Geomancy expert Aldric Dalumpines said that the dish to eat this new year to attract good health, long life and rising prosperity are noodles. They should be enjoyed now till Jan. 25, the Chinese New Year.
Dalumpines emphasized uncut noodles, specifically pancit canton since its noodles double in size after it absorbs liquid. Bihon noodles or habhab are also recommended.
I was thrilled, since I have been lately cooking the many varieties offered by Excellent Noodles. I was so pleased the first time I tried its canton—the noodles absorbed well the flavors of the stock while staying firm to the bite. The brand’s other noodles are first-rate, too.
There, indeed, must be a relation between pancit and rising prosperity. The company that Johnson Ang established in 1966 has not only grown but flourished in the hands of his very able son, Alex Billan, now president and CEO of Jeverps Manufacturing Corp., the maker of Excellent Noodles.
In his youth, Alex opted to learn the business from the ground up. He worked as an agent in the wet market to gain experience while going to school. He would book, dispatch and even deliver noodles to clients. He trained in every aspect of noodle-making and pursued his masters in entrepreneurship.
Excellent started with only canton, mami and lomi noodles. It has since made other noodle varieties and become a market leader.
Jeverps also makes Double Shrimp Pancit Canton, Marco Polo Pancit Canton and Super Dragon Pancit Canton variants.
To keep in tune with ever varying preferences, Excellent has added Whattanoodle instant ramen, pancit canton made with whole wheat.
Jeverps has also added Instant Bam-i to its offerings as well as misua and pasta, particularly macaroni and spaghetti.
The Alex Billan story is proof enough that noodles bring “rising prosperity.”
Let’s then welcome 2020 with delicious pancit recipes by Claude Tayag and my pancit stock from my cookbook “Notes from My Kitchen.”
I wish you good health, joy, much love and God’s peace. Happy New Year!
Claude Tayag’s Pancit Canton Especial with Chinese Sausage
400 g Excellent Pancit Canton
2 tbsp vegetable oil
1 small onion, chopped
2 tbsp minced garlic
2 pc Chinese sausage (lap cheong), sliced thinly
250 g shrimps, peeled, discard head but retain tail
200 g squid balls, cut into halves
1 large carrot, julienned
¾ c dried shiitake mushrooms, presoaked and sliced thinly. Reserve mushroom water and add to chicken broth.
100 g (of any of the following) broccoli flower, chicharo, french beans, Baguio beans. Cut into 1-inch pieces
3 c chicken broth
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sugar
Bunch of chives, cut into 1-inch strips
Salt and pepper to taste
Calamansi, cut into halves, to serve
Heat oil over medium-high heat in wok or large skillet. Sauté garlic and onions until fragrant.
Add sliced sausages and shrimps and cook until the shrimps turn orange in color.
Add squid balls, salt and pepper, and mix well.
Add chicken broth and bring to boil. Add carrots, green beans and mushrooms and continue cooking for 2 minutes.
Remove all solid parts from pan and set aside. Add noodles, mixing gently to prevent them from breaking.
Add soy sauce, oyster sauce and chives. Cook until liquid is absorbed and noodles are done, about 6-8 minutes.
Return all solid parts to the pan and mix well with the noodles.
Transfer into a serving platter. Serve with calamansi and patis on the side.
My Basic Stock for all Pancit Recipes
1 kg chicken soup pack
1 kg pork bones
1 pc carrot, cut into large chunks
1 stalk celery, cut into large chunks
1 pc onion, quartered
¼ c garlic, whole
1 pc chicken cube
1 pc pork cube
2 tbsp shallot sauce or fried shallots
¼ c light soy sauce
1 tbsp mushroom seasoning (available at Little Store)
1 stalk leek, large cuts
1 c Chef Reggie’s Aromatic Seasoning Wine
1 tbsp peppercorn
5 liters water
Combine all ingredients in a stockpot. Simmer over low fire for at least an hour.
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