- Yee Mee – about 200 grams
- Beef, ground – 200 grams
- Chicken Gizzard, thinly sliced lengthwise - 250 grams
- Pork Liver, thinly sliced lengthwise - 250 grams
- Onion, jullienned – 2 medium sized bulbs
- Garlic, coarsely chopped – 10 cloves
- Red Bell Pepper, jullienned - 1 whole
- Green Bell Pepper, jullienned – 1 whole
- Carrots, jullienned – 1 large size
- Cabbage, Jullienned - as desired
- Mongo Sprouts – 200 grams
- Water
- Light Soy Sauce
- Fish Sauce
- Oyster Sauce
- Sunflower Oil
- Magi Ginisa Mix
- Ground Pepper
INSTRUCTIONS:
- Saute’ garlic the garlic in a small amount of sunflower oil until it is aromatic, however, not roasted. Add the onion and let fry. When the onion is already translucent, saute’ the beef until it changes in color.
- Add the thinly sliced gizzard. Stir do not let it stick on the bottom of the pan.
- Add the sliced liver, carrots and mongo sprout. Stir.
- Add Water, light soy sauce, fish sauce, oyster sauce, ground pepper, mag ginisa mix, and ground pepper. Let it boil.
- Turn off the heat and Add the bell peppers and cabbage. Let it sit for less than a minute then scoop out all the cooked ingredients and leave the sauce.
- Let the sauce boil, add more water just enough to cook the noodles. Add more light soy sauce, fish sauce, oyster sauce,ginisa mix, and ground pepper to taste. Let boil.
- Add the noodles let simmer until the noodles are cooked. Turn fire into low. Add the cooked vegetable and meat. Mix.
- Served with sunny-side-up egg on top, and sliced lime or lemon on the side for those who want to squeeze some lime or lemon on their batil patong for additional sour taste.
Source: My Fresha-licious
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