Pancit Bato is a popular pansit of Bicolana in the Bicol region. It is made from starch or cassava (Kamoteng Kahoy) that can be prepared either saucy or dried pansit. Just like the ordinary cooking of pansit, pancit bato is sauteed in onion and garlic. You can add vegetables such as cabbage, carrots, string beans or chicharo and meat (chicken or pork). For saucy pancit bato, I prefer to use petsay vegetable with pork and squid balls.
In cooking pancit bato, you can add seasoning such as soy sauce and Knorr cubes. My mother used to cook pancit bato using some vegetables, pork seasoned with salt then before eating do not forget to add soy sauce and Calamansi. In my childhood days when we go to Albay for a vacation, one serving of pancit bato at a nearby carinderia only cost Php1.50 now I think it cost Php10-15. The difference of cooking pancit bato to an ordinary pancit is the cooking time. After sauteing onion and garlic with vegetables when you add the pancit bato, you have to mix it quickly and cook in 1-3 minutes only then remove the pan from the stove to avoid over cooking.
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