How to Cook: Pansit Guisado, and Bringhe

PANSIT GUISADO

Ingredients:

3 cloves garlic, minced

1 onion, sliced

2 tablespoons lard

1/4 kilo pork, cut into strips

1/4 kilo shrimps, shelled and sliced

2 cups shrimp juice

1 carrot, cut into strips

1/4 kilo bihon

1/4 kilo miki

1/4 kilo cabbage, shred coarsely 

Salt or patis, pepper and kalamansi

Procedure:

Saute the garlic and onion in lard.

Add the pork and shrimps. Cook until done.

Set aside half of the mixture.

To the other half, add the shrimp juice, atsuete water, patis and pepper.

Boil and add the carrot.

Then add the bihon and cook until almost done.

Add the miki and cabbage; mix well.

Transfer to a platter and garnish with the first half mixture of pork and shrimps.

Serve with patis and kalamansi juice. 

Serves 6 to 8

BRINGHE

Ingredients:

3 cloves garlic, minced

1 onion, sliced 

1 small chicken, dressed and cut into pieces

1/10 kilo pork, cut into cubes

1/10 kilo shrimps, shelled and slit at the back

1 teaspoon paprika or kasubha

1 laurel leaf, torn to 2-3 pieces

4 cups coconut milk

3 cups malagkit or glutinous rice

1 red  pimiento, cut into strips 

2 hard-cooked eggs, sliced

Procedure:

Saute the garlic in lard. Add Onion, chicken, pork, and shrimps cook until tender.

Add the seasonings, and the coconut milk. Boil.

Add the malagkit and stir well.

Cover and cook over medium heat until dry. Stir every now and then to prevent scorching.

Keep over low heat until rice is done.

Garnish with strips of pimiento and slices of egg.