Mix the pork, shrimps, onion, eggs, flour, salt and pepper until well-blended.
Heat cooking oil in a pan and add this mixture.
Steam for 1 hour. When done, cool and cut into cubes.
Boil the chicken and ham. When tender, debone chicken and flake into small pieces.
Soak the sotanghon first for 1 hour in water. Dip in boiling water, then drain. Cut into desired lengths.
Sauté the garlic. When brown, remove and set aside. Add the onion, flaked chicken and ham.
Season with patis and seasoning. Add some chicken broth and then the sotanghon.
Garnish with fried garlic and green onions. Serve with cubed pork and shrimp omelet.