December 2010
2 posts
hilarion:
Perfection, in a bowl.
I don’t think people know how complicated it really is to prepare pancit canton. You’ve got to cook the noodles just right so it’s not undercooked, but not soggy either. As for the sauce… me, I put a couple tablespoons of hot water in the mix to make it more even, more suitable for mixing.
What I do is boil water in a frying pan, then add the ~crushed~ noodles...