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Table 9 The table below shows the representation of the summarized Luzon Island pancit process of consumption. The details below were divided into four factors. These factors represent the way on how pancit is being consumed by the Filipinos in Luzon Island. These are all based from the culinary heritage traditions of the community. The table also highlights the significant materials and equipment that are normally used (conceptualized by the authors)

From: Ysla de Panciteria: a preliminary study on the culinary heritage significance of pancit using the heritage documentation approach—the case of Luzon Island, Philippines

FactorsDetails
Food utensilsSpoon*, fork*, chopstick, banana cue stick
Bowl*, plate*, Bilao, paper cup, sizzling plate, mini wok, coconut shell, bamboo base, clay pot
Shell cracker
Take-out utensils and materialsBanana leaves*, paper*, plastic, microwavable container, styro
SaucePhilippine lime (Calamansi)*, chili oil, white and red onion; vinegar, bird’s eye chili, soy sauce, Kilawing Puso ng Saging, ground black pepper, sweet sauce, Aminos
Food pairingSteamed rice*
Bread (preferably Pan de Sal)*, Kinamachele, Jacobina, Binanle, Sortido
Lumpiang Ubod or Sariwa*, Halo-Halo, Siopao, Lumpiang Shanghai, Empanada (including Batac), taco, Siomai, ice cream, pork barbeque, fried Galunggong, fried Dilis
Puto*, Patupat, Biko, Pinakufu, Bibingkoy, Minukmok or Nilupak, Putong Pula, Bibingkang Malagkit, cassava cake
Sinapot or Maduya, Turon, boiled banana, banana cue
Coffee, chocolate drink
  1. *Based on the pancit culinary heritage mapping in Luzon Island, these are considered as the most frequently partnered dishes