Compiled, edited, and ocassionally
tested by Kylene Nickerson
Pancit Guisado - Pancit Guisado #2
cooked pork cubes
cooked ham cubes
cooked chicken cubes
1 medium onion, sliced
2 TBS oil
3 TBS soy sauce
1 tsp. salt
1/2 tsp. black pepper
1 1/2 c chicken broth
1 cup coarsely shredded cabbage
6 ounces noodles
1 lemon thinly sliced
Cook meats, garlic and onion in oil till onion is yellow. Remove a small amount of meat for garnishing. To the remaining add soy sauce, salt, pepper, 1/2 cup stock and cabbage. Stir, cover and simmer about 10 minutes or until cabbage is cooked but still crisp. Boil the noodles until almost done. Drain and add meat/cabbage mixture, Add remainder of stock; cover and simmer for 15 minutes. Remove garlic. Serve in deep platter garnish with meat and lemon. Serve with soy sauce. 6-8 servings
Reprinted from the Clark AFB NIPA News
PHILIPPINE NOODLES (Pancit guisado) (6 servings)
Heat oil in large skillet over medium-high heat. Add onion and garlic. Cook stirring frequently, until soft, about 4 minutes. Add sausage, celery, carrots, cabbage and mushrooms; cook, stirring frequently, 10 minutes.
Add 1 cup of the broth. Cook 5 minutes. Add chicken and soy sauce. Cook until heated through. Add remaining broth; cook until liquid begins to boil. Remove from heat. Stir in oyster sauce.
Set aside half the chicken and vegetable mixture, leaving as much liquid as possible in pan. Add rice noodles. Cook, stirring frequently, until noodles are tender, about 10 minutes. Add additional broth or water if noodles become dry.
Arrange noodle mixture on serving platter; top with reserved chicken mixture. Garnish with green onions and sliced lemon, if desired.
Reprinted from the Chicago Tribune