the art of cooking pansit canton
Last day, I bought six packs of pancit canton ( three sweet and spicy and three toyo mansi – savory of soy sause and calamansi concoction). On that same day that afternoon while raining, I cooked two packs of the sweet and spicy canton. I boiled two glasses of tap then dunked my two square-shaped noodles for three minutes. While cooking my noodles like an Italian chef, I cut one by one the tip of the flavoring packs and seasonings using my incisors, mixed them together until they look like baby shit. After three minutes, using the lid of the pot, I drained the noodles. Just a friendly reminder, be careful as you could get yourself burned. So I suggest you get a tee-shirt from your heaping laundry bag, using it as pot holder, and stealthily tip the pot to about a 65 degrees angle then gradually increasing the recline until you reach 90. Let the urine-colored water to flow and drain completely. After that, voila! I perfectly cooked my noodles. Pansit canton is always my most satisfying...