In a big pan or wok sauté 5 cloves of diced garlic and 2 sliced onions, then add ¼ kilo pork sliced into small pieces, ¼ kilo chicken liver and gizzard sliced into small pieces. Add 1 cup of chicken stock and a pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Then add ¼ kilo shrimps shelled, deveined and cut into half and the vegetables as ¼ kilo cauliflower broken into bite sizes, ¼ kilo string beans, 111/4 kilo snow peas or sitsaro, ¼ kilo cabbage cut into squares, 3 stalks of celery cut into 2 long pieces, 1 carrot sliced thinly and 1 each of red and green bell peppers cut into strips. Add 1 cup of chicken stock, 3 tablespoons of fish sauce or patis and 2 tablespoons of cornstarch dissolved in ¼ cup water. Cook for about 10 minutes and add 3 tablespoons on sesame oil Add salt and pepper to taste.