Peel shrimp, leaving tails.
Devein.
Coat with cornstarch and egg white.
Set aside.
Slice chicken breast; coat with cornstarch.
Saute garlic, onion, pork, shrimp and chicken meat. Season with salt, aji-no-moto and soy sauce.
Pour broth and bring to boil.
Add all the vegetables.
Thicken with dispersed cornstarch.
Stir canton in and cook 10 minutes.
Serve hot.
Best cooked in a wok.
he wok. Add bihon and canton noodles to the liquid. Mix
Saute garlic in cooking oil.
Add onion until brown.
Mix cooked pork and season with soy sauce, salt and m.s.g. and simmer for a short while.
Add carrot and pork broth to meat.
Let boil. Rinse canton noodle and mix in boiling broth.
Keep stirring over low fire until noodle is cooked.
Serve hot and garnish with eggs, sausage and green onions.
If desired, lemon can be squeezed over the pancit for more flavor.
Slice chicken breast thinly; sprinkle with 1 tablespoon of cornstarch and patis. Mix to coat chicken slices evenly and set aside.
Drain mushrooms.
Discard tough stems and slice thinly.
Cut chicken breast in small pieces.
Saute the garlic, onion and chicken breast and cook about 3/4 done.
Add 1/4 cup of water, 3 tablespoons of soy sauce, cabbage, carrot and celery.
Cover and simmer 1 to 2 minutes.
Place canton noodles in; stir.
Salt and white pepper to taste.
Cover and simmer 3 more minutes.
Serve hot.
n the pot for the pancit.
Heat large skillet with
Immerse rice noodles in warm water or stock for 10 minutes; drain and set aside.
Heat oil in wok.
Saute crushed garlic and finely chopped onion.
Add cubed chicken and shelled shrimp.
Add snow peas.
Add grated carrots and shredded cabbage.
Cook until slightly tender.
In another pan bring 1 cup water to boil. Add bouillon, then add noodles, soy sauce, and pepper.
Once noodle absorb stock, add vegetables.
Add oyster sauce.
Saute garlic in cooking oil, add onions, pork, carrot and cabbage.
Season with soy sauce and fry for 2 minutes.
Add broth and simmer, add Kintsay.
When vegetables are cooked, mix in soaked and drained bijon and season with salt and ajinomoto. Garnish with chorizo canton and spring onions.
Serve with calamansi.
In a wok add in the piece of side pork and cover with water and 1 tablespoon of salt and bring to a rolling boil and cover with wok cover and turn off the heat. Let this stand for an hour and pour out the water and plate the cooked side pork. After a hour or until the pork come to room temperature slice off about a lb and save the other pieces for a another dish.
In a wok add 4 tablespoon of oil and when the oil start to smoke add in the shrimps and stir fry until pink and pour the cook shrimps into a warm dish and set aside.
In a ...
If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
Set aside.
Heat oil over medium-high heat in wok or large skillet.
Saute garlic and onions until tender.
Add pork, chicken and shrimp, and cook until browned.
Add soy sauce, stirring to flavor.
Add chicken broth and bring to boil.
Add cabbage, green beans, carrots and mushrooms.
Cook until vegetables are tender, yet crisp, 5-8 minutes.
Add noodles, mixing gently to prevent them from breaking.
Cook until ...
Boil the diced chicken in a large pot, 3/4 filled with water. Put 2 dashes of Mrs. Dash or any herbs if you have and 1/2 tablespoon of soy sauce.
Drain the chicken and put aside the broth.
ith lemon wedges.
The recipe can be varied with chicken
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Soak the pancit noodles for about 5 minutes
Soak Pancit bihon noodles in warm water
br>You can quadruple this recipe and make as many as
Boil chicken breasts and pork together.
Reserve broth.
Cut into cubes or strips.
Saute garlic, onions and meat in oil.
Add remaining vegetables.
Season with salt and soy sauce.
Put vegetables aside.
Add noodles to broth and cook to medium soft. Add the vegetables and meat and mix.
Do not overcook.
Serve hot. Pancit should not have a lot of liquid when serving.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
econd layer and ice with Easy Chocolate Icing, recipe # 424521.