MUSHROOM SOTANGHON SOUP WITH

MEATBALLS
NOVEMBER 8, 2015VANGIZ LEAVE A COMMENT
Filipino Style Recipe: Mushroom and Sotanghon Soup with Meatballs is another easy and mouth-
watering soup dish that usually during rainy season. The dish is consist of sotanghon noodles boiled in
pork soup together with mushrooms and meatballs.

Ingredients:
2 packs sotanghon noodles
100 grams oyster mushrooms, torn into 2-3 pieces
1 onion, chopped
3 cloves garlic, minced
1 pork bouillon
fish sauce or salt and ground pepper to taste
3/4 litre of water
2 tablespoons chopped spring onion (optional)

Meatballs:
300 grams ground pork
1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
salt and pepper to taste
2 tablespoons cilantro, finely chopped
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until light brown. Drain and set aside.

Part 2
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.
 Part 3
1. In a pot, heat oil and saute garlic, onion and mushroom.
2. Add water and bring to boil then add pork bouillon.
3. Add meatballs and simmer for 3 minutes.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles then simmer for another 2 minutes.
6. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Crispy Tilapia Sticks Recipe

Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Author: Cora Merano

Serves: 4

Ingredients
1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
teaspoon garlic powder
teaspoon onion powder
1 teaspoon sea salt
teaspoon ground black pepper
2 eggs, beaten
1 cup Panko breadcrumbs
2 cups cooking oil

Instructions
1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix
well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the
oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko
breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for
better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3
pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the
container back and forth. You will see that the tilapia will be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns
golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined
with paper towel.This will absorb the excess oil.
 7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch
dressing. You can also serve this with tartar sauce.
8. Share and enjoy!

Chicken Dynamite Lumpia Recipe

Print
Prep time
15 mins
Cook time
12 mins
Total time
27 mins

Author: Vanjo Merano

Serves: 10

Ingredients
1 lb. ground chicken
1 teaspoon garlic powder
1 teaspoon onion powder
teaspoon ground black pepper
teaspoon salt
1 cup bread crumbs
10 pieces long green pepper (siling pansigang or finger peppers)
Lumpia wrappers
1 cup Panko bread crumbs
2 eggs
1 cups cooking oil

Instructions
1. In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg, and
bread crumbs, salt and ground black pepper. Mix well. Set aside.
2. Arrange the long green pepper in the middle of the lumpia wrapper. Cover the pepper with
1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and chicken
mixture. See this egg roll recipe video for guidance. However, you will only need to cover
one side completely; the side with the pepper stem should be open so that part of the
pepper will be visible.
3. Heat the cooking oil in a frying pan.
4. While the oil is being heated, beat an egg in a wide bowl.
5. Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs. Make sure
that the lumpia is fully coated with crumbs.
6. Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6
minutes per side or until the color of the outer part turns golden brown. Note: the oil
should be hot enough to fry the lumpia, but not too hot to the point of quickly browning
the bread crumbs (250F is good enough). Otherwise, there is a possibility that the chicken
will be somewhat raw.
7. Transfer to a plate line with paper towels. This will absorb the oil.
8. Arrange in a serving plate.
9. Serve. Share and enjoy!
 Filipino Chicken Macaroni Salad Recipe

Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins

Author: Vanjo Merano

Serves: 8

Ingredients
1 lb. elbow macaroni
1 lb. chicken
cup light mayonnaise
1 (20 oz.) can pineapple tidbits, drained
cup minced carrots
cup raisins
1 cup shredded sharp cheddar cheese
teaspoon garlic powder
4 cups water
Salt and pepper to taste

Instructions
1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the
chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
2. Discard the bone from the meat and then shred the chicken meat using your clean hands.
Set aside.
3. Cook the elbow macaroni according to package instructions. Drain and then set aside
4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple
juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste.
Adjust the taste as necessary.
5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing
bowl. Toss thoroughly until the ingredients are well distributed.
6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Kikiam Recipe
 Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Author: Vanjo Merano

Serves: 4

Ingredients
1 lb. ground pork
lb. shrimp, minced
1 medium carrot, minced
1 medium onion, minced
1 tablespoon five spice powder
2 teaspoons salt
teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets (tawpe)
1 cup cooking oil

Instructions
1. In a large mixing bowl, combine pork, shrimp, carrot, onion, five spice powder, salt, and
pepper. Mix well.
2. Lay a piece of bean curd sheet flat on a table. Scoop a decent amount of pork mixture and
arrange it at one end of the bean curd sheet.
3. Fold the top and bottom ends of the bean curd sheets and then roll the sides until a
sausage-like figure is formed. Dip your fingers in the cornstarch mixture and run it on the
end of the bean curd sheet. This will help secure the kikiam.
4. Prepare the steamer. Pour-in 4 cups of water and let boil. Arrange the kikiam in the
steamer and then steam for 20 to 25 minutes.
5. Remove from the steamer and then set aside. Note: You can place some in the freezer for
later use once the temperature goes down or you can fry everything at once.
6. Heat the cooking oil in a pan.
7. Pan-fry the kikiam until the wrapper turns golden brown.
8. Remove from the pan and then slice into serving pieces.
9. Serve. Share and enjoy!

Fried Ham and Cheese Roll

 Print
Prep time
10 mins
Cook time
7 mins
Total time
17 mins

Author: Vanjo Merano

Serves: 8

Ingredients
8 slices of bread
4 ounces ham, sliced into thick strips
3 ounces Velveeta cheese, sliced into thick strips
cup pimento strips
cup Panko bread crumbs
2 medium eggs, beaten
2 cups cooking oil

Instructions
1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your
palm until the bread becomes flat.
4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is
covered. Secure with a toothpick.
5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and
then put the dipped rolls in. Shake until everything is covered with crumbs.
6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
7. Arrange the fried rolls in a plate line with paper towels.
8. Serve as a snack or slice into pieces and serve as an appetizer.
9. Share and enjoy!