After making the Cantonese style pancit, I still got the same ingredients available. So I decided to make a different version of pancit and this time around, I’m gonna make the Hokkien style pancit.
Most of the Chinese that I met in the Philippines are mainly Hokkien. Most of their ancestor comes from the Fujian province in South of China and settle in the Philippines. I know for a fact that the SM owner, Mr. Henry Sy is from Xiamen. I love listening to the Chinese Pinoy speaks among themselves as you can hear a mixture of Hokkien language and Tagalog mix together. Pretty much like how the Malaysian born Chinese do it too.
INGREDIENTS :-
COOKING :-
This Hokkien noodle will taste better if cook with pork lard. Since I do not have any pork lard, I did not get the taste that I desired. I will have to make some pork lard in the future.
2 Responses to Pancit with dark soy sauce ( Hokkien style )