COPYRIGHT 2015 l ALING ODAY
Ingredients:
1/2 kg Miki Noodles 1/4 kg Liempo (Sliced thinly) 1/4 kg Shimp (Shells Removed and saved) 2 tbsp. Hibi 100g Pork Liver 1 Liter Beef Stock 1 Bunch Snow Peas 1 Pc Carrots (Shredded) 1 Pc Sayote, sliced thinly 1 Pechay, sliced 1 Red Onion, sliced 4 Cloves Garlic, minced 1/4 Cup Soy Sauce Canola Oil Salt Pepper Kalamansi Fish Sauce Vinegar Procedure: Simmer beef stock with shrimp shells and hibi then set aside. On a wok heat oil then sauté onion and garlic until fragrant.  Add in liempo and cook until slightly brown.  Add in pork liver and continue to cook for 5 minutes. Add in sayote, carrots, pechay and snow peas and cook for 2 minutes then add in shrimps. Pour in soy sauce then season with salt, pepper and fish sauce. Toss in miki noodles then mix well. Serve with kalamansi, vinegar on banana leaves.
Pancit Habhab
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Pancit Habhab
1/2 kg Miki Noodles 1/4 kg Liempo (Sliced thinly) 1/4 kg Shimp (Shells Removed and saved) 2 tbsp. Hibi 100g Pork Liver 1 Liter Beef Stock 1 Bunch Snow Peas 1 Pc Carrots (Shredded) 1 Pc Sayote, sliced thinly 1 Pechay, sliced 1 Red Onion, sliced 4 Cloves Garlic, minced 1/4 Cup Soy Sauce Canola Oil Salt Pepper Kalamansi Fish Sauce Vinegar Procedure: Simmer beef stock with shrimp shells and hibi then set aside. On a wok heat oil then sauté onion and garlic until fragrant.  Add in liempo and cook until slightly brown.  Add in pork liver and continue to cook for 5 minutes. Add in sayote, carrots, pechay and snow peas and cook for 2 minutes then add in shrimps. Pour in soy sauce then season with salt, pepper and fish sauce. Toss in miki noodles then mix well. Serve with kalamansi, vinegar on banana leaves.