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October 21, 2012


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Mmm, that looks and sounds really good. I'd take this over chow mein any day! :D

Inventive! Looks very interesting. This reminded me of a type of pancit not commonly found in the metro, which I had in a hole-in-the-wall type of place I passed by once. It's (the pancit) called pancit bato, and has a dinuguan sauce. A bit too salty (especially since canton noodles are already slightly salty), but with a little tweaking could be converted into a treat.

And you're right, some of our ulam can be paired with noodles (caldereta, for example). That pancit adobo idea would work. I remember having spaghetti noodles with an adobo-based sauce in a now-defunct restaurant in Eastwood ages ago. It was a bit on the runny side, but wasn't too bad. Here's an idea, since adobo's naturally oily anyway (what with the fat leeching out into the sauce), why not make your pancit adobo more like them oil-based pasta dishes?

I've been following your blog for some time now, and you've mentioned that you were working on a cookbook. If it isn't too impertinent, I'd like to make a suggestion to you. Why not give new names to the dishes you've invented - mebbe pinoy-sounding ones, instead of, well, descriptive, functional ones (e.g. beef stew in tomato sauce).

Anyway, looking forward to that cookbook, and thanks for sharing this recipe!

That's thoughtful and totally make sense! Thanks ;)

I've been following your blog for awhile. Really enjoy it, Love the photography and colors. It's sometimes a challenge to make Filipino food enticing to the masses. You've made some signature recipes easier to follow and open to other variations. Keep it up.

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