Pancit with calamaris.

Ingredients:

1/2 kilo golden bihon
1/2 kilo calamaris
250 grams kikiam
2 med. carrots
1/2 kilo cabbage
6 cloves garlic
1 big onion
1 Lt water
80 ml soy sauce
1-1/2 tsp black pepper
1 ajinomoto ginisa mix(.7g)
20ml cooking oil

Procedure:

Saute garlic and onion till golden brown, set aside 1/2 of it.
then saute carrots, add the rest vegetables, put some soy sauce on it, cook it for 5 mins set aside.
at the same pan saute the calamaris, add the 1/2 garlic and onion you removed it before.after 6 mins. add water,soy sauce,oil and pepper, when it boiled put the noodles,mix 1/2 of vege on it.when the sauce is gone transfer it to the serving plate, put vege on top and cut some lemon or calamansi as a decor on top! meryenda time!!!

Sea food Pancit bihon and Canton

3 Tbsp oil
1 Tbsp garlic, minced
1/4up onion, chopped
1/4 cup shrimps,shelled
1/2 kl. squid, rings
1 tsp pepper
1 tsp chili sauce
2 tsp oyster sauce
3 cups chicken broth
3 Tbsp soy sauce
2 Tbsp sesame oil
500g egg noodles
1-1/2 cup cauliflower,divided into flowerets
1 cup snow peas
1 cup cabbage, sliced into 1"strips
3 dried mushrooms,sliced
1/2 cup celery, sliced
2 (180g)cans century tuna with calamansi, drained
2 Tbsp spring onions, chooped

1.In a large pan, heat oil and saute garlic until brown.Add the onion.stir in the shrimp,squid,pepper,chili sauce and oyster sauce.Cook for 3 to 5 minutes; set aside

2. In the same pan,Add the chicken broth,soy sauce and sesame oil.Bring to boil.Add the noodles.Cover the pan and cook for 3 to 5 minutes; set aside

3.Stir in the vegetables and dried mushroom with the noodles.cook for 3 minutes.
Add the sauteed seafood, tuna and spring onions. Toast gently together.
Removed from the heat.


Served hot with garlic bread or sliced bread, Delicious!!!kids gonna loved it.