HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
I know you are very talented... but this particular one, you butchered too much... I suggest you research more on this dish... totally wrong ingredients and totally wrong way of cooking it Filipino style! This is in no way to put you down...
Thanks for doing Filipino dishes. I watched lots of pancit canton recipes and I like how you used the exact name of the Chinese sausafe, so when I look for it, it's much easier for me to find it. I wonder though why calamansi cannot be found anywhere in the US or anywhere else outside of the Philippines. Would you know? Anyone?
It warms my heart whenever you celebrate other asian cuisines not just Thai. It really shows the similarities and also difference of the dishes of our neighbouring countries. It's really sad when other channels (for example: tasty) gets so much hate from (for example: Indians or Italians) whenever they make a video cooking their dishes. I mean food is art, do what is convenient for you, change it up a little bit to your liking as long as the identity of the dish is still there. Thank You Pai for sharing your own take on other dishes. I hope to see you do more.
MackyOzzy @ That's what makes us Asians the greatest when it comes to the kitchen...we do a whole lot more for less. Thanks for the comment of support to Pailin.;-)
i love how you stated that food is art. i would always work with a recipe around the ingredients that are common in my household. the result is a version that is all my own.
Little Gandalf It’s still a pretty good version :) When my mum makes Pancit canton, she doesn’t even use chinese sausage since it’s hard to find in the uk :/ She often uses shrimp or fish balls as the main protein and beansprouts is a staple :P
The ultimate pancit for me is pancit palabok. It is basically glass noodles that has a thick and super flavourful tinapa (smoked fish) sauce that is orange in color due to annatto, then topped with chicharon (crunchy crushed pork skin), shrimp, fried calamari, cut fried pork belly strips, boiled eggs cut in quarters, and drizzled with calamansi/lime. It is a life changing dish Pai, I think you should look it up because it is phenomenal and so delicious. Pancit Palabok
Hi MackyOzzy...My AmerAsian family LOVES pancit dishes...Especially Pancit Malabon, Palabok & Canton...It's time for a shopping trip to my favorite food store..."Jungle Jim's"... Cheers... : )
Pancit Palabok is my fave! My mom cooks Pancit Bihon every time it's someone's birthday (for long life!) but when we want to be extra fancy she makes Pancit Palabok. Cannot beat!
I'm from Hong Kong, Cantonese by heritage, and it's always interesting to see how foreigners interpret our cuisine (like General Tso's chicken, chop suey and fortune cookies). Actually we seldom add sausages into stir-fries or use black pepper except for a couple of beef dishes and HK-style "western" food. Nevertheless, this recipe looks absolutely delish, and I will definitely try it. Thanks for your fantastic video!
I love Pancit Canton! I usually like my pancit saucy...but just like every other Filipino dishes, every mom or lola in different regions has their own recipe for it. I love them all.
Perfect recipe! Oyster sauce can be substituted for Catsup, and shrimp for calamari, little squid or small fish. Thank you, Pailin, I cooked it all from the start in 18 minutes and my Cantonese girlfriend really appreciated it!
I am from Nepal.and I am Philippines cook so I am watching your all videos..Just I love you and your English speaking style I have so easy to understand your recipe due to your good English speaking style.. Just I love you and your videos..
what i love about your take on dishes outside thai is that you do research and manage to stay as authentic as possible.. you got me when you made filipino adobo and used silver swan and datu puti as soy sauce and cane vinegar.. subscribed and notified since then.. cheers to 1 million subs 🔜
Your substitute for Filipino "Calamansî" is just perfect. I make the same substitute until I grew my own "Calamansî" in a flower pot in the balcony of my flat (apartment) outside. I bought the small bonsai-like tree called "Calamondín". In Canada where you're living, go to a flower shop and ask for a "Calamondín" plant. They're likely to have it as home decoration, ignorant of its wonderful culinary use (I also use the leaves of this as a substitute for Keffir lime leaves for cooking and for my herbal bath once every 2 months). Try it. It works wonders! In Europe, this small fruit-bearing bonsai-like citrus tree is mainly used as home decoration for its green & yellow (When ripe)fruits as well as its miniature size. I bought mine from a flower shop in Madrid, Spain. I transferred it into a bigger pot and now it's grown about 1 1/2 feet tall. Now I have enough supply of Calamansî available. "Calamondín" (or "Calamansî "), in fact, is a small, fruit-bearing tree whose fruits are marble-sized, with a taste between a mandarin-orange and a lime/lemon.
Love how real you are... not like so many of these youtube cooking "stars"... keep up the good work.. you'll be hitting 1 millions subscribers in NO TIME!!!
I made something very similar to this yesterday, same sauces, soy, oyster and fish with black pepper too, same noodles, carrots, garlic, onion, cabbage, used medium heat pepper and 2 mushrooms, but made mine with duck and duck fat instead of sausage and prawns, with a touch of lemon and sriracha mixed in at the end.
Calamansi's amazing, and if you haven't tried it, you should try it someday! My parents planted a calamansi tree in the backyard at my old house that we left several years ago. The new residents have long since removed all of my mom's other plants, but that tree is still there and it's huge now. I'm so happy that they're still enjoying calamansi after all this time.
Hi Pai! Thanks for featuring a Filipino dish...straddling Vancouver n Bangkok you must know quite a lot of Filipinos! Pancit Canton is a must have at any Filipino gathering! Depending on the occasion we add just about anything...all proteins n vegetables imaginable! You're spot on with basics though..😊and thats what you teach,right? Get the basics right...and then we can get creative on our own! Love you show! Cheers!
its so funny,, im half Thai and half Filipino and the food your making reminds me so much of our kitchen :) love your channel. btw ive been following your channel since the "massaman curry" you did in bankok. huge fan!
I just wanted to let you know that I love all of your videos. Thank you for showing us how to cook Thai food. I appreciate you for explaining everything in details. I have shared your channel with all of my friends.
In our household, we actually boil the noodles in stock and add a little bit of sesame oil for a nice aroma. It really makes a difference in the final dish! Much tastier in my opinion.
Wow Pai.. Avid fan here of all your Thai dishes for years..but I am more happy because you made this video of Filipino dish. Pancit symbolizes long life and it is my mom's special day today Oct.24th
Hi Pai, Pancit's basic ingredients: dried shrimp, chinese sausage, thinly sliced pork, shredded chicken, halved meat balls, liver- liver- liver! chicken or pork - shrimp- vegetables, wood ear fungus... In the Visayas islands we have bam-i. Pancit with two noodles. the egg noodles and the glass noodles. This version is awesome too. I'm a fan!!!
You are absolutely right that pancit taste so much better with calamansi. It is very difficult to find here in America. Some oriental markets may carry it or have a concentrate that you can use. I like that you did the lime and orange to replicate the flavor. Though its best with calamansi, you can also try with just lemon as well. He citrus in general just takes the dish to a whole new level.
I fell in love more with the show. Pancit Canton is my favorite. What you showed is classic "luxurious" style with the addition of the Chinese sausages. We like ours with liver and gizzard. Pancit Palabok comes a close second for me; "thick or thin" rice noodles with shrimp sauce with all kinds of toppings from egg to smoked fish but my favorite is chicharon or fried pork rinds and lots of fried garlic! Yum! Don't forget the calamansi too for palabok. You're absolutely right, it tastes exactly like a lime and an orange.
My favorite pancit is Bam-i, it is a mixture of glass and egg noodle with chicken strips, pork, Chinese sausage, shrimp and dried squid strips. The after the meat is seared, water is added and simmer to create the broth. The raw noodles is cooked on the broth so it can absorb all the meat flavors.
You bet! I’m Filipino & That’s my go-to comfort food! Pancit Canton! I️ usually use dry noodles. But I️ like your technique of preserving the textures of diff ingredients which is commonly overlooked in Filipino cooking. Thank you for having Filipino recipes in your repertoire of Asian dishes.
I love watching you cook. I first found you when I moved away from a restaurant that made pad woon sen! I couldn’t find it anywhere else with the glass noodles. Everything you make looks great!!!
My favorite is pancit bihon. I usually make it with carrots, cabbage, bean sprouts, celery, onion, garlic, and mushrooms as my vegetables. I’m vegan so I use tofu and mock meats.
U made me watch u .. due to my butterflies to Filipino 👦 . I like u as chef.. presenter. Look so delicious easy to cook,but i can imagine how much time u alocated to work💐💐💐💐💐
I always feel more positive and relaxed when watching your videos. Then I make a list, go to shop and make a dish. I have made only 3 or 4 dishes from your channel, but that's just the beginning :)) thank you for sharing these recipes! Just made this dish for dinner, husband said it was tasty :) I will save it for the future.
Cheers to making Filipino food, with silver swan! Although we use knorr seasoning instead of silver swan. My favorite pancit dish is Pancit Palabok or Pancit Malabon (most people confuse these two).. So effin' flavorful.. For the pancit canton, if you guys don't have chinese sausage, you can use normal pork or chicken meat..
Hi! Please, can you please make a “KARE KARE” dish. I would love to know how you like it too. It’s my favorite Filipino dish since I was very little. Traditional style is the best kind if you can. Hard work but, I make it every month. Thanks and more power to your channel.
I love all the videos I have watched on your channel. I am a big lover of Thai food! I’m Filipino, and seeing you cook a lot of Filipino and Thai food, just makes soooo happy! Oh and I love the way you talk, and your quirks on your vidoes, it makes all of your viewers want to be your friend! Like a good and super fun friend to be with! Or is it just me? Anyway, more power to you! Thanks a lot!!!
Please also cook pancit bihon guisado (Filipino style stir fried rice vermicelli), pancit sotanghon guisado (Filipino style stir fried cellophane noodles), pancit palabok (Filipino style rice vermicelli with annatto sauce mixture with seafood, celery, pork rind, and hard boiled egg slices), pork menudo (Filipino style stew with tomato sauce, liver spread, pork, potatoes, carrots, and red bell peppers), beef mechado (Filipino style stew with tomato sauce, liver spread, beef, potatoes, carrots, and red bell peppers), and spaghetti bolognese with meat sauce and finely chopped vegetables and topped with grated parmesan cheese. Keep up the good work. God bless you always. Regards from Mickey Maunes from Toronto, Canada.
Thank you this looks great, I'm going to try this. Also I like the idea of putting my cooking oil in a plastic squirt bottle like you have there, seems like a good kitchen tip.
Thank you for sharing our native PANCIT CANTON filipino recipe. Just loved it !!!! Surely , others will love it too just like I love all ORIGINAL THAI food and recipes that you are sharing here! Bravo! Keep it up Khun Pailin ^^
We used to make it in every parties and its very different actually bit still a chinese influence... i hope you visit the philippines one day it is also nearby thailand as well
In my region, we combine egg and glass noodles for pancit. And we put wood ear mush room and top with crispy pork belly. With the sauce though I like it a little sour, sweet and salty at the same time.
Also please try more Filipino noodle dishes: pancit sotanghon guisado (stir-fried cellophane noodles), pancit bihon guisado (stir-fried rice vermicelli), and pancit palabok (rice vermicelli with thick annatto sauce and topped with smoked mackerel, ground pork, hard boiled egg slices, and spring onions). Keep up the good work. Always stay healthy and stay safe.
Hi Pai! The noodles are best cooked in broth. They're usually added last, which means the vegetables need a soup base, usually a meat stock as the noodles will absorb the liquid. Pancit canton can be served dry or as a soup, depending on the amount of meat stock used, that's why it's essential. You also forgot to add a key ingredient: usually pork but chicken can also be used. Boil the meat until tender and use the liquid as a meat stock. Sauté the boiled meat together with the garlic and onion.
As usual this looks so good. A little different from what I've seen here. FYI Calamanci is super super tart. Like extra concentrated lime. Thanks for making me smile again.🌹
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Thank you for introducing asian dishes to the world.
I know you are very talented... but this particular one, you butchered too much... I suggest you research more on this dish... totally wrong ingredients and totally wrong way of cooking it Filipino style! This is in no way to put you down...
I just enjoy watching you cooking😂
Pailin's Kitchen enjoying the recipes, is your husband 300 lbs from eating all of your food? Thank you again
Thanks for doing Filipino dishes. I watched lots of pancit canton recipes and I like how you used the exact name of the Chinese sausafe, so when I look for it, it's much easier for me to find it. I wonder though why calamansi cannot be found anywhere in the US or anywhere else outside of the Philippines. Would you know? Anyone?
Love how she nailed the pronunciation, lovely recipe ❤️🇵🇭
you mean at 0:13 "Pansit Canton" sounds native Filipino speaker. Indeed!
Yeah love her accent there😊❤
It warms my heart whenever you celebrate other asian cuisines not just Thai. It really shows the similarities and also difference of the dishes of our neighbouring countries. It's really sad when other channels (for example: tasty) gets so much hate from (for example: Indians or Italians) whenever they make a video cooking their dishes. I mean food is art, do what is convenient for you, change it up a little bit to your liking as long as the identity of the dish is still there. Thank You Pai for sharing your own take on other dishes. I hope to see you do more.
MackyOzzy @ That's what makes us Asians the greatest when it comes to the kitchen...we do a whole lot more for less. Thanks for the comment of support to Pailin.;-)
pai is beyond classy
MackyOzzy That's amazingly cool to say about different people, food, culture, customs, and languages to represent to these cooking channels on YT. 😀
i love how you stated that food is art. i would always work with a recipe around the ingredients that are common in my household. the result is a version that is all my own.
Little Gandalf It’s still a pretty good version :)
When my mum makes Pancit canton, she doesn’t even use chinese sausage since it’s hard to find in the uk :/
She often uses shrimp or fish balls as the main protein and beansprouts is a staple :P
From Cantonese to Filipino to Thai. Indeed food is universal!
I also use thinly cut pork belly cubes which is commonly used in the Philippines. Thank you for posting this video.
I am a Filipino and I love yo watch this, you did great!
ผมเอาเส้นเล็กและผมไหมเอาเส้นไหญ่กับบะมี่
Pai has the cutest way of frowning whenever she first tries her final result. Cutie!!
The ultimate pancit for me is pancit palabok. It is basically glass noodles that has a thick and super flavourful tinapa (smoked fish) sauce that is orange in color due to annatto, then topped with chicharon (crunchy crushed pork skin), shrimp, fried calamari, cut fried pork belly strips, boiled eggs cut in quarters, and drizzled with calamansi/lime. It is a life changing dish Pai, I think you should look it up because it is phenomenal and so delicious. Pancit Palabok
MackyOzzy it's my family's favorite too! It doesn't get enough exposure imo.
Palabok is da BOMB!
Hi MackyOzzy...My AmerAsian family LOVES pancit dishes...Especially Pancit Malabon, Palabok & Canton...It's time for a shopping trip to my favorite food store..."Jungle Jim's"... Cheers... : )
rice noodle ang gingamit sa palabok,kpg sinabing glass noodle yan ung sotanghon
Pancit Palabok is my fave! My mom cooks Pancit Bihon every time it's someone's birthday (for long life!) but when we want to be extra fancy she makes Pancit Palabok. Cannot beat!
I'm from Hong Kong, Cantonese by heritage, and it's always interesting to see how foreigners interpret our cuisine (like General Tso's chicken, chop suey and fortune cookies). Actually we seldom add sausages into stir-fries or use black pepper except for a couple of beef dishes and HK-style "western" food. Nevertheless, this recipe looks absolutely delish, and I will definitely try it. Thanks for your fantastic video!
Pansit Bihon is my favorite, but Canton, Palabok, and Sotanghon are also great!
I love Pancit Canton!
I usually like my pancit saucy...but just like every other Filipino dishes, every mom or lola in different regions has their own recipe for it. I love them all.
Perfect recipe! Oyster sauce can be substituted for Catsup, and shrimp for calamari, little squid or small fish. Thank you, Pailin, I cooked it all from the start in 18 minutes and my Cantonese girlfriend really appreciated it!
I love you as a Thai and now I am more loving you cooking Filipino foods!
Thank you for showcasing Pancit Canton. I enjoy watching your videos. I'm a Filipino and I enjoy eating pancit canton with lots of veggies.
I love how genuine it is when you cook and sometimes stumble here and there. 😁
There's too much love in this cooking -one thing so typical in thai cuisine.
I am from Nepal.and I am Philippines cook so I am watching your all videos..Just I love you and your English speaking style I have so easy to understand your recipe due to your good English speaking style..
Just I love you and your videos..
Mabuhay si Pailin!
Awesome Filipino recipes, so easy to follow in a well presented tutorial.Good to learn a lot of her techniques.
Wow I love your Pancit Canton recipe.
I made this today. I substited chicken thighs for the Chinese sausage. Delicious! Especially after the lime squeeze.
Love your Thai/Western twists on Filipino recipes!
One of the most favorite 🤩 of mine
Very easy and delicious. I added a handful of thai chillies as usual since I need the heat. Whipped it with konjac noodles and it taste so good
i made a lot of your recipes in fact i eat thai food almost every day.. i really learned a lot thanks to you.. greetings from Holland
what i love about your take on dishes outside thai is that you do research and manage to stay as authentic as possible.. you got me when you made filipino adobo and used silver swan and datu puti as soy sauce and cane vinegar.. subscribed and notified since then.. cheers to 1 million subs 🔜
Thank you for appreciating and remaking our food. Flattering since I myself also love Thai Food. Literally death over food.
Every time you say "noodles" my heart skips a beat...
....my mouth is watering.. we mostly put cabbage rather than broccoli..😍🇵🇭
Hi Pai! I'm a Filipino living here in UK.I like all your recipes. I'm still trying to perfect your Pad Thai.
Your substitute for Filipino "Calamansî" is just perfect.
I make the same substitute until I grew my own "Calamansî" in a flower pot in the balcony of my flat (apartment) outside. I bought the small bonsai-like tree called "Calamondín". In Canada where you're living, go to a flower shop and ask for a "Calamondín" plant. They're likely to have it as home decoration, ignorant of its wonderful culinary use (I also use the leaves of this as a substitute for Keffir lime leaves for cooking and for my herbal bath once every 2 months). Try it. It works wonders!
In Europe, this small fruit-bearing bonsai-like citrus tree is mainly used as home decoration for its green & yellow (When ripe)fruits as well as its miniature size. I bought mine from a flower shop in Madrid, Spain. I transferred it into a bigger pot and now it's grown about 1 1/2 feet tall. Now I have enough supply of Calamansî available.
"Calamondín" (or "Calamansî "), in fact, is a small, fruit-bearing tree whose fruits are marble-sized, with a taste between a mandarin-orange and a lime/lemon.
Love how real you are... not like so many of these youtube cooking "stars"... keep up the good work.. you'll be hitting 1 millions subscribers in NO TIME!!!
I was thinking the same thing! Adorable and feel like I am watching a friend.
Totally agree
Thanks for cooking something Filipino. 😄
I m Pakistani plz tell me any Filipino dish I wana make for my friend.which is common dish and she may like
I always make this for parties. We put a little more meat though and cabbage. My favorite pansit is bihon (rice) and sotanghon (bean). 😊🇵🇭
Chef Rafi's Awesome World yaaaaaaaas sotanghon 🙌🏼🙌🏼🙌🏼🙌🏼
I made something very similar to this yesterday, same sauces, soy, oyster and fish with black pepper too, same noodles, carrots, garlic, onion, cabbage, used medium heat pepper and 2 mushrooms, but made mine with duck and duck fat instead of sausage and prawns, with a touch of lemon and sriracha mixed in at the end.
Chef Rafi's Awesome World 丨
We do that too! I love the bihon noodles! We also put lemon juice in ours & some hard boiled eggs.
Melissa Meeva yes. Must have lemon or kalamansi! 😊
Calamansi's amazing, and if you haven't tried it, you should try it someday! My parents planted a calamansi tree in the backyard at my old house that we left several years ago. The new residents have long since removed all of my mom's other plants, but that tree is still there and it's huge now. I'm so happy that they're still enjoying calamansi after all this time.
Thank's for introducing Asian food to the 🌎
Hi Pai! Thanks for featuring a Filipino dish...straddling Vancouver n Bangkok you must know quite a lot of Filipinos! Pancit Canton is a must have at any Filipino gathering! Depending on the occasion we add just about anything...all proteins n vegetables imaginable! You're spot on with basics though..😊and thats what you teach,right? Get the basics right...and then we can get creative on our own! Love you show! Cheers!
its so funny,, im half Thai and half Filipino and the food your making reminds me so much of our kitchen :) love your channel. btw ive been following your channel since the "massaman curry" you did in bankok. huge fan!
My favorite is Batil Patong! It's noodles made with water buffalo lechon, and then it has a dipping sauce...so good!!!!
Don't forget the egg on top.
There is a layer of ASMR in her videos with the "ooooooOOOOO". Good feels with the awesome videos!
You're a genius... how you came up with your kalamansi juice.... I'm gonna try your recipe.... but... TADAAAHH... I got kalamansi.
Close to authentic pancit canton! More filipino dishes pls... your fan from the philippines 😘
This was my mom's #1 type of pancit she would make. Her second favorite is pancit palabok. I love both!
Salamat, i also do love Thai Food...and Thai Foods is now part of my daily regular ulam(dishes).
I just wanted to let you know that I love all of your videos. Thank you for showing us how to cook Thai food. I appreciate you for explaining everything in details. I have shared your channel with all of my friends.
One of my favorite Filipino dishes along with chicken adobo
And here I have been using a plain silver mini whisk! I need these colored ones to brighten my life!!!
Looks so good, when I was stationed in Hokaido in 1946 I would have stayed. We never ate so good when I was in the 11th Airborne.
red lentil noodles are my favorite by far for all noodle dishes for health reasons
My favorite pancit that I have not found anywhere else is pancit guisado, Visaya style.
In our household, we actually boil the noodles in stock and add a little bit of sesame oil for a nice aroma. It really makes a difference in the final dish! Much tastier in my opinion.
Wow Pai.. Avid fan here of all your Thai dishes for years..but I am more happy because you made this video of Filipino dish. Pancit symbolizes long life and it is my mom's special day today Oct.24th
Hi Pai,
Pancit's basic ingredients: dried shrimp, chinese sausage, thinly sliced pork, shredded chicken, halved meat balls, liver- liver- liver! chicken or pork - shrimp- vegetables, wood ear fungus... In the Visayas islands we have bam-i. Pancit with two noodles. the egg noodles and the glass noodles. This version is awesome too. I'm a fan!!!
You are absolutely right that pancit taste so much better with calamansi. It is very difficult to find here in America. Some oriental markets may carry it or have a concentrate that you can use. I like that you did the lime and orange to replicate the flavor. Though its best with calamansi, you can also try with just lemon as well. He citrus in general just takes the dish to a whole new level.
I have been in many cities in the US and always go to Asian supermarkets -- Chinese, Filipino, Korean, Thai, etc. Calamansi cannot be found.
Love it,the pronounciation is on point...
I fell in love more with the show. Pancit Canton is my favorite. What you showed is classic "luxurious" style with the addition of the Chinese sausages. We like ours with liver and gizzard. Pancit Palabok comes a close second for me; "thick or thin" rice noodles with shrimp sauce with all kinds of toppings from egg to smoked fish but my favorite is chicharon or fried pork rinds and lots of fried garlic! Yum! Don't forget the calamansi too for palabok. You're absolutely right, it tastes exactly like a lime and an orange.
My favorite pancit is Bam-i, it is a mixture of glass and egg noodle with chicken strips, pork, Chinese sausage, shrimp and dried squid strips. The after the meat is seared, water is added and simmer to create the broth. The raw noodles is cooked on the broth so it can absorb all the meat flavors.
You bet! I’m Filipino & That’s my go-to comfort food! Pancit Canton! I️ usually use dry noodles. But I️ like your technique of preserving the textures of diff ingredients which is commonly overlooked in Filipino cooking. Thank you for having Filipino recipes in your repertoire of Asian dishes.
I love watching you cook. I first found you when I moved away from a restaurant that made pad woon sen! I couldn’t find it anywhere else with the glass noodles. Everything you make looks great!!!
My favorite is pancit bihon. I usually make it with carrots, cabbage, bean sprouts, celery, onion, garlic, and mushrooms as my vegetables. I’m vegan so I use tofu and mock meats.
Filipino approved!
your lovely smile warms my heart. next time please show us how to cook kwee thieu hen (thai dry noodles)
U made me watch u .. due to
my butterflies to Filipino 👦 .
I like u as chef.. presenter.
Look so delicious easy to cook,but i can imagine how much time u alocated to work💐💐💐💐💐
I always feel more positive and relaxed when watching your videos. Then I make a list, go to shop and make a dish. I have made only 3 or 4 dishes from your channel, but that's just the beginning :)) thank you for sharing these recipes!
Just made this dish for dinner, husband said it was tasty :) I will save it for the future.
Cheers to making Filipino food, with silver swan! Although we use knorr seasoning instead of silver swan.
My favorite pancit dish is Pancit Palabok or Pancit Malabon (most people confuse these two).. So effin' flavorful..
For the pancit canton, if you guys don't have chinese sausage, you can use normal pork or chicken meat..
That is my husband’s favorite pancit!
Thank you for showing our Filipino food.
Hi! Please, can you please make a “KARE KARE” dish. I would love to know how you like it too. It’s my favorite Filipino dish since I was very little. Traditional style is the best kind if you can. Hard work but, I make it every month. Thanks and more power to your channel.
Got fascinated with thai Language and That's were I saw vids. Love also how you appreciate other asian cuisines.
xo
New fan from The Philippines
I think you make better pancit canton than I do, and I'm Filipino. Kudos! love watching your channel
when my favorite thai chef makes filipino food. 💕💕💕💕
I think you'd love pancit luglog (palabok). It's got peanuts and chicharon, absolutely to die for.
My comfort food. Thanks for sharing!! Greetings from Manila.
It's just pure joy when Im watching your videos.. 😉
Thank you for featuring this Filipino favourite ❤
I love all the videos I have watched on your channel. I am a big lover of Thai food! I’m Filipino, and seeing you cook a lot of Filipino and Thai food, just makes soooo happy! Oh and I love the way you talk, and your quirks on your vidoes, it makes all of your viewers want to be your friend! Like a good and super fun friend to be with! Or is it just me? Anyway, more power to you! Thanks a lot!!!
My most comfort food of all.
I love that you like to make Filipino dishes! I have calamansi plant (grows well in Texas) so this is perfect time for me to use it! :-)
Please also cook pancit bihon guisado (Filipino style stir fried rice vermicelli), pancit sotanghon guisado (Filipino style stir fried cellophane noodles), pancit palabok (Filipino style rice vermicelli with annatto sauce mixture with seafood, celery, pork rind, and hard boiled egg slices), pork menudo (Filipino style stew with tomato sauce, liver spread, pork, potatoes, carrots, and red bell peppers), beef mechado (Filipino style stew with tomato sauce, liver spread, beef, potatoes, carrots, and red bell peppers), and spaghetti bolognese with meat sauce and finely chopped vegetables and topped with grated parmesan cheese. Keep up the good work. God bless you always. Regards from Mickey Maunes from Toronto, Canada.
Another legit👌🤘👏😋
look!!! the way u say "pancit" makes me sooo Filipino
We would always mix the bihon and canton noodes, lemon juice and soy on top. Silver swan ftw :) Thanks for making this!
Thank you this looks great, I'm going to try this. Also I like the idea of putting my cooking oil in a plastic squirt bottle like you have there, seems like a good kitchen tip.
This is the cooking I do pansit Canton my mom love it when I cook were pilipino Canadian we cook pilipino dishes👍
Thank you for sharing our native PANCIT CANTON filipino recipe. Just loved it !!!! Surely , others will love it too just like I love all ORIGINAL THAI food and recipes that you are sharing here! Bravo! Keep it up Khun Pailin ^^
We used to make it in every parties and its very different actually bit still a chinese influence... i hope you visit the philippines one day it is also nearby thailand as well
I'm happy watching all your Video's
You can also put boiled egg for toppings
Pancit Molo a wonton style soup and pancit malabon are delicious!
In my region, we combine egg and glass noodles for pancit. And we put wood ear mush room and top with crispy pork belly. With the sauce though I like it a little sour, sweet and salty at the same time.
Woooo so amazing Cook
Look very delicious 👍👍👍👍👍 yummy and beautifull food 👍
Very much love your presentation and Thai recipes
Just love her eloquence.
Also please try more Filipino noodle dishes: pancit sotanghon guisado (stir-fried cellophane noodles), pancit bihon guisado (stir-fried rice vermicelli), and pancit palabok (rice vermicelli with thick annatto sauce and topped with smoked mackerel, ground pork, hard boiled egg slices, and spring onions). Keep up the good work. Always stay healthy and stay safe.
I’m salivating while watching this video at about 3:00 in the morning haha
Yay for South East Asian Cuisines! ❤️
Hi Pai! The noodles are best cooked in broth. They're usually added last, which means the vegetables need a soup base, usually a meat stock as the noodles will absorb the liquid. Pancit canton can be served dry or as a soup, depending on the amount of meat stock used, that's why it's essential. You also forgot to add a key ingredient: usually pork but chicken can also be used. Boil the meat until tender and use the liquid as a meat stock. Sauté the boiled meat together with the garlic and onion.
As usual this looks so good. A little different from what I've seen here. FYI Calamanci is super super tart. Like extra concentrated lime. Thanks for making me smile again.🌹
I like pancit palabok its my favorite 😍