Classic Pancits we normally find in the Filipino's dining table include Pancit Canton, Pancit Bihon, Pancit Palabok, Pancit Malabon, Pancit Molo, Pancit Luglog and Pancit Sotanghon. Fusions of these types have likewise emerged such that we have the likes of Pancit Miki-Bihon and Bam-I. Our typical Pinoy pancit is usually referred to the dry, stir-fried noodles. It's always a delight to be serving pancit especially for those days where you feel the longing for a playful nibble. I personally like the smooth texture of the noodles sliding into the palate. It brings back childhood memories of joyfully eating noodles. Inspired to pass on the experience with the two kids, I prepared Pancit Canton - Bihon for an afternoon merienda (snack).

What you need: 250 g pack pancit canton (chow mien noodles), 125 g pancit bihon (rice noodles), 250 g pork cut into small cubes, 250 g squid balls cut in halves, 2 pcs chorizo (pork sausage) cut diagonally, 1 small carrots (cut in julliene), 1 pc onion chopped, 4 cloves garlic chopped, 2 cups each of chopped regular and chinese cabbage, 2 tbsp canola oil for sauteing, 1 cup water + extra for cooking the noodles

How to make: Cook pork in 1 cup of water until tender and all the water evaporates. Add canola oil and saute cooked pork with onion and garlic until fragrant. Add chorizo and saute for 2 minutes. Add vegetables and saute for 1 more minute, set aside. Boil water (amount just enough to cook the noodles), add 1/4 cup of soy sauce, season with salt and pepper. When boiling, add in the noodles and squid balls and allow to cook (adjust the amount of water when necessary). Stir in the vegetables with pork. Serve with a slice of bread and soy-calamansi dip.

This is my entry to Ruth Daniel's popular PRESTO PASTA NIGHT of Once Upon A Feast. After the long absence in this food bloggers' event, I am more than excited to join back. This week is being hosted by Haalo of a very interesting site Cook Almost Anything (I simply love the blog title). Log on to her site for the round up.

I have two mini cookbooks now frequenting our kitchen counter very often. Surprisingly, even my young tots are busy perusing these books, each spotting his/her own choice of food for request. Simultaneously, I hear cute pleads echoing through out the entire house "mommy, gawa ka nito, mommy gusto ko bake ka nito". Later, these culinary petitions made my weekends busily spent in the kitchen.

Shrimp Linguine with Green Olives

I partenered this pasta dish with a yummy Coffee Cake with Cinnamon Streusel Topping. This is a very easy to prepare baked goodie. It has a mild, buttery taste with distinct cinnamon top note. The chunks of cinnamon and nut mixture sprinkled on top of the cake provided an enjoyable texture. Instead of pecan nuts, I subsituted it with our local Pili Nut. It added a good caramelized flavor and creamy, nutty taste. Perfect for an afternoon nibble!

When you run out of a gift idea, home made edible gift such as this is the next best choice. What could be more rewarding than showing your recipient that you went the extra mile by preparing deliciously enjoyable present? Isn't the one especially made for you more heart warming?

Served in a small bowl, the fast food version comes with thin-round noodles, a slice of egg and few meat pieces, garnished with chopped spring onions, strips of napa cabbage, fried garlic and a heaping spoon of chicharon (pork crackling). Taste wise, it's generally acceptable albeit salt peaks are perceivable and short in meaty after taste. It's overpowering with a chicharon top note. For the price, who would't be intrigued to try it out? There might be some limitations with the serving size though. It's really too small.

The next form of La Paz Batchoy that's been available in the market for more than a decade already is Lucky Me! Supreme's instant version. It comes in three sizes now; the regular bowl (good for 1 -2 servings), mini bowl and pouch. These are sold at a price range of Php 11 - Php 25. This consumer good was given a product innovation award by Philippine Association of Food Technologists (PAFT) back in the 90's. Lucky Me!'s version promises its consumers of "savouring the flavor of hearty southern Filipino noodle soup with enjoyable spoonfuls conveniently possible". To put it simply, it's for the people on the go who wishes to experience the richness of La Paz Batchoy but doesn't have the time to prepare it. Evidently, it's making you have it whenever, wherever you want it.

Instant La Paz Batchoy in Cup / Bowl

Instant La Paz Batchoy in Pouch

When I tried the fast food version with it's very small serving size, I was left craving for more. Hence, upon reaching home, I was prompted to cook my own variation. The beauty of making your own food comes with no limitation on anything at all. Cook it just the way you like and consume it like no other can. Ha ha! So with much gusto, this is how I prepared mine.

Home Cooked La Paz Batchoy

What you need:

250 - 300 g miki noodles (washed in cold water), 6 cups soup stock (broth), 250 g pork strips, 125 g liver (chopped in bite size pieces), 4 hard boiled eggs, pork cracklings, fried garlic, napa cabbage (chopped in strips), spring onions (finely chopped), 1 small onion (chopped), 5 cloves garlic (minced), 2 tbsp canola oil, salt and pepper to taste

How to make:

Prepare the broth by boiling the meat and liver with salt and pepper. Take them out and set aside the stock. Sauté onion and garlic in a heated oil until fragrant. Add the pork and liver. Season with salt and pepper and sauté for a minute. Put a handful of noodles in a small bowl. Add slices of hard boiled egg and sautéd pork and liver. Spoon over enough amount of stock (just the right amount to cover the noodles, make sure it's still hot) and garnish with garlic, cabbage, spring onions and pork cracklings. Serve immediately.

This La Paz Batchoy tale enlightens us with the many food choices available to us. Whatever or whichever drives us to purchase and choose what we’re having at any given time, be it our mood, the type of meal occasion, or our own liking, it is certain that our preference varies and so must be the choices. Thus far, sensorial liking is in fact, personal. And the challenge to create a competitive repertoire? It's a knotty thing to do.