Recipe - Pancit Bijon Guisado

One fourth cup Cooking oil
2 Cloves garlic, minced
1 md Onion, minced
1 cup Boiled pork, cut or sliced up
1 small Cabbage, shredded
1 lg Carrot, strips
2 tablespoon Soy sauce
1 One half cup Vegetable broth
1 bn Kintsay, * see note
1 Bundle vermicelli, ** see
note
1 Piece chicken stock cube
2 Pieces chorizo, thinly
cut or sliced up
2 Pieces spring onions, thinly
cut or sliced up

* you can use chinese leeks or celery

** about two handfuls

1. Saute garlic in cooking oil. add onions, pork, carrot and cabbage. Add
soy and fry for 2 minutes.

2. Add broth and simmer, then add kintsay

3. When vegetables are cooked (keep them crispy!) mix in soaked and drained
vermiceli and chicken cube.

4. Garnish with chorizo and spring onion.

Serve at room temp. with halves of calamancy (or limes)

For a more authenic taste, reduce soy sauce to 1 tablespoon and add 1
tablespoon of fish sauce.
Posted to MCRecipe Digest V1 #337

Recipe by: Joe Sweeney

From: Sweeney sweeney@asiaonline.net

Date: Wed, 11 Dec 1996 22:33:31 +0800 (HKT)