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Featured in the Honolulu Star-Bulletin on May 3, 2006.




  • 8 ounces long rice
  • 4 large dried shiitake mushrooms
  • 1/2 pound lean pork
  • 1/4 pound shrimp
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 cans (14 1/2 ounce size) chicken broth
  • 2 tablespoons patis (Filipino fish sauce)
  • 1/4 teaspoon pepper
  • 8 ounces fried egg noodles
  • Hard-boiled egg wedges, chopped green onions, and lemon wedges, for garnish (optional)


Soak long rice and mushrooms in warm water for 30 minutes; drain. Cut long rice in 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. Garnish with egg and green onions; serve with lemon wedges. Makes 6 servings.

Approximate Nutrient Analysis per serving (based on 6 servings not including optional ingredients):
330 calories, 13 g fat, 2.5 g saturated fat, 55 mg cholesterol, greater than 1200 mg sodium, 40 g carbohydrate, less than 1 g fiber, 1 g sugar, 12 g protein


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