"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Wednesday, December 30, 2015



cabbage – 5 leaves; chopped
carrots – 2 medium-sized; cut into strips
chicken bouillon cubes – 2 pieces
chicken meat – 1 cup; cooked and shredded
chicken stock or water – 1 cup
cooking oil – 4 tablespoons
garlic – 1 cloves; minced
onion – 1 medium-sized; chopped
oyster sauce – 2 tablespoons
pork – ½ cup; cooked and sliced into small cubes
red bell pepper – 1 small-sized; chopped
salt and pepper to taste
snow peas – ½ cup
sotanghon – 1 big pack
soy sauce – 2 tablespoons
spring onions – 1 bunch; cut into one-inch parts


In a large pot, pour in chicken broth.Simmer.
Place the noodles in the simmering chicken broth for 10 minutes.
Drain the noodles and save the chicken broth.
Set aside the noodles and the broth.
In a pan, pour in cooking oil. Heat.
Sauté garlic and onions.
Place pork and chicken. Cook.
Add snow peas. Stir fry.
Add bell pepper, cabbage, and red bell pepper. Cook.
Set aside everything that is in the pan.
In a pot, pour in chicken broth.Boil.
Put in chicken bouillon cubes.Stir.
Add cooked noodles. Stir.
Add salt and pepper to taste.
Pour in soy sauce.
Add in oyster sauce.
Simmer everything for a few minutes.
Mix everything thoroughly.
Place the cooked noodles on a large platter.
Garnish with green onions and serve with calamansi.
Now your delicious pancit sotanghon is ready!

Source: FB

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