Pansit Guisado. 

(This is easy to cook, but preparation needs at least 45 - 60 minutes till cooking)

Select good brand of Bean String Noodles (Canton Noodles), 1 Bundle about 1/2 kg). This can serve up to 4 to 6 persons.

Select from one of this main ingredients:

1/2 kg chicken (with bones); (boil with 600 ml water, 1/2 tspoon salt, 1/3 tspoon black pepper powder, after 20 minutes separate and set aside stock and fry meat till tender) cut to small pieces.

OR- 1/2 kg, Pork Meat -belly; (boil with 600 ml water, salt, 1/3 tspoon black pepper powder, after 20 minutes separate and set aside stock and fry meat till tender) cut to small pieces.

OR- 1/2 kg. shrimp/prawns cut into 2-3 pcs. un-skinned plus 1/4 kg. baby squids, cut into thin ring shape. 

500 ml water (I put this water so it will not be too dry)

1/2 green cabbage (about 1/3 kg.), slice lengthwise about 1/2 inch width)

2 medium carrots, (cut at 1-1/2 inch. length, then cut into strip)

about 4 stem of celery with leaves (large one), do not cook leaves, layered it upon serving.

1/2 tspoon black pepper powder.

 about 1/3 cup fish sauce, (patis) adjust to suit you taste OR salt to taste

4 cloves large garlic (up to 6 cloves if small garlic), crushed and chopped.

2 medium red onion sliced finely.

4 table spoon cooking oil (sunflower)

1/2 tspoon of atchuete powder for color, or use real atchuete seeds in 1/2 cup water. (optional)

About 100 grams Crunchy Pork Skin (Chicharon Balat ng Baboy), crushed. For toppings prior to serving. This will give excellent taste. (optional) 

3 boiled eggs, cut into 8 pcs each (optional)

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To Cook: (this procedure apply to shrimps/squids, for meat after frying continue to sauté on the same oil after setting aside meat) Cooking and preparing the ingredients can be done simultaneously.

In a large kettle, (enough to accommodate all your ingredients), heat oil then sauté garlic,

close to golden brown, followed by onions, when onion is 60 percent cook, add black pepper, then

add the squid followed by shrimp (or meat), let simmer for 10 minutes, then add fish sauce of salt let simmer again for 3 mins. then add water or meat stock, let simmer to cook.  Taste it, allow for more

saltiness, but not too much, this will subsides when you add noodles and vegetables. Add noodles, after 4 minutes add cabbage, celery, then 1 min before finishing add carrots, do not over cook veges. let only 40 percent cooking on cabbage as it will continue to cook of its heat.

Serve, with chicharon, cut lemon in six pieces, or calamansi to 2 pcs.

A perfect match would be, Long French Bread sliced, then spread with butter with few dash of sugar, then toasted. Or any bread that you can toast.

Make ready of black pepper powder also, and iodized salt.