Comments on: Pancit: Philippine-Style Fried Noodles

By: Dettie

Dettie — Sun, 20 Apr 2008 14:28:40 +0000

stephen’s favorite is still pancit canton, which i am making tonight.

By: melvin

melvin — Sat, 12 Apr 2008 08:53:30 +0000

i am an a ‘pancit fanatic’. i love different kinds of pancit. maybe i inherited this traits from my mother. she love to cook pancit. back home, i would love to eat our ‘pancit lukban’. its one of the best tasting pancit in lukban, quezon. when i am in lucena city, it would be a sin not to partake in what we call ‘chami’. that is pancit with fresh noodles, like the one used in lomi. thanks for your recipe…i’ll try to cook it tonight….

By: elene

elene — Thu, 29 Nov 2007 06:58:39 +0000

Pansit is my favorite filipino dish.I can wait to eat my mom’s pansit style.

By: Pancit Sotanghon Guisado » The Unofficial Cook

Pancit Sotanghon Guisado » The Unofficial Cook — Sun, 15 Apr 2007 00:48:58 +0000

By: Pancit Sotanghon Guisado » The Unofficial Cook

Pancit Sotanghon Guisado » The Unofficial Cook — Sun, 15 Apr 2007 00:39:41 +0000

[...] This is another common Filipino dish usually using annatto seeds to liven up the color. This particular one didn’t have the coloring because I always like the colors of the vegetables in pancit to show as naturally as possible. I wrote about it in an earlier post on pancit. Sotanghon, almost always, will include some crustacean like crab or shrimp, but I had to forego that due to my allergy. This pancit can be served as a soup or just stir-fried. This one started out as a soup but the bean noodles eventually absorbed most of the broth by the time I served it. [...]

By: mylene

mylene — Sat, 24 Feb 2007 11:47:36 +0000

hi, i would like to ask how to make a flour noodles for lomi or giusado the noodles is like a thick one and soft can u help me to find how to make that noodles thanks..

By: Mita

Mita — Sat, 10 Feb 2007 14:48:41 +0000

Andi, good luck on the pancit! I wish I included the shrimp juices in this recipe but I’m allergic to crustaceans. What you do with that is shell the shrimps and save the shells (head and all, minus the sharp “helmet”) and pound it in a mortar and pestle. Then you dilute that whole mess with about half a cup of water, strain then pour into the pot after you add the fish sauce. The shrimp will come in after the meats. Messy but really good!

By: Mita

Mita — Sat, 10 Feb 2007 14:45:02 +0000

Doro, no secrets revealed here. I didn’t even make this pancit with the juice of pounded shrimp shells like what they always did in the past. Maybe I’ll feature that someday soon…

By: Doro

Doro — Fri, 19 Jan 2007 15:07:23 +0000

Mita, thank you so very much for revealing the “secrets” of homemade filipino food.
God Bless

By: andi

andi — Fri, 03 Nov 2006 11:02:22 +0000

my husband is pinoy and i am trying to cook pansit as well as his mom….wish me luck…best way to a pinoys heart is through adobo and pansit (so I’m told)