Pancit Canton

Ingredients

1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
1 piece of carrot, julienned a few pieces of snow pea pods
1/2 lb mussels or scallops (optional)
soy sauce to taste
patis to taste
salt to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced ground black pepper, fresh if you can
oil for frying
1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
4 or 5 green onions
1 lemon

Directions

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.

Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Menudo

Ingredients:

1 lb. pork, cubed
1 cup liver, cubed
1 tbsp. oil
2 tsps. achuete seeds
1 tbsp. garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium sized potatoes cut into 1/2 inch pieces
2 tsps. salt
1/8 tsp. pepper

Directions

Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

Pork Binagoongan

Ingredients

1 lb. pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, sliced thinly
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water

Directions

Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce.

Serve with rice.

Chicken and Pork Adobo

Ingredients:

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil

Directions:

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.