Pancit buko
| Alternative names | pancit butong |
|---|---|
| Course | Soup |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Young coconut meat |
Pancit buko (Tagalog for "young coconut noodles", also known as pancit butong in Visayan) is a Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish (pancit), even though it usually does not include traditional noodles.[1]
Recipes vary and often adapt other Filipino pancit dishes. It has two main types: a broth version and a stir-fried (guisado) version. The stir-fried version often uses latik and coconut oil derived from coconut cream (kakang gata).[2][3][4][5] Pancit buko is commonly served directly in an opened coconut shell.[6]
The dish originates independently from both the Tagalog people, specifically from Quezon and Laguna, and the Visayan people. Visayan versions sometimes include wheat noodles, distinguishing them from the Tagalog versions.[1]
See also
[edit]References
[edit]- ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- ^ "A Taste of Pancit Buko in UCPB Makati". Backpacking Philippines. Retrieved June 5, 2019.
- ^ "Pancit Buko". Panlasang Pinoy Meaty Recipes. February 23, 2017. Retrieved June 5, 2019.
- ^ Villar, Giney. "Pancit Buko Recipe". Yummy.ph. Retrieved June 5, 2019.
- ^ "Buko Pancit". Bitre Sized. April 23, 2018. Retrieved June 5, 2019.
- ^ "5 Serious Eats in Tarlac". Amaia. Retrieved June 5, 2019.
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