| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Philippines, Pork & ham, _sent |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cooking oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
md |
Onion, minced |
| 1 |
c |
Boiled pork, sliced |
| 1 |
sm |
Cabbage, shredded |
| 1 |
lg |
Carrot, strips |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
c |
Vegetable broth |
| 1 |
bn |
Kintsay, * see note |
| 1 |
|
Bundle vermicelli, ** see note |
| 1 |
|
Piece chicken stock cube |
| 2 |
|
Pieces chorizo, thinly sliced |
| 2 |
|
Pieces spring onions, thinly sliced |
INSTRUCTIONS
* 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 MC-Recipe Digest V1 #337
Recipe by: Joe Sweeney
From: Sweeney <sweeney@asiaonline.net>
Date: Wed, 11 Dec 1996 22:33:31 +0800 (HKT)
A Message from our Provider:
“God grades on the cross, not the curve.”