4 cup ham, chopped
1 large onion, chopped or finely sliced
3 cloves garlic, crushed
1 cup cabbage, shredded
7 cups chicken broth
2 eggs, beaten
Cooking oil
Cornstarch dissolved in water
Patis [fish sauce]
Salt to taste

Method

Saute garlic and onion. Add pork, liver, and ham. Season with patis and stir for a couple of minutes.

Add 1/2 cup water, cover and simmer until water has almost evaporated. Add chicken broth. Cover and let boil for 5 to 10 minutes.

Drop in noodles and shredded cabbage. Simmer for at least 3 minutes and thicken with dissolved cornstarch. Remove from heat and stir in beaten eggs. Serve hot.

By Mike Mina

Lasang Pinoy 4