Pancit Habhab

Ingredients:

  • 150 g. pork, boiled, cut into strips
  • 150 g. pork liver, boiled, cut into strips
  • 200 g. medium size shrimp, shelled
  • 1/2 k. Lucban miki noodles
  • 1 medium size carrot, sliced
  • 3 big bundles pechay, cut crosswise
  • 200 g. sitsaro, stringed
  • 1 medium size sayote, sliced
  • 1/2 head garlic, minced
  • 1 medium size onion, chopped
  • 1/2 cup patis
  • 1/4 cup soy sauce
  • 1/2 tsp. black pepper
  • cooking oil
  • vinegar or kalamansi juice

Procedure:

  1. In a large wok, sauté onion and garlic.
  2. Add pork and shrimp stir for 2 to 3 minutes or until meat start to sizzle, Add soy sauce, patis and black pepper and stir cook for 2 to 3 minutes.
  3. Add 6 to 8 cups of broth from boiling of pork and shrimp shells and heads, let boil and simmer for 5 to 10 minutes.
  4. Add in miki noodles stir and cook for 5 to 10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
  5. Add all the vegetables stir and cook for another 3 to 5 minutes or until vegetables are just cooked.
  6. Serve with vinegar or kalamansi.

Source: overseaspinoycooking.net