May sabaw

Misua with Egg Soup

Pancit Molo

Wonton Dumpling Soup

Chicken Mami Noodles Soup

Sopas

Misua with Meatballs

Chicken mami soup

Lomi

Sauteed Sotanghon with Luffa and Ground Pork

Molo Soup

Chicken Sotanghon

Ginisang Patola with Miswa

Filipino SotanghonGuisado

Filipino Noodles and Vegetables Stir Fry

Instant Noodles Made More Tasty :)

Misua with Egg Soup

Ingredients :

 1 tbsp. oil
 1 clove garlic, minced
 1 onion, thinly sliced
 3 cups chicken stock or water
 patis (fish sauce), salt and pepper, to taste
 1 oz. misua (fine threadlike egg noodles)
 4 eggs
 green onions, for garnish

Cooking Procedures :
1. In a medium saucepan, heat oil over medium heat. Sauté garlic and onion.
2. Add chicken stock or water and bring to a boil.
3. Stir in misua noodles and then lower the heat to simmer.
4. Season with patis, salt and pepper.
5. Break the eggs into the simmering stock.
6. Cook until eggs are set for about 2-3 minutes.
7. Remove from heat. Serve hot and garnish with green onions.
Pancit Molo

Wonton Dumpling Soup

Pancit Molo is a popular wonton dumpling soup that originated from Molo, Iloilo City.
The Pansit Molo soup is usually made with chicken broth and the dumplings are made with
ground pork, chicken and shrimp.
The dumpling is considered the noodle here, or pancit, though, some people add Sotanghon
noodles to make it a more hearty meal.
Wonton wrappers are readily available in Asian markets or you can make your dumpling
wrapper from scratch, it is just like fresh pasta making.
Better yet, buy the ready to cook dumplings that come frozen in Asian markets.

YOUR PANCIT MOLO SHOPPING LIST:

 Siomai or Dumplings
 Chicken
 Carrots
 Green Onions
IN THE PANTRY:
 Garlic
 Onion
 Ginger
 Pepper
 Salt
  Cooking Oil

INGREDIENTS
 15 - 20 pcs. Siomai or Dumplings
 2 pounds Chicken
 1 medium Carrots, chopped
 3 stalks Green Onions, chopped
 2 cloves Garlic, minced
 2 medium Onion, chopped
 1 thumbsize Ginger, chopped
 1/2 teaspoon Ground Pepper
 2-3 tablespoons Salt
 1 tablespoon Cooking Oil
 3 stalks Green Onions, chopped, for garnish
 1/2 head garlic, minced and fried, for garnish
PREPARATION TIME : 15 minutes
COOKING TIME : 30 minutes

1 Boil the chicken with the one piece onion on a pot with 2 quarts of water. Just before it boils,
scoop and discard the foamy protein that floats on top.

2 Take out the chicken and shred the meat. Set aside.
3 Saute the garlic, onion and ginger. Add the chicken pieces and carrots and saute for 2
minutes.

4 Add the chicken broth, bring to a boil and season with salt and pepper.
5 Drop the dumplings one at a time, stirring occasionally.
6 Turn the heat down, and simmer for 15 to 20 minutes or until dumplings are cooked.
7 Garnish with green onion and fried garlic on top before serving.
BENG'S TIPS
 You could take out the chicken skin if you want a healthier soup, or you could boil the
chicken, freeze the broth and scoop out the fat that will separate on top.
 For a more filling soup, you can add sotanghon noodles, about 100 grams for this
recipe. Do not put a whole bunch of noodles because it will absorb all the broth and you
would end up with a dry noodle dish like a Guisado rather than soup.
 If budget is tight for a whole chicken, use a chicken thigh and canned chicken broth,
instead. I like Knorr Chicken Broth, but since it is already salty, I adjust the salt in my
recipe.
Chicken Mami Noodles Soup

Mami and siopao are the Chinese connection when it comes to merienda. Noodles in broth topped with
chicken, beef or wonton are sold almost anywhere from the karitons in Quiapo, the panciterias in
Chinatown, in fastfoods and in restaurants. And it goes will with a side order of siopao asado.

Estimated cooking time: 1 hour and 20 minutes

Mami Ingredients:

Pinoy Mami SoupMami-Style Miki:

* 2 small chicken breasts

* 2 litres chicken and vegetable stock
* 1 small cabbage
* 3 medium carrots
* 1 large stalk celery
* 1 large onion
* 250 g fresh noodles (miki)
* 5-10 whole peppercorns (approx.)
* 3 pcs. cloves
* 2 laurel leaves (bay leaf)
* 1 tbsp. oregano
* salt to taste

Toppings and condiments:

* 3 hard-boiled eggs, sliced into 6 sections each

* 3 heads crushed fried garlic (approx)
* 2 stalks spring onion, thinly sliced or chopped
* calamansi slices
* ground black pepper
* fish sauce

Mami Cooking Instructions:

Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is
available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil
the chicken can be used as stock.

* Chop one carrot and a quarter of the cabbage.

* Julienne the rest of the carrots and thinly slice the cabbage.
* In a pot, cover chicken in stock or plain water.
* Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
* Add chopped carrots and cabbage. Let it boil till chicken is tender.
* Take out chicken so as not to overcook.
* Debone and return bones to the stock.
* Keep it on a low simmer till serving time.
* In a separate pot, boil around a litre of water.
* Drop the fresh noodles and let it come to a rolling boil.
* Take out the noodles as soon as tender but still with some resistance or al dente.
* Wash the noodles in cold or tap water. Drain.
* In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and
vegetable broth, half a cup of the julienned carrots and
thinly sliced cabbage.
* Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
* Garnish with the toppings and season with the condiments as desired.

Sopas

YOUR SHOPPING LIST:

 Elbow Macaroni
 Chicken Breast
 Canned Evaporated Milk
 Butter or Margarine
 Carrots
 Knorr Chicken Cubes
IN THE PANTRY:
 Fish Sauce
 Garlic
 Onion
 Salt
 Pepper

INGREDIENTS
 2 cups Elbow Macaroni
 1 pound Chicken Breast
 1/2 cup Evaporated Milk
 4 tablespoons Butter or Margarine
 1/2 cup cubed Carrots
  1 pc. Knorr Chicken Cubes
 1 tablespoon Fish Sauce (Patis)
 4 cloves Garlic, minced
 1 large Onion, chopped
 salt and pepper to taste
 8 - 10 cups Water
PREPARATION TIME : 10 minutes
COOKING TIME : 35 minutes
1 Make chicken stock by boiling the water, chicken and half the onion for 10 minutes or until
the chicken is cooked. Scoop out the chicken, and shred or cut into bite siZe pieces. Set aside.
2 On a separate pan, heat the butter and saute the garlic and onion. Add the shredded chicken,
fish sauce, carrots and macaroni. Cook for 2 minutes.
3 Transfer the sauteed chicken mix to the stockpot and mix in the Knorr chicken cube. Bring to
a boil.
4 Turn the heat down and simmer for 10 minutes.
5 Add the evaporated milk and simmer for another 5 minutes.
6 Season with salt and pepper, and serve hot.

BENG'S TIPS
 For a nice, richer soup, try using light cream or half and half instead of the evaporated
milk. They're in the refrigerated milk section of the supermarket.
 Add shredded cabbage if you prefer. Add towards the end of cooking so they don't get
too soggy.

Misua with Meatballs

YOUR SHOPPING LIST FOR MISUA WITH BOLA-BOLA SOUP:

 Meatballs or Bola-bola
 Misua Noodles
 Green Onion
IN THE PANTRY:
  Garlic
 Onion
 Knorr Beef Cube
 Cooking oil
INGREDIENTS
 8 - 10 pieces cooked Meatballs or Bola-bola
 1 segment Misua Noodles( quarter pack)
 8 - 10 cups Water
 1 Knorr Beef Cube
 4 cloves Garlic, minced
 1 medium Onion, chopped
 Cooking oil for sauteing
 2 stalks Green Onion, chopped
PREPARATION TIME : 5 minutes
COOKING TIME :20 minutes
1 On a deep pan, saute the garlic and onion on 2 tablespoons cooking oil.
2 Add the cooked meatballs, brown them for a bit.
3 Add the water and beef cube, bring to a boil.
4 Stir in the misua noodles.
5 Add salt and pepper to taste.
6 Top with green onions and serve hot.

BENG'S TIPS
 Make the meatballs ahead of time and freeze for up to a month, then use whenever you
feel like having a nice hot cup of misua soup.
 Use canned or homemade beef broth instead of beef cubes, if available.
 You can add carrots or Patola (Loofa) if you prefer to have vegetables on your soup.
 Misua noodles can make the soup too thick, add some water and bring back to a boil to
thin out the soup.

Chickem Mami soup

YOUR CHICKEN MAMI SHOPPING LIST:

 Fresh Yellow Egg Noodles
 Fresh Chicken
 Knorr Chicken Cube
 Celery
 Green Onions
 Pechay or Bok Choy (optional)
IN THE PANTRY:
 Carrots
 Eggs
 Garlic
 Onion
 Pepper
INGREDIENTS
For the broth:
 2 pounds Chicken, both thighs and breast, cut in pieces
 1 large onion, roughly cut
 2 stalks celery, roughly cut
 2 pieces carrots, roughly cut
 1 bunch Pechay or Bok Choy (optional)
 4 cloves garlic, cut in chunks
 about 2 gallons water
 salt and pepper to taste

 2 packs fresh egg noodles

 4-6 eggs, boiled and sliced in wedges
 1 bunch green onions, chopped
PREPARATION TIME : 10 minutes
COOKING TIME : 10 minutes
1 Make the chicken broth by boiling the cut-up chicken pieces with onion, carrots, celery,
garlic, salt and pepper. Simmer for 35-45 minutes.
2 Remove chicken pieces, and strain the broth.
3 Shred the meat separating the white from the dark meat once the chicken has cooled
down a bit.
4 In a separate pot, boil 6 cups of water and blanch the cooked egg noodles for 1-2 minutes
to remove excess oil and drain.
5 Portion the noodle on individual bowls, pour hot chicken broth, then top with shredded
chicken pieces, green onions, fried garlic and boiled eggs.

BENG'S TIPS
 For a more appetizing presentation, top your Chicken Mami with just white meat(breast). You
could mix the dark meat in with the noodles if you want.

 Where to buy the yellow egg noodles? They're usually in the refrigerated section of your Chinese
supermarket next to the packs of wonton wrappers and other fresh noodles.

 Some fresh egg noodles are oily and salty, so it's better to blanch them in a separate pan with
boiling water rather than in the chicken broth itself.

 Add your favorite vegetables according to your preference. Boil them a bit in the broth to cook
and top the chicken mami together with the standard chicken, egg, garlic and green onion.

I add Knorr chicken cube to pump up the chicken flavor, but I hold back the salt and season in
the end because the cube is pre-salted
Lomi

Estimated time of preparation: 20 minutes

Estimated time of cooking: 20-30 minutes
Good for 5-6 servings

Ingredients:

 500 grams lomi noodles

 100 grams pork, boiled and cut into small pieces
 100 grams shrimp, peeled
 1/2 cup chicken balls, cut into half
 4 gloves garlic, crushed
 1 onion, chopped
 1 cabbage, chopped
 1 pieces carrots, sliced
 2 1/2 liters chicken stock
 1/4 cup cornstarch(dissolved in 1/2 cup water)
 2 pieces raw egg, beaten
 1/4 cup vegetable oil
 salt and pepper to taste
1/2 cup kikiam, slice thinly diagonally(optional)
100 grams chicken breast, boiled and shredded(optional)

Procedures:
Part 1
1. Wash lomi noodles in running water. Drain and set aside.
Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork and chicken balls then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.

Sauteed Sotanghon with Luffa and Ground Pork

Estimated time of preparation and cooking: 20-30 minutes

Good for 5 servings

Ingredients:
 2 medium-sized luffa(patola), peeled and sliced
 200 grams sotanghon noodles
 250 grams ground pork, cut into small pieces
 1 onion, chopped
 3 cloves garlic, minced
 salt and pepper to taste
 1 pork broth cubes(optional)
Procedures:
Part 1
1. In a bowl, Cut the sotanghon to desired length and soak in hot water until soft
Part 2
1. In a saucepan, heat oil and saute garlic and onion
2. Add ground pork, saute until color turns to light brown.
3. Add water and pork broth cubes. Bring to boil.
4. Add luffa and cook for 2 minutes.
5. Adjust seasoning with salt and pepper according to taste.
6. Add sotanghon and simmer for 3 minutes.
7. Remove from heat then serve.

Chicken Sotanghon

Filipino Style Recipe: chicken sotanghon is another soup dish that usually served specially during rainy season.
Normally the chicken and sotanghon boiled in chicken stock with mushrooms and cabbage.

Estimated time of preparation and cooking: 30-40 minutes

Good for 5 servings

Ingredients:
 500 grams chicken breast, legs or thighs
 200 grams sotanghon noodles
 30 grams dried Chinese black mushrooms(shiitake)
 7 cups chicken stock
 3 gloves garlic, minced
 1 medium onion, sliced
 1/2 tablespoon achuete(annatto) powder
 1 tablespoon fish sauce(patis)
 2 tablespoon olive oil
 Salt and pepper to taste
3/4 cup cabbage, shredded(optional)
2 onion leeks or spring onion, chopped(optional)
Procedures:
Part 1
1. In a pot, boil water then add chicken and salt. Cook for 10 minutes.
2. Remove chicken and shred using fork. Set aside.
3. In a bowl, arrange mushrooms and soak in hot water for 15 minutes. Drain, slice and set aside.
4. In a bowl, Cut the sotanghon to desired length and soak in hot water until soft.
Part2
1. In a pot, heat oil and saute garlic, onion and achuete.
2. Add chicken, mushrooms and season with salt and pepper. Stir fry for 3 minutes.
3. Pour chicken stock, cover and bring to boil for 5 minutes.
4. Add sotanghon, cabbage and onion leeks. Simmer for 3 minutes.
5. Transfer to serving bowl serve with calamansi and fish sauce.

Ginisang Patola with Miswa

Estimated time preparation and cooking: 30-40 minutes

Good for 3-4 persons

Ingredients:
 2 medium-sized sponge gourd(patola), peeled and sliced
 1 small pack thin wheat noodles(miswa)
 250 grams pork with fat, cut into small pieces
 1 onion, chopped
 3 cloves garlic, minced
 salt and pepper to taste
1 pork broth cubes(optional)
Procedures:
Part 1
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Saute onion and garlic. Season with fish sauce then mix well.
3. Add water and pork broth cubes. Bring to boil.
4. Add patola and cook for 2 minutes.
5. Adjust seasoning with salt and pepper according to taste.
6. Add miswa and simmer for 1 minute.
7. Remove from heat then serve.
Notes:
1. You may also add shrimps together with pork.

Filipino SotanghonGuisado

Ingredients

 2 tbsp oil
 1 1/2 tbsp garlic chopped
 1/2 c red onions chopped
 1/2 c baguio beans, thinly sliced
 1/3 c carrot strips
 1 1 /2 tbsp celery, thinly sliced
 2 tbsptenganadaga strips
 125 g vermicelli noodles
 1/8 tsp ground black pepper
 1/8 tsp salt
 1/4 c water
 4 tbsp Mama Sita's oyster sauce

Directions

Heat oil in a wok.Saute garlic and onions

Add carrots, tengangdaga, celery and baguio beans. Stir fry them.
Now add water, Mama Sita's oyster sauce, pepper and salt.
Add noodles. Cook until noodles are done.
Serve hot.

Editors Review

Nothing like a delicious Filipino SotanghonGuisado made with sotanghon

or cellophane noodles for a special occasion. Look at this video that
shares an easy recipe and make these healthy noodles for your family.
They would surely enjoy this flavorful dish!
 Filipino Noodles and Vegetables Stir Fry

Ingredients

 1 pouch Mama Sita'schopsuey/pancit canton mix

 1 c water
 1/2 kg mixed vegetables-asparagus, cabbage,
cauliflower, carrots, bell pepper, bean sprouts.
 2 tbsp cooking oil8 oz canton noodles

Directions

Dissolve Mama Sita'spancit canton mix in water.

Heat oil in a wok and stir fry vegetables. Pour dissolved mix
and cook until sauce thickens and vegetables are tender.
Plunge noodles in boiling water for a minute. Drain them.
In a wok, combine noodles and stir fried vegetables.
Cook on high heat for few minutes. Serve hot.

Editors Review

Here is a great way to enjoy your noodles and fresh vegetables.

See this wonderful video that shares a recipe for Pancit Canton.
Try out this simple noodles with stir fried vegetables that is a
great comfort food, and can be found at nearly all Filipino
potluck parties. Take a look.

Read more at
http://www.ifood.tv/recipe/pancit_canton#SzCs9GjzhYe2A8v6
.99

Instant Noodles Made More Tasty :)

 Ing.

 Oil
 Chilli 1
 Capsicum/bell peppers choppes
 Onion chopped
 Tomato chopped
 Dried herbs (basil,thyme...)
 Instant noodles (any)

method

1. To boil the noodles, to the water( see the instructions to kno how much to add) , add salt n oil (noodles
won't stick to each other ) n boil the water then add noodles (break them)

2. While its boiling, add 2 spoons of oil to a pan, add chilli fry them

3. Add onions fry then add pepper/capsicum fry them then add tomato fry them till they are crisp not
soggy.

4.Add herbs n salt, fry them for 2 mins

5. To the boiled noodles add tastemaker n cook for 2 mins

6.After the noodle is cooked add that to the pan n mix n cook for a min . :)