Fish balls recipe pinoy longganisa

Yield: six to eight Servings

• oil
• eight to ten snow peas, ends trimmed
• eight to ten pieces large shrimps, peeled and deveined
• 4 ounces fish balls (about 7 to eight pieces), halved
• 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on the bias
• 1 onion, peeled and sliced thinly
• 2 cloves garlic clove
• ¼ pound pork butt (about 1 cup), sliced thinly
• ¼ pound boneless, skinless chicken white meat or leg meat (about 1 cup), sliced thinly
• 1 large carrot, peeled and julienned
• ½ bunch Kinchay (Chinese celery), chopped
• 1 mind napa cabbage, sliced into ½-inch strips
• 4 cups chicken broth
• 1 tablespoon oyster sauce
• two tablespoons soy sauce
• pepper and salt to taste
• 2 (8 ounces each) package pancit canton

1. Inside a wok or wide pan over high temperature, heat about 1 tablespoon oil. Add snow peas and prepare, stirring regularly, for around thirty seconds. Remove from pan and drain in writing towels.
2. As needed, add another tablespoon oil. Add shrimps and prepare, stirring regularly, for around two to three minutes or simply until color changes to pink. Remove from pan and drain in writing towels. Add fish balls and prepare, stirring regularly, for around one minute or until gently browned. Remove from pan and drain in writing towels. Add hamonado and prepare, stirring regularly, for around one to two minutes or until gently browned.
3. Wipe lower wok when needed. Add about 1 tablespoon oil as well as heat. Add onions and garlic clove, and prepare until limp. Add pork and prepare, stirring regularly, for around two to three minutes. Add chicken and prepare, stirring regularly, for around another three to five minutes or until meat are gently browned. Add broth and produce to some boil. Still prepare until pork and chicken are cooked through. Add soy sauce and oyster sauce and stir well to mix. Season with pepper and salt to taste.
4. Add carrots and prepare for around one to two minutes. Add kinchay and cabbage and then prepare for around one to two minutes or until vegetables are tender yet crisp. Add noodles and lightly toss to mix. Prepare, tossing lightly, until the majority of liquid is absorbed. Add shrimp, fish balls, sausages and snow peas, and lightly toss to mix. Prepare for an additional one to two minutes or until heated through and liquid is absorbed. Serve hot.