Strands of Tradition, Stirred with Love: Pancit Guisado with Street-Style Toppings(6th in the Kitchen Series)🥕🥬🥩🥚

 ***Hello there! It's me, Mae!*** I hope you all are doing well. After the warm and filling *Arroz Caldo with a Filipino twist*, I’m back with the *sixth entry in my cooking series*—a space where I share meals and snacks close to my heart. This will capture those everyday moments where food becomes more than just food — it becomes love served on a plate. Whether it’s quick n’ easy recipes, traditional dishes, or something experimental, I hope to bring you into our home, one dish at a time. As the eldest in our household, I naturally took on the role of kitchen second-in-command beside my mom. Over time, I’ve grown to love the art of cooking—not just for feeding the family, but for how it brings us together. It was past lunch when I decided to cook our merienda. We had vegetables and just enough ingredients to make pancit, along with some fresh aromatics waiting to be used in the kitchen—so I thought, why not whip up the traditional Filipino version? So here’s to our sixth Kitchen Series recipe: Pancit in every Filipino table. **A little trivia** 🧠 *Did you know?* The word pancit comes from the Hokkien term *“pian i sit,”* which means *“something conveniently cooked.”* Brought by early Chinese immigrants, the dish quickly found its way into the heart of Filipino kitchens—where it evolved into countless regional versions like bihon, canton, malabon, and miki. In our home, pancit isn’t just a dish for birthdays or fiestas—it’s a dish for in-between moments too. For lazy or those quiet hours when everyone’s gathered around the table looking for something warm and flavorful.  **Ingredients and Preparations:** Pancit noodles (uncooked) 1 medium onion, chopped 3–4 cloves garlic, minced Salt and Ground pepper, to taste Seasonings (your preference) 2–3 tbsp oyster sauce 1 cup cabbage, shredded 1 medium carrot, julienned 4-5 pieces kikiam, sliced 5–6 pieces fishball, halved if large 150–200g pork, sliced into small cubes (preferred with fats) Calamansi, for serving 4-5 pieces of boiled quail eggs 4 cups water  *Here I am, preparing the ingredients and getting ready to cook.* *Step 1: Heat a pan over medium heat. Add the pork and cook until its natural oil comes out.*  |-|-| *Step 2: Add the onion and garlic, sautéing in the pork’s oil until fragrant.*  *Step 3: Stir in fishball and kikiam, mixing well.*  *Step 4: Toss in cabbage and carrots, then mix.*  *Step 5: Cover the pan for a minute so everything slightly cooks through.*  |-|-| *Step 6: Transfer the pork, toppings, and vegetables into a bowl and set aside.*  *Step 7: In the same pan, pour in 4 cups of water and bring to a boil.*  *Step 8: Once boiling, add the uncooked pancit noodles and cook until tender.*  *Step 9: Add back all the cooked pork, toppings, and vegetables.*  *Step 10: Pour in oyster sauce, your chosen seasonings, and a dash of pepper. Mix well.*   *Step 11: Let it sit for 1 minute to absorb the flavors.*  ***And it's done!*** 😍 Serve hot with boiled quail eggs on top, and a squeeze of calamansi for that bright, tangy kick. This merienda wasn’t about making something fancy—it was about turning simple ingredients into a plate that feels like home. That’s what this series is all about—simple meals that speak to the soul. Next time, I’ll be sharing another go-to recipe from my kitchen. But for now, give this Pancit Guisado with street-style toppings. Trust me, the smell will draw everyone to the table, and the taste will keep them coming back for seconds. 🥰 What’s your ultimate comfort food for merienda? Let me know in the comments! 🍽️ **Follow me and stay tuned for the 7th dish in my Kitchen Series!** 🍴✨ ***Hoping to see you all again! Bye bye! ❤️***