3 cloves garlic, minced
2 tablespoons lard
1 medium-sized chicken, dressed and cut into serving pieces
1 onion, sliced
6 cups water
2 cups uncooked and enriched rice, washed
A piece of ginger, sliced
Green Onions, chopped
Patis and Kalamansi
Saute the garlic in lard; add the chicken, onion and patis; cook for a while.
Lower the fire and cook slowly until chicken is tender.
Add the water and bring to a boil; then add the rice and a piece of ginger; boil until done.
Continue cooking and stirring until mixture is smooth and the rice is soft.
Serve with chopped young onions and patis to which kalamansi juice has been added.
Serves 6 or more.
Goto or tripe - may be used instead of chicken.
1/10 kilo pork, pre-cooked sliced
1 breast of chicken, boiled and flaked
1/10 kilo shrimps, shelled and slit at the back
1 slice ham, cut into strips
4 cloves garlic, minced
1 onion, sliced
2 1/2 cups chicken broth
1 carrot cut in narrow strips
1 sayote, diced
1/10 kilo cabbage, cut into 1 inch squares
A few stalks kintsay, cleaned and cut into 1-inch lengths
2 tablespoons cornstarch
1/4 cup toyo
1 package of Canton noodles preferably Miki
1 egg, whole
Fry the pork, chicken, shrimps, and ham separately in very little lard. Set aside.
Saute the garlic and onion. Add 1 cup chicken broth and boil.
Add the carrots and sayote; cook until almost done, then add the cabbage and kintsay.
Mix the cornstarch with a little water and add to the vegetable mixture.
Stir and cook until done. Set aside.
Beat the egg until creamy.
Heat a slightly greased pan and pour the beaten egg.
Spread eggs to the sides of the pan and cook until done.
Roll the egg and shred fine.
Boil the remaining chicken broth; season with toyo and vetsin.
Stir in Canton noodles and cook until evenly moist.
Transfer to a big platter.
Top with the fried pork, shrimp, chicken, and ham.
Pour over it the thickened vegetable mixture.
Garnish with green onions and shredded egg. Serve with toyo and kalamansi juice.
Serves 8 to 10