Passion for Pancit Canton

If there is one comfort food that just screams 'Awesome!', it would have to be this. There's just no way you can be wrong with it. It's cheap, not so healthy (whoo!), and very easy to prepare. No wonder it has unofficially become the Filipino poor man's fare, replacing the old mackerel scad.

What's mackerel scad, you say? Scientists call them Decapterus macarellus. But locally it's known as the ever enjoyable galunggong. While it is truly a shame that a worthy specie of fish has been replaced by noodles in a pack, is there truly a reason to blame the poor man trying to eke out a living? With inflation and rising costs, he has to make do with what's cheap and readily available.

But out with the economic drama and in with the gastronomic yum! Like every other food, there's a right way of preparing it and a wrong way. Nothing irks me more than having to put up with pancit canton prepared the wrong way, and here's how I want it done:


Not one, but two
Seriously, one pack just isn't enough. I'm not a bird nor am I Kate Moss. Two packs would be the least that could satisfy me. But since I'm still trying to lose some extra poundage, I would have to do with two even though I could probably eat more.

Make it spicy
Sometimes I wonder if I have Mexican or South Asian blood in my veins. The plain-flavored or the calamansi flavored ones are just too boring. It's spicy or get the hell out! And don't fool me by trying to mix the regular-flavored pack with the spicy one. I'll know. Oh hell yes, I'll know.

Don't wait for the water to boil
I know it says in the instructions to dump the noodles only when the water starts to boil. But that would just simply take forever. To make it simple, as soon as you put the pot over the fire, put the noodles in. By the time the water's boiling, the noodles will be almost ready.

Have a pair of scissors handy
I hate it if when you're trying to open up those little seasonings sachets, some would spill out if you just tore them open or used a knife. I recommend using a pair of scissors. It's clean, easy, and no amount of flavoring gets wasted.

Pre-mix the flavoring
Yes, it also says in the instructions to put the rest of the ingredients on top of the noodles once you've drained the water and put them in a bowl. The problem with this method is the powder clumping up and the flavor not being spread out evenly. Instead, put them all in the bowl before you put the noodles in. Then mix them until they are of the consistency of thick paste. It'll be easier to mix them in with the noodles this way.

Don't make it al dente
Some like their noodles firm. I like mine to be a little on the soggy side. So make sure that you add an extra minute when boiling the noodles to make it extra soft.

Use a plastic strainer
When I used to use metal strainers, I get the feeling that some of the metal flavor gets into my noodles. Maybe it's just me or perhaps the strainer is really just of a bad quality. To avoid this or any potential metal poisoning, use a plastic one. Also, once you've transferred the noodles from the strainer to the bowl, make sure that not one strand of noodles would be left in the strainer. Scrape them all off. Don't let anything go to waste.

Garnishing or no?
Depends on how hungry you are by this point. I used to fry up squid balls to add to my noodles. But if you're really really hungry, or really really depressed, just skip this part and get to eating.

Bon appetit!
Yes, the part we've all been waiting for. Don't be shy by eating the noodles strand by strand. There's really no point in trying to savor and appreciate your work here. Just gobble them all up like there's no tomorrow. Make sure that not a single noodle strand would be left in the bowl. Shame on you if there is.

Breathe a sigh of relief
Yes, it sadly took you only less than one minute to eat what it took you ten minutes to prepare. But who cares? That was fun and satisfying, wasn't it?

Mmmm...

You know, it's pretty amazing how the rest of the world often asks how a Filipino, whether he's living in a farm or beside the railway tracks, manages to be happy despite being poor. It's really pretty simple. In a world way too consumed by consumerism, the Filipino poor man knows how to enjoy his simple joys.

Photo from bigboldbeautifulfood.blogspot.com