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. 

Banana Lumpia from Lynettes house

I'm going to write down exactly how it is in the handwritten cookbook. You kids will appreciate it, I think. Lynette is such a good cook and I have more from her at a later time because it's in a pile I have to get to but here is the Banana Lumpia we all love so much. 

Banana Lumpia sooooo good from Lynettes house

1 bunch of bitty bananas (apple bananas)

1 pkg lumpia wrappers plus patience to peel them apart

dark brown sugar

oil for frying

1) slice nanas lengthwise

2) roll in brown sugar

3) Roll in 1 thin lumpia wrapper. Seal with wet finger in water. 

4)Fry till brown and crunchy

5) Slap Thads hand to keep him out of them till they cool.

6) Smile lovingly at Thad because he badly burned his tongue. 

Sangkap or Pork Guisantes

Best Sangkap can be found in Waipahu, Oahu at Elena's. There used to be a Las Vegas location but sadly it's no more. Since I can't go jetting off to Hawaii any time, here's what we eat to tide us over. Use pork chops, more better. Rufina is our family brand of patis (fish sauce). Make sure it's Filipino patis as Thai fish sauce and Vietnamese fish sauces have a different flavor style. 

First step make rice. Wash 3 times, then cook in rice cooker.

Sangkap or Pork Guisantes

1 1/2 lb lean pork, sliced into 1x1 1/2 pieces

1 TBS oil

2 cloves garlic, minced

1/2 cup water

1 can 8 oz tomato sauce

1 1/2 tsp apple cider vinegar and patis (or more to taste)

2 tsp shoyu

1 stick cinnamon

1 bay leaf

salt

pepper

1 or 2 peeled and diced potatoes

10 oz package of frozen peas

1/2 cup pimientos (optional because you kids wouldn't eat them)

Saute pork and garlic. Add potato. Stir. Then add water, tomato sauce, vinegar, patis, cinnamon, shoyu, bay leaf, salt and pepper. Stir occasionally and cover while simmering for about 20 minutes or so. Add peas. Stir well then cover and cook for about 5-10 minutes. Smell the deliciousness and add pimientos. Take out the stick and bay leaf before serving over rice. 

Pork Adobo

Pork Adobo


1 large pork roast, cut into large cubes
1 cup apple cider vinegar
1/2 cup shoyu
5 cloves garlic, crushed
1/4 tsp salt, pepper
2 bay leaves
1/2 cup water

put all into slow cooker and cook on high for 6 hours, low for 8 hours. Can also cook on stovetop until meat is cooked through and tender.

You can also do chicken and beef this way.
For chicken thighs,  cook in large square pan covered in foil in oven at 350 for an hour.