1. The key to good pancit is a flavorful stock. Bouillon cubes save time, but it's relatively easy and inexpensive to make your own stock, preferably in big batches. Use leftover bones from your roast or ask your favorite meat shop for them - they'll give it to you free.
2. Simmering using the lowest heat possible produces a really rich, flavorful and clear stock. Vigorous boiling tends to make stock cloudy.
3. To store stock, reduce it in an uncovered pan until it turns thick and concentrated. Pack portions of the stock in individual ice bags, flattening the bags to save space. Freeze the stock.
4. Lye is very useful in the kitchen. It's available from vegetable or noodle stalls in open markets. A few drops applied to seafood, especially shrimps, can get rid of the fishy or malansa taste. Just soak the seafood in ice for a few minutes, then rinse with water. Lye can also enhance the green color of vegetables. Add a few drops tot he boiling water you'll use for your veggies.
5. Atsuete or annatto seeds is one ingredient Filipinos often use for dishes like Pancit Palabok, Pancit Malabon, and Pancit Tagalog. Here's how to extract the color without mess: After rinsing atsuete with water, moisten it with a few drops of lye or lihia. Add a little water, enough to cover the seeds, and let soak for a few minutes. The color will easily come off - no need to rub and stain your fingers.
Source: Good Housekeeping
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