surviving on food from nowhere:pansit

we had pansit last night. and it was overflowing. i'm having it for lunch today at my office. my hunny and kno got their share too.

3/4 kilo rice noodles (dried)
small cabbage
small chinese cabbage
1 bell pepper
2 medium carrots
1 medium onion
enough leeks
garlic
soy sauce
fish sauce
salt and pepper
chicken heart, liver, gizzard adobo

saute garlic till golden brown. add chopped onions and chopped leeks. add chopped bell peppers and chopped carrots. saute till half cooked. add the adobo. mix till cooked through. set aside.

on a separate pan, simmer soy sauce for 2 minutes. add about 1 liter water. add the dried noodles. cut them when soft to make it easier to serve. when the noodles are 'al dente' (about 10 minutes), add the vegetable and adobo mix. Add patis, salt and pepper to taste. Add more water if you want a moist pansit.

Mix the pansit well. Serve hot with calamansi and toyo on the side.


Adobo

lots of garlic
1 medium onion
1 cup soy sauce
1 tablespoon vinegar
1 kilo chicken heart, liver, gizzard (cleaned)

brown the garlic. add the chopped onions. add the soy sauce and simmer for 1 minute. add the vinegar. Simmer in a low fire. Never touch or stir the saute until the vinegar is cooked. This is for about 5 minutes. Add the chicken heart, liver and gizzard. Simmer for about 20 minutes or until the chicken parts are tender. Add little water if needed. Best eaten the day after as the chicken parts had absorbed all the flavors.