Skip to main content

Iloilo's local pancit called Efuven


My familiarity with Efuven started when it became a staple noodle dish prepared at home, whether on special occasion or just any given Sunday lunch. 

I can only assume that we got curious about this noodle variety that we tried to use it instead of the usual pancit canton, bihon or sotanghon. Or we might also have heard others talked about it or ate in some restaurants serving this pancit.









It has no special ingredients, just plain and simple noodle. Some say it’s the local version of linguine, others a much cleaner pancit canton. It doesn’t really matter but for me it does taste like a cross between a pancit and pasta, if ever there are some differences in the terms.

Just like most of our pancit cooking at home, we don’t have a single recipe when we cook pancit efuven. It’s just the usual, throwing-in of available meat and vegetables plus the seasoning.

This particular one only has shredded chickem, carrot and cabbage with some chicken broth and pepper plus little seasoning. I like the way it turned out for this particular cooking - the noodles were a little mushy and the flavor was subtle that your appreciate the simplicity of the dish.

You can buy the Efuven noodles in most groceries or pasalubong shops in Iloilo City.




Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...