Pancit
8 oz. long rice
4 large dried mushrooms
1/2 lb. lean pork
1/4 lb. shrimp
2 tablespoons salad oil
4 cloves garlic, minced
2 cans (14-1/2 oz. size) chicken broth
2 tablespoons patis
1/4 teaspoon pepper
8 oz. fried egg noodles
Lemon wedges
Soak long rice and mushrooms in warm water for 30 minutes; drain. Cut long rice into 3-inch lengths. Remove stems from mushrooms; dice caps. Slice pork thinly. Shell, clean, and cut shrimp into small pieces. In a skillet, heat oil; saute garlic and brown pork. Stir in shrimp and mushrooms; saute 1 minute. Add broth, patis, and pepper; bring to a boil. Add long rice and noodles, stirring lightly until noodles are heated. Serve with lemon wedges. Makes 6 servings.
