So they call this pancit bato. It is another noodle type very similar to the usual pancit canton which I am familiar with. This was made in Bicol, a town called Bato so you can deduce why it was named such. In the vernacular, bato means something hard or a stone. So how does this differ from the noodles we usually find in supermarkets? The texture is harder and drier so one would need extra cooking time.
We’ll have this for dinner tonight. Based on my research, Pancit Bato could be cooked even without the meat and vegetables but I prepared it the usual way we cook noodles, half kilo of pork kasim, carrot, sayote, and fresh green peas.
Pancit could be eaten on its own without rice of course. Let’s eat guys.
Dreams And Escapes 
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