Saute garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables.

When vegetables are almost done, set aside 1 cup for toppings. Add grated buco in pan. Stir and cook for 5 minutes.

Arrange pancit-buco on a plate and spread the remaining sauteed mixture on top.

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1 Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.

Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.

Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.

Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.

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Saute garlic, onion, and meat in a saucepan. Add the vegetables and simmer with the broth. Season with soy sauce and pepper. Add noodles and cook until dry. Serve with green onions, sliced egg, with patis and lemon.
I add other vegetables, depending on availability. I also soak the dry noodles in hot water before adding into the vegetable and broth mix.

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Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.

Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.

Beat eggs and stir in. Do not boil. Serve at once.

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1 pack pancit canton, uncooked
1 pc chicken breast
1 cup shredded cabbage
1 cup celery, chopped
1 cup carrots, julienned
2 cloves crushed garlic
½ onion, sliced thinly
Procedure:

Boil the chicken for about 20 minutes or until cooked. When it cools, set the broth aside and shred the meat. In a deep frying pan, sauté the garlic and onions in about 3 tbsp of oil. Add the shredded chicken and stir until the onions become clear. Season with salt and pepper, then add the carrots, celery and cabbage about one minute apart.
Set the vegetables aside to form a well in the middle of the pan. Pour in about half a cup of the chicken broth, then put in the pancit noodles. Cover the pan for about a minute, then stir in with the vegetables. Season with soy sauce. When the noodles are soft, turn off the heat and serve.

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Cook macaroni in boiling water with 1 tbsp. rock salt. Cook it longer than the usual time printed in the label. Drain and set aside. Mix the ground pork with garlic, onions, red pepper, flour and seasoning. Form into 12 meatballs. In another bowl, mix macaroni, egg, cheese and bread crumbs. Season to taste. Use this mixture to cover each meatball. Fry meatballs in hot oil until golden brown. Maybe served whole or cut into half. Serve with catsup.

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Cook the Broth:
In a large pot, combine water, broth cubes, ham scraps, garlic and onion leeks. Bring to a boil. Meanwhile prepare the filling. Make the Filling: Combine ground pork, egg, salt, and pepper. Mix in cornstarch. Place about a teaspoon of pork mixture in the center of each molo wrapper. Gather the edges together, pull up and twist to form a ball. When broth starts to boil, drop molo balls into the boiling liquid. Bring back to a boil then lower heat and let simmer for 15 minutes. Add spring onions. Serve Hot.

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Cook noodles according to package directions. Drain in a colander. Stir in tbsp. cooking oil to keep noodles from lumping together. Spread out to cool. Make a thin omelet of the egg and cut in into strips. Set aside. Drain mushrooms, discard tough stems and slice thinly. Combine pork, patis and cornstarch. Heat 2 tbsp of the oil in a skillet and quickly stir coated pork pieces in oil using medium heat. Cook until pork is firm. Add bean sprouts, mushrooms, soy sauce and stock. Cook, stirring for 3 to 5 minutes or until bean sprouts are done. Set aside. Heat rest of oil in a large skillet. Add noodles and try without stirring until paper towels to drain off excess oil. Place noodles on serving platter, pour vegetables-meat mixtures over them and garnish with fried egg strips. Serve hot.

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Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir in. Do not boil. Serve at once.

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Saute garlic until a little brown. Add onions, cook until transparent. Then add beef and pork. Cook for 10 minutes, add tomato sauce and tomato paste. Stir in remaining ingredients. Cover and cook for 20 minutes.While hot, pour on cooked spaghetti. Cover top with grated cheese. Note: If oregano powder is not avialable, pound oregano roots and measure 1 teaspoon when powdered. For commercial purposes: Add 2-3 cups water on your spaghetti sauce and thicken with 2 tbsp. bread crumbs. To cook spaghetti or macaroni: Boil water (enough to cover spaghetti). Add a little salt. Drop in spaghetti. Boil until cooked. Drain. While in streaner, wash to remove the excess starch in the noodle. Drain.

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