Ingredients:

• 230 grms glass noodles (sotanghon)
• 1 handful wood ear mushrooms
• 12 pcs. prawns, shelled and deveined
• 1 tbsp. oil
• 300 grms. firm tofu, cubed
• 6 spring onions, thinly sliced
• ¼ cup Chinese celery, minced
• 24 pcs. cherry tomatoes, halves
• 2 pcs. small red chili, finely-chopped and seeded 
• 1 handful coriander leaves, chopped
• 5 tbsp fresh lime or calamansi juice
• 3 tbsp fish sauce

Cooking Procedure:

1. Soak noodle in hot water for 3 minutes.
2. Drain and rinse in cold water.  Chill.
3. Soak mushrooms in hot water for 5 minutes till soft.
4. Drain and cut into thin slices.
5. Boil water in a pot, add peeled prawns and cook for 3 minutes.
6. Remove prawns and put in ice bath until cool.
7. Remove prawns from ice bath and cut each into 3 pieces.  Set aside.
8. Place oil in skillet.
9. Stir-fry tofu for 3 minutes till golden brown.  Cool.
10. When ready to serve, place noodles in a large plate with prawns, tofu and mushrooms.
11. Add the rest of the ingredients and toss well to combine.
12. Adjust seasoning if necessary.

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Mga Sangkap:

• ½  kilo baboy (buto-buto), pakuluan

• 1 kl baboy (liempo)

• 1 kl pancit miki (pancit Lucban)

• ¼   Baguio beans

• 3 Sayote

• 3 Carrots

• 1 ½  kutsara toyo

• 1 kutsara mantika

• 1 puso ng bawang, tadtarin

• 1 sibuyas, hiwain ng maliit

• 3 kutsara suka

Paraan ng Pagluluto:

1. Prituhin ang baboy-liempo sa sarili nitong mantika.  Itabi.

2. Igisa ang bawang, sibuyas, mga hiniwang gulay.  Lagyan ng toyo.

3. Ilagay ang pinaglagaan ng buto-buto.

4. Pakuluin at ilagay ang pancit Lucban.

5. Kung luto na, ihalo ang pritong baboy.

6. Ilagay sa dahon ng saging at ihain ng mainit.

7. Lagyan ng suka para sa mas masarap na lasa.

English Recipe of Pancit Habhab

Ingredients:

• ½ k. pork buto-buto, boiled
• 1 k. pork liempo
• 1 k. pancit Lucban (pancit miki)
• ¼ k. Baguio beans, sliced horizontally
• 3 pcs. sayote, julienned
• 3 pcs. carrots, julienned
• 1 ½ tbsps. Soy sauce
• 1 tbsp. cooking oil
• 1 pc. garlic, finely chopped
• 1 pc. onion, finely chopped
• 3 tbsps. vinegar

Procedure:

1. Fry the pork (liempo) in its own fat; set aside.
2. Sauté garlic, onion, and the vegetables; add soy sauce to taste.
3. Add the pork (buto-buto) broth and put in the pancit Lucban when the broth boils.
4. When cooked, put in the fried pork meat.
5. Serve the pancit hab-hab on fresh banana leaves.
6. Add vinegar to make the pancit more delicious.

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Ingredients – Spaghetti:

• 500 grams spaghetti – pasta
• 6 quarts boiling water
• 1 tbsp. cooking oil

Procedure:

1. Put salt and oil in boiling water.
2. Add pasta to boiling water.
3. When pasta is Al Dente, remove from fire, drain.

Ingredients – Sauce:

• 1 to 2 tbsp. Butter
• 125 grms. ham, cut into small pieces
• 2 cloves garlic, minced
• 1 medium onion
• ½ kl chicken breast, shredded
• 1 can cream of mushroom
• 8 oz. nestle cream
• 1 cup evaporated milk
• 1 small can mushroom buttons, sliced
• 2 cups chicken broth
• Salt
• Black pepper

Procedure:

1. Saute garlic and onion in butter. Add chichen, ham and mushroom until cooked.
2. Add cream of mushroom, milk and nestle cream, stir well.
3. When boiled, add salt and pepper to taste.
4. Put sauce into cooked pasta.
5. Serve hot with garlic bread.

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“Patio” – restaurant located in Bulacan.

Ingredients:

• 1 (8-oz.) pack of rice stick noodles (called pancit bihon)
• 1 large chicken breast (1 lb.)
• ¼ lb. boneless pork, cubed (optional)
• ½ cup oil
• 1 medium carrot, julienne
• 1 celery stalk, julienne
• ¼ lb. snow peas
• ¼ green beans
• ¼ cabbage, sliced into strips
• 2 cloves garlic, crushed
• 1 small onion, slided
• 1 cup chicken broth
• 1 tablespoon soy sauce
• Salt and pepper to taste

Toppings :

• ¼ buko (coconut), strips

Procedure:

1. Soak the pancit bihon noodles to soften for 10 minutes
2. Sauté garlic and onions in a frying pan.
3. Add the chicken broth, shredded chicken breast, and all vegetables unitl cooked.
4. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5. Salt and pepper to taste.
6. Top buko, serve hot with sliced calamansi on the side.

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Ingredients:

• 3 tbsps. Butter or margarine
• 3 tbsps. Flour
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/8 tsp. hot pepper sauce
• 1 ½ c. beer
• 1 pound shredded cheddar cheese
• 8 ounces noodles, cooked
• 2 quarts water
• 1 tsp. salt
• 2 c. diced cooked ham

Procedure:

1. Melt butter in a pan over medium heat.
2. Blend in flour, salt and mustard and cook until bubbly.
3. Stir in pepper sauce and beer; cook 2 minutes.
4. Reduce heat to low; add cheese and cook until creamy, stirring constantly.
5. Bring water to boil in sauce pan; add salt and noodles.
6. Stir; cook 8-10 minutes, until noodles are tender.
7. Drain in steamer unit.
8. Add noodles and ham to sauce and mix well. Heat 3-4 minutes.

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Ingredients:

• 8 ounces uncooked elbow macaroni
• 6 tbsps. butter or margarine, divided
• 4 medium onions, thinly sliced
• 1 pound fresh mushrooms, sliced
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. nutmeg
• 1 c. heavy cream
• 1 can (8 ounces) green peas, drained

Procedure:

1. Cook pasta in a sauce pan according to package directions.
2. Melt 3 tbsps. butter in a pan over medium heat.
3. Add onions; sauté until transparent. Cover.
4. When done, reduce heat to low and cook 10 minutes.
5. Melt remaining butter in a sauce pan over medium heat.
6. Add mushrooms and sauté until tender, about 5 minutes.
7. Add salt, pepper, nutmeg, onions, cream and peas; heat through.
8. Serve over hot cooked macaroni.

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Ingredients:

• 1 package (12 ounces) elbow macaroni
• ¼ c. butter or margarine
• 2 medium onions, sliced
• 1 can (28 ounces) whole tomatoes, halved
• 1½ tsps. Worcestershire sauce
• 1 tsp. salt
• ¼ tsp. pepper
• 1 ½ c. shredded process American cheese

Procedure:

1. In a sauce pan, cook macaroni according to package directions; Drain.
2. Melt butter in pan over medium heat.
3. Add onions and sauté 3-5 minutes.
4. Add tomatoes and seasonings; simmer 5 minutes.
5. Add macaroni; stir well.
6. Add cheese and stir until melted.
7. Cover and simmer for 30 minutes.

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