Comments on: Pancit: Philippine-Style Fried Noodles

By: Pancit « Food Near Snellville

Pancit « Food Near Snellville — Fri, 13 Nov 2009 13:34:12 +0000

[...] different kinds of pancit. To give you a feel for the various recipes, we’ll list six (here, here, here, here, here, and here). Of these, the version by Chaos in the Kitchen more closely seems to [...]

By: i migliori blog di cucina » Blog Archive » Canton Noodle con gamberetti, verdure e alga wakame

Wed, 29 Jul 2009 08:59:45 +0000

[...] hanno preso la cultura cinese dei noodle riadattandolo alle loro esigenze creando su questi diversi piatti tipici della zona.Io non ho preaparato questo piatto un pò a mio gusto volevo che sapesse di mare, quindi [...]

By: Jerson

Jerson — Wed, 01 Apr 2009 15:03:42 +0000

i love pansit and i am dying to taste it now, please send me some hehehehe

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!