Odong
Odong.jpg

Odong with sardines guisado (Philippines) 02.jpg
Top: Odong soup;
Bottom: Odong guisado
Alternative namesPancit odong, Udong, Pancit udong
Place of originPhilippines
Region or stateDavao Region, Visayas
Serving temperatureHot
Main ingredientsFlour noodles, canned sardines with tomato sauce, bottle gourd, loofah, other vegetables
VariationsOdong guisado

Odong, also called pancit odong, is a Visayan noodle soup made with odong noodles, canned smoked sardines (tinapa) in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. It is garnished and spiced with black pepper, scallions, toasted garlic, calamansi, or labuyo chilis.[1][2][3][4] The dish is usually prepared as a soup, but it can also be cooked with minimal water, in which case, it is known as odong guisado.[5]

It is a common simple and cheap meal in Mindanao (particularly the Davao Region) and the Visayas Islands.[6][5][7] It is almost always eaten with white rice, rarely on its own.[5]

It is named after the round flour noodles called odong which are closest in texture and taste to the Okinawa soba. These noodles are characteristically sold dried into straight sticks around 6 to 8 in (15 to 20 cm) long.[7] The name is derived from the Japanese udon noodles, although it does not use udon noodles or bear any resemblance to udon dishes. It originates from the Davao Region of Mindanao and the Visayas Islands which had a large Japanese migrant community in the early 1900s. The odong noodles were previously locally manufactured by Okinawans, but modern odong noodles (which are distinctly yellowish) are imported from China.[8] Because odong noodles are difficult to find in other regions, they can be substituted with other types of noodles; including misua, miki (egg noodles), udon, and even instant noodles.[3][5]

See also

References

  1. ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
  2. ^ Polistico, Edgie. "Odong". Philippine Food Illustrated. Retrieved 18 January 2022.
  3. ^ a b Ramos, Ige (18 November 2013). "Kumain at tumulong". Bandera. Retrieved 18 January 2022.
  4. ^ "Odong, Sardinas at Patola a la MaiMai". Market Manila. Retrieved 18 January 2022.
  5. ^ a b c d "Odong Recipe". Panlasang Pinoy. Retrieved 18 January 2022.
  6. ^ Ong, Kenneth Irvin (18 October 2018). "For the love of Ligo Sardines". Edge Davao. Retrieved 18 January 2022.
  7. ^ a b "Sardines with Odong Noodles". Kusina ni Teds. Retrieved 18 January 2022.
  8. ^ Figueroa, Antonio V. (12 September 2016). "US, Japan linguistic legacies". Edge Davao. No. 142. p. 9. Retrieved 18 January 2022.