INGREDIENTS:
- 1/4 cup cooking oil
- 1 teaspoon minced garlic
- 3 pieces tokwa, cut into cubes
- 1/4 kilo pork, lean, cut into cubes
- 1/4 kilo shrimps, shelled
- 1/2 cup shrimp juice
- 1/2 cup atsuwete extract
- Patis, salts and pepper for seasoning
- 1/4 kilo cabbage, cut finely
- Kintsay
- 1/4 kilo bihon, soaked briskly in water
- 1 teaspoon minced garlic
- 2 tablespoons minced garlic
- Green onions
- 1/2 cup finely cut kamias
- 2 hard-cooked eggs, sliced
HOW TO COOK:
- Heat oil and sauté 1 teaspoon garlic.
- Add fried tokwa & pork, shrimp and shrimp juice.
- Season with patis, salt and pepper. Cover and allow to boil.
- Add cabbage and kintsay and cook for 1 minute.
- Add bihon and cook until done.
- Sauté the rest of the minced garlic in a little oil until brown.
- Add green onions and kamias. Sprinkle them over cooked pancit.
- Garnish with hard-cooked eggs.
SOURCE: panlasangpinoymeatrecipes.com
IMAGE: mystylerecipe.net
