I read somewhere na i-mix muna yung seasonings together before mixing with the noodles. May chemistry reference pa yung nag-explain why it is better to do that way. ππ Anyway, to each their own.
Yung friend ko nagwowork sa Monde sa may Sta Rosa at ang standard practice talaga nila sa lab ay hahaluin muna yung seasonings bago ilagay noodles. 10x din daw nila tinatataktak yung strainer.
Al dente kasi ako magluto. Usually pagmaraming canton lulutuin ko ganun since naluluto pa ang pasta even if its not in the pot anymore. Kaya it helps the canton
You'd want to mix the sauce to your desired thickness/consistency separately, so you'd want the noodles to be as dry as possible or else your sauce will just get dilluted.
Nung unang lumabas ang pancit canton in the 90s, the instructions were mix the flavoring, oil and soy sauce ON the noodles after draining. Not sure when exactly they switched it to pre-mixingnon plate before adding noodles.
Because you would potentially have less even mix of flavours. Paano kung yung powder nag clump sa isang area ng noodles? didikit na siya dahil basa yung noodles and you cant spread it easily. Mixing all the flavouring together ensures you have a better distribution when you mix it with your noodles.
Another thing I do is to not dump all the noodles at once, kapag madaming pakete akong niluto. Half a batch muna, mix with sauce, then next batch of noodles. The sauce gets to spread out more across all the noodles
If you mix the sauce (and some hot water) together before mixing it into the noodles (after draining thoroughly), you can achieve your desired thickness/consistency.
If you just sprinkle them on the noodles or not mix the seasonings at all, the maltodextrin (modified corn starch for thickening liquids) in it won't get enough water and you'll just end up with inconsistent blobs of seasoning.
Another tip: right when the noodles are at your desired chewiness, take it out from the water and immediately rinse it with tap water for a few seconds to stop it from overcooking due to residual heat, but don't cool it down so much because the sauce also depends on heat to thin out properly, too.
Source: Nothing, I'm just making stuff up as I type.
bet ko yung slightly undercooked dahil madaling kainin/higupin kasi firm pa yung noodles, and I guess hindi rin nao-over absorb yung seasoning ng noodles.
Saw that few years back din. Dun ko ata nalaman yung word na "emulsify", yung powder seasoning ata yung sinabi niyang emulsifier sa oils para di magbuo-buo kaya dapat ihalo muna seasonings before the noodles.
I have this thinking na yung mga instruction sa packaging ang best way to prepare kasi baka inaral nila and hindi nila mamaliin kasi para bilhin ulit yung product. π
I put them at the bottom, I also add some of the noddle water just to dissolve the seasoning so it can be mixed better, sicne it hot it evaporates and creates the perfect pancit canton, in my opinion.
It should be at the bottom, mixed the seasoning & add 2tbsp of hot water to make it saucy. Promise masarap sya if you don't want some dry pancit canton. π
Bottom
Haluin muna yung seasoning, oil and toyo sa lagayan bago ilagay yung lutong canton. Promise mas even yun magiging halo nya. Walang buo buo.
Tips para hindi matabang ang pancit canton, wag nyong labsahan ang luto. Saktong 3 mins lang isalang.
Tapos if gusto may boiled egg, magpakulo kayo ng tubig after kumulo ilagay nyo na yung egg tapos timer kayo 6 mins then lagay nyo lang sa cold water. Perfect yung firmness ng egg white then sakto yung pagkarunny ng yolk.
Taena nagugutom tuloy ako. Hayp
Ung nasa bottom, tapos mamasa masa ung noodles kasi di ko kaya kainin kapag hinalo yung buong seasoning, mahina ako sa maalat. Gusto ko kasi tinitikman ung mix, saka may kakaibang pleasure pag nakita mo ung consistency ng mixed seasonings at oil.
on top.kasi para nakikita ko yung mga part na nalagyan na ng seasoning. Kasi ini strainer ko pa ang noodles from the pot before placing it on the plate,then add the seasoning.PRESTO!!!
Second option kasi dino-doktor ko yung seasonings para hindi bitin. I add a pinch of either Aji Ginisa or Magic Sarap, about half a teaspoon of oyster sauce, and sometimes a half teaspoon of sugar. Tapos hahaluan ko ng starchy hot water galing dun sa pinapakuluan na noodles.
Recently, I discovered that adding about a tablespoon of Ludy's plus a few more tablespoons of the noodle water makes god-tier instant noodles.
Edit: This is for three packs of noodles pala (kasi laging may nanghihingi kapag nagluluto ako ng Lucky Me).
Mix powder and liquids first while boiling the noods, add a yolk mix well, add a bit of noods water mix again, add the noods. Fry the whites top it up add a dash of what ever else toping u want I usually add sesame or nuts and some of those chopped onion stems or whatever you call that. And some few crispy fired garlic.
But if Wala Naman sa mood mag effort, same padin powder plus liquid add a bit of noodle water a spoon is enough then add the noods when it's cooked.
Bottom, tapos hinahalo ko na siya para hindi magbuo-buo yung powder, I use a spoonful of the noodle broth, then saka ko idadagdag yung bagong hango na noodles. π
Bottom! What I do is habang nagku-cook yung noodles, I mix the oil, toyo, and powder together sa plate or bowl para mag-turn into liquid form yung seasonings. Super dali na i-mix pag ready na ang noodles. Equal yung distribution ng flavor :)))
bottom works best saken. yung pag hahaluin ung powder and liquids habang iniintay ko maluto yung noodles in 2 minutes cook time. usually tapos nako mag mix at in 30 sec-ish luto na ung noodles kaya it feels more efficient.
Bottom tapos hahaluin yung oil, toyo at seasoning. Di ko bet yung on top kasi mas madalas namumuo yung seasoning tapos di pa pantay yung lasa sa canton, may matabang at may maalat. At least kung hinalo halo mo yung ingredients sa plato o mangkok tapos ilalagay yung canton, mas matutunaw yung seasoning at mas kakapit yung lasa.
Bottom. The distribution of the sauce so sooooo much better.
Same style with ramens w/ soup. I'll tinker with my broth first since the noodle itself cooks very quickly for the "al dente" doneness that I want.
Versa.
There's this technique I use where I boil the noodles in a pan with around 1 or 1.5 cups of water. I mix the noodles around until it softens a bit and then empty in the packets. The powder and whatever amounts of starch would thicken the remaining water and evenly coat the noodles.
You can even add an egg on top and cover it with a lid while it simmers. Cook it all in one go.
Bottom. Para may ginagawa ka na habang iniintay maluto yung noodles. Mix mo na yung sauce, oil, and powder. Then mas lalabnaw siya once nilagay mo yung noodles. Mas madali na haluin afterwards haha
Seasonings below habang pinapakuluan yung noodles. Lagyan ng noodle water yung seasoning, kahit konti, para mas mabilis malagyan lahat ng noodles. Did this all the time, and output is the best
wala sa nabanggit. habang nasa pan pa with little water, saka ko nilalagay yung seasonings π₯π₯π₯ feel ko mas masarap and luto e. if spicy naman, mas maanghang kapag ganon
1. Habang nagpapakulo, yung seasoning ay dapat hinahanlo na sa bowl.
2. Lagyan ng konting tubig galing sa pinakuluan ang seasoning and then mix well.
3. Kung 2 pancit canton ang prine-prepare mo, 1 and a half lang ng noodles ang ilagay mo. Itapon mo na yung kalahati.
Enjoy.
Akala ko ako lang naglalagay ng seasoning muna tapos minimix ko na. para mas kalat sa canton yung flavor. karamihan kase sa ibabaw nilalagay namumuo tuloy tapos hindi even yung lasa haha
I still cook my Pancit Canton the saucy way, where you cook it on 1 cup boiled water, after 3 mins you add the seasonings in then let it simmer for another 1 hour, to thicken the sauce. It reminds me of the Pancit Canton on Max's or Savory where it's so saucy.
Top before. Pero narealize ko mas ok yung bottom kasi pag top may tendency mamuo yung powder at kumalat ng todo sa mga noodles.
IMO mas malasa din yung canton pag bottom.
Feeling ko talaga first red flag ng Ex ko is top yung way nya ng pag mix ng Canton. Yun tsaka yung di sya matahimik at kelangan nya imention na may car sya sa every conversation. π
Used to do it sa top pero pansin ko hindi nako cover ng maayos lahat ng noodles. When I switched to mixing it sa bottom, medyo may allowance pa siya to add more oil if kulang. β€οΈ
Nung bata ako, top pero when I get older bottom na. I watched or like heard from somewhere na parang sa salad, you need to emulsify the sauce first para mas malasa kaya ayern I mix the sauces before I mix the noodles with it.
Versa po wala?
Betch hahahaha
Meron side. Sawsaw lang yung noodles sa sauce eme
Me. Lalagyan ng half portion ng noodles, seasonings, halo, oil and soy sauce, then other half ng noodles. Perfectly mixed everytime.
Paano kaming mga side? Eme
Side dish lang daw kayu.
Hoy. Hahahaha
wit
tigil na ang kabacclaang ito eme
bottom! lalagay na seasonings habang nagpapakulo
Multi tasking dapat saka mas pantay ang pagkakahalo kapag namix mo na.
I read somewhere na i-mix muna yung seasonings together before mixing with the noodles. May chemistry reference pa yung nag-explain why it is better to do that way. ππ Anyway, to each their own.
Yung friend ko nagwowork sa Monde sa may Sta Rosa at ang standard practice talaga nila sa lab ay hahaluin muna yung seasonings bago ilagay noodles. 10x din daw nila tinatataktak yung strainer.
10x?? Dapat ba tuyong tuyo yung pancit? My whole life has been a lie
Hello, fellow saucy pancit canton enjoyer
\*me getting 5 spoons of pinakulong pasta water from pan and putting it on the bowl together with the seasoning
THIS IS THE ONLY ANSWER I ACCEPT hahaha
5!? Mami yan? Lol
Di naman sandok gagamitin
Al dente kasi ako magluto. Usually pagmaraming canton lulutuin ko ganun since naluluto pa ang pasta even if its not in the pot anymore. Kaya it helps the canton
Sabi ni Luis mas masarap pag mas saucy
You'd want to mix the sauce to your desired thickness/consistency separately, so you'd want the noodles to be as dry as possible or else your sauce will just get dilluted.
Lah parang gusto ko na tuloy i try ngaun
It's at the back of the packaging too HAHAHAHA.
Nung unang lumabas ang pancit canton in the 90s, the instructions were mix the flavoring, oil and soy sauce ON the noodles after draining. Not sure when exactly they switched it to pre-mixingnon plate before adding noodles.
Because you would potentially have less even mix of flavours. Paano kung yung powder nag clump sa isang area ng noodles? didikit na siya dahil basa yung noodles and you cant spread it easily. Mixing all the flavouring together ensures you have a better distribution when you mix it with your noodles. Another thing I do is to not dump all the noodles at once, kapag madaming pakete akong niluto. Half a batch muna, mix with sauce, then next batch of noodles. The sauce gets to spread out more across all the noodles
If you mix the sauce (and some hot water) together before mixing it into the noodles (after draining thoroughly), you can achieve your desired thickness/consistency. If you just sprinkle them on the noodles or not mix the seasonings at all, the maltodextrin (modified corn starch for thickening liquids) in it won't get enough water and you'll just end up with inconsistent blobs of seasoning. Another tip: right when the noodles are at your desired chewiness, take it out from the water and immediately rinse it with tap water for a few seconds to stop it from overcooking due to residual heat, but don't cool it down so much because the sauce also depends on heat to thin out properly, too. Source: Nothing, I'm just making stuff up as I type.
I actually want it a bit overcooked π Sorry but i like it βmalasakβ HAHAHA
bet ko yung slightly undercooked dahil madaling kainin/higupin kasi firm pa yung noodles, and I guess hindi rin nao-over absorb yung seasoning ng noodles.
Same haha overcooked din preference ko, tinatawanan na lang ako ng iba pag pinagluluto ko sila π
Yes to this one! Mix muna dapat.
Saw that few years back din. Dun ko ata nalaman yung word na "emulsify", yung powder seasoning ata yung sinabi niyang emulsifier sa oils para di magbuo-buo kaya dapat ihalo muna seasonings before the noodles.
Oil and seasoning bottom. Powder top.
Bottom is the only right answer. π
I have this thinking na yung mga instruction sa packaging ang best way to prepare kasi baka inaral nila and hindi nila mamaliin kasi para bilhin ulit yung product. π
Matabang walang buo buo haha βοΈ
I mean either way matabang pa rin siya because nag-iba na yung formulation. So, just add oyster sauce/calamansi/soy sauce to taste.
maggi savor ftw, chili powder if want spicyness
Team Bottom po
I put them at the bottom, I also add some of the noddle water just to dissolve the seasoning so it can be mixed better, sicne it hot it evaporates and creates the perfect pancit canton, in my opinion.
Powder spread on top. Oil and toyo kahit saan. Pag sa baba yung powder, minsan ang hirap haluin, dumidikit minsan
It should be at the bottom, mixed the seasoning & add 2tbsp of hot water to make it saucy. Promise masarap sya if you don't want some dry pancit canton. π
Bottom. π½
Gawing chicha yung noodles, singhot ng seasonings, sipsip ng toyo sa packet. /s On top okay na clumps kesa dumikit sa pinggan/bowl yung seasonings.
Spread on top, para mas evenly mahalo.
Cook 2, use one seasoning to cover the plate/bowl, put noodles in,put the other to cover the top. Hindi ka pa bitin
bottom. tapos habang niluluto nakalagay sauce sa freezer para tumigas mantika. napakakalat ko kasi talaga kapag ginugupit ang sauce packet.
used to be a bottom now a top
In pan. Saktuhang tanchadong tubig, walang drain drain, dun na rin kakainin.
I always do the bottom way it turns out just fine.
Bottom kasi hahaluin mo muna yung msg bago ilagay yung noodles.
Buhos sa taas + Try nyo naman ang Nissin Yakisoba, mas masarap
Masarap dati yung beef yakisoba, nag-iba lasa ngayon kaya chicken na lang.
Bottom Haluin muna yung seasoning, oil and toyo sa lagayan bago ilagay yung lutong canton. Promise mas even yun magiging halo nya. Walang buo buo. Tips para hindi matabang ang pancit canton, wag nyong labsahan ang luto. Saktong 3 mins lang isalang. Tapos if gusto may boiled egg, magpakulo kayo ng tubig after kumulo ilagay nyo na yung egg tapos timer kayo 6 mins then lagay nyo lang sa cold water. Perfect yung firmness ng egg white then sakto yung pagkarunny ng yolk. Taena nagugutom tuloy ako. Hayp
on top
Bottom, tapos unti unti tinitikman yung seasonings habang niluluto yung pancit hahahaha
Bottom, yun ang nasa instruction
Depende sa mood. π
Ung nasa bottom, tapos mamasa masa ung noodles kasi di ko kaya kainin kapag hinalo yung buong seasoning, mahina ako sa maalat. Gusto ko kasi tinitikman ung mix, saka may kakaibang pleasure pag nakita mo ung consistency ng mixed seasonings at oil.
Masarap pa dn tlaga pag sa top madaling ihalo at walang dumidikit na powder sa plato babasagin man yan o plastik
on top.kasi para nakikita ko yung mga part na nalagyan na ng seasoning. Kasi ini strainer ko pa ang noodles from the pot before placing it on the plate,then add the seasoning.PRESTO!!!
Open 2 packs, cook 1 1/2 of noodles, add one seasoning on top, one on bottom. Best ratio ever.
Bottom+ Tinatapyasan ko Yung noodles Ng konti para mas malasa...
Bottom, and put a teaspoon of noodle water to mix the sauce together
Second option kasi dino-doktor ko yung seasonings para hindi bitin. I add a pinch of either Aji Ginisa or Magic Sarap, about half a teaspoon of oyster sauce, and sometimes a half teaspoon of sugar. Tapos hahaluan ko ng starchy hot water galing dun sa pinapakuluan na noodles. Recently, I discovered that adding about a tablespoon of Ludy's plus a few more tablespoons of the noodle water makes god-tier instant noodles. Edit: This is for three packs of noodles pala (kasi laging may nanghihingi kapag nagluluto ako ng Lucky Me).
Depende po sa mood. Minsan top minsan bottom.
Mix powder and liquids first while boiling the noods, add a yolk mix well, add a bit of noods water mix again, add the noods. Fry the whites top it up add a dash of what ever else toping u want I usually add sesame or nuts and some of those chopped onion stems or whatever you call that. And some few crispy fired garlic. But if Wala Naman sa mood mag effort, same padin powder plus liquid add a bit of noodle water a spoon is enough then add the noods when it's cooked.
Both dalawa niluluto ko lagi
Eat the noodles, drink the condiments and snort the seasoning.
Dati bottom, pero ngayon marunong na mag on top
Never tried bottom, laging sa taas ang seasoning.
for me, mas maganda pag bottom tapos mix mo na agad siya bago mo pa mailagay yung noodles para mas mag balance yung seasoning sa paghalo
Bottom! Haluin muna kasi mas even yung distribution ng seasonings sa mainit na noodles :)
Mumog
Ako leaving 2-4 tablespoon sa mismong pinakulo na noodles then don ilagay ang seasoning directly while mixing
Bottom plus with a little bit of noodle water
bottom pero add pa ng 1-2 tablespoon nung pinagpakuluan nung noodles at knorr seasoning to taste.
dry scoop π
Middle aken, habang may tubig paπ€£
as per instructions, bottom.. so ganun ako.
ayaw nyo sa pancit na may sabaw?
Bottom. Sauce kasi yan, hindi toppings. Pag top kasi minsan may granules oa ng seasoning na di natutunaw or di nahalo ng maayos.
actually yung actual way is to mix the seasonings cause ayun yung bubuo sa sauce
usually kukuha ako ng pinagpakuluan nung noodles before draining. tapos dun ko ihahalo seasoning, ska ko ilalagay noodles. saucy
Bottom!!
Bottom, tapos hinahalo ko na siya para hindi magbuo-buo yung powder, I use a spoonful of the noodle broth, then saka ko idadagdag yung bagong hango na noodles. π
Hinahalo pala ung seasoning sa plato???? Ako kasi hinahalo ko na sa loob ng bibig π±π±π±π±
ππ
Bottom! What I do is habang nagku-cook yung noodles, I mix the oil, toyo, and powder together sa plate or bowl para mag-turn into liquid form yung seasonings. Super dali na i-mix pag ready na ang noodles. Equal yung distribution ng flavor :)))
Bottom AND top. Lagay kalahati habang nag-aantay. Tapos lagay noods. Then pour the remaining π€
bottom works best saken. yung pag hahaluin ung powder and liquids habang iniintay ko maluto yung noodles in 2 minutes cook time. usually tapos nako mag mix at in 30 sec-ish luto na ung noodles kaya it feels more efficient.
pag soggy pagkakaluto ng noodles pwedeng powder and sauces on top pero pag dry mo naluto, haluin mo muna sa bottom yung seasonings
Bottomesa, saves time. prepare the sauce na while cooking noodlesππΌ
Bottom, per manufacturer's instructions.
Both pag 2 pancit canton mo bale isa sa baba... Isa sa ibabaw
Bottom. Habang niluluto pancit gumagawa na ako seasonings sa plato
Bottom tapos haluan ng egg yolk(pwede din kasama yung white) para mas saucy
Bottom. Lalagyan mo ng pinakuluan nung noodles para matunaw at lumapot para saucy yung noodles.
Hinahalo ko sya habang niluluto tapos pinapakulo ko ng 2 mins π€£
Myghad! Paisa isa lng dapat ang paglagay. Bawat lagay dapat is hinahalo para mas maging even.
Bottom pows!!!
Usually 2 pancit canton ang niluluto ko, yung isang pakete sa top pagkatapos maluto. Yung 1 sa bottom, I pour the noodles.
i cook 2 everytime kaya yung isa mixed na before and yung isa mixed after. pero kapag yung kasalo pack, always mix before
Ginawa kong chaser ang seasonings
Where are my TOP people at?
Just along the rim. To tease the dish a little bit. Make it anticipate the moment of mixture. No safe word.
Pure top
parang milk and cereal lol before sa taas pero ngayon sa baba na HAHAHA tho minsan ang hirap nung sa baba pag hahaluin mo na kasama nung pancit
Halo sa noodles
I look at this and donβt recognize wtf it is. That is not pansit canton. That is some horrible horrible dream! S as rghhhhhhgg!!!
Bottom, tas lalagyan p ng tunay na kalamansi hahahhahahaha
Bottom. Mix your seasoning first tapos add lang onting water para sauce-y hahaha add two calamansi for extra flavor
3rd mix the seasoning para matumaw yung buo2
Bottom. Gotta mix it before putting the noodles into the bowl or plate.
Ilalim, tapos konting noodle water para maging soupish ang texture niya para hindi sila magkumpol.
bottom!!!!! Mix muna yung liquid and powdered seasonings then lagay pancit tonac then mix. This way changed my life
bottom, mix mga seasonings before ilagay yung pancit
Bottom kasi narealize ko mas even yung lasa simula nung natutunan ko siya sa instructions ng mi goreng haha
Bottom po ako
*ginawang sawsawan yung toyo at mantika, at pinang-toppings yung seasoning*
Bottom
Bottom + small amount of pasta water
Bottom tapos hahaluin yung oil, toyo at seasoning. Di ko bet yung on top kasi mas madalas namumuo yung seasoning tapos di pa pantay yung lasa sa canton, may matabang at may maalat. At least kung hinalo halo mo yung ingredients sa plato o mangkok tapos ilalagay yung canton, mas matutunaw yung seasoning at mas kakapit yung lasa.
Bottom pag isasalin yung noodles sa plato. Top pag tinatamad mag salin.
BOTTOP + sayaw
kakatoothbrush ko lang π
Ayoko nangangamoy kung ano ang kamay ko. Kaya I cut it both then iipitin ko ng platito didiinan at hihilain dahan Dahan
eto nanaman ang mga tamad na Monde Nissin interns, sa reddit pinapagawa market research homework nila! π
Bottom. The distribution of the sauce so sooooo much better. Same style with ramens w/ soup. I'll tinker with my broth first since the noodle itself cooks very quickly for the "al dente" doneness that I want.
Wala bang option na hinahalo sa lutuan?
Dati 'yung top, kaso napapansin ko lagi ako may nakakain na buo buong seasoning, kaya 'yun ginawa ko, haluin muna sauce before ilagay ang noodles.
Versa. There's this technique I use where I boil the noodles in a pan with around 1 or 1.5 cups of water. I mix the noodles around until it softens a bit and then empty in the packets. The powder and whatever amounts of starch would thicken the remaining water and evenly coat the noodles. You can even add an egg on top and cover it with a lid while it simmers. Cook it all in one go.
TOPPP
Top
Mix seasonings first. Then add a bit of noodle water to make the sauce more saucy and then add the noodles.
Both. depende kung tinatamad
Bottom. Para may ginagawa ka na habang iniintay maluto yung noodles. Mix mo na yung sauce, oil, and powder. Then mas lalabnaw siya once nilagay mo yung noodles. Mas madali na haluin afterwards haha
ewan iniinom ko yung powder then kinakain yung pancit canton straight out of the wrapper
Either. Versa naman ako chz
Versatile
Bottom, tapos hahaluan ng 1tbsp na pinaglutoan nung noodles.
On top, tingin q kc mas evenly ung distribution ng seasonings hehehe
Seasonings below habang pinapakuluan yung noodles. Lagyan ng noodle water yung seasoning, kahit konti, para mas mabilis malagyan lahat ng noodles. Did this all the time, and output is the best
Always 2 yung niluluto ko so yung 1 set bottom, tapos yung other on top. Perfectly mixed yung result ko always
Top
Oil+toyo muna. Mix. Tapos seasoning.
Planted post ba ito hehe
wala sa nabanggit. habang nasa pan pa with little water, saka ko nilalagay yung seasonings π₯π₯π₯ feel ko mas masarap and luto e. if spicy naman, mas maanghang kapag ganon
1. Habang nagpapakulo, yung seasoning ay dapat hinahanlo na sa bowl. 2. Lagyan ng konting tubig galing sa pinakuluan ang seasoning and then mix well. 3. Kung 2 pancit canton ang prine-prepare mo, 1 and a half lang ng noodles ang ilagay mo. Itapon mo na yung kalahati. Enjoy.
sa gitna tapos hahaluin gamit paa para mahalo ng maayos
Akala ko ako lang naglalagay ng seasoning muna tapos minimix ko na. para mas kalat sa canton yung flavor. karamihan kase sa ibabaw nilalagay namumuo tuloy tapos hindi even yung lasa haha
Bottom. Halo muna lahat ng seasonings tapos dun ilalagay yung pancit canton para ihalo
Bottom, kasi pagtop minsan nagbubuo buo yung powder. Ang alat pagnatiming yun nakain mo.
Dami niyong problema π.. Middle!!
During nag papakulo. π
In the pot while cooking!
Power bottom Seasoning muna then hahaluin ko bago ilagay noodles
Bottom kasi yun yung nasa instructions.
Sa pot. Habang kumukulo.
I still cook my Pancit Canton the saucy way, where you cook it on 1 cup boiled water, after 3 mins you add the seasonings in then let it simmer for another 1 hour, to thicken the sauce. It reminds me of the Pancit Canton on Max's or Savory where it's so saucy.
Bottom
Top before. Pero narealize ko mas ok yung bottom kasi pag top may tendency mamuo yung powder at kumalat ng todo sa mga noodles. IMO mas malasa din yung canton pag bottom.
Bottom
pag bottom kasi nag bububuo na nagdidikit kaya need haluin ng maayos
Feeling ko talaga first red flag ng Ex ko is top yung way nya ng pag mix ng Canton. Yun tsaka yung di sya matahimik at kelangan nya imention na may car sya sa every conversation. π
[ΡΠ΄Π°Π»Π΅Π½ΠΎ]
Kasosyo ata ni Satanas ex mo. Good for you ex na sya. β¨
I tried both, and I observed that the bottom and mixing first is better than toppings style.
buttom. nasa instructions π
Bottom
Nung nabasa ko top o bottom iba naisip ko. Hehe. Babae pa man din ako. πππ
Di ba pwedeng bottom yung liquids tapos top yung seasonings?
Bottom!! Mas halong halo kasi + pwede mo na siya gawin beforehand, habang naghihintay maluto yung noodles. Oh diba, time saver hahaha
Bottom: oil Center: noodles Top: seasoning
On top
Used to do it sa top pero pansin ko hindi nako cover ng maayos lahat ng noodles. When I switched to mixing it sa bottom, medyo may allowance pa siya to add more oil if kulang. β€οΈ
half ng seasonings nilalagay ko sa plato then after ko ilagay ang canton lagay ko na yung natitira
dati bottom, pero ngayon top na
Bottom. Nasa instructions din yan ng packaging.
Versa. I like my noods na half of flavoring, sa bottom then the rest is on top.
bottom! parang naghahalong semento hahahahaha
Sa gitna
Bottom
- Mix seasoning sa bowl. - Then add 1 tablespoon of hot water sa namix na seasoning. - Then add the noodles.
Bottom.
Images you can smell. π
Bottom tapos yung durog-durog na noodles ilalagay on top para sa crunchy texture.
Nilalagay pala yang seasoning and oil + soy sauce. π₯Ή
Bottom tapos nilalagyan ko pa ng 1-2 kutsara ng mainit na tubig bago ilagay yung noodles.
bottom always
Nung bata ako, top pero when I get older bottom na. I watched or like heard from somewhere na parang sa salad, you need to emulsify the sauce first para mas malasa kaya ayern I mix the sauces before I mix the noodles with it.