Pansate is a Caviteñean type of pancit which is similar to pancit canton but it is served in a savoury bed of soy sauce gravy. This dish is considered to be a snack and is an all-time favourite in Cavite, from the name alone you can decipher where it came from, “sate” or satay, an Indonesian sweet and spicy concoction made with peanuts. This noodle dish was based from that Indonesian noodle dish that uses that sauce but after bringing it to the Philippines it was changed to sesame oil to make it more familiar to the local taste.
Like normal pancit, it starts with a sauté of garlic and onions then vegetables like cabbage, carrots, beans are used. Usually thick egg noodles are used which is a good carrier of that thick gravy that accompanies it, sauce becomes thicker by adding a bit of flour or corn-starch to make it gravy like in consistency. It is usually paired with pan de sal, which is used to scrape all that sauce that remains on the bottom of your plate.
- 500 grams fresh yellow noodles
- 250 g pork, thinly sliced
- 1 large carrot, julienned
- ½ small Chinese cabbage, chopped
- 3 stalks spring onions, sliced
- 3 cups chicken stock
- 1 tbsp cornstarch
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 small shallots, sliced
- 6 cloves garlic, minced
- sesame oil
- fish sauce
- freshly ground black pepper
- lemon wedges or calamansi
- Prepare fresh yellow noodles by soaking it in boiling water for a minute. Drain, rinse with cold running water then set aside.
- Place wok in a high heat, add oil, and once hot add pork then stir fry for 2 minutes or until brown. Remove from wok then set it aside.
- Add more oil if needed then sauté the shallots and garlic, add the carrots and spring onions stir fry for a minute.
- Mix the corn-starch, chicken stock, soy sauce and oyster sauce, pour it into the wok. Bring to a boil and let the sauce thicken.
- Add the noodles and Chinese cabbage, let the noodles absorb some of the liquid and cook for 2 minutes in high heat. Add water if needed
- Add the pork back in, then season with freshly ground black pepper and fish sauce. Drizzle sesame oil on top.
- Place in a serving platter together with lemon wedges or calamansi slices.