Sotanghon Patola Soup with Siomai

Filipino Style Recipe: sotanghon patola soup with siomai is another easy and mouth-watering soup dish that usually during rainy season. Usually the sotanghon noodles, luffa(patola) and siomai boiled in water until done then season with fish sauce and pepper according to taste.

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

2 packs sotanghon noodles
1 medium-sized luffa(patola), peeled and sliced diagonally
12 pieces siomai(pork or beef)
1 onion, chopped
3 cloves garlic, minced
fish sauce or salt and ground pepper to taste

1 pork bouillon(pork cube),(optional)
1 egg, beaten(optional)
spring onion, chopped(optional)

Part 1
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 2
1. In a pot, heat oil and saute garlic and onion
2. Add water and bring to boil then add pork bouillon.
3. Add siomai and simmer until 5 minutes or until cooked.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles and patola then simmer for another 2 minutes.
6. Turn off the heat then pour beaten egg while keep stirring.
7. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Pancit Lucban(Pancit Habhab)

Filipino Style Recipe: pancit lucban or pancit habhab is a noodle dish popular in Quezon province. This is commonly served in a banana leaf with vinegar then usually eaten directly to your mouth without using any utensils. Like other pancit dish, it consist of different vegetables and fried pork meat. The best pancit lucban that I tried was from Buddy’s and it was really good.

Estimated time of preparation and cooking: 40-60 minutes
Good for 5-7 persons

1/2 kilo pancit miki(miki lucban)
1/4 kilo pork liempo or leftover lechon kawali
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow pea
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste.

Part 1
1. In a frying pan, heat oil then deep fry meat until golden brown and crispy.
2. Drain and let it cool then chopped into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
2. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
3. Add noodles then cook until it has absorbs the liquid and tender.
4. Add vegetables then cook until done.
5. Turn off the heat and transfer into banana leaves then serve with vinegar.

Pancit Miki Guisado

Filipino Style Recipe: pancit miki guisado is a stir fried noodle dish similar to pancit canton. Like other noodle dish, this recipe is made of pork meat, vegetables and miki noodles which is thinner compared to Lomi noodles. We added shrimps, squid balls and more vegetables to enhance the taste.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 20-30 minutes
Good for 5-8 persons

500 grams miki noodles
200 grams pork belly, slice into small pieces
200 grams shrimp, peeled
2 pieces carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kintsay), sliced
6 gloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
2 cups hot water or chicken broth
2 tablespoons cooking oil
salt and pepper to taste

100 grams squid balls, cut into half(optional)
100 grams mushrooms(taingang daga)(optional)
100 grams chicken breast or liver(optional)
1/4 cup spring onions, diced(optional)

Part 1
1. Wash miki 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, liver and squid balls then cooked until color turns to brown.
5. Add oyster sauce and hot water then stir and bring to boil.
4. Add shrimps and vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until the liquid has been absorbed.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

(Thank you to my Mom for sharing her recipe)