Tag Archives: bihon

Meet The Manufacturer: Re-Review: Lucky Me! Special Instant Pancit Bihon With Kalamansi

Rice vvermicelli isknown by many names in the world; bihun, beehoon, bihon – it’s all the same thing! One thing though – these noodles are made with corn starch! But pancit – let’s see what wikipedia has to say:

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which means “something conveniently cooked fast.”[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one’s birthday.[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have “birthday noodles” listed on their menus. However, she warns that since “noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism.”[1]

Another one here is kalamansi. What is that? Again, wikipedia:

Citrofortunella microcarpa, the calamondin or calamansi, is a fruit tree in the family Rutaceae in native Asia. Other English language common names include calamonding, calamandarin, golden lime, Philippine lime,Panama orange, Chinese orange, and acid orange.[1] Its cultivation has spread throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America.[2] The plant is characterized by wing-like appendages on the leaf stalks and white or purplish flowers. Its fruit has either a spongy or leathery rind with a juicy pulp that is divided into sections.

The fruit is indigenous and widely cultivated in the Philippines (Tagalog: calamansi or kalamansî [kɐlɐmɐnˈsɪʔ]; Visayan: limonsito or simuyaw [sɪˈmujɐw]), Malaysia (Also known as limau kasturi) and neighboring northern parts of Indonesia. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange.

I has always thought that kalamansi was just the Filipino word for lime! Now it sounds more like a smaller kind of thing, like a lime and a kumquat combined. Interesting! Let’s check out Lucky Me! Special Bihon – with kalamansi!

Here’s the back of the package (click image to enlarge). Looks to be meat free, but check for yourself. To prepare, add vegetables sachet content and noodle block to a bowl and cover with boiling water. Cover for 4 minutes and drain. Add in contents of remaining sachets and stir well. Enjoy!

The bihon block.

The powder base sachet.

A light powder.

A dual sachet of seasoned oil and sauce.

The two seen here co-mingling.

The vegetables sachet.

An interesting mix – looks to be green onion and regular onion.

 

Finished (click image to enlarge). Added pork, sweet onion, spring onion, shrimp, carrot and bell pepper sauteed with soy sauce. The noodles are thin and light. They don’t have to strong of a chewiness which I liked in this one. The flavor is kind of a light meat kind of thing with a little sweet and savory in there but no spiciness. The garnish hydrated well and added a little something something. 3.75 out of 5.0 stars. EAN bar code 4807770272547.

I couldn’t find the Bihon variety on Amazon, but here’s the Pancit Canton Kalamansi flavor!

A short documentary by the BBC about the Philippines.

#1128: Lucky Me! Special Instant Pancit Bihon With Kalamansi

Hey look! Something from The Philippines! I can’t remember the last time I had anything from The Philippines (looked it up – August 18th, 2012 – almost a whole year ago). You might be wondering, what is pancit bihon? Wikipedia says:

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which means “something conveniently cooked fast.”[1] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one’s birthday.[1] They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have “birthday noodles” listed on their menus. However, she warns that since “noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism.”[1]

Holy cow! I’m gonna live forever! With that, let’s check these noodles out.

Here’s the back of the package (click image to enlarge). Looks to be meat-free but check for yourself.

Thin rice noodles.

Powder base.

Has a sweet and salty scent.

The liquid packets – soy sauce on the left and seasoned oil on the right.

Interesting colors.

The veggie packet.

A curious melange.

Finished (click image to enlarge). Added Walla Walla sweet onion, red bell pepper and beef sauteed with a little soy sauce. The noodles are as thin as can be. That coupled with the fact that they’re rice noodles gives them a really crumbly texture.. The flavor is nice though, with a sweet and salty balance which works well. The veggies hydrated nicely as well. 3.25 out of 5.0 stars. UPC bar code 4801110272547.

A Lucky Me! TV commercial.

#339: Payless Xtra Big Chilimansi Pancit Canton

So I’ve been waiting for a good time to try this stuff and today seemed the right time. My 5 year old stuck his headf in the ramen box and picked it out for me. I have so many and its so hard to pick that I often ask family to pick the one I’m going to have – and usually after they pick once or twice I agree to the one the pick the third time.

So the last one I had by Payless was their ‘original’ flavor pancit canton.  Pancit means noodles in the Philippines – they were introduced by the Chinese way way back. I am pretty sure that’s why they’re pancit canton – Canton is a province of China – Cantonese etc… I have a packet which I have been challenged to try but yet to called Pancit Shanghai. There are others like pancit palabok and bihon, but so far I really really like the pancit canton.

Then there’s the chilimansi aspect. Basically it means hot pepper and lime flavor. Now, on with the review!

Three packets of power! The first is a seasoned oil, then a dark soy sauce I think, then a packet with dry powder within.

Ah that looks quite nice! This stuff is prepared identically to a couple of my favorites – Indomie’s Mi Goreng varieties and Special versions. Cook the noodles, drain and stir in a bowl that you’ve put all the flavorings in. If you make this with some broth, it will taste really wrong – strange how water would do that, but trust me – you don’t want to skip the drainage step.

Click here to enlarge. I added two fried eggs, some Kizami Shoga [pickled ginger], fried shallots and a little sriracha sauce. The noodles were awesome and very tasty! A bit of chili flavor, a bit citrus. Kind of sweet and salty too. Everything played off of eachother and it was like listening to some groovy funky music but it was going from the bowl into my facehole, getting chewed and into the great oblivious beyond that is my digestive system. Good good stuff – stuff of poetry and philosophy. 4.5 out of 5/.0 stars. Get some and eat it!

Tagalog’s an interesting language – how it goes from something that sounds so foreign and then bam – english! Pretty cool.

Here’s some of the kind of stuff I’ve been diggin on lately. Lots of 60’s/70’s synthesizer music too – in fact my collection is just too big.