Pansit Bihon

INGREDIENTS:

150 g bihon
10 pc fishballs
8 pc kikiam, sliced
3 tbsp Hapi Fiesta Vegetable Oil
2 cloves garlic, crushed
1 pc onion, sliced
150 g chicken neck, boiled and flaked (reserved stock)
3 cups reserve chicken stock
2 packs (20 g pack ) UFC Fun Chow Meaty Yang Chow
2 packs (30 g pack) Datu Puti Oysteer Sauce
200 g mixed vegetables (carrot, cabbage, sayote)

PROCEDURE:

1. Soak bihon in water for 30 minutes.
2. Fry fishballs and kikiam until cooked. Set aside.
3. Saute garlic, onion, chicken meat, fishballs and kikiam.
4. Add chicken stock, UFC Fun Chow and Datu Puti Oyster Sauce. Cover and simmer for 3 minutes.
5. Add vegetables and drained bihon. Cover and simmer for 8 minutes or until cooked. Stir occasionally. Serve with calamansi if desired.

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Pansit Bihon

INGREDIENTS:

PROCEDURE:

Stir Fry Broccoli

Stir Fry Bok Choy

Pancit Bihon

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Easy Char Sui Pork

Chinese Style Fried Chicken

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Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

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