Comments on: 20 – minute pancit miki http://casaveneracion.com/20-minute-pancit-miki/ Family, food, photography Wed, 15 Feb 2012 17:34:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Paul http://casaveneracion.com/20-minute-pancit-miki/comment-page-1/#comment-71938 Paul Tue, 04 Jan 2011 18:16:22 +0000 http://www.pinoycook.net/index.php/recipes/recipe/20-minute-pancit-miki/#comment-71938 btw, maam connie, your website is very adventurous and very creative. btw, maam connie, your website is very adventurous and very creative.

]]> By: Paul http://casaveneracion.com/20-minute-pancit-miki/comment-page-1/#comment-71937 Paul Tue, 04 Jan 2011 18:14:27 +0000 http://www.pinoycook.net/index.php/recipes/recipe/20-minute-pancit-miki/#comment-71937 just an info for everybody, most fresh miki's in the wet markets have "borax" as a main preservative. borax happens to be a welding agent. so either go for the really "fresh" miki (daily made and cooked right away)or go for the dried ones instead. fyi just an info for everybody, most fresh miki’s in the wet markets have “borax” as a main preservative. borax happens to be a welding agent. so either go for the really “fresh” miki (daily made and cooked right away)or go for the dried ones instead.

fyi

]]> By: Pancit miki (thick egg noodles) with pork and vegetables | Noodle fest http://casaveneracion.com/20-minute-pancit-miki/comment-page-1/#comment-71936 Pancit miki (thick egg noodles) with pork and vegetables | Noodle fest Thu, 03 Jun 2010 08:13:58 +0000 http://www.pinoycook.net/index.php/recipes/recipe/20-minute-pancit-miki/#comment-71936 [...] is a 20-minute pancit miki recipe in the archive that has chicken and carrots; this is the more traditional version with pork, liver [...] [...] is a 20-minute pancit miki recipe in the archive that has chicken and carrots; this is the more traditional version with pork, liver [...]

]]> By: Connie http://casaveneracion.com/20-minute-pancit-miki/comment-page-1/#comment-71935 Connie Sat, 08 May 2010 03:33:25 +0000 http://www.pinoycook.net/index.php/recipes/recipe/20-minute-pancit-miki/#comment-71935 Well, if you change any of the proportions, naturally, the end result in terms of taste and appearance will be different. It's the oyster sauce that gives the noodles a darker colors. Well, if you change any of the proportions, naturally, the end result in terms of taste and appearance will be different.

It’s the oyster sauce that gives the noodles a darker colors.

]]> By: raisinette http://casaveneracion.com/20-minute-pancit-miki/comment-page-1/#comment-71934 raisinette Fri, 07 May 2010 06:33:57 +0000 http://www.pinoycook.net/index.php/recipes/recipe/20-minute-pancit-miki/#comment-71934 It's me again, Ms. Connie. I cooked this for dinner tonight. I was able to find packaged miki in the refrigerated section of the Filipino supermarket. I got the Ling Nam brand. I never expected to find so many brands of miki. It turned out pretty good. Even the in-laws liked it. Unfortunately, it didn't look as nice as the picture you posted. Mine looked more yellowish and yours looked more brownish. I think I used too much miki too coz it didn't turn out as saucy as the picture & I like my noodles swimming in sauce. I used 3 14oz packages. Was too lazy to convert to kilos so I just eyeballed it. Not good. And even though I didn't particularly have a difficult time cooking it, it took me almost an hour to finish cooking this dish. Pales in comparison to your 20 min. Ha ha ha. Shows I'm a novice at cooking. Btw, my mil noticed a lemony taste when she ate it even though I didn't put any. Could it be from the green onion leaves? Also, it surprised me that cutting those leaves made me teary eyed too. Just like when I sliced the onions. You learn something new everyday. So that's my update. Thank you so much for sharing your recipes. =) It’s me again, Ms. Connie. I cooked this for dinner tonight. I was able to find packaged miki in the refrigerated section of the Filipino supermarket. I got the Ling Nam brand. I never expected to find so many brands of miki. It turned out pretty good. Even the in-laws liked it. Unfortunately, it didn’t look as nice as the picture you posted. Mine looked more yellowish and yours looked more brownish. I think I used too much miki too coz it didn’t turn out as saucy as the picture & I like my noodles swimming in sauce. I used 3 14oz packages. Was too lazy to convert to kilos so I just eyeballed it. Not good. And even though I didn’t particularly have a difficult time cooking it, it took me almost an hour to finish cooking this dish. Pales in comparison to your 20 min. Ha ha ha. Shows I’m a novice at cooking. Btw, my mil noticed a lemony taste when she ate it even though I didn’t put any. Could it be from the green onion leaves? Also, it surprised me that cutting those leaves made me teary eyed too. Just like when I sliced the onions. You learn something new everyday. So that’s my update. Thank you so much for sharing your recipes. =)

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