Pancit bijon guisado

Yield: 8 Servings

Measure Ingredient
¼ cup Cooking oil
2 \N Cloves garlic, minced
1 medium Onion, minced
1 cup Boiled pork, sliced
1 small Cabbage, shredded
1 large Carrot, strips
2 tablespoons Soy sauce
1½ cup Vegetable broth
1 bunch Kintsay, * see note
1 \N Bundle vermicelli, ** see note
1 \N Piece chicken stock cube
2 \N Pieces chorizo, thinly sliced
2 \N Pieces spring onions, thinly sliced

* you can use chinese leeks or celery ** about two handfuls 1. Saute garlic in cooking oil. add onions, pork, carrot and cabbage.

Add soy and fry for 2 minutes. 2. Add broth and simmer, then add kintsay 3. When vegetables are cooked (keep them crispy!) mix in soaked and drained vermiceli and chicken cube. 4. Garnish with chorizo and spring onion.

Serve at room temp. with halves of calamancy (or limes) For a more authenic taste, reduce soy sauce to 1 tablespoon and add 1 tablespoon of fish sauce. Posted to MC-Recipe Digest V1 # Recipe by: Joe Sweeney

From: Sweeney <sweeney@...>

Date: Wed, 11 Dec 1996 22:33:31 +0800 (HKT)

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