Discover the allure of Pansit Bihon, a captivating rice noodle dish with its own unique charm. Often mistaken for Sotanghon when uncooked, Bihon sets itself apart by retaining a slightly opaque appearance even after cooking. Unlike the transparent nature of Sotanghon,...
Pansit Canton is among our beloved Filipino Chow Mein noodles! This popular Filipino noodle dish is a favorite for many occasions. When preparing my Pancit Canton recipe, I enjoy incorporating as many vegetables as possible. In this specific rendition, I included not...
Janis’s Pancit recipes differ mostly in ingredients, although more time is given when cooking Bihon and Bato noodles, due to their firmer noodle texture. As with Pansit Canton, its noodle texture is softer and it takes a shorter period of time to cook. In fact,...
Pansit Guisado is a recipe termed for Pansit Bihon recipe. What’s particular with Janis’s dish is that she added Fish Balls, along with chicken on it, so we’re naming this Pansit Bihon Guisado with Fish Balls and chicken. The cooking preparation is...
Pansit or Pancit is originally introduced by the Chinese immigrants to the Filipino natives, in the earlier centuries. Over time, it has become a Filipino local dish, and in fact has turned into a staple food next to rice since then. Filipinos learned many different...
Pansit Bato is Bicol’s original Filipino noodle recipe, a saucy noodle named after a small town called “Bato” in Camarines Sur, in Bicol region. Its noodle texture is similar to Canton, but Bato is firmer. Bicolanos have a specific recipe for it. It...
