Lynettes Pancit Miki and another Pork Guisantes

OH this soup. I can still taste it while eating bowls of it in Whitmo' village. Lynette Rabanal (Borromeo) knows how to cook. She taught me her pork chops recipe which were so good and her Miki recipe. So good and great when you feel the sickness coming on. The only hard thing to find is a good miki noodle. For me the closest is at the Mekong in Mesa so making this is rarer than I'd like. I'll have to change that. Anyways here's the recipes. I hadn't made this in a long time and found the recipes stuck in a book by accident. I'm glad I found them.

Lynettes Pork Chops

Pork Chops

sprinkle with shoyu and oil

season with seasoned salt

bake in oven

turn over once

Lynettes Pancit Miki

4 lb chicken breast

4 cloves garlic

1/4 cup vegetable oil

1 large inch of fresh ginger root

1/2 sliced onion

salt/pepper/patis

chopped green onions

1/2 pound fresh miki noodles

Boil chicken in water in large pot. Simmer until cooked. Remove chicken and save chicken broth. Shred chicken. In wok saute garlic in oil, add ginger and onion. Add chicken and seasoning. Simmer for 10 minutes. Add noodles, stir for 3 minutes. Then add 2 cups of broth, top with green onion.


Somehow I got another pork guisantes recipe on the same piece of paper. It's a little different from the other one.

Pork Guisantes
2 1/2-3 lbs pork, thin sliced
4 clove garlic
16 oz tomato sauce
1/2 cup water
1/2 stick cinnamon
1 tsp salt
1/2 tsp pepper
3 bay leaves
1 lb frozen peas
4 oz bottle of pimentos, drained

Brown pork with garlic. Add rest of ingredients but not the pimentos and peas. Simmer for 60 minutes. Remove cinnamon stick, add peas and simmer for 10 minutes. Add pimentos and serve with rice.