1/2 k. of lomi noodles 1 c. of diced cooked chicken meat 1 carrot, julienned 1 c.

of diced leeks (white and light green parts only) 7 c. of chicken broth (unsalted) 2 eggs, beaten 1 tbsp. of cooking oil 1 tbsp. of finely minced garlic 1 onion, halved and sliced thinly 1/2 tsp. of sesame seed oil salt and pepper to taste

Instructions

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chicken meat and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

250 g. of pancit miki, boiled and rinsed (see instructions) 300 g. of pork belly, boiled and cut into half-inch cubes 100 g. of commercial kikiam, sliced and lightly fried 50 to 75 g. of pork liver, sliced thinly 4 cloves of garlic, minced 1 onion, thinly sliced 1 to 2 carrots, thinly sliced 1/4 of a head of white cabbage, shredded 4 to 6 c. of chicken or pork broth 2 eggs, beaten patis (fish sauce), to taste freshly ground black pepper 2 tbsps. of cooking oil 1. Heat the cooking oil in a pot. Add the onion and garlic and saute until fragrant, about two minutes. 2. Pour in the broth. Bring to the boil.

3. Add the carrot slices, kikiam, pork and liver. Bring to the boil. 4. Add the cabbage and noodles. Bring to the boil, cover and simmer for five to 10 minutes. Simmering will soften the cabbage and allow the noodles to release some of the starch into the broth and thicken it slightly. 5. Season with patis and pepper. With the heat off, slowly pour in the beaten eggs in a thin stream. Allow to set slightly then stir through the pot.
SIOMAI
1 cup chopped shrimps 1/4 cup ground pork 1 cup chopped singkamas 1/4 cup chopped green onions 1 onion, finely chopped, 1egg, beaten 1 teaspoon soy sauce salt and pepper to taste 1 pack siomai wrapper oil for brushing

Instructions
In a bowl, combine all ingredients except siomai wrapper and oil. Blend well. Separate wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet-like shapes. Transfer to a lightly greased steamer then brush tops with oil. Steam for about 30 minutes or until done. Serve with a dipping sauce of Kalamansi and soy sauce.

Pancit Lomi Guisado Ingredients:

2 tbsp cooking oil 1/2 cup carrots thinly sliced 1/2 cup thinly sliced Baguio beans 2 cups cabbage shredded 1 8g MAGGI MAGIC SARAP

1/4 cup chopped celery 1 cup water 250 grams lomi noodles blanched 2 whole eggs beaten

Pancit Lomi Guisado Cooking Instructions: Heat oil, saut carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes. Stir in MAGGI Flavor-It Super Ginisa Mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.