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.