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| Type | Pancit |
|---|---|
| Place of origin | Philippines |
| Region or state | Cavite |
| Main ingredients | Mung bean sprouts, sauce (atsuete,tinapa,kamias) |
Pancit Estacion is a type ofpancit, or stir-friedrice noodle dish, which originated inTanza,Cavite,Philippines.[1] Its main ingredient ismung bean sprouts (used as a substitute for rice noodles). Its sauce includescorn starch,atsuete,tinapa andkamias[2]
Nana Heleng’s iconicFilipino cuisine is the pancit twist which usesmung bean sprouts replacing the classic noodles in Barangay Biwas,Tanza, Cavite.Pera Paraan revealed that Pancit Estacion owner Johnny Bobadilla, son of Nana Heleng, discovered the unique ingredient fromNavotas andMalabon. In 1934, due to noodle shortage, his grandmother used togue instead and started selling along the vicinity of the old PNRTanza station. It still stands at 257 Tramo, Tanza, part of the defunctNaic line.[3] It is paired with Pan de Rasyon (Monay) and Quesilyo (Kesong puti).[4]
Theaesthetic significance of Luzon pancit is visible in the use ofcephalopod ink or squid ink of Caviteños from Tanza, Cavite City and Trece Martirez. Their artistic or culinary brilliance is demonstrated by tinting black their Pancit Estacion Negra creating a unique appearance vis-à-vis the classic noodles.
The iconic dish is mainly sourced fromcuttlefish. Because of its black color, it was originally eaten only during Lent or funerals. It is topped with contrasting green color ofKamias and the orange color of the fried garlic.[5]
Pinas Sarap found that this Caviteño seafood pasta turns black by mixing flour, eggs, salt, and squid ink. Thedough is kneaded and air-dried. It is a delicacy in Cavite Republic Restaurant at San Agustin Poblacion,Trece Martires City. The heritage resto was founded in 2002 by Andrew R. Pacumio, a “patriot of Cavite cuisine, history, and culture,” and Matt Pacumio.[6][7] The black pasta uses homemade flat pasta, and crispydinuguan.[8] It is usually served withsauce made withcorn starch,atsuete,tinapa and kamias.
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