3 Recipe
of Local
LOMI
Ingredients:
 15 oz. fresh round
miki noodles
 1 medium carrot
chopped
 1 cup chopped Savoy cabbage
 2 pieces chinese sausage, sliced diagonally
 ½ lb pork, thinly sliced
 ½ cup chopped scallions
 1 medium onion, minced
 3 cloves crushed garlic
 3 cups chicken broth & 2 cups water
 3 tablespoons all-purpose flour diluted in ½
cup water
 3 tablespoons cooking oil
 1 egg & Salt and pepper to taste
PANCIT
CANTON
Ingredients:
 12 oz flour sticks or pancit canton noodles
 1/2 lb pork belly cut into strips
 1/2 cup medium sized shrimp shelled &
deveined (optional)
 3 cloves garlic (crushed)
 1 medium onion (sliced)
 1/2 cup chinese sausage or chorizo (sliced)  
 1 medium carrots (strips)
 1 cup snow peas or sitcharo 
 1/2 cup parsley (chopped)
 1 cup cabbage (strips or squares)
 3 1/2 cups pork broth or 3 1/2 cups water+1
pork cubes & 2 tbsp oyster sauce
 1/2 tbsp fish sauce & 3-4 tbsp soy sauce
 2 1/2 tbsp cooking oil  the noodles.
Instructions
1.Heat the oil in a cooking pot.
2.Once the oil gets hot, saute the onion and
garlic. Make sure that the garlic do not get
burnt.
3.When the onion gets soft, add the pork.
Cook until the color turns light brown.
4. Put-in the Chinese sausage. Cook for 1
minute.
5. Pour-in the chicken broth and water. Let
boil. Cover and simmer for 30 minutes.
6. Put-in the lomi noodles. Cook for 15 to 18
minutes.
7. Add the carrot. Cook for 5 minutes.
8. Put-in the savoy cabbage and scallions. Stir.
Cook for 3 minutes.
9. Add the flour diluted in water. Yes, this is
flour that we are using this time, although I
know that most of us are used to
cornstarch. Cook while stirring until the
sauce thickens a bit.
10. Put-in the egg. Quickly stir until the egg
blends with the rest of the ingredients.
11. Add salt and pepper to taste.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!
 salt & pepper to taste
Instruction:
 Blanch all the vegetables (carrots, snow
peas, & cabbage) in a pan or wok.
 In a separate wok, heat the cooking oil and
saute garlic and onion.
Add the pork strips and cook until tender.
 Add the fish sauce, chorizo and oyster
sauce.  Cook for few minutes.
 Add the shrimp, parsley and soy sauce. 
 Add the pork broth. Let it simmer then add
the noodles. 
 Cook until noodles are tender and some of
the stock is absorbed. 
 Add the blanched vegetables and toss with
 Add salt and pepper to taste.   Transfer to a serving plate and squeeze
some lemon or calamansi. Enjoy!
PANCIT BIHON GUIDSADO
Ingredients:
 4 cups chicken stock
 1/4 cup soy sauce
 8 ounces rice noodles
 1/2 pound boneless, skinless chicken
breast or thigh meat, diced
 1/2 pound large shrimp, peeled and deveined
 2 tablespoons cornstarch
 1 onion, peeled and sliced thinly
 2 cloves garlic, peeled and minced
 16 ounces pork hamonado, cut thinly on a bias
 2 large carrots, peeled and sliced thinly on a bias
 2 stalks celery, sliced thinly on a bias
 1 small cabbage, chopped
 salt and pepper to taste
 green onions, chopped
 calamansi or lemon, cut into wedges

Instructions:
1. In a large pot over medium heat, combine
chicken stock and soy sauce. Bring to a boil.  tablespoon of oil as needed.
2. Submerge noodles into the liquid and cook,
using tongs to loosen strands, for about 1 to
2 minutes or just until softened. Drain
noodles and reserve about 1 1/2 to 2 cups
of the liquid.
3. In a small bowl, combine chicken and one
tablespoon of the cornstarch. Set aside for
about 10 minutes. Drain well.
4. In another bowl, combine shrimps and the
remaining one tablespoon cornstarch. Set
aside for about 10 minutes. Drain well.
5. In a wok or wide skillet over medium heat,
heat about 1 tablespoon oil. Add chicken
and cook, stirring regularly, for about 3 to 5
minutes or until lightly browned. Remove
from heat and drain on paper towels. Wipe
down wok or skillet and add another
6. Add shrimps and cook for about 1 to 2
minutes or until color changes to pink.
Remove from heat and drain on paper
towels. Wipe down wok or skillet and add
another tablespoon of oil as needed.
7. Add onions and garlic and cook until
softened.  
8. Add pork hamonado and cook, stirring
regularly, until they start to brown. 
9. Add carrots and celery and cook for about
30 to 40 seconds. 
10. Add cabbage and cook for about 30 to
40 seconds. Continue to cook until
vegetables are tender yet crisp.
11. Return shrimp and chicken to wok. 
12. Add noodles. Add reserved liquid in 1/2
cup increments. Gently toss and stir, adding
more liquid as needed, until noodles are
cooked yet firm to bite, vegetables are
tender-crisp, and liquid is absorbed. 
13. Season with salt and pepper to taste.
Transfer to serving platter and garnish with
chopped green onions. Serve with
calamansi wedges.