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I presume that’s from flour, water and other stuff? Damn, that’s hardcore! Also, probably really delicious since it’s freshly made (to cook).
I opened my fridge, at may natitira pa akong produces sa loob. Kaya napabili ako ng pancit kahapon.
Hahahaha! Nice! I think that’s the strength of pancit (canton, bihon, miki, sotanghon, all of them!) It’s very easy to just take whatever’s in your fridge and freestyle it.
👀
I actually love pancit miki that’s saucy, but not too saucy it belongs to the likes of lomi. The trickiest part of making pancit miki, though, is sourcing the noods. It has to be fresh, imo.
moto