INSTRUCTIONS
- banana leaves – cleaned; cut into rectangular shapes
- broth of pork and shrimp – 8 cups
- carrot – 1 piece; sliced
- cooking oil – 3 tablespoons
- garlic – 5 cloves; minced
- miki noodles – ½ kilogram
- patis or fish sauce – ½ cup
- pechay or bokchoy – 3 bundles; cut horizontally
- pepper – ½ teaspoon
- pork – 50 grams; boiled; sliced into tidbits
- pork liver – 150 grams; boiled; sliced into tidbits
- sayote or chayote – 1piece; sliced
- shrimp – 200 grams; cooked; shelled
- sitsaro or snow pea – 200 grams; stringed
- soy sauce – ¼ cup
- vinegar or calamansi juice to taste
INSTRUCTIONS
- Sauté garlic and then onion in heated cooking oil.
- Add in pork and shrimp.
- Stir fry everything until meat is cooked.
- Pour in soy sauce and fish sauce.
- Sprinkle pepper.
- Stir fry everything for a few minutes.
- Pour in broth of pork and shrimp.
- Bring everything to a boil.
- After boiling, allow everything to simmer for another 10 minutes.
- Add in miki noodles.
- Cook until the noodles become tender and until it has absorbed the broth.
- Add in the vegetable.
- Cook everything until vegetables are done.
- Place the cooked noodles in a banana leaves.
- Drizzle with either vinegar or calamansi juice before serving.
Credits to: kerlynb.hubpages.com
