Pansit Habhab In Banana Leaves

Sister Grace had a medical mission last April 30, 2012 at Pitogo, Quezon. She brought home with her puto seko, broas and miki habhab as pasalubong. Sister Grace excitedly told me to make Pansit habhab. 'Okey', I said but let me search first on how to cook it. I found in this site: Overseas Pinoy Cooking a recipe of pansit habhab where I happen to be a subscriber.
Today Sister Grace and I have our bonding time in cooking Pansit Habhab. Together with the children too, we ate pansit habhab using banana leaves. : )

Ingredients: I did not follow the recipe in Overseas Cooking Pinoy but used it only as guide.

125 grams chicken thighs, deboned
125 grams chicken liver
thumb size ginger, sliced
2 tablespoons soy sauce
3/4 cup water
3 medium size carrots, julienned
1 medium size sayote, julienned
1 bundle pechay, leaves and stalks separated
100 grams green beans, sliced diagonally
4 1/2 cups water
3 tablespoon fish sauce
canola oil
2 medium size red onions, sliced
500 grams miki habhab
2 tablespoons sugarcane vinegar
banana leaves

Cooking Procedure:
In a pan, put chicken thighs, chicken liver, thumb size ginger, soy sauce and 3/4 cup water.
Bring to boil until chicken is cooked.
Strain chicken from the sauce and slice chicken thighs and liver. Set aside.

In a large palayok, heat canola oil and saute onions. Then add green beans and carrots.
Add sayote and pechay stalks. Stir until juice comes out from the vegetables.
Then add pechay leaves and 1 tablespoon fish sauce.
Cook until pechay leaves wilt.
Transfer vegetables in a bowl. Set aside.

Heat canola oil in the palayok, add sliced chicken thighs and liver, stir.
When it starts to sizzle, add 4 1/2 cups water, 2 tablespoons fish sauce, sauce from the chicken.

Let it boil, then add miki habhab. Stir until miki habhab is cooked.
Add vegetables and vinegar. Stir until vegetables are mixed well.
Remove from the heat.
Serve hot in banana leaves.