Comments on: Pancit Canton ( Kulinarya Cooking Club)

By: Chef Paullett

Chef Paullett — Fri, 17 Sep 2010 02:24:32 +0000

I am a chef who is white but my adding and mano (younger sister & brother) are half Filipino so I had to learn to make this dish and Chicken adobo as it is a favorite and a must have at Filipino family parties.

The noodles will look yellow or yellow/orange in the package. It costs about one dollar per package. I have bought them for about 25 years and they always say canton or pancit canton on the front of the cellophane wrapping.

These noodles are flour based and my favorite for the dish. My siblings like the rice noodle version. I compromise and make the third version of it where you mix the two.

The dish can be economical and healthy or expensive depending on what you add to it. Often it’s a mix of meats chicken, port, Chinese sausage. Plus the vegetables. It varies a bit by region as to what else you add. I never put the liver in it and I use cabbage (shredded) and very fine Juline carrots.

By: cris12

cris12 — Mon, 06 Sep 2010 04:51:07 +0000

im sure m22wa si wifey ko kse 1 of her fav ang pancit canton…lab it!

By: myfilipinokitchen » Blog Archive » Kulinarya Cooking Club on different kinds of noodle dishes or Pancit of the Philippines

Wed, 28 Jul 2010 06:19:30 +0000

[...] Pancit canton is equally delicious in my book. In college, my sisters and I thrived on instant pancit canton. There’s a particular local brand here that’s became our favorite; when I got married, it’s also what my husband and I love to eat for breakfast and for snack. As much as I love that brand of instant noodles, I said goodbye to it when I learned how to make pancit canton from scratch, you would too because the taste is way better than instant and it’s definitely healthy… read more [...]

By: Olive

Olive — Wed, 26 May 2010 14:51:07 +0000

Hi Pia! :) I’ve had that experience with some brands here, too. I tried fresh noodles too but I find the smell “ma-panghi” or “ma-anghot” (I’m not sure how to translate that in English), I couldn’t find a good brand here naman for fresh noodles…baligtad tayo haha :)

By: Olive

Olive — Wed, 26 May 2010 14:43:49 +0000

Hi Patty! :)

Sorry for the confusion, I meant I made the dish (pancit canton) from scratch but I used dried canton noodles (I should have written this instead of pancit canton in the ingredients list, my bad). I’m not sure what it’s called there but I’ve included a photo to show what it looks like (uncooked). I think your kids will like it; don’t forget to add calamansi ( if you can find it) or lime or lemon juice just before serving! :)

By: Patty

Patty — Wed, 26 May 2010 13:14:36 +0000

Hello! These noodles look absolutely delectable! Where can I go to get the noodles? You said that you make your own? Do you have a recipe for the homemade noodles? Otherwise, can I buy the dried version at a asian grocery store? Thank you! These noodles make my mouth water and I bet I can get more veggies in my kids if I make this!

By: cusinera

cusinera — Tue, 25 May 2010 02:31:43 +0000

very nice! I love the addition of quail’s eggs….

By: Caroline

Caroline — Mon, 24 May 2010 17:31:17 +0000

Thank you Olive, so glad to be co-hosting this month’s KCC with you. I love your recipe for pancit canton, I don’t think I ever had it with chicken livers or quail eggs, they are a great addition. I agree, something made from scratch is way better and healthier than any thing you buy in instant packages.

By: Joy

Joy — Mon, 24 May 2010 14:10:19 +0000

I have never had Pancit Canton!!! Yours looks delicious — I haven’t had much exposure to Filipino food but it always looks amazing. The ingredients make this dish so savory, quail eggs are some of my favorite things to eat.

By: cherrie

cherrie — Mon, 24 May 2010 11:37:59 +0000

I love pancit canton, and your version looks so good. Thanks to you and Caroline for chosing pancit for the theme this month. I love pancit and I’m glad we got to showcase it.