Misua Recipe

Misua Ingredients

• 1 small bundle misua 
• 3 eggs 
• 1. tablespoon cooking oil 
• 1. clove chopped garlic 
• j small onion, sliced 
• 3. cups water 
• Salt and pepper to taste  

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How to Cook Misua
Saute chopped garlic in oil until brown. Add onion and saute until onion wilts. Add water and salt and pepper to taste. When water boils, add eggs whole, one at a time. Break misua into 3 inch lengths and add. Remove from heat and serve hot.

Meat Balls with Sotanghon Recipe

Meat Balls with Sotanghon Ingredients

• 1/2 cup ground pork
• 2 tbsps. chopped onion
• 1 egg
• 1 tbsp. flour
• I tsp. salt
• 1/4 tsp. pepper
• 2 segments garlic, minced
• 2 tbsps. onion, sliced
• 2 cups meat or chicken broth
• 1/2 cup soaked “sotanghon”
• 2 tsps. toyo
• 1 tsp. pepper
• 1/4 cup green onion, cut fine
• 1 tbsp. lard

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How to Cook Meat Balls with Sotanghon
Combine the first six ingredients together; form into balls about one inch in diameter. Saute garlic in lard, add onion and broth. Boil. While boiling drop meat balls one by one. Cook until meat is almost done, add the “sotanghon” and cook about five minutes longer. Season with toyo and pepper. Pour into a soup tureen or bowl. Sprinkle with green onion and serve hot.

Pancit Molo Recipe

Ingredients for Pancit Molo:

• 1 cup ground pork
• 1/2 cup cooked, flaked chicken
• Toyo to taste
• 2 eggs
• 3 tbsps. chopped green onion
• Pinch of pepper
• 1/2 cup shelled fresh shrimps (sliced)
• 1/4 head medium-sized garlic(chopped)
• 1/2 medium-sized onion (chopped)
• 1/4 cup chopped apulid (Chinese chestnut) either boiled or canned

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How to Cook Pancit Molo:
Combine all ingredients. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in Pancit Mob wrapper. Set aside the remaining half for the broth.

To make wrappers: 

• Sift together 2 cups flour and 1/4 teaspoon salt. 
• Add the yolks of 3 eggs and knead with the fingers. 
• Add 1/4 cup water and work until the dough becomes very smooth and fine. 
• Roll out on a floured board to about the thickness of paper. 
• Cut in small triangular pieces about 3” x 3”. 

Prepare: 

• 20 cups chicken broth 
• 1/2 head garlic (chopped) 
• Pinch of pepper 
• 1/4 cup lard 
• 1/2 medium-sized onion (chopped) 
• Salt to taste 
• 3 tbsps. green onion (chopped) 
• Saute garlic and onions. 

When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes. Add chicken broth and bring to a boil. Drop stuffed wrappers in the broth. Season with salt and pepper. Cover and boil for 15 minutes. Makes 20 servings.

Laksa Recipe

Laksa Ingredients

• 2 cups finely sliced banana heart 
• 1-1/3 cups string beans, cut
• 1-1/2 inches long
• 2 segments garlic
• 1 cup, soaked sotanghon
• 1-1/3 cups young squash leaves and stem
• 2/3 cup cooked pork
• 1 small onion, sliced
• 3 cups meat stock
• Lard
• Salt to taste

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How to Cook Laksa
Saute garlic in lard. Add onion, then pork, banana heart (first mashed with salt and squeezed), and string beans. Add meat stock and boil until almost done. Add sotanghon and young squash leaves and stem, season to taste. Cook until vegetables are crisp-tender. Serve hot.

Lang-lang Recipe

Lang-lang Ingredients:

• 1/4 kilo pork, lean
• 1/4 kilo shrimps
• 1 small chicken
• 2 cloves garlic
• 1 cup fresh peas (sitsaro)
• 1/2 cup mushrooms (tengang daga)
• 1 cup sotanghon
• 1 small onion, chopped fine
• 1 egg, beaten lightly
• 1 tablespoon flour
• Cooking oil
• Salt and pepper to taste
• Patis to taste
• Wrappers

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How to Cook Lang-lang:
Grind or chop pork fine. Peel and devein shrimps, set aside 1/3 and chop fine the rest.
Cook chicken in water to cover in small saucepan.
Chop garlic.
Soak sotanghon and mushrooms in water separately.
Pound heads of shrimp and extract juice.
Prepare wrappers.
Saute onion, add chopped shrimp and salt and pepper to taste.
Set aside to cool then wrap by teaspoonfuls in wrappers.  
Mix chopped pork, egg and flour with salt and pepper to taste. 
Form into balls. 
Cut chicken meat into small pieces. 
Saute chopped garlic in a little cooking oil until brown. 
Add shrimps and cook until they turn pink. 
Add juice and allow to simmer a few minutes. 
Add chicken pieces and chicken broth. 
Bring to a boil and while boiling drop meat balls one by one. 
Add wrapped shrimp mixture, mushrooms and sotanghon. 
Season with patis and pepper to taste. 
When done, add sitsaro and remove from the heat.

To make wrappers:
3/4 cup flour 1 egg yolk Pinch of salt A little water Sift flour well. Place in a small bowl or deep plate. Place yolk and a pinch of salt in center of flour. Mix ingredients with a fork into a stiff dough, adding just a little water, if necessary. Knead dough until it is smooth and elastic. Cover and set aside 20 minutes. Roll dough out as thin as possible and divide into small squares about S by 3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.

Pakbet or Pinakbet

Estimated cooking time: 35 minutes

Pakbet Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

How to Cook Pakbet or Pinakbet: 

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2. On the same pan, saute garlic, onion, ginger and tomatoes.
3. In a casserole, boil water and add bagoong.
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
6. Salt and pepper to taste.

Serve hot with plain rice.

Pansit Bam-i

Prep time: 30 – 45 minutes
Cooking time: 45 – 60 minutes
Servings: 8 – 12

Ingredients for Pancit Bam-i

• 1/2 kilo canton noodles
• 300 grams sotanghon noodles
• 1/4 kilo chicken breast
• 1/2 kilo lean pork
• 1/2 kilo shrimps
• 4 pieces Chorizo bilbao (or Chinese sausage)
• 5 cloves garlic, crushed
• 1 medium onion, sliced
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• 1 cup brocolli heads
• 1 cup cauliflower heads
• 1/2 cup carrots, jullienned
• 1/2 cup snow peas
• 1/2 cup shredded cabbage
• 1/2 cup tenga ng daga (dried wood ear mushroom), chopped
• 4 tablespoons soy sauce, divided
• 2 tablespoons cane vinegar
• 4 tablespoons cooking oil
• 1 teaspoon brown sugar
• 1/2 teaspoon ground black pepper
• 1/4 cup sliced spring onions for garnishing (optional)

How to Cook Pancit Bam-i:

1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).
2. Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips. 
3. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside. 
4. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing). 
5. Saute the garlic and onions on medium heat in the oil used for frying the shrimp. 
6. Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes. 
7. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes. 
8. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely. 
9. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly. 
10. After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles) 
11. Add a dash or so of soy sauce to taste. Do not use salt! 
12. Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes. 
13. Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.