Pancit Hab-hab

Ingredients for Pancit Habhab

banana leaves – cleaned; cut into rectangular shapes
broth of pork and shrimp – 8 cups
carrot – 1 piece; sliced
cooking oil – 3 tablespoons
garlic – 5 cloves; minced
miki noodles – ½ kilogram
patis or fish sauce – ½ cup
pechay or bokchoy – 3 bundles; cut horizontally
pepper – ½ teaspoon
pork – 50 grams; boiled; sliced into tidbits
pork liver – 150 grams; boiled; sliced into tidbits
sayote or chayote – 1piece; sliced
shrimp – 200 grams; cooked; shelled
sitsaro or snow pea – 200 grams; stringed
soy sauce – ¼ cup
vinegar or calamansi juice to taste

Steps for Cooking Pancit Habhab

1. 
   
   Sauté garlic and then onion in heated cooking oil.
2. Add in pork and shrimp.
3. Stir fry everything until meat is cooked.
4. Pour in soy sauce and fish sauce.
5. Sprinkle pepper.
6. Stir fry everything for a few minutes.
7. Pour in broth of pork and shrimp.
8. Bring everything to a boil.
9. After boiling, allow everything to simmer for another 10 minutes.
10. Add in miki noodles.
11. Cook until the noodles become tender and until it has absorbed the broth.
12. Add in the vegetable.
13. Cook everything until vegetables are done.
14. Place the cooked noodles in a banana leaves.
15. Drizzle with either vinegar or calamansi juice before serving.