It was a happy sigh of relief when we thought of the Spring goddess coming to rescue us from bitter-cold winter this year. Two months passed by since then, it seemed likely that she might have gone somewhere else. I was already getting excited to see the birds and the trees, the flowers and the bees coming out full of life, but given the almost zero degrees temperature at springtime, they themselves were unsure if they really should. Meanwhile, I had been in constant bouts with myself just for deciding on what exactly to wear. Oh spring, where art thou really?
This is it, pancit! Isang taon na! (It's one year already!)
I celebrated my first year of stay in Switzerland by simply cooking pancit last Saturday. Next to rice, pancit is another big star on the Filipino dining table. In every celebration, pancit is a must. It goes with a lot of varieties, but the most common of all, which I cooked for myself is what we called pancit bihon guisado.
Pancit (or pansit) is a Filipino term for noodles in Filipino cuisine. The Chinese introduced noodles into the Philippines and it has been adopted into a local cuisine since then. There's also a food lore handed down from the Chinese, that noodles should be eaten on one's birthday because noodles represent long life and good health. In my case I don't only wish the same for myself, but also for a much longer, much enjoyable stay. Though it wasn't my birthday yet, that must have been the other reason why I served pansit to celebrate!
It is supposedly a full-course Asian meal but I just ended up making two dishes from the original menu (Asian salad and ginger edameme rice were crossed out); simply because I realized that I'd be improvising them in the end. Well I just really did that, so I felt compelled to rename the two dishes - Beef Teriyaki and Mini Samosas.
To be exact I call it Mini Beef Samosas, which is supposed to be Egg Rolls but since I couldn't find these egg roll wrappers I chose to buy samosa wrappers instead.
Making samosas (or egg rolls, too) requires a good amount of time and patience. It took me almost an hour just to fold around 30 samosas. To fold a samosa wrapper, the instructions on the packet say I should: place some meat at the end side, make a triangular fold on top of the meat, perform the same with the meat pocketed inside until you reach the other end of the wrapper, and seal it ba applying a small amount of water to glue the edge. The problem here is, the filling would unintentionally burst out from the wrapper whenever I do the first and second fold. I had to be more diligent and accurate in doing this.