NEXT TO rice, pancit is the perennial item on the Filipino dining table. Even to a Westerner, Filipino cuisine means: 1. adobo; 2. lumpiang shanghai; and 3. pancit luglog. Such is the impact of pancit in our culinary profile.
The convenience and simplicity of this starchy food is the key to its popularity in this country — more so now, with the younger set hooked on noodles in all shapes and forms.
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