NAME: Rolyn Camille C.

Maygay BSFT 1A

INSTRUCTIONS.
1. 5 Noodle Dishes common here in the Philippines
 Lomi
 Batchoy
 Pancit Bihon Guisado
 Chicken Sotanghon
 Pancit Habhab

2. Identify the following:

a. Type of noodle used
 Lomi - Thick Egg Noodles
 Batchoy – Egg Noodles/Miki Noodles
 Pancit Bihon Guisado - Bihon (Rice Vermicelli/Rice Noodles)
 Chicken Sotanghon soup – Sotanghon (Vermicelli)
 Pancit Habhab- Egg Noodles

b. Description of the dish

 Pancit bihon guisado – the most common and prominent type of noodle dish
which Filipinos are known for. It is served in restaurants and celebrations. This dish
has Bihon a Filipino term for rice vermicelli/rice noodles that are stir fried with
vegetables like carrots, green beans, and cabbage, together with slices of pork or
chicken. It is seasoned with soy sauce or oyster sauce and served with calamansi
according to taste.

 Lomi - it is known for its thick and tasty soup. In Chinese Lomi means “braised
noodles”. It has thick egg noodles and braised in a thick soup with vegetables
commonly carrots and cabbage. It has slices of pork, shrimp, kikiam and fishball.
Some varieties have egg mixed into the thick soup.

 Batchoy – this type of beef noodle soup is popular along with bulalo, beef mami
and pares. The fresh egg noodles in this dish are called miki noodles. This soup is
made from prolonged boiled beef soup, sliced pork and miki noodles. It can be
topped with fried garlic and sliced scallions. While eating one can have the will to
add extra taste using the condiments pepper, soy sauce and patis. The noodles
are fresh so it requires minimal cooking time. Sometimes, pouring the hot beef
broth over the noodles is enough to cook it.
 Chicken Sotanghon Soup - This soup dish is made up of shredded chicken and
sotanghon noodles. It is added with vegetables like carrots and cabbage. Adding
roasted garlic, scallions, and seasoning with fish sauce makes it stand out.

 Pancit Habhab - Egg noodles are stir-fried with pork and vegetables like carrots,
cabbage and chayote and flavored with soy sauce and/or oyster sauce. This dish
is recommended to season the noodles with vinegar. Traditionally, it is served on
a banana leaf without using utensils, just slurp and dig in with our mouths.