Beef Asado III (Japanese Style)

Ingredients :

• 1/2 lb. beef (or pork), cut into thinly strips
• 3 tbsp. cornstarch
• 3 tbsp. butter
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. pepper
• 1/2 cup water
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• spring onions, for garnishing

Cooking Procedures :

1. Coat meat strips with cornstarch. Set aside.
2. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. Stir in garlic until fragrant. Add onion and sauté for 3 minutes. Pour in soy sauce, Worcestershire sauce and pepper, and then add the water. Cover and let it simmer for about 10 to 15 minutes or until meat is tender.
3. Add red and green bell pepper strips. Cook for another 3 minutes. Correct seasonings. Stir and blend well.
4. Remove from heat. Transfer to a serving plate and garnish with spring onions on top and serve.

Beef Asado II

Ingredients :

• 1/2 lb. beef, cut into thinly strips
• 2 tbsp. butter
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• spring onions, cut into 2 inch long – for garnishing

Cooking Procedures :

1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown.
2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat.
3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender.
4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.

Beef Asado I

Ingredients :

• 1/2 lb. beef, thinly sliced
• 1/4 cup soy sauce
• 1 tbsp. calamansi juice
• 1/2 cup water
• 1 large onion, cut into rings
• oil

Cooking Procedures :

1. Pound slice beef and then marinate with soy sauce and calamansi. Let stand for an hour in the refrigerator.
2. Place marinated beef in a pan over medium heat, add water and bring to a boil for 3 minutes. Drain, reserving the sauce.
3. Heat oil in a pan over medium heat, fry onion rings until soft and translucent or just half done and then set aside.
4. In the same pan, fry meat for about 3 to 5 minutes or until lightly brown. Pour in reserved sauce. Cover and let it simmer until meat is tender.
5. Remove from heat. Arrange on a serving plate and top with fried onion rings. Serve hot.

Picadillo

Ingredients :

• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 cup ground meat (pork or beef or mixed)
• 3 to 5 cups water
• 3 pcs. potatoes, peeled and diced
• salt and pepper, to taste

Cooking Procedures :

1. Heat oil in a pan over medium heat. Sauté garlic, onion and tomatoes until soft and wilted.
2. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil.
3. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes.
4. Remove from heat. Transfer to a serving dish. Serve hot.

Adobong Pusit (Squid / Calamari in Tangy Sauce)

Ingredients :

• 1 lb. squid (calamari), fresh or frozen
• 1-1/2 tsp. salt
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 1/3 cup vinegar
• 1/4 cup water
• 1 tsp. sugar
• 1 bay leaf
• 3 tbsp. vegetable oil
• 3 to 4 cloves garlic, crushed
• 1 onion, sliced
• 3 tomatoes, chopped

Cooking Procedures :

1. Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes.  Discard innards and transparent ribs.  Wash and drain squid bodies and tentacles well.  Set aside.
2. Combine salt, pepper (or peppercorns, if using) vinegar, water, sugar and bay leaf in a bowl.  Add squids and marinate for an hour.  Drain, reserving marinade.  Strained and set-aside.
3. Heat oil in a skillet over medium heat.  Sauté garlic until fragrant.  Add onions and tomatoes.  Stir-fry for a few minutes until soft and wilted.
4. Add drained squids.  Stir until the squids are half done for about 5 to 8 minutes.  Add strained marinade.  Bring to a boil and then lower the heat.  Correct seasonings.  Let it simmer until squids are cook.  If desired, allow it to thicken or be a little dry in consistency.  Be sure not to overcook the squids.
5. Remove from heat and transfer to a serving dish.  Serve hot.

Adobong Manok sa Gata (Coconut Milk Chicken Adobo)

Ingredients :

• 1 lb. chicken, cut into serving pieces
• 1/3 cup white vinegar
• 2 to 3 tbsp. soy sauce
• 2 tbsp. crushed garlic
• salt to taste
• 1/4 tsp. pepper (or 1 tsp. peppercorn)
• water
• 3/4 cup coconut milk
• chili pepper
• 1 tbsp. oil

Cooking Procedures :

1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn).  Stir to blend and then add into the brown chicken.
3. Bring to a boil.  Lower the heat and allow simmering uncovered for about 10 minutes.  If the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender.  Pour coconut milk and add the chili pepper.
5. Cook for another few more minutes to thicken the sauce.
6. Remove from heat.  Transfer into a serving dish.
7. Serve hot.

Adobong Manok (Braised Chicken in Tangy Sauce)

Ingredients :

• 1 lb. chicken, cut into serving pieces
• 1/3 cup white vinegar
• 2 to 3 tbsp. soy sauce
• 2 tbsp. crushed garlic
• 2 bay leaf
• salt to taste
• 1/4 tsp. pepper (or 1 tsp. peppercorn)
• water
• 2 tbsp oil

Cooking Procedures :

1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.
3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.
5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.
6. Remove from heat. Transfer into a serving dish. Serve hot.

Oven Roasted Chicken

Ingredients :

• 1 (3 to 5 pound) whole roasting chicken
• 2 tbsp. unsalted butter, melted
• salt and pepper
• bunch of fresh thyme
• 4 cloves garlic, peeled and crushed
• 4 bay leaves, torn
• 1 onion, halved
• 1 lemon, halved
• 6 new potatoes, cut in half
• 3 large carrots, peeled, halved lengthwise and quartered
• olive oil
• small handfuls of fresh herbs (basil, parsley and marjoram), finely chopped (optional variation)
• bunch of fresh rosemary (substitution to fresh thyme, see directions for details)

Cooking Procedures :

PREHEAT the oven and a roasting pan to 425°F.

REMOVE the giblets and any excess fat from the chicken cavity.  Wash the chicken inside and out under cold running water.  Pat it dry thoroughly as possible with paper towels.  Liberally sprinkle salt and pepper the inside cavity of the chicken.  Stuff the cavity with the bunch of thyme, crushed garlic (gently press with the side of a knife on each cloves to open slightly), bay leaves, both halves of onion and lemon (press down, roll back and forth several times to loosen the juices before cutting in half).

IN ANOTHER VARIATION, gently loosen the skin from both sides of the chicken breast without tearing the skin.  Sprinkle a little salt down the gaps that you have made, and push in some finely chopped fresh herbs (small handfuls of basil, parsley and marjoram) to further amplify the flavors (substitute sprigs of rosemary for the thyme in the cavity).  Drizzle in a little olive oil.  Pull the skin of the chicken breast forward so that none of the actual flesh is exposed.  Brush the outside of the chicken with the butter and season generously with salt and pepper.  Tie up the legs firmly together with kitchen twine and tuck the wing tips under the body of the chicken.

REMOVE the hot tray from the oven and add a little oil.  Place the chicken on one side, breast-side down (left-side view) on the roasting pan; allow cooking for 5 minutes.  Then turn the chicken over to the other side, breast-side down (right-side view) and cook for another 5 minutes.  Meanwhile, in a bowl toss together the potatoes, carrots and oil.  Season the chicken with salt and pepper.  Remove pan from the oven, turn over the chicken and place on its back (breast side-up).  Scatter the prepared vegetables around the chicken and return pan to the oven.  Continue roasting the chicken for another 45 minutes to 1 hour and 15 minutes more or until the skin is deep golden brown and the juices run clear when pierced between the leg and thigh.  To test this, insert a thermometer in the thickest part of the legs (into the breast, then the thigh).  The internal temperature should register at 160° for the leg, 180° for the breast and 190° for the thigh.  Be careful not to touch any bones with the thermometer.  Bones conduct heat and will give a false reading.

REMOVE the chicken from the oven to a cutting board and cover with aluminum foil for about 15-20 minutes before carving so the juices settle.  Meanwhile, transfer the vegetables onto a serving platter.  Pour off excess fat drippings from the pan.  Return to heat.  Whisk in chicken stock scraping up the bits on the bottom of pan.  Bring to a boil, and then reduce to a simmer.  Cook until the gravy reduced by half or thickened.

TO CARVE: untie the chicken legs.  Remove and discard the inside stuffing of the chicken cavity.  Place chicken on a serving platter breast-side up.  Use a large fork to pull one of the chicken legs away from the body, and then use a sharp knife to sever the joint that connects the leg to the body.  Cut the thigh from the drumstick at the second joint.  To remove chicken breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone.  Cut through the joint where it meets the breastbone, and serve.

SERVE the roasted chicken with gravy and vegetables on the side.

Oriental Chicken Stir-fry

Ingredients :

• 1 can pineapple chunks in syrup (or tidbits in syrup)
• 2 boneless, skinless chicken breast, halves
• 1 tbsp. vegetable oil
• 1 tsp. crushed garlic
• 1 tsp. minced gingerroot
• 2 cups sliced celery
• 1 cup sliced green or red bell pepper
• 2 tbsp. soy sauce
• 1 tbsp. cornstarch
• 1 tbsp. white vinegar
• salt and pepper, to taste
• sliced green onions, for garnishing
• hot fluffy rice (optional)

Cooking Procedures :

1. Drain pineapple, reserving 1/4 cup syrup.
2. Cut chicken into bite-sized pieces.
3. Heat oil in a skillet over medium heat.  Stir-fry chicken for about 3 to 5 minutes until color changes.  Add garlic and gingerroot and stir for another minute.
4. Add vegetables, soy sauce and reserved pineapple syrup.  Stir until well blended.  Season with salt and pepper.  Cover.  Cook for 2 minutes.
5. Blend cornstarch with 1 tbsp. water.  Stir into vegetables.  Cook until mixture boils and thickens.
6. Stir in vinegar.  Fold in pineapple.  Heat through.  Correct seasonings.
7. Remove from heat.  Transfer to a serving dish.  Garnish with green onion slices.  Alternatively, serve over hot rice.  Serve immediately.

Hoi Sin Chicken

Ingredients :

• 4 oz. fresh broccoli
• 1 medium yellow onions
• 1 red or green pepper
• 1 can whole button mushrooms
• 1/2 cup water
• 1/2 tbsp. cornstarch
• 2 tbsp. dry sherry
• 2 tbsp. cider vinegar
• 2 tbsp. hoi sin sauce
• 2 tsp. soy sauce
• 1 tsp. instant chicken bouillon granules
• 2 lb. chicken
• 1/4 cup cornstarch
• 2 cup vegetable oil, for frying
• 1 tsp. grated pared fresh gingerroot

Cooking Procedures :

1. Wash broccoli and cut into 1 inch pieces. Peel and chop onions. Remove seeds from pepper and chop coarsely. Drain mushrooms.
2. In a bowl, combine water, cornstarch, sherry, cider vinegar, hoi sin sauce, soy sauce and chicken bouillon. Stir to blend well. Set aside.
3. Rinse chicken and cut into serving-size pieces. Put 1/4 cup cornstarch into chicken and coat each pieces.
4. Heat vegetable oil in a wok (or a large heavy-bottom skillet) over high heat. Add chicken pieces, one at a time, to hot oil (cook pieces only in batches to avoid heat temperature to go down). Cook until golden and completely done for about 5 minutes. Drain on paper towels. Repeat with remaining chicken. Set aside and keep warm.
5. Drain off oil from the pan and leave only about 2 tbsp. to the wok. Add ginger and stir-fry over medium heat for 1 minute. Increase heat to medium-high and then add onion, stir-frying for another minute. Add broccoli, pepper and mushrooms. Stir-fry for 2 minutes.
6. Pour the liquid mixture to the vegetables. Cook and stir until liquid boils and becomes translucent. Correct seasonings.
7. Return chicken to wok. Cook and stir until chicken is hot throughout for about 2 to 3 minutes.
8. Remove from heat. Transfer to a serving dish and serve hot the hoi sin chicken dish.

Tandoori Chicken Recipe

Ingredients :

• 1 (2 lb.) whole fresh (roasting) chicken
• 3 tbsp. tandoori curry paste
• 1/2 cup plain yogurt
• 2 tbsp. lemon juice
• 2 tbsp. melted butter
• lettuce, onion rings, tomato and lemon, for serving

Cooking Procedures :

1. Preheat oven to 375°F.  Prepare a roasting rack and a baking dish.  Set aside.
2. Rinse chicken inside and out and pat dry with paper towels.  Make deep gashes in thighs and on each side of breast.  Pin back the wings.  Place chicken in a non-reactive bowl.  Set aside.
3. Combine tandoori curry paste, yogurt, lemon juice and melted butter.  Stir to blend.  Spread mixture all over the chicken, rubbing well into the gashes.  Cover and refrigerate for 6 or more hours.
4. Place chicken on the prepared roasting rack in a baking dish.  Spoon any remaining marinade over chicken.
5. Transfer and place in the center rack of the oven.  Bake for an hour or until chicken is done, basting with pan juices every 15 minutes during cooking.  Internal temperature reads 160°F for the leg, 180°F for the breast and 190°F for the thigh.  Be careful not to touch any bones with the thermometer.  Bones conduct heat and will give a false reading.
6. Remove the chicken from the oven and transfer to a cutting board.  Cover with aluminum foil for about 10-15 minutes before carving so the juices settle.
7. Arrange crisp lettuce leaves on a large serving platter and cover with onion rings.  Cut chicken into portions and place on the platter.  Garnish with tomato wedges and lemon slices. 

Helpful Tips
Chicken portions (choice cuts like breasts, legs, drumsticks and wings) may be used instead of a whole chicken.  Just turn frequently while they are roasting.

Chicken and Mixed Vegetables Stir-fry

Ingredients :

• 1 lb. chicken, boned and skinned – cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 tsp. soy sauce
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 to 1 cup water (or broth)
• 1 tbsp. cornstarch
• 1 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1/2 tsp. sugar
• dash of sesame oil
• 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil

Cooking Procedures :

1. Prepare frozen mixed vegetables according to package directions. Set aside.
2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a small bowl; stir to blend and set aside.
3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.
4. Add garlic and onion; sauté for a few minutes until onions are soft and translucent. Season with soy sauce, salt and pepper. Stir to blend.
5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture. Simmer for a few minutes until the sauce thickens. Correct seasonings.
6. Remove from heat and transfer to a serving dish. Serve hot.

Asadong Manok (Tangy Chicken Stew)

Ingredients :

• 2 lb. chicken, cut into serving pieces
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 onion, sliced
• 1 tomatoes, sliced
• 1/2 tbsp. paprika
• 1 bay leaf
• 1 cup water
• vegetable oil

Cooking Procedures :

1. Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes.
2. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
3. Add marinade, paprika, bay leaf and water. Bring to a boil.
4. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings.
5. Remove from heat. Transfer to a serving dish and serve.

Lechon Kawali (Pan-Roasted Pork)

  

Ingredients :

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Togue Guisado (Sautéed Bean Sprouts)

 

Ingredients :

• 1/2 lb. pork, thinly sliced (optional)
• 1 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, thinly strips
• 1 red bell pepper, thinly strips
• 1 green bell pepper, thinly strips
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce (optional)
• salt and pepper, to taste
• 1/2 to 1 lb. togue (bean sprouts)
• 1/2 cup water (or broth)
• chopped green onions, for garnishing

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns slightly brown.
2. Add garlic and onions; sauté for a few minutes until onions are soft and translucent.
3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.
4. Add water (or broth) and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat. Gently stir to blend.
5. Transfer to a serving dish and serve. Garnish with chopped green onions (if using) and serve.

Making Home-Made Bean Sprouts
Put 1/3 cup dried munggo (mung beans) in a shallow pan and add 1/4 cup water to partially cover the beans.Wet a double layer of paper towels; spread it over the beans making sure to cover them completely. 

Keep pan in a cool dark place in the basement or in a cupboard under the sink for ease of watering.

Add enough water everyday if necessary to keep paper towel wet. Don't add too much water because they will rot instead of sprout.

Resist the temptation to peek under the paper towel until after 4th or 5th day. By then the stems should begin to come out. It takes from 7 to 10 days (depending on the dampness of the place) for the skin to be completely separated from the beans.

When the skins are completely separated, fill pan to the brim with water and allow skins to float then skim them off and discard.

Drain and pick over beans to remove any leftover skin.

Use immediately or place in a plastic bag and refrigerate but they taste best when used within three days. Makes 1-1/2 to 2 cups bean sprouts.

Squash with Pork Guisado (Sautéed Squash with Pork)

Ingredients :

• 1 whole butternut squash
• pared, seeded and sliced
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cups water
• patis (fish sauce), salt and pepper, to taste
• chopped green onions, for garnishing (optional)

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until squash is tender (or mushy, if you like. Like what I always do).
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if using) and serve.

Repolyo Guisado (Sautéed Cabbage)

Ingredients :

• 1 head repolyo (cabbage)
• 2 tbsp. oil
• 1/2 lb. pork, sliced
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tomatoes, chopped
• 1/4 cup shrimps, shelled and deveined (optional)
• 1 cup vegetable broth (or water)
• salt and pepper, to taste

Cooking Procedures :

1. Wash cabbage well. Drain and sliced. Set aside.
2. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pink.
3. Add garlic, onions and tomatoes. Sauté for a few minutes until it becomes soft and wilted.
4. Add shrimps (if using) and cook for another minute.
5. Pour in broth or water. Season to taste.
6. Bring to boil and then simmer. Add sliced cabbage and stir for a few minutes or until cabbage is crisp-tender (being careful not to over cook it).
7. Correct the seasoning. Remove from heat and serve.

Pancit Sotanghon

Ingredients :

• 1/4 lb. sotanghon noodles
• 2 tbsp. cooking oil
• 1 medium onion, thinly slice
• 2 chicken breasts, deboned and sliced thinly crosswise
• 1 tbsp. patis (fish sauce)
• 1 tsp. salt
• pinch of white pepper
• 2 cups chicken broth
• 1/4 cup carrots
• 1/2 cup sliced mushrooms
• 1/2 cup snow peas, sliced in 2 diagonally
• 3 green onions, cut 1" long, for garnish

Cooking Procedures :

1. Cut sotanghon noodles into 3" lengths.  Set aside.
2. Sauté onion in hot oil.  Add sliced chicken breasts and sauté until the meat becomes firm and white for about 5 minutes.  Season with patis, salt and white pepper.
3. Add chicken broth.  Simmer for 10 minutes.  Add sotanghon noodles, cook for 5 minutes (be sure the heat is introduced slowly and you can keep the noodles from being overcooked and becomes soggy), add vegetables and cook until snow peas are done but still crisp for about 4-5 minutes.  Taste and correct seasoning.  Remove from heat.
4. Garnish with green onions.
5. Makes 4-6 servings.

Pancit Guisado (Sautéed Rice Sticks)

Ingredients :

• 2 lbs. chicken fryer (whole chicken)
• 1/4 lb. pork
• 3 tbsp. oil
• 2 cloves garlic, minced
• 1 medium onion, sliced thinly
• 1 tbsp. patis (fish sauce)
• 1/4 lb. shrimps, shelled, deveined and halved
• 1 medium carrot, cut into strips
• 1-1/2 cups cabbage, shredded
• 1 lb. bihon (rice vermicelli or rice sticks), soaked in warm water for 15 minutes and drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 hard cooked eggs, shelled and quartered
• 2 green onions, chopped
• 1 lemon, cut into wedges
• 1 tbsp. lemon juice
• 1/4 cup patis, for sawsawan

Cooking Procedures :

1. Cover chicken and pork with water in a pot.  Bring to a boil.  Lower heat and simmer for 15 minutes.  Remove from heat.  Save 4 cups of broth.
2. Remove meat from chicken and slice into thin strips.  Cut pork about the same size as chicken meat.
3. In a large skillet, sauté garlic and onion in hot oil.  Add meats and patis and stir-fry for 3 minutes.  Add 2 cups of broth, simmer for 10 minutes.
4. Stir in shrimps and vegetables, bring to a boil.  Reduce heat to low and add bihon, salt and pepper.  Cook stirring until bihon is tender.  Add more broth (a little at a time, so it will not become soggy) if mixture becomes too dry before noodles are done.
5. Remove from heat and serve.  Garnish with wedges of eggs, green onions and lemon wedges.  For extra seasoning, mix 1 tbsp. lemon juice with 1/4 cup patis in a small bowl.
6. Makes 6-8 servings.