Serious Eats - seriouseats.com

I couldn't resist commenting on this string. I am a first generation Filipino-American and have been assisting or making pancit since I was very young. It has always been an intriguing dish to make and eat, because it's all about interpretation and expression. Like someone had already mentioned, it varies like potato salad recipes do (which by the way, my fiance and I have killer recipes of that too!).

I really break it down to 3 sections: 1) type and style of noodle (rice, flour, bean thread, etc...flat, short, clear and slippery, etc.) - keep in mind that rice noodles (aka bihon) have no fat, but the flour ones (aka canton) are quite high in fat but IMO have much more flavor; 2) choice of meat/vegetables (chicken, pork, shrimp, chinese sausage, etc...cabbage, carrots, ginger, garlic, scallions, snow peas, etc.); and 3) base flavoring (soy, oyster sauce, sesame oil, garlic, onion, etc.).

Before I do anything, I ALWAYS make my own stock and found that this step alone is one of the most critical determining factors in the end product (again, this is my opinion but was what my mom and many Titas would do as well). I found that a well-done chicken stock is my gold standard. Basically, put a 2lb. package of chicken on the bone (I like thighs) in a large pot. Fill with water until it just covers the chicken. Add one roughly chopped onion, a couple roughly chopped carrots, a couple roughly chopped celery, a bay leaf, tablespoon of kosher salt, tablespoon of ground pepper, a couple crushed cloves of garlic, and one chicken bouillon. Bring to a boil, then simmer for 2hrs. After simmering, strain the liquid into a separate container and set aside all the meat (should easily tear off bone to the touch).

Prepare the following stir fry ingredients (obviously can be done while twiddling your thumbs in prior 2hr. segment): couple scallions, one chopped onion, couple cloves of garlic, couple carrots, and a half head of cabbage (I found a great substitute for the carrots and cabbage is a bag of coleslaw). Without burning your hand, shred the chicken from the stock off the bone; use however much you wish for the dish.

I use the same pot for everything so now heat to med-high and use a couple tablespoons of standard vegetable oil. I like to first sweat all the veggies minus the garlic first...after about 2-3 minutes, I'll throw in the garlic (to prevent burning)...after another 2-3 minutes, add the shredded meat....after a couple more minutes, add the love juices; the measurements will really be to your taste however a good baseline is equal parts of soy sauce and oyster sauce (couple tablespoons), and about a tablespoon of sesame oil...you can also funk it up with other flavors but I will keep my preferential flavors secret to me. After this all marries together, it should be close to the consistency of what a chinese mu-shu dish is like (the kind of stir fry that would go well inside scallion pancakes, etc.). Take all this off heat and place in another dish.

Now add back into the same pot, the stock you cooked and turn to med-high heat...you're gonna have to eyeball this however for each standard package of noodles, you'll need about 3-4 cups of liquid (you can always remove liquid). Add your choice of noodles I suggest a mixture of flour and small rice noodles ("singapore" or angel hair style). I found this gives a good balance of flavor, texture, and is considerate of the waistline (what Filipino is considerate of the waistline?!). Basically cook the noodles down for about 6-7 minutes until pretty much 90% all the liquid is absorbed into the noodles, and the noodles are cooked.

Last step! Add back in the stir fry mixture and voilla! It wouldn't be a traditional dish without hard-boiled eggs on top so cut up some slices as well as some scallion to garnish and you're good to go.

Here's the best part about all this, as I mentioned before, there are 3 segments and they can all be tweaked to come up with soooo many recipes and the most important thing is that this is my interpretation based on my upbringing and preferences, etc...take this guideline and as Randy Jackson says, "make it your own, dogg!"

Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.

What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com

I write about the DC-Metro area's restaurants and also my almost-daily bentos and recipes @ discojing.com

http://www.yayasyumyums.blogspot.com/

Updated daily, emphasis on eating in Southeast Asia, but also extending into enjoying the finer things in life. Accidental Epicurean - http://accidentalepicurean.com

Paul

I post my neurotic food adventures at www.postmodernfeeding.blogspot.com

Hi, my blog is at http://soupbelly.com and I blog whatever I feel like cooking that day. I have a background in photography so my site focuses on that as well. Please check it out!

So wonderful to have so many fellow writers! I actually have two blogs to share. One is my personal blog: www.thedilettantista.wordpress.com which covers, well, EVERYTHING, cooking, restaurants, movies, etc. I started it this summer when I was living in New York City for an internship, so it is especially heavy on NYC eating.

I am also a contributing writer to Carpe Durham, a food blog that focuses on eating in Durham, North Carolina. The blog was started a few years ago by Duke law students, and I am a newer writer. The blog is a great source if you live in the Triangle area!

http://carpedurham.com/

Err... Mine is part food, part life, so enjoy it... or don't, heh.

[Non] Adventures of an Amateur

I might as well just add mine, too :)

Bitchin' Camero

Hope it's not too late to jump on the bandwagon...Las Vegas Food Adventures http://lasvegasfoodadventures.wordpress.com/

Finally there is a food blog from the perspective of the workers in the restaurant biz. Check out the coverage of topics from front to back of the biz at http://www.houndstoothny.com.