Shrimp is great. You can also add some Chinese chorizo, fishballs, chicken liver and use a mix of bihon and canton noodles (thick). Make palabok next time. Its also good.
@HiroFoodinJapan
2 жыл бұрын
I’ll thought about adding liver but I kept it simple 😊
@raymartmirando8102
2 жыл бұрын
@@HiroFoodinJapan hi hiro could you cook the biko rice cake in your next vlog please
@enigma5014
2 жыл бұрын
@@HiroFoodinJapan for me its ok without over powering taste of celery
You know what's ironic? As a Filipina, I'm learning to cook Filipino dishes from Hiro-san. 😂 Thanks for this awesome video! Looking forward to the next one!
@HiroFoodinJapan
2 жыл бұрын
I’m also learning from KZitem videos and cooking blogs 😊 So let’s learn together 👍
@jobertdumale872
2 жыл бұрын
@@HiroFoodinJapan try making mango float🇵🇭🇵🇭🇵🇭
@annaqtjoey
2 жыл бұрын
I know! I didn't know that it looks like a soup at first before the noodles absorb it all! This is the first time I've seen someone cook bihon. My mom cooks it during celebrations and gatherings but I only see the finished product. Its sooo weird...
@alq95
2 жыл бұрын
I love it when Hiro adopts Japanese way in cooking Filipino dishes. I learn something new. Like when he added sake in his pork adobo. I tried it and my family loves it
@luccilooo
2 жыл бұрын
Oh wow! I’m Filipino and for dinner I planned to cook your gyudon recipe and seeing this surprised me. Cultural exchange through food is really heart warming. Thank you for your recipes and for cooking and trying out our food 🙏🏻 maraming salamat po!
@HiroFoodinJapan
2 жыл бұрын
Thank you for planning to try my recipe! I hope you will like it 😊
@luccilooo
2 жыл бұрын
@@HiroFoodinJapan I loved it and I also had to put raw egg and white sesame seeds for garnish! Thank you 😊
@zeroelle1129
2 жыл бұрын
I really love your wife's reaction everytime you serve the finish product
@HiroFoodinJapan
2 жыл бұрын
Haha! Thank you! 😊
@jrdmgl6190
2 жыл бұрын
U should try making Sotanghon next! Very similar to bihon, it just uses different noodles. I prefer Sotanghon to Bihon because Bihon is too dry for me!
@maicajapanmoments
2 жыл бұрын
Sotanghon is mung bean noodles or harusame in Japanese. I agree I like sotanghon better and it soaks the dashi into the noodles!
@ayawlagepalabi8054
2 жыл бұрын
Ahhh Pancit Bihon! I can hear children laughing, colorful streamers, balloons, karaoke, party food, and good-natured banter from the neighbors already. Thank you for cooking this.
@jazzjazz7698
2 жыл бұрын
40k subs by this year? you will hit 100k subscribers if you keep doing good content! good job Hiro!
@HiroFoodinJapan
2 жыл бұрын
I hope so🤞Thank you!
@maryj4876
2 жыл бұрын
I love pansit bihon, it's my go to noodles than pasta. I just put more veggies and shrimps. The secret for tasty noodles is the sauce combination. The oyster sauce, soy sauce and fish sauce. Congrats Hiro. Thank you for cooking and trying our food. Hope you and your wife enjoyed Filipino food.
@blinking4blackpink291
2 жыл бұрын
You can cook the noodles separately then add the stir fried veggies later.
@hangontofaith
2 жыл бұрын
Congratulations on your 20K subscribers! Love the video and reaction. Pancit bihon is comfort food since childhood. Every picnic, potluck and birthday party was not complete without this dish you made. Yes, there are versions with chicken and shrimp. Calamnsi (and toasted garlic bits) make it even better as your wife said.
@Bulbagaba992
2 жыл бұрын
Hiro San, I like your version. Looks really good, I want to give it a try. Lemon instead of calamansi would be interesting. Congratulations on the 20k subscribers! Here’s to your 50k soon! 🥂
@peedee7952
2 жыл бұрын
My mouth is watering. I want some!. For Japanese series, sukiyaki please. I hope you can also do takoyaki. Filipinos are crazy about takoyaki nowadays.
@HiroFoodinJapan
2 жыл бұрын
Thank you for always watching! Takoyaki is highly requested. I’ll try it 👍
@peedee7952
2 жыл бұрын
@@HiroFoodinJapan Also, congratulations on reaching 20k subscribers! I subsribed 6 months ago and I always watch as soon as I get notified of your new video.
@vendweler
2 жыл бұрын
Hiro is one of the Few Content creators that I don’t Skip the Ads I let it Finish.
@HiroFoodinJapan
2 жыл бұрын
Thank you! I appreciate it!
@Angelcity1345
2 жыл бұрын
next time try it with broth instead of just plain water. you can use either shrimp broth or chicken broth. you can also use more meat like adding chicken and shrimp. I'm not Filipino, but I did visit the Philippines a lot and have tasted several versions of this dish (also cooked simple versions of it whenever I miss the Philippines). My favorite version is with shrimp, pork and chicken with chicken hearts. I might just make this dish tomorrow because your dish made me crave some.
@HiroFoodinJapan
2 жыл бұрын
Thank you for your advice! Where are you from if I may ask?
@Angelcity1345
2 жыл бұрын
@@HiroFoodinJapan from the U.S. my father is a pastor and he started churches in the Philippines when I was younger so we travelled a lot around Asia. But, Philippines always had a special place in my heart because people there are so nice and welcoming. And the food are great and memorable.
@h.4315
2 жыл бұрын
For a Japanese "flair" on pansit bihon, you could try using dashi, especially if you use seafood toppings. I'd love to see Hiro-san attempt his Japanese interpretation of Filipino food.
@trixiemotz7823
2 жыл бұрын
Your wife is right ! Shrimp is really good in pancit. As you can see, unlike other South east asian food, we do not use many spices in our food. Normally it is just the basic ones like soy sauce, salt, pepper and fish sauce. As always, your simple and humble way of cooking is the best Hiro-san! Can’t wait for your next upload 💜🙏🏻
@HiroFoodinJapan
2 жыл бұрын
Thank you for your nice comment! 😊
@ZennyTheMama
2 жыл бұрын
You know you did well when wife goes "Mmmmmmm" for 2 seconds.
@HiroFoodinJapan
2 жыл бұрын
Hahahaha 🤣
@Alibadbad
2 жыл бұрын
pancit bihon is so satisfying and easy to eat. and light on stomach. personally, I would prefer the bitterness of a lime because lemon has a sweetness in it. calamansi would be perfect. what japanese breakfast would you recommend?
@GuardianTiger
2 жыл бұрын
Congratulations on surpassing 🎉20,000 subscribers!🎉 And I really think you guys will hit 40,000 subscribers by the end of this year with your great content!♥️
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! 😊
@jaiantonio6749
2 жыл бұрын
Yum, perfect for celebration or snack time! Pancit bihon symbolize long life here.
@agent_doraemon2787
2 жыл бұрын
Congrats for hitting 20k subs, More success to your YT👍🏼
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@TriceeXO
2 жыл бұрын
I feel like both of you have the same taste as with most of the Filipinos that’s why you’ve been liking everything so far. It’s really rare that non-Filipinos would like the sourness of Calamansi. Another great video! 😊
@TriceeXO
2 жыл бұрын
Also, congratulations for the 20k subscribers! You deserve it 👏🏼
@HiroFoodinJapan
2 жыл бұрын
We like sour food so we like calamansi too. Thank you so much! 😊
@SiKedek
2 жыл бұрын
@@HiroFoodinJapan I'd say that the sourness of kalamansi is quite like kabosu or sudachi in many ways - so many Japanese folks would be somewhat familiar with the flavor profile.
@h.4315
2 жыл бұрын
I think one of the reasons why Filipino food can appeal to Japanese people very well, is that the food goes really with rice.
@ymondragon1858
2 жыл бұрын
Congratulations on your 20k subscribers! The Pancit Bihon looks great. What's great about it over pasta is that you can add a lot of vegetables! My grandmother even adds mushrooms to the pancit she cooks for added texture. Personally, I prefer the Sotanghon noodles because it's firmer and doesn't disintegrate easily like the Bihon noodles. But it'll need more water though because Sotanghon noodles absorbs a lot of water.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! I wanna try sotanghon noodles too 😊
@h.4315
2 жыл бұрын
@@HiroFoodinJapan The name "sotanghon" is Filipino term for cellophane noodles or glass noodles, which is a transparent noodle made from a starch (mung bean starch, potato starch, or tapioca starch) and water. I believe this is called _harusame_ (春雨) in Japanese, so it might not be as difficult to replace in your local recipes. This is the same category of noodles as the ones used for Korean _japchae_ although each culture uses a different kind of starch to make them. Chinese cellophane noodles are commonly made from mung bean starch (so it's low in carbs compared to other noodles), Japanese ones are usually made with potato starch, while Korean ones are made with sweet potato starch.
@4kPhilippineNeighborhoods
2 жыл бұрын
Looks good. But you have to try it with chicken liver. It adds so much to the flavor.
@castawayonthemoon
2 жыл бұрын
My favorite noodles. I’m inclined to eat Pancit Bihon than pastas. I don’t know but my taste buds like more simple and clean taste. Best partner with some bread like pandesal too! 😊❤️
@crisxzanthemum
2 жыл бұрын
We have other varieties of pancit which has soup ( but it depends on the region here in the Philippines) that we usually mix with rice because of the saltiness
@nangng9855
2 жыл бұрын
Congratulations on 20 subs. You can put lots of other things like liver, fish cake and shrimp in pancit.
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@archieipac6306
2 жыл бұрын
in northern philippines, we also used vinegar with chili along with the lemon/calamansi for condiments. to add more flavour with the pansit. 🥗👍🏼👌🇵🇭 great take again for first time cooking pansit bihon. kudos mr. hiro! 👏🏻👏🏻👏🏻
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@h.4315
2 жыл бұрын
Speaking of calamansi (Philippine lime), I wonder how good of a substitution using _yuzu_ is, since calamansi might be difficult to get it in Japan.
@archieipac6306
2 жыл бұрын
@@h.4315 yuzu got a sour-sweet taste and yes it can also be use as replacement for calamansi. 👌👍🏼👍🏼
@h.4315
2 жыл бұрын
@@archieipac6306 That makes sense since the flavor profile of calamansi is also that sour-sweet taste.
@poizeefanetz8306
2 жыл бұрын
Try cooking "Chicken Pastel".. God Bless and more power to you guys..
@HiroFoodinJapan
2 жыл бұрын
Chicken Pastel looks delicious! Thank you! 😊
@jaime_a_mendozaiii2000
2 жыл бұрын
にんじん、セロリ、玉ねぎ、にんにく、えんどう豆、キャベツなどが入った素敵な組み合わせ💥💥💥 💯💯💯 Great cooking you got , that's absolutely really delicious... Keep it up 👏👏👏
@cruishall
2 жыл бұрын
Congratulations 🎉. I love watching your videos!!! You inspired me to cook pancit bihon. Btw, how you cooked the pork belly reminded me of how my mom used to do it. Good times!!!
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! 😊
@suzettezunega4032
2 жыл бұрын
Watching from Philippines, more try cooking of Filipino Food please. ❤️
@Meeks7177
2 жыл бұрын
Wow Hiro! Looks yummy😋 I want u to try to Cook Dinuguan nexttime!! hehe
@drbel382
2 жыл бұрын
That looks really good and simple enough for me to get inspired!
@Robbo240
2 жыл бұрын
You can put many types of toppings in pansit. Pork, chicken, beef, shrimp, tofu, fishcakes, eggs, chorizo even squid or octopus!
@dadikoolets5843
2 жыл бұрын
Just let the soup evaporate on its own so it wouldn't make the noodles dry. Bihon noodles will absorb the remaining soup. Lemon will be alternative. Bihon is best with Calamansi with a little bit of fish sauce to add extra flavor. To make it more authentic it is also best partner with "Freshly bake Monay or Hot Pandesal" as Meryenda or afternoon Snack. Happy Eating 😅😋🤞
@lizalim5866
2 жыл бұрын
My favorite pnsit bihon msarap n food godbless n more blessing to come❤️❤️❤️❤️👍👍👍💅💯💯💯🙏🙏❤️❤️❤️☝️☝️🙏💙⭐
@kusinanimamay02
2 жыл бұрын
perfect for snack time yummy
@imeldadietz
2 жыл бұрын
You can also add chicken some fish balls and shrimps, too!!!
@girlfromthepast2233
2 жыл бұрын
Add some shrimp and lots of pepper!!! Yum!! 🤤
@TalkToMeInTagalog
2 жыл бұрын
Adding in some Chinese chorizo and fishballs is also good. 😋🇵🇭
@cristheltenorio5971
2 жыл бұрын
I am craving pansit bihon with chicken liver, gizzards , snowpeas, cabbage, carrots oh my!
@hoyjude8902
2 жыл бұрын
Congratulations on growing your subscribers. May you continue to grow them in the coming months. Hiro, I always love your wife's reaction. Its very funny. 😂😂When she started to add lemon on the Bihon, my mouth started to salivate. 🤣🤣 Another great and mouth watering vlog!😋😋
@goodwillhumping7904
2 жыл бұрын
i usually eat this or many other pancit dishes with a side of soy sauce mixed with calamansi, plus a few pieces of toasted bread with butter
@JMarked
2 жыл бұрын
Love the mood in this videos.. soo chill and relaxing
@kyriellepunongbayan6909
2 жыл бұрын
yo... congratulations Hiro san for hitting 20k.. i expect more hmmmm oishi content..
@HiroFoodinJapan
2 жыл бұрын
Thank you so much!
@jb7363
2 жыл бұрын
You might notice that we don't use a lot of mushrooms in our dishes. I wish we use them more too but mushrooms aren't commonly eaten here. We're probably only familiar with canned mushrooms lol. Maybe in your next recipes take advantage of mushrooms to add their flavors in our dishes. I heard mushrooms can be flavor bombs if used correctly.
@sunsetandbeachlover6761
2 жыл бұрын
i love pansit with lots of veggies, i put celery, it adds flavor and aroma. i put bell pepper (green/red) as, snow peas and baguio beans. if no cabbage available i use chinese cabbage. aside from pork/chciken, i use chicken liver, shrimp or even fishballs/squidballs. you can add canton as well. and if no lemon.kalamansi available, i use vinegar that had onions chili and garlic on it. oohhh i put oyster sauce as well.
@HiroFoodinJapan
2 жыл бұрын
Bell peppers sound great! I’ll add them next time! 😊
@edwindelfin7894
2 жыл бұрын
Another good job..... You forgot the shrimp and the pork or chicken liver, and quail egg.... But still looks good, ill eat it any time .... paired with pandesal
@mad-loki3180
2 жыл бұрын
Yes shrimp is good to add to your bihon! 😀 I also add it to my pancit. And also some pork or chicken liver, chinese chorizo too! The soup or stock of pork and chicken with shrimp give more flavorful to the noodles. Thank you for cooking such a wonderful Filipino dish. We usually have this during special occasions like fiesta, birthday etc. 😊
@woahkennen
2 жыл бұрын
20k subs omedetou! Keep all the videos coming, I watch all your uploads!
@HiroFoodinJapan
2 жыл бұрын
Arigato gazaimasu! 😊
@jeffyON3
2 жыл бұрын
Yummy 😋 😋 😋 Pancit Bihon. But our version, we put shrimp, chicken liver, chicken gizzard.
@bryanleofarmore7697
2 жыл бұрын
Nice One, I'm always watch your video.
@merquise8137
2 жыл бұрын
Try to experiment with it.. I know some people add chicken and chicken liver to pancit.. Great Job.. looks yummy!! 😁
@manijj4j52
2 жыл бұрын
You nailed it hiro! Masarap yan plus 2 liter of Coke Zero !! Solved while watching movies from Netflix !!
@tangaako5908
2 жыл бұрын
here in ph, we also use squid, prawn, mussels, chicken (with chicken liver & gizzard), squid balls, que kiam, pork, & chicharon, chorizo, whichever is available! 😂 calamansi is added to break the monotonous salty taste!
@zerosandrawsandsketch
2 жыл бұрын
Ah hiro san. It never cease to amaze me ho much your wife loves your cooking. An awesome job as always.
@rap3208
2 жыл бұрын
When I cook pancit bihon, aside from the usual vegetables I also throw in every vegetable I can find in the refrigerator like baby bokchoys, mushroom, broccolli, green or red or yellow pepper, celery, etc. Also when I'm ready to put the bihon, I remove all the vegetables and meat so they won't overcook while the pancit is absorbing the water. Only when the bihon have absorbed all the broth that I mix the ingredients back in.
@perlaaguinaldo
2 жыл бұрын
im very proud of you hiro because you perfectly cooking our filipino recipe thanks for choosing our food God bless you and your wife and family. ✌👍😍🙏🙏🙏
@misszeytin
2 жыл бұрын
Congratulations on reaching 20k!! I hope your channel continues to grow. You have very interesting content and we learn a lot from it too aside from enjoying them. More power! Your pancit bihon looks yummy! Yes, we also use chicken and also shrimps. Sometimes with liver too and green beans. Also, chinese sausage/chorizo. Some people use a bit of celery. I enjoy it with or without. And Filipino cooking uses fish sauce so you can also add that when cooking pancit. You can also try cooking other pancit variety. The Philippines have a lot of different kinds depends on which place in the country it is from.
@lasheioli
2 жыл бұрын
Your bihon looks good and appetizing!! A little bit of tip based on the Pancit bihon I grew up eating, you can add dehydrated wood ear mushrooms (I don’t eat it but my mom loves it). You can also cut your carrots thinner and longer so it bends with the bihon. As an alternative to pork, shrimp or Hebi (dried shrimp) is also used. But All combined- the best!!👌
@maydoggielover
2 жыл бұрын
Wow! That looks amazing!
@BrokenNoah
2 жыл бұрын
It's not common(ish) but you can use celery no problem. Pork + chicken is okay as well. You can also put shrimps. That's a lot of water but then again, the noodles would absorb a lot of that. Personally, I also add a bit of chili oil + fish sauce when it's done as I want it more on the spicy + salty side.
@HiroFoodinJapan
2 жыл бұрын
Thank you for answering my questions! Chili oil sounds delicious!
@iyancarmona1697
2 жыл бұрын
Please make Chicken Sotanghon in Glass Noodle soup. A Filipino cuisine from Chinese influenced.
@nanettemiller4853
2 жыл бұрын
Good job! Pancit looked good! I usually use chicken, pork and shrimp or one of each or two of each! I boil the pork or chicken first and use the broth for the pancit!
@reix6830
2 жыл бұрын
Another protein that will elevate this dish(in my opinion) is chicken gizzard and liver, the liver will cause the sauce to thicken and coating the noodles first before drying, That's how my grandfather do it.
@MsVroege
2 жыл бұрын
Cook more Filipino food and you gain more subscribers😀, I subscribe because you often cook Filipino food.
@kentdvaliant6926
2 жыл бұрын
Another awesome video, Hiro! They say that if you eat pansit bihon, it will give you a long life.. 😁
@HiroFoodinJapan
2 жыл бұрын
Thank you! I didn’t know that!
@susancuello4073
2 жыл бұрын
yes, I use pork belly ( for the fat as well) and chicken and shrimp in case someone coming has a seafood allergy.Just shared your video but forgot to mention subscribe. I will later
@angelavilajr3083
2 жыл бұрын
Hey! Why dont you reveal your face? I always watch your video but always hiding your face
@meowsy4870
2 жыл бұрын
some says that pancit bihon is good with chicken liver. pancit canton is good with pork belly.
@hector5810
2 жыл бұрын
Your bihon looks really authentic! Great job as always
@rizalinobautista6258
2 жыл бұрын
You may add shrimps, chicken breast, Chinese chorizos and even chicken liver.
@garrycruz3929
2 жыл бұрын
Good job! Just by looking at it, looks delicious(oishi)!
@SirChefsVlogs01
2 жыл бұрын
After sautéing the vegetable and putting a cups of water you can strain or remove from the water the vegetables with meats then you put the pansit noodles then when the pansit noodles is cooked already you put half of the veggies withmeat then the other half as toppings on the top of your pansit
@JPLMONEY23
2 жыл бұрын
Just subbed......I hope you can show how to make sushi/ tempura/ udon soup.
@HiroFoodinJapan
2 жыл бұрын
Thank you for subbing! 😊 Will do!
@zenaidadancel7303
2 жыл бұрын
Guys ! is it really just me? or it's really different from the way we cooked it ? pancit bihon must be dry ! no water added!!! I'm really worried on where he gets his recipe in cooking filipino cuisine!😑
@jingleslay6370
2 жыл бұрын
Uhmmmm… we dont put oyster souce. Thats sweet and filipino pancit is mainly sour. Specially me, i like it sour. That could pass as chop suey tho. But nice try!
@maritesgarcia503
2 жыл бұрын
Another Filipino iconic dish! Good job 👍
@graceli1397
2 жыл бұрын
Happy Birthday! 🎉😁 (we eat pansit during birthday bcoz it symbolizes long life 😝)
@XinyiLHBF
2 жыл бұрын
I’m certain you will hit 40K subscribers soon.
@ericnicdao7208
2 жыл бұрын
Chicken liver is the traditional meat of Pancit Bihon and its the best. Ofcourse your way of cooking it looks good as well.
@enne1093
2 жыл бұрын
Oh that's masarap !!,Mr Hiro I have one Japanese friend her in e 👍name Seiko she's lovin' it if I cooked pansit and adobo her favorite Filipino dish,, 👍🇵🇭🇬🇧 amazing how it perfectly prepared well done🤣
@HiroFoodinJapan
2 жыл бұрын
Japanese people would love Pansit Bihon and Adobo 😊
@raiza1626
2 жыл бұрын
I love your videos! They're so relaxing to watch, I find myself hungry even after a stressful day. Keep up the good work 💙💙💙
@HiroFoodinJapan
2 жыл бұрын
I’m glad to hear that! Thank you for watching! 😊
@DArRen-fo8gk
2 жыл бұрын
We usually use green beans and not yet tried the celery. You can use chicken or pork or if you like to use it both, that's up to you. You can also add 🍤 🍤 🍤 it's the best.
@mattie3033
2 жыл бұрын
Thank you for loving our dishes and make them with your own recipe ☺️ and Congratulations btw happy 20k subscription hope the best for you, manifesting you'll have 100k by the end of the year ♥️♥️♥️
@HiroFoodinJapan
2 жыл бұрын
Thank you so much! 😊
@Silv3rf0xx_
2 жыл бұрын
Try adding shrimps, cuttle fish and wood ear fungus “rat’s ear?” (tainga’ng daga)
@holyice12
2 жыл бұрын
most filipino's like crunchy vegetable on their pancit canton pancit is already soft . for the meat chicken is more likely used on it then some squid balls and Chinese chorizo optional then cabbage carot spring beens then the rest condiments for to taste
@inemehs
2 жыл бұрын
Pansit bihon is my favorite at least i cook it twice a month 😂 its a famous dish and cooked on different occasions usually birthdays, new years, etc. I use chicken liver rather than meat. Its tastier for me and you can smash a few so it can stick on the noodles itself. Yea but chicken liver is not for all so you might not like it too 😂
@ronellmonieno4353
2 жыл бұрын
Pancit Bihon is not actually an original filipino dish. It is somewhat inherited from Chinese people who inhabited in the Philippines for a long time. It is like pancit Canton from Canton China and lumpiang shanghai from Shanghai haha.
@gurugurukuma
2 жыл бұрын
Yes, we do add celery to pancit for fragrance. As for you question if we use pork or chicken, it never hurts to use the two at the same time.
@annaqtjoey
2 жыл бұрын
This may be a challenge for you. I mean by taste not by cooking this dish. Pancit Palabok or Pancit Malabon. It has the same ingredients, (with a few exceptions) but the main difference is the type of noodle that is used. Palabok has a thinner noddle, like Bihon. The Malabon has a thicker noodle, the same size as udon. It's a challenge for taste because foreigners who tried it either like it or not. It's an extreme garlic and shrimp sauce. I recommend the recipe from Kawaling Pinoy. It has a video at the bottom of the site.
@kopikapiku2321
2 жыл бұрын
I think if you mix Orange and Lemon youll make Calamansi, but im just kid guessing haha
@minervasabas6797
2 жыл бұрын
Good technique and decision to remove extra broth! You made it look very easy to make pancit. 😄
@velosbeloy2167
2 жыл бұрын
Yoku dekita … 👍🏼👍🏼👍🏼👍🏼😋
@lifediaries01
2 жыл бұрын
My all-time faaaave! Pancit Bihon 🤤🤤❤️❤️
@blp5840
2 жыл бұрын
Most of the Nihonjins I know here in Manila look down on my Culture. I'm glad Hiro San loves our food and I hope he could visit the Philippines too to try authentic Filipino food too 🥰
@uysijorge9343
2 жыл бұрын
Face reveal when??? Just kidding haha love your videos!
@mikarivera3625
2 жыл бұрын
This looks great! Good job for your first try. If you do try to cook this again, it’s okay to leave the liquid in because the bihon will absorb it. Besides shrimp and chicken, you can add fish balls or squid balls.
@zeusrabino
2 жыл бұрын
yummy as usual. i tend to use both seared pork and chicken together adding chicken liver is great too
@roverlights6113
Жыл бұрын
my style of cooking pansit is sauteing all the meat and the veggies first,stir fry transfer and set aside and at the same pan boil some stock add seasoning and drop the noodles so it would be easier to adjust if you mess up with the amount of liquid, you can add or lessen without sacrificing the taste of the toppings being washed away ( stir fried veggies and meat) after you cook the noodles you can now put the stir fry on top.
Пікірлер: 457