👩‍🍳How healthy is pointed cabbage? In german “Spitzkraut” or in Tagalog “matulis na repolyo”. Healthy and low in calories. Since it contains a lot of fibre, it stimulates digestion. In addition, pointed cabbage contains a lot of so-called ascorbigen, which is converted into vitamin C during cooking. With only 20 kilocalories per 100 grams, it is also – like all types of cabbage – very low in calories. The reason why we love this type of cabbage here. Especially, my hubby, use add it in “Bulalo”, “Nilagang Karne” (Boiled Meat) or even in “sinigang na buto-buto” (Bones in sour soup). Me I love to make a salad out of it during summertime. Pointed cabbage is related to white cabbage but tastes much better. It owes its name to its shape the pointed cabbage grows pointed at the top. Today I added to glass noodle or Sotanghon mix with Udon noodle Japanese style.



For birthdays, it is common in my company that the birthday child brings a meal plus cake or dessert. As a celebration with colleagues.


Since they love my Sotanghon with chicken breast and shrimps, I always cook it for them about two and half kilo Sotanghon for fifteen people. Some of them tried to cook it at home I just gave them my personal recipe but everybody saying that it turned out not as good as mine. They would love to have it at work from me. 😉


And not to forget the Lumping Shanghai and sometimes spring rolls. Most of the time they would ask me for spring rolls without ground meat. They also love my version pure vegetables in it. Like cabbage or pechay, carrots, mung bean sprouts (togue), potatoes, green beans and spring onions. I use to bring it alternately for option.


For cake this time my daughter baked a Guglehupf. It was her recipe for them to try.
We always have fun while eating and everybody are helping for setting the table everytime we have celebretion. Besides of celebration we also have our breakfast together whenever we have duty on Saturdays. Having fun and good time together while having our breakfast.



Man does not live by bread alone. After a while, he needs a drink. Food comes first, then morals.

Not that I cooks badly, but there are continually any pygmies in my kitchen and dip their arrows in the soup. In wine there is truth!
We should leave life like a banquet, neither thirsty nor drunken. Said-Aristoteles 🙂 <<< The seasoning is hunger, hunger is the best sauce. There are diseases that can be cured by proper nutrition, I believe in this! Every woman is susceptible to good food. The men love those women most passionate, who understand how to prefix them the most delicious things. I am one of those women 😉


These are collections of candid photos of our dinner with my colleagues at work- Baxter Austria. Of course with my famous Sotanghon with shrimps and chicken breast and Siopao! 😛


For our dessert, my baked Semolina Cake topped with coconut flakes and Robert (my colleague) prepared dumpling filled with rasberry!


Spaghetti with Soya-Pastasciutta topped with parmesan cheese, cooked by my dear colleague Jana (Sladjana), dinner for both of us with matching mix salad! Vielen dank my liebe Jana es ist sooo…lecker 3.16 🙂


And this was yesterday dinner by Baxter 3.16, cooked by Maci (my colleague) Sarma with smoked meat and pickled green tomatoes, carrots and green chili plus brown bread. GUTEN APPETIT by reading 😛



When the days get shorter and the temperatures drop, a hot soup is just the thing to get back to get energy. During summer, light or cold soups are ideal. Whether sweet soup, vegetarian soup, soup with beef, poultry or pork. Here you will see and know how I cooked soup and let what ingredients combine well.


In Asia, soups are eaten any time of day! Take a little trip to the Far East and sample our delicious Asian soups. Just like what I prepared up here for my family!
Something with pork meat like spareribs, with vegetables, with poultry like chicken and noodles too.
Soup without meat or fish is spiced up with special ingredients. It is your choice, please refer to my recipe builder route for vegetarian, fish, meat and poultry soup.


It makes the chicken soup compared to – a plate of vegetable soup tastes superb and simply good. Ideal for a snack to warm up or as a starter.

European Soup

These are few among the soups I had cooked for my family base on european recipes. That soup must be hot, now even a German court has found. When it gets colder just like now, soups are very popular not only in my family but for the others too. As a basis for many warming broths and stews serves the soup vegetables, also called greens, which traditionally consists of carrots, celeriac, leek and parsley. The amount of the purchased soup vegetables is increasing in eorope for years continuously speciallyion winter time.

The ingredients of soup vegetables can vary by region, so there are also partly parsley roots, turnips and onions in practical bundles. The mixtures can be boil spicy broths or use as a base for soups or stews. The preparation is very simple: the vegetables into small pieces, fry, add the stock and let it boil, then puree to taste and flavor with the herbs. Just like what I usually do to my cream soup namely: Carrots, Broccoli, Cauliflower, potatoes, mushrooms and zucchini. For more soup recipe, just check here out from time to time more are coming from my kitchen 😛

Since people cooked their food first, the soup stands for “food” and “Abundance”. Soup symbolizes maternal care, no matter who they prepared – an unknown housewife or a celebrity chef. With an invitation to the soup diet, body and soul of your guests. Soup makes your daily life easier, it symbolizes pleasures of the table, abundance and good company.
The soup is ready – ” good appetite! ” 😉



One of my fave feel-good food is PANCIT GUISADO!
More versatile and food-combination friendly. Something you can cooked conveniently fast. My eternal love affair with pancit guisado begins during my childhood. My nanays passion for this dish. Pancit would always be a part of birthdays celebration, christmas, fiesta, or whatever special occasion to be celebrated. She used to prepare in different varieties like; bihon, canton, miki, sotanghon, lomi as well as mix canton bihon, or mix sotanghon canton and sometimes sotanghon bihon:-)

I don’t get fed up with the noodles that would be on the table would love instead. Now a days PANCIT GUISADO would always be a regular fare for me. And if quite sometimes I don’t have it in my regular cooking I miss it…Just like today so I decided to have it for our lunch, my son and I topped on rice:-)
Also my doggie (Riyadh) got it for his lunch…LOL…
Sa amin kasi karaniwan na yun ginagawang ulam pero sa iba parang sobrang weird daw dahil pareho daw carbohydrates yun…..

Sa inyo ok lang ba? dito sa bahay yes except! Sanayan lang yan sa tiyan…
PINOY ka talaga kung katulad ko ikaw na inuulam ang pancit guisado sa kanin…lol…
Feeling at home kaya kapag ganito kahit nasa europa ako naninirahan, gets mo?



A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines.
As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them.


Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.

This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.

This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!

Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.


This is an updated version of a recipeoriginally published in JUNE 26, 2009!
Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They love the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.


* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced


—Boil th tripe until tender. Cut thinly and set aside.

—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.

—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.



It’s not only a soup but also a filling breakfast for us!
Popularly known by Filipinos as Sopas. Sa dami kaya nang naluto for sure maghapong sopas ng family mula breakfast until merienda…hehhehe…
But the whole family, walang reklamo about it kasi love nila ang sopas na ito. It reminds me also my late nanay na mahilig lutuin ito sa pananhon ng semana santa at pista ng patay sa Pilipinas, during her time.


* chicken soup stock
* some milk
* ground meat, pork or beef
* onion
* cabbage
* carrots
* elbow macaroni
* fresh ground pepper
* some butter
* salt
* chopped chive for garnishing



This is my version of “ALMONDGAS”. There are so many ways of cooking almondigas. Unlike the european cuisine, this was adapted from our very own Filipino cuisine. I added misua for fine noodles which is good for soup dishes because of its tendency to get soggy once it becomes wet. And beside the kids love it. They said that the name comes from the Spanish word albóndigas, meaning “meatballs.” Some people they used to add shrimps in it, me not! I just LOVE it with purely maetballs. Photo down here showing my very own version of it.


* Soup Stock (I use beef soup stock)
* Minced Beef or Pork
* Carrots, chopped
* Onion, chopped
* Garlic, minced
* Misua
* 1 beaten Egg
* some Flour
* some Vegetable Oil
* Salt and fresh ground Pepper
* Chive for garnishing



This one of my daughters favorite among cream soup. The simplest, are often the most tasty. Not only suited on cold winter day but also all year round (winter, spring, summer or fall)hehehe…sounds like a song ha. A typical Austrian soup. This simple garlic soup is really delicious, one must give a try!
Here is the recipe…


* 1 whole Garlic, minced
* 2 Onion, chopped fine
* 700 ml Milk
* 700 ml Vegetable soup stock
* 4 tbsp. Flour
* 1/2 bunch parsley, chopped
* 100 g. Butter
* Loaf of bread (I use white bread) or Croutons
* some chopped Chived for garnishing too


Mince the garlic, chop fine the onion and stew together in the butter. Add the stock and the milk and pour gradually the flour. Boil and stir continuously about 10 min. Cut the bread in slices and fry it in a bit of oil. I use white bread.
Serve sprinkled with fine chopped parsley, chive and garnish with the bread or croutons. GUTEN APPETIT!


During week end, I’m trying talaga na malutuan ng 3 course meal ang family ko. Everybody are at home, so this is my quality time for them.

Soup is a food that is made by combining ingredients, such as meat and vegetables in stock or hot boiling water, until the flavor is extracted, forming a broth.

Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.


* 500 g chicken breast bones
* 1 pc chicken breast
* 1 bunch chives
* 1 bunch greens (combination of: celery, carrot, yellow carrot, leek and parsley)
* 2 pcs. onions
* 200 g Egg noodles
* 1/2 tsp. pepper corn
* salt



A soup is a kind of food. People make soups by boiling things in water. Then they put the things they boiled into a bowl and eat them. Vegetables and noodles are in most soups. You can also put meat in soups. One of my soup art!

FRUTTI di MARE an italian term for SEAFOODS, is any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfis.
One of my soup art!


* 250 g Frutti di Mare
* 125 g Chinese noodle
* 1 young onion leaf
* 1 red onion
* 1 carrot
* 3 tbsps. olive oil
* 1 tbsp. ginger, minced
* 2 cloves garlic
* 2 pcs. tofu, fried cut into cubes
* 1and1/2 knorr cubes
* salt and pepper

Frutti Di Mare with TOFU
Make 4-6 Servings

* 250 g Frutti de Mare (frozen)
* 125 g Chinese noodles
* some Scallions
* 1/2 medium-sized Red Onion
* 1 pc. Carrot
* 3 tbsps. Olive oil
* 1 tbsp. Ginger, minced
* 2 cloves Garlic
* 2 pcs. Tofu cake, fried and cut into cubes
* 1 and 1/2 Knorr broth cubes
* Salt and Pepper
* 3 cups of water


Frutti Di Mare with TOFU HOW TO…….

—Fried tofu. Meanwhile heat a casserole, pour olive oil and sate; onion, garlic, ginger, frutti di mare and carrot. Pour 3 cups of water and add 1 and 1/2 knorr brothh cubes, cover and let it boil.

—Add noodles, when noodles is done add fried tofu, scallions and fresh ground pepper. Adjust seasoning if necessary. Serve at once!


“Alugbati” or vine spinach is usually found in South-East Asia and Africa. It can easily grow up in garden without taking too much care. The general use of this plant is as vegetable and an important ingredient to make different dishes. But it may also use as a decorative plant in some province. It is a great source of antioxidant, vitamins A, B and C, Iron and Calcium. It also contains high roughage and it’s very easy to digest. The roots are quite effective in removing redness of the skin. It has been used in dressing to cover up the swelled area to minimize the puffiness. In case of burn and scald, apply the mixture of leaf pulp and butter on wound. It produces a cooling effect. Liquid of the plant is effective for acne eruptions and also eases inflammation.

The fastest way of ruining any seafood dish is by overcooking. Most people make mussel soup by adding the mussels to the pan before pouring in the water. I don’t. I let the water boil first BEFORE adding the mussels. This way, I don’t overcook the mussels. After the water boils again, it only takes two to three minutes for to mussels to cook completely.


* 1 kg Mussels (“tahong”) cleaned
* 2 bunches Vine spinach (“Alugbati”)
* a thumb-sized ginger
* 6 cloves garlic, peeled and crushed
* 1 big onion, roughly sliced
* 3 to4 tbsps. olive oil
* some water
* salt and pepper
* 1 knorr cube (optional)


1.) Heat a large casserole. Add olive oil. Saute onion, garlic and ginger. Stir for about 30 seconds. Pour in the water. Bring to a full boil.

2.) Add cleaned mussels and “alugbati” to the boiling water. When it boils again, lower the heat. Cover and simmer for 5 minutes. Season with salt and pepper. I added 1 knorr cube for more taste (optional). Don’t overcook the mussels. Serve hot.


Steamed dumplings, more popularly known in the Philippines as siomai may be served as an appetizer, as a noodle soup or as siomai soup.
Siomai filling may be pork, beef, chicken, seafood, vegetables or a combination of some or all of them. Try experimenting with different combinations.


* about 500 g beef bones for broth
* soup greens (celery, parsley, 1 onion and pepper corns)
* salt
* 2 pcs. celery cut into rings
* 1 pc. spring onion cut into rings
* 2 carrots cut into sticks
* chives chopped for garnishing
* 1 tbsp. oyster sauce
* 2 tbsps. sesame seed oil
* siomai (see previous entry)


1.) Boil beef bones with soup greens salt for seasoning.

2.) In a casserole, pour meat broth (without the bones and soup greens), add carrot, spring onion, and celery seasoned with oyster sauce and salt. add sesame seed oil and the siomai. Serve hot garnished with chopped chives.


This is one of my soup sortiment, which was inspired by my hubby. He loves the so called “PINAPAITAN”, an ilocano dish-soup. Since I don’t get “papait or apdo” here in europe, and also for the reason that my 2 kids would never touch the stuff if there is “papait” in it, so this experement and creation of mine became one of favorite among my soup sortiment. People are commenting, that the oil in the soup is very unhealthy!…….but if you are going to check it out among the ingredients, I’m always using vegetable oil in every cooking.


* 250 g beef tripe, boiled and cut into strips
* 250 g beef meat, boiled and also cut into strips
* 3 pcs. spring onions cut into rings
* ginger about 2 thumb-sized, sliced
* half a head of garlic
* 1 Lemon= half for Lemon juice and the other half sliced
* 2 maggi beef cubes
* salt and pepper
* some water or beef broth



Hototay is a Chinese soup dish but you’ll find it in the menu of most Filipino restaurants and eateries. That is how much it has become a part of Filipino cuisine. Hototay is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. Sounds exotic isn’t it? There are so many wonderful ingredients in this soup dish that it can be a complete and filling meal by itself. My 2 kids love it very much specially during winter season! Hototay soup plus Flatbread is a perfect much for them.


100 g boiled Pork meat
50 g boiled Pork Liver
6 pcs. boiled Chicken Gizzards
6 pcs. Dumplings (Siomai, check my recipe)
8 cups of meat broth
2 Carrots (1yellow and 1 orange)
1/4 head of Cabbage
1/2 head crushed Garlic and peeled
1 Onion, peeled, halved and thinly sliced
2 Eggs
3 tbsps. Vegateble oil
Salt and Pepper to taste
Variety of Mushrooms a few pieces of each kind (I used champignon, chaterelles…)


—Cut the pork meat and liver into thin slices. And the gizzards into thin slices. Peel and cut the carrot into rings. Shred the cabbage. Mushrooms cut off the stalks and slice the caps thinly.

—Heat the vegetable oil in a large casserole. Saute the onion, garlic, carrots and shredded cabbage until fragrant. Season with salt and pepper. Pour in the broth and bring to a boil.

—Add the meat, liver and gizzards and bring to another boil. Lastly, add the mushrooms and the dumplings.

—As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately. ENJOY!


Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Here I used misua with fish balls the small ones!


Yield: 4 Sevings
* 1 small bundle misua (fine rice vermicelli)
* 1 pack of fish balls, small ones
* 1 egg, beaten
* 3 cups water
* 1 tbsp veg oil
* 2 clove chopped garlic
* 1 onion
* some scallions, cut into rings
* 1 carrot, cut into sticks
* 1 fish broth cube
* salt or patis and pepper to taste


—Fry the fish balls first then set aside. In the same casserole, saute onion, garlic and carrot. Pour in water and season with fish broth cube and salt. Cover and let it boil.

—Once it boils, add misua, fish balls and scallions. Then stir in the egg. when done, remove from heat and serve hot.


I don’t know…my hubby was craving for noodles but he wanted it without soy sauce. So i decided to use hoisin sauce and oyster sauce for this dish. ROCK MY CRAZY HOME COOKING!!!


* 400 rice noodle (wide ones)
* 1 chicken fillet
* 100 g beef ground meat
* 1 green bell pepper
* 1 chayote
* 1 carrot
* 250 g sitsaro or chicharo
* 1 onion, roughly chopped
* 4 cloves garlic
* 1 pechay baguio or chinese cabbage
* some chicken soup stock (3/4 cup)
* 3 tbps. vegetable oil
* 3 tbsps. oyster sauce
* 2 tbsps. hoisin sauce
* salt and pepper


—Cook rice noodles according to package directions and set aside to drain.

—Heat the oil in a wok and stir fry onion, garlic, beef ground meat, chicken fillet, sayote, carrot, bell pepper, sitsaro, and chinese cabbage.

–Add oyster sauce, hoisin sauce and chicken soup stock. To complete the taste add some fresh ground pepper and salt. Stir to blend and continue cooking for about 4 minutes.

—Add the noodles to wok and continue cooking for 30 seconds toss slightly with the vegetables. Serve hot with sliced lemon or calamansi.


This is onother experiment direct from my kitchen which turned out good 😛
I just cook the wok noodles according to package directions and added frankfurters and blood sausage!
My 2 kids doesn’t eat blood sausages at all, but in this case they do…lol…
So if you want to try here it is…


* 250 g Wok Noodles
* 75 g Blood sausage, peeled and sliced
* 6ro 8 pcs. frankfurters, sliced
* 1 Carrot
* some sliced green Beans
* Chopped Parsley
* 4 cloves garlic, crushed and peeled
* Garlic powder
* Sukiyaki Sauce
* Worcestershire Sauce
* Olive oil
* 1 Onion


* Heat a pan add olive oil and saute onion, garlic, frankfurters, blood sausages, carrot, green beans and parsley. Add some more garlic powder, season with sukiyaki sauce and worcestershire sauce.

* Meanwhile, cook wok noodles according to package instruction.

* Then mix all together in a pan and serve while hot. ENJOY!


Pad Thai noodles should be a balance between sweet and sour, but leaning slightly more on the sweet side!
This RECIPE is my version of this dish. By cooking it others used to saute shallots and shrimps together. While me the other way around. And sometimes they add some more oil if they find the noodles are sticking to the bottom of the pan. Me not!
And please do REMEMBER: NEVER add water or broth – this will make your Pad Thai soggy!!!
And lastly…I used to add scrambled eggs to the end shortly before I’ll serve. Anyway, to try it just watch my video down here…


* 250 g Rice Noodles
* 8-12 raw Shrimps or Tiger prawns, shell removed
* 3 sliced Shallots (or Onion)
* some Chilli flakes
* 2 eggs
* 1 cup snow peas (optional – not strictly Thai, but adding some green vegetables makes this dish a complete meal)
* 1 cup bean sprouts (Togue)
* 2 pcs. shredded Carrots
* some chopped Chive
* 1 cup fresh coriander, roughly chopped
* half a head of thinly sliced Pechay baguio
* some Vegetable oil
* drizzle of sesame seeds oil (Optional)

* 2 Tbsp fish sauce
* 1 Lemon for juice
* 2 Tbsp. brown sugar
* 1/2 tsp. Sambal Oelek
* Optional: 1-3 tsp. chili sauce, depending on how spicy you want your Pad Thai (or omit for mild noodles)
* 2 Tbsp. Tomato Ketchup


° Cook Rice Noodles according to package directions.

° Heat a wok, pour some vegetable oil and saute onion or shallots, chive, all vegetables and shrimps.

° Add noodles, toss slightly, add beaten eggs and chilli flakes.

° Add chopped coriander and before serving drizzle some Sesame seeds oil.
For those who like it extra hot, serve with a bottle of Thai red chili sauce on the side. Enjoy!


Bami, the Indonesian noodle pan actually is not other than making use of leftovers. Nevertheless there are a few peculiarities, the one noodle pan Bami make ferment close. Which recipe you find in the Internet at prescriptions, besides still the original prescription call themselves, leaves untouched the hair to mountains. The spice refers a genuine Bami ferment-closely of the sweet, spicy Sojasauce Kecap Manis and the use of Sambal Oelek (chili paste). The name Bami comes from Malaysia and designates noodles, not from Mung bean the strength glass noodles or of rice noodles were made. Like some cook sides then for Bami ferment-closely Glass noodles to recommend can do, are us a mystery and also the combination of “more normally” Sojasauce and sugars is not replaced still enough the taste of Kecap Manis. With the selection of the vegetables are your fantasy however hardly borders set, here counts which tastes. In Indonesia one serves Bami ferment-closely usually with meat places chicken, pork, beef, and Shrimps.

But this version of mine is a little bit something different! This is according to my family’s preferences. I used Egg noodles and chicken fillet (chicken breast). Seasoned with BAMI GORENG MIX, which I bought from India Store here in Vienna and soya sauce product from Philippines.


*500 g (1/2 a kilo) Egg Noodles
* 4 pcs. Chicken fillet (chicken breast)
* 2 pcs. medium-sized Carrots, peeled and sliced or cut into strips
* 4 cloves Garlic, crushed and peeled
* 200 g Oyster Mushrooms
* 100 g Bean Sprouts or Togue
* 1 Red bell pepper, cut into strips
* 1 Green bell pepper, cut into strips
* 1 pc. Leek, cut into rings
* 4 tbsps. Soy
* 3 tbsps. Bami Goring mix
* 1 tbsp. Chilli paste (sambal Oelek) optional for those who doesn’t love spicy or hot!
* some vegetable oil, I used Sunflower oil
* salt and pepper


—Cook egg noodles “AL DENTE” or according to package directions.

—Meanwhile, while heating a wok with vegetable oil, season chicken fillet with pepper, salt and soy sauce, set aside.

—Saute garlic, chicken fillet, carrot, leek, bell peppers, oyster mushrooms and bean sprouts or togue. Season with bami goreng mix. Stir until done.

—Add egg noodles and mix well. Serve hot with chilli paste (Sambal oelek) or you can also stir in chilli paste.

SARDINES PLUS MISUA! (Sardines and Vermicelli Stew)

It is a customary in some areas in the Philippines to add miswa noodles to sauteed sardines. I remember, when I was a little girl, during rainy season and had a typoon my mother used to prepare this for us. Something that is very easy and quick to prepare. Specially during that days she doesn’t want to stay too long in the kitchen. She always had miswa noodles, of course and canned sardines in cupboards.
But in my time and situation, I’ve had miswa noodles, of course and canned sardines I occasionally prepare when I am pressed for time and want something simple. In one word, when I’m running out of time and want something that goes fast!

I remember also my father says; “The adding of the noodles to sardines might have been born from the frugal efforts of a homemaker to extend the viand and further the number it will serve.”
Sardines is an affordable protein source in the Philippines and by adding misua noodles plus more broth, this extend the whole thing. For more information about “SARDINES” please check it out under INFO page in this WEBLOG!
My daughter likes it but my son not. :pump-sad2:


* 2 cans sardines in tomato sauce (hot or not hot)
* 1 onion, peeled and sliced
* 2 nest miswa noodles
* 2 cups water
* 1 fish broth cube
* salt and pepper
* 2 tbsp. olive oil


—Heat a sauce pan or casserole, add olive oil. Saute onions until tender and aromatic. Add in sardines.

—Pour in water and add fish broth cube. Allow to a gentle boil. Add in miswa noodles. Continue to cook for 2 to 3 minutes, stirring constantly but gently in order not to smashed the sardines. (I used the hot ones)

—Season with salt and pepper to taste. Serve hot.


A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.


* 100 g fine Egg Noodles
* 1 Carrot, cut into sticks
* 1 Celery, sliced
* chopped Parsely
* drizzle of Sesame Seed Oil
* 3 pcs. Broth cubes
* 3 cups of water
* my homemade Siomai, abut 1 cup (see my Siomai recipe)
* some Scallions


*1.) Cook fine noodles according to package direction then set aside.

*2.) Heat a casserole add some olive oil.

*3.) Saute carrot and celery. Add the 3 broth cubes and 3 cups of water, cover and let it boil.

*4.) Add scallions and siomai, stir to blend and let it for onother boil then add the cooked fine noodles, chopped parsely and drizzle of sesame seed oil. Serve while hot.


Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of palabok. Both types use a round rice noodle (often specifically labelled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

* Shrimp, (the size and shell-on or shell-off depending on preference)
* Crushed or ground pork rind (chicharron) for toppings
* Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
* tinapa flakes (smoked fish)
* freshly minced green onion


* 2oo g Rice sticks Noodle
* 2 boiled Eggs
* 1 pouch Shrimps Sauce Mix
* chopped Chive
* minced Garlic, 4 cloves
* sliced Lemon or “Kalamansi”
* crushed “Chicharon” or “Sitsaron”
* 150 g Shrimps
* 1 fish “Tinapa”
* 2 cups of Water
* 1/4 cup of Olive oil or any Vegetable oil
* some “Patis” or Fish Sauce
* some pepper


*1.) Cook noodles according to package direction. Heat a pan, pour some olive oil and saute garlic, shrimps ang tinapa. Season with patis and pepper.

*2.) In a sauce pan or casserole, dissolve pouch of shrimps sauce mix with 2 cus of water and 1/4 cp of olive oil or any vegetable oil. Boil to desired consistencywhile stiring constantly.

*3.) Pour shrimp sauce over coked noodles.

*4.) Garnishwith your choiceof toppings sliced-hand boiled eggs, cooke and shelled shrmps, crushed “chicharon” or sitsaron, “tinapa”, toasted garlic and chopped chive. Serve with fish sauce or “patis” and sliced Lemon or “Kalamansi”.


Bihon is rice sticks. Commonly served with sauteed meat and vegetables, and seasoned patis pancit bihon is a popular midday snack in the Philippines!

Pancit Bihon (aka Bijon) is the type with which foreigners usually associate the word “pancít”: very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone’s recipe but usually, Chinese sausage and cabbage are the most basic ingredients in pancit bihon.


* pork belly cut into small strips
* 250 g shrimps peeled
* 1 onion sliced
* half a head garlic, minced
* 1/4 head cabbage
* 1 carrot cut into sticks
* celery
* chive for garnishing
* snow peas (sitsaro or chicharo)
* rice sticks or pancit bihon
* some vegetable oil
* sesame seed oil
* soy sauce
* bihon ready mix 1 to 2 pack
* some water



Zucchini and Misua, also a perfect combination. Onother alternative for Pinoy Patola!
Misua (also spelled mee sua or miswa) is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China. They differ from mifen (rice vermicelli) and cellophane noodles in that the latter two are made from rice and mung beans, respectively, and typically a lot thinner than those two varieties.


* 100 g misua (chinese vermicelli)
* 2 pcs. medium-sized zucchini
* 100g dried small shrimps
* 100 g pork meat
* 1 onion
* 2 cloves garlic
* olive oil
* fish sauce (patis)
* salt and pepper



As what I’ve mentioned down here…this was the soup to complete the Menu for my Beer Steaks!
This was purely experiment for minced beef and zucchini added to misua as a soup 😛


* 250 g Minced Beef (you can also use pork)
* 300 g Zucchini, sliced
* 3 cloves garlic, peeled and crushed
* 1 pc. onion, sliced
* 1 1/2 to 2 nest of Misua
* 2 pcs. Beef broth cubes
* vegetable soup stock or water
* some Olive oil
* salt to taste


—Heat a big sauce pan or casserole, add some olive oil and saute, onion, garlic and minced beef. Stirring until minced beef is brown.

—Add zucchini and season with salt and beef broth cubes. Pour some vegetable soup stock or water. Cover until boils.

—Then add misua nest continue cooking over medium heat until soup is done. Serve while hot and enjoy it!


This is the soup we had with our dinner last Friday night!
Serving it as a light dinner for us or as a first course for guests. It is easy to prepare and would be a healthy start to Thanksgiving dinner or to any fall or winter meal. You can make it a couple days before the holiday and simply reheat it just before serving. The while the mix of mushrooms varies the soup’s texture. Here I used the Knorr Base Mix. But next time I will show you my own version without using Knorr products.


* 300 g Mushrooms of your prference
* 9-10 pcs. boiled potatoes, cut into cubes
* 1 pouch of Knorr Base Mix (Potatoes and Mushrooms Soup)
* 3 tbsps. Butter
* 1/2 cup of milk
* some salt if necessary


CHICKEN-NOODLE SOUP (out of left over)

Again, to get rid of left over…here I can really prove how housewifely am I when it comes to left over food.
You just need a little bit of fantasy and wise thinking what matches everything. Then you had a soup which complete your dinner. That’s what I did for our dinner last night. For the kids, I made burgers and for us (my hubby and I) we had crabs and pumpkin in coconut milk and to complete it with soup, I made chicken-noolde soup out of left over!


* 3 pcs. fried chicken leg (left over), cut into flakes
* 2 packs of pancit canton from lucky me
* some dried chives or fresh ones, would go also
* 3 cups of boiling water or more than a Liter
* 1 chicken broth cube


—In a casserole with more than a Liter of water bring to a boil. Once it boils add chicken flakes and chicken broth cube, cover and let it boil again.

—The next boiling point add the 2 packs of pancit canton from lucky me, so with seasoning from pack. And some chives. Stir and let it simmer until done.

—Serve while hot.




The chicken breasts became the chicken and misua soup. I deboned the breasts and cut the meat into rather large pieces. I boiled the bones, together with the necks, to make the broth. I was figuring out to do with my stash of misua, so I added to the broth. The thyme certainly adds a very distinct flavor, and the tomato gives it a nice color. The flavor is very subtle and light on the plate.


* 3 pcs. chicken breast or fillet
* 4 cloves garlic
* 1 onion
* 1 tomatoe
* 1 1/2 roll misua
* chicken broth
* fish sauce (patis)
* dried thyme
* salt and pepper
* 3 to 4 tbsps. vegetable oil
* a bunch of chopped chives


1.) Debone the chicken breasts and cut the meat into large strip or cubes. Place in a bowl, season with salt and pepper. Throw in the dried thyme and mix well. Cover the bowl and let sit in the fridge while preparing the rest of the ingredients. Crush, peel and finely mince the garlic. Peel and finely slice the onion. Roughly chop the tomatoes.

2.) Heat the oil in a large sauce pan. Add the onion, garlic and tomatoes stirring, until soft and the tomatoes start to render color. Add the chicken fillets and cook until opaque. Pour into the broth. Season with patis. Bring to a boil, lower the heat, cover and simmer for about 20 minutes.

3.) Taste the broth and adjust the seasonings. Add the misua. Bring to a boil, turn off the heat and cover for about 10 minutes to let the misua finish cooking in the hot broth. Serve hot with bread or rice.


SOPAS is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavor is extracted, forming a broth. Soup is often very nutritous.

Traditionally, soups are classified into two namely; clear soups and thick soups.
The traditional SOPAS in the Philippines it’s a soup made with pasta, meat, vegetables and milk. Every Filipino child most likely has been exposed to chicken sopas. But mine is something recreation from my mother’s sopas.


* 2 cups of flaked boiled chicken
* 8 chicken stock
* 500 g pasta (shell, macaroni or elbow)
* 1/4 head cabbage, cut into strips
* 1 medium carrot, peeled and slice thinly
* 75 g chopped bacon
* 1 onion
* 3 colves garlic, crushed and peeled
* 250 g or 1 cup heavy cream or milk (depends on how creamy you want it)
* salt and pepper to taste


—Cook pasta according to package instructions, drain and set aside.

—Boiled chicken, be sure you give enough water for chicken soup stock later.

—Heat a pan, pour 1 tbps. vegetable oil and saute onin, garlic, chopped bacon, carrot and cabbage. Set aside.

—In a casserole Pour in chicken soup stock, add pasta and the sauteed vegebles in it. Bring into boil.
Once it boils, lower the heat. season with salt and pepper. Add Heavy cream, turn off heat.

—Stirring continuously. DO NOT ALLOW TO BOIL. It should only be steamy but not boiling, stop when you have achieved your desired consistency, and completely removed from heat source. serve while hot!



RICE STICKS PLUS CANTON on Ronald- Louis’s Birthday!

Roni!  daddy and I looking forward in the near future for you all best wishes my son, don’t change stay as what you are, we L♥ve you always!

My son Ronal-Louis -iCookiTravel

It has been a tradition to me during my son’s birthday, I used to cooked different kinds of stir-fry noodles. It can be egg noodles, pancit canton, pancit bihon, glas noodle or sotanghon, palabok, or rice sticks. This year everybody got rice sticks with pancit canton. It was his 19th birthday today the 5th of January. We celebrated at home without guest, just the family. I don’t even got a chance to bake a cake for him. Because I’m sick. So we just bought a ready-made small cake from Merkur Supermarket for him. About my noodles everybody loves it eventhough I only mix a few shrimps and left over pork meat in it. Really a simple recipe but turn out good.

Rice sticks and canton -iCookiTravel


* 375 g Rice sticks
* 1 pack of Pancit Canton
* some Scallions, cut into rings for topping
* 4 tbsps. Vegetable oil
* 4 cloves Garlic, crushed and peeled
* 1 pc. Onion, thinly sliced
* 250 g Shrimps, peeled without head
* 1 pc Turnip cabbage (kohlrabi), peeled and cut diaginally or into thinly strips
* 2 pcs. small Carrots, cut into strips
* 1/4 head Cabbage
* 1 pc. Leek, use only the white part and cut into rings
* 1/4 cup of Soy sauce
* 1 cup of Soup stock or broth (chicken. pork or beef)
* Pepper to taste


—Heat a wok, pour some oil. Saute garlic, onion, shrimps, turnip cabbage, carrot, cabbage and leek. Season with pepper and soy sauce.

—Pour 1 cup of soup stock or broth, simmer for about 5 minutes. add rice stickes and pancit canton. Stir well to blend all together until done, over lower heat.

—Serve with sliced lemon or kalamansi.



This was last year during his 18th birthday celebration. Again just the family no guest. We had many birthday celebrations behind us, during their kinder garden and elementary days. The so called “CHILDREN’S PARTY”!
Now a days they aren’t interested for those big parties. Just give them money and they are satisfied and happy. But I used to insist just a very small and simple celebration like this at home.

Pancit Sotanghon – iCookiTravel





SOTANGHON is the Filipino name for glass noodle also mungbean thread noodles!
In Korean cuisine, glass noodles are usually made from sweet potato starch. We Pinoys we love it.


This looks orange-coloured in real!
The orange-reddish tint in the noodles is from the natural food colouring from the annato seed powder I used. Also called or known “achuete”.


* 400 g Mungbean thread
* 4 pcs. chicken fillet (breast)
* 150 g shrimps, cleaned and peeled
* 1 onion
* 4 cloves garlic
* 100 g chicharo
* 1 big-sized carrot
* 75 g button mushrooms
* 1/4 head cabbage
* some chopped chive or green onions
* 2 tbsps. soy sauce
* 4 tbsps. oyster sauce
* 4 tbsps. olive oil
* 2 tbsps. annato powder
* chicken broth
* salt and pepper


— Soak sotanghon in water until soft about 20 minutes. Drain and cut into desired lengths.

— Heat a wok, add olive oil and saute onion, garlic, shrimps and chicken fillet. Season with pepper, oyster sauce and soy sauce, simmer for about 3 minutes over medium heat until chicken is done.

— Then add carrot, cabbage, chicharo, mushrooms and annato powder which is dissolve in chicken broth then bring to boil for onother 3 minutes and add Sotanghon.

— Mix well and cook for another 3 minutes or until noodles is soft and cooked through. Adjust the taste with salt and pepper if necessary. Dish up and serve. Garnish with chopped chive or green onions.


I really, really love vegetables and sotanghon!
Kahit yata almost everyday na part ng daily food stuff ko ito ay hindi ako magsasawa…
mostly kung ang lahok ay mga gulay at sea foods lang ay lalong mas masarap para sa akin. Today Tuesday, 25th of January 2011, nang mabuksan ko ang isa sa mga cupboard na lalagyan ng mga food stuff na stock sa bahay…I just realized na marami pala akong stock na Sotanghon, I think Kilowise yata ito. Then I openned the frig. may broccoli and carrots din plus shrimps!
WOW! perfect match para sa VEGGIES con SOTANGHON ko na pweding baunin rin sa duty later.

Sotanghon with broccoli, carrots, chinese cabbage and shrimps – iCookiTravel

And speaking of “PAMBAON”, kailangan maraming madala kasi sakop buong tropa sa work…..hehehehhehehe…
Paborito din kaya ng mga pinays sa duty na pambaon ang sotanghon ala guisado…wink!


One of my hubby’s favorite and always requested!
Specially in winter season of the year.
This is my version, to all my DISTACTOR, you can try it


* 250 g Glass noodle (Sotanghon)
* 200 g Frutti di Mare Special (Sea foods)
* 1 young onion leaf
* 1 carrot
* 1 onion
* 2 cloves garlic
* 4 pcs. wide green bean (breite fisolen)
* 3 tbsps. worcester sauce or oyster sauce
* fish soup stock
* olive oil
* salt and pepper


Delightful and flavorful soup that will sure satisfy your appetite for home cooking with an exotic touch. You won’t be disappointed. And it is not spicy!
It is a flavorful soup that warms the insides during the winter months. This soup can be made with or without the shrimp.


Since my daughter was a candidate for LIN-AY kang EDABEM 2010, who fortunately won…by the last canvassing held in Leonding Linz, Upper Austria last 10th of June of this year. So I decided the next meeting for the officers will be held in my flat, my way of showing My heartfelt thanks!
The food I cooked was serve for their lunch. I think everybody was so happy that day, knowing we brought back the crown to EDABEM VIENNA CHAPTER. As a mom, I’m so happy too for my daughter :pump-klaus:
Eventhough lack of sleep that day (came from night duty) I manage to prepare and cook all these dishes for them. They got Buttered Sotanghon with Shrimps, Chicken Afritada, Pan-fried Pork BBQ, Fried Horse mackerel, Horse Mackerel Sinigang, Pinaksiw na Pata, Mix Green Salad and Togue and Tokwa. Of course with rice and fof “Panghimagas” they got slice Water Melon. It was too hot that day, really summer…

Babet the treasurer (Grace Balimiento), brouhgt Maja Blanca for dessert. This made the lunch so perfect that day.
Sa dami kaya ng umattend, halos napuno ang bahay ko na parang sardinas ang mga tao…hahhaaa….
Sa init kaya ng araw na iyon talagang tumataginting ang init ng araw. Taos pusong pasasalamat naming ng aking pamilya sa mga sumuporta sa amin di maikakaila sa lahat na iilan lamang sila, sa nagdala sa akin sa situwasyon na ito na kahit yata laway ay walang naisuporta sa akin ay SALAMAT narin. di talaga maalis ang ugaling PINOy na tinatawag na “NINGAS KUGON”! Dala-dala parin hanggang sa abroad, kaakibat na yata ng pamumuhay ng mga ilan-ilang Pilipino!
Anyway, here are the food which I served for them that day:

Mercy my friend – iCookiTravel

My Mutti (mother) Mercy, she was trying the food afterwards.

Shrimps Sotanghon – iCookiTravel

This is one of my favorite at ng mga bisita rin yata kasi ito yong naunang naubos sa hapag kainan!…heheheee….

Fried Horse Mackerel – iCookiTravel

Fried horse mackerel, matakaw sa kanin ang ulam na ito, habang kumakain at tumatagal mas lalong napapasarap ang pagkain at napapadami ang kain lalo na Rice!

Chicken Afritada – iCookiTravel

Hindi gaanong naulam ang chicken Afritada, dito kasi sagana sa karne ng manok, baboy at baka. Mas ibig ng mga Visayan ang isda at gulay lalo na kapag pinirito at may maanghang na sawsawan…hehhee…

Fish Sinigang – iCookiTravel

So, may pinirito na may sinigang pa…sa SARAP KAYA!!!

Para Balance Diet kailangan may gulay din, o di ba?
Togue at tokwa, masarap sa piniritong isda.

Ensalada – iCookiTravel

Seyempre ang Ensalada ay di mawawala kahit sa ano mang handaan dito sa amin. Hilig ng lahat kainin lalo na sa panahon ng tag-init!
Mapa BBQ, GRILL, o di kaya ay mga lutuing karne, kailangang may kasangga na ensalada.

Pinaksiw na Pata – iCookiTravel

Hindi rin mawawala ang aking walang kamatayang “PINAKSIW na PATA”!


As a working mom, I always had “PAMBAON” too for my breaktime. At hindi lamang basta pambaon but to share others too! :pump-:)
Point ko lang as much as possible to prepare the food always at home. Prepare food = iwasan ang mga ready to eat, or iyong madaling iprepare na food katulad ng delata, hotdog, tocino, longganisa. for example for lunch box or merienda at work. Sotanghon with seafoods and with different vegetables is one among of my favorite “PAMBAON”. With this I could have it three times a week no complain! I really LOVE Sotanghon as long as with different vegetables in it and preferably also with shrimps. Look at this…….

Favorite “Pambaon” – iCookiTravel

Now tell me what’s in your mind?
Now you know why I love Sotanghon very much…you can give a try and let me know…


I want to get rid of my left over chicken and pork adobo. This is one reason why I cooked the pancit-sotanghon. The second reason is I’m expecting 3 people who are coming for the practice of dance number which we are going to present for a 60th birthday celebration one of my long time friend since 1986-1987. So in short the adobo was used and at the same time I have something for them to eat as brunch!
Was very simple just like cooking pancit with some unusual ingredients only you can find in my series recipe…..heheheee…..
I serve it with some sliced lemon and bun.


* about 1 1/2 cup of left over chicken and pork adobo
* 1 pack of Sotanghon
* 1 pack of pancit canton
* 1 onion
* 4 cloves garlic
* 75 g shrimps, peeled
* 100 g green beans, roughly cut into sticks
* some mushrooms
* 2 pcs. carrots, peeled and cut into sticks
* some celery, sliced
* some pechay baguio
* 1/2 cup of light soy sauce
*some pepper powder



My family, we are use to have our dinner or lunch whatever the viand is…always serve with soup and either rice or noodles. This was my hubby’s version of sotanghon soup with mussels, shrimps and yellow boletuses (mushrooms). Simplified saute art with fish broth cube, spring onions and salt to taste. The kids loves it specially my son. To prove here is his recipe…

Hubby’s Version of Sotanghon Soup – iCookiTravel


* 200 g Sotanghon
* 75 g Mussels
* 75 g Shrimps
* 4 to 5 pcs. Yellow Boletuse, (mushrooms) cleaned and sliced roughly
* some Spring Onions, cut into rings
* 4 cloves Garlic, crushed & peeled
* 1 pc Fish broth cube
* some vegetable oil
* Salt to taste


—Heat some oil in a casserole or big sauce pan, saute crushed garlic, spring onions, mushrooms, shrimps & mussels season with salt.

—Then add sotanghon, fish broth cube and soup stock or water. Let it boil once it boils lower the heat adjust seasoning if necessary. Cook until everything are done. serve hot!


Soup of the day…”SOTANGHON at TAHONG”, sounds PINOY na PINOY isn’t it?!
Most Filipinos knows Sotanghon soup, but the question is what goes with it? Chicken and pork are very common. Try this recipe of mine with mussels. I bought mussels with halve shell but cleaned already. It was a flavorful broth which was very much liked by my kids. I added yellow carrot too.



* 800 g Mussels
* 400 g mungbeanthread (Sotanghon)
* 1 each yellow and orange carrots, medium sized-peeled and thinly sliced
* 100 g mushrooms
* some scallions (cut into rings) or chopped chive
* a thumb-sized ginger, peeled and thinly sliced
* 1 onion, peeled and thinly sliced
* 3 cloves garlic, crushed and peeled
* some vegetable oil or olive oil would go also
* fish sauce (patis) to taste
* some soup stock or water for soup
* some pepper


— Heat a big casserole, add some olive oil or any vegetable oil. Saute onion, garlic, ginger, carrots, mushrooms and mussels.

— Season with pepper and fish sauce. Pour some soup stock or water, cover and let it boil.

— Add sotanghon and scallions and continue cooking until everything is done. Adjust seasoning if necessary. Serve hot top with chopped chive. GUTEN APPETIT 🙂


As you could see, I Love Sotanghon very much, that’s the reason why once a week I use to had it in my Menu plan…..


* 500 g Sotanghon
* 500 g Shrimps
* 1 pack frozen Wok Vegeteables
* 1 cup of water
* 3 tbsps. olive oil
* some powdered pepper
* 5 tbsps. Toyomansi or Soy Sauce


*1.) Heat a skillet, wok or pan. Pour some olive oil. Saute shrimps and wok vegetables. Season with soy sauce and pepper.

*2.) Add a cup of water and sotanghon, continue stirring to blend all together until sotanghon is done.


I LOVE FISH BALL, I’m so thankful that I could get it also in Europe, and the SOTANGHON too. I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can!
Believe me or not I use to cook sotanghon every week as my “pambaon” or snack at home.


* Chicken bones (for chicken stock)
* about 400 g Sotanghon (Vermicelli)
* a cup of cooking oil (for frying fish ball)
* Fish ball (big and small) 1 pack each
* 100 g Shrimps
* 1 Carrot
* 2 pcs. small Zucchini
* 150 g Chicharo
* 1 pc Onion , thinly sliced
* 3 tbsps. Garlic minced
* 3 pcs. Spring onion, cut into rings
* 6 to 8 tbsps. Soy sauce (toyo)
* Salt and Pepper
* 1 pc. Lemon


1.) Place chicken in a casserole. Cover with water. Add 1 tsp. of salt. Set over medium heat and bring to a boil. Remove scum as it rises. Lower heat. Cover tightly and simmer for 45 minutes. Transfer chicken to a plate and cool. Strain stock.

2.) Heat a pan. Add cooking oil. Fry Fish ball.

3.) Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, fry onion and garlic until transparent and golden brown. Add shrimps, carrots, zucchini, chicharo, chicken breast from chicken stock, salt and pepper. Add chicken stock and sotanghon. Test noodles for doneness. When sotanghon is tender and all the stock absorbed, add fish balls and onion leaves. Stir for a few minutes until onion leaves just start to wilt. Serve with sliced Lemon while hot.