Tagalog Chopsuey

1/6 cooked chicken
1/6 kilo pork
1/5 kilo liver
1/2 c. patola (sliced)
1/2 c. cauliflower
6 shrimps
Salt and pepper
4 pechay leaves
4 cabbage leaves
2 onions
2 sausages (canton)
4 tbsp. lard

Slice the liver meat and lean chicken and sausage which has been boiled, then peel the shrimps and cut in the noodle. Slice the cabbage and pechay. Slice the onion, patola and cauliflower. Saute the garlic, onion and liver, shrimp, meat, chicken, and sausage. Add toyo and little broth and boil until thick; then drop the cabbage, pechay, cauliflower, patola and cover. Melt a little flour in water, and add to thicken the sauce. Boil for a few minutes and remove when done.

Pansit Guisado No. 1

You will need:

5 pieces ham, sliced
4 tbsp. toyo
1 1/2 cups patola
1 1/2 cup cabbage
1 c. shrimps, sliced
1 c. chicken
Pepper and salt
2 c. shrimp broth
1 onion
1 head garlic
8 pack of miki and bihon
2 tbsp. flour
2 c. ham broth

Saute the ingredients and set aside a part for garnishing. Add the patola and cabbage and let it boil a little. Add the miki and bihon last. Cook until tender and place on platter. Spread the garnishing on top.