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)
Factors | Details |
|---|---|
Food utensils | Spoon*, 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 materials | Banana leaves*, paper*, plastic, microwavable container, styro |
Sauce | Philippine 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 pairing | Steamed 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 |