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Special Peanut Butter Pancit Ala Honey Kom

1 ¼ kg fresh pancit (Lomi Style) 2 shallots sliced
½ kg pork liempo slice pancit style 1 cup mixed red and

¼ kg pork liver slice green bell peppers
¼ kg chicken liver slice 3 tbsp seasoning
¼ chicken breast deboned and slice ½ c white sugar

¼ kg shrimps sliced into half 1 tbsp black pepper
¼ kg squid balls quartered 3 c water

¼ kg meat balls quartered 2 ½ c peanut butter
¼ kg chicken balls quartered 2 tbsp cornstarch
2 c carrots slice pancit style dissolved in ½ c

2 c sayoteslice pancit style evaporated milk
1 c sibuyas dahon sliced 1 c toasted peanut

½ kg cabbage sliced chopped
½ c butter

Wash pancit and drain. Set aside. In a wok, add butter and Sauté onions.
Add liver, pork, chicken, chicken balls, squid balls, meat balls and shrimps.

Add 3 cups of water and bring to a boil. Add sugar, seasoning and

pepper. Simmer for 15 minutes until all meat is cooked. Add the pancit.

Add carrots, cabbage, bell pepper and sayote, then the cornstarch
mixture. When it is done, add peanut butter to cover all pancit. Sprinkle

with chopped toasted peanuts.

The pancit must be a bit saucy. Add spring onions. Let pancit absorb the
peanut butter before serving.

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