Comments on: Pancit canton (chow mein) in a flash

By: Marilou

Marilou — Thu, 28 May 2009 21:33:25 +0000

Hi Connie I just want
to let you know that I really appreciate your website.
My family is hard to feed i can not cook the same kind of ulam every week kailangan 1 month ang gap yong medyo na kalimutan na nila ang lasa..
Ang pinaka gusto ko sa mga recipes mo tamang tama talaga ang timpla not like others medyo ginagamitan ko pa ng common sense at nag iisip ako ko kung tatama ba ang tipla sa lasa na gusto namin.
More power to you

By: Pinoy Food Lover

Pinoy Food Lover — Thu, 26 Apr 2007 07:45:59 +0000

I love Pancit Canton especially when cooked with lots of recado and not too dry. I’m getting hungry just thinking about it.

By: Emily

Emily — Fri, 20 Apr 2007 03:07:13 +0000

Yes, I’ve always enjoyed this dish when we are in the Philippines for holidays, albeit a slightly different version but still so very nice. Over here in Malaysia, we call this “Cantonese Fried Noodles”. There are many kinds of dialets and usually each Chinese Clan has their own unique recipes & dishes.

Connie, I have always enjoyed your blogs and recipes! Keep up the good work.

By: Connie

Connie — Thu, 19 Apr 2007 13:05:13 +0000

Thanks, Laurel.

Mita, baka it’s the preference for a less oily version of oriental noodles? Chinese stir fries are oily but they just don’t taste the same when cooked by Westerners.

By: Mita

Mita — Wed, 18 Apr 2007 13:59:55 +0000

Haven’t blog-hopped in a while. Canton is my favorite pancit of all the varieties we know in the Philippines. The closest I’ve tasted to our pancit Canton was in Kuala Lumpur (street markets and such) and served more like a seafood pancit with the noodles deep-fried right in front of you and the thickened sauteed sauce of seafood and veggies poured over it. I forgot what they called this dish – but it is Cantonese in origin I was told. The chow mein in the US is not at all like what we know. The noodles are more like mami noodles without the lye but with more bite. It’s also flavored with oyster sauce and/or hoisin.