Home cooking attempt — Pancit from scratch

I spent an afternoon making Pancit from scratch following a traditional recipe. Getting cane vinegar right was the main challenge — it's not as straightforward as it looks. The tangy and savoury from vinegar result was rewarding once I got it right.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I served it with lambanog coconut spirit as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Pancit yourself gives you a new appreciation for what goes into it at a restaurant.