Get a taste of Laguna’s best-kept secret: a colourful, tangy, and flavourful noodle dish passed down through generations! 🍜🌟 #FilipinoFood #LagunaDelight #NoodleLove. Pancit Grade One is a Filipino noodle dish with atchuete seeds for colour, fried tofu, and kamias for tang, originating from Sta. Rosa, Laguna.
As a Filipino, I take pride in the richness and diversity of our cuisine. One of the lesser-known but equally delicious dishes is the Pancit Grade One. This noodle dish is a speciality of Sta. Rosa, Laguna and is said to have been eaten by locals since their grade one years.
What sets Pancit Grade One apart from the usual pancit canton is the use of atchuete seeds to give it a vibrant red colour, fried tofu, and sliced kamias as a substitute for calamansi. The recipe is attributed to Lola Mely Beato, and it has become a must-have during celebrations in the area.
To prepare this noodle dish, egg noodles are stir-fried with pork, bean curd, salted dried yapyap (freshwater shrimps), and simmered in pork broth and atchuete. The addition of kamias gives it a tangy flavour that complements the savory taste of the broth.
Pancit Grade One may not be as well-known as other Filipino noodle dishes, but it certainly holds its own in terms of taste and uniqueness. It’s worth a try for anyone looking to expand their culinary horizons and discover the flavours of the Philippines.