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Lomi or pancit lomi (Hokkien Chinese: 滷麵 / 扁食 滷麵; Pe̍h-ōe-jī: ló͘-mī / pán-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. [1]
Special dishes include biryani, qorma, kofta, seekh kabab, Nihari and Haleem, Nargisi Koftay, Kata-Kat, Rogani Naan, Naan, Sheer-qurma (sweet), qourma, Chai, paan and Hyderabadi cuisine, and other delicacies associated with Muhajir culture. Nihari, the national dish of Pakistan was brought to Pakistan by the Muhajir people from India.
Pancit (Tagalog pronunciation: pan-SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine.There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients.
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Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines.It uses thick rice noodles.Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of pancit. [1] [2]
Pancit buko (Tagalog "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 , even though it does not usually use actual noodles. [1]