To compensate for the ordinariness of the dish I used a little-above-ordinary ingredients -- sea cucumber, smoked squid, lots of leeks and a heaping of mushroom oyster sauce, and a mixture of noodles -- sotanghon (vermicelli), bihon (rice noodles) and canton (egg noodles) . For added interest I matched it with Ube Pao (Steamed Bun filled with sweet yam jam) by Ho-Tsa, bought as a try-out last Friday at the SaveMore Supermarket.
We had a great time.
The boys liked the Ube Pao and requested it for their baon this week. (That says a lot considering they're quite inclined towards sandwiches and pizza.) I liked it too, just-right sweetness and gooey-ness a perfect complement to the seafoodish-saltiness of the pancit.