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Sotanghon is served only on special occasions. This mungbean noodle (Pancit Sotanghon) is more expensive than other noodles.

Estimated cooking time: 1 hour

Makes 6 servings

• 2 garlic cloves, minced
• 2 tablespoons oil
• 1 small onion, minced
• 1 teaspoon paprika
• 6-ounces shrimp
• 1 carrot, chopped
• 1/4 cup snow peas, sliced
• 120 g. of dry sotanghon (vermicelli) noodles
• 2 teaspoons soy sauce
• 2 tablespoons fish sauce
• 1/4 teaspoon salt

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Buy Alimango (Mud crabs) that are still alive. Cook as soon as possible.

Estimated cooking time: 30 to 40 minutes

Makes 4 to 5 servings

• 4 Alimango (mud crabs)

• ¼ cup olive oil or ordinary cooking oil
  

• 1 whole garlic, the cloves must be peeled and crushed

• 1½ cups of water

• 1/3 cup calamansi juice or lemon juice
  

• Salt
  

• Freshly grind Pepper

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Arroz Caldo is a Filipino soup of chicken and rice cooked in ginger-enhanced chicken broth. Although the soup is undoubtedly derived from Chinese congee, introduced to the Philippines by Fujianese immigrants, the Spanish name, (literally translated to “rice soup”) exemplifies the multicultural heritage of Filipino cuisine.

Estimated preparation & cooking time: 50 minutes

Makes 6 servings

• 2 to 3 lb. chicken thigh or drumsticks(cut into serving pieces)
• 3 tbsp. vegetable or corn oil
• 2 tbsp. minced garlic
• 1/4 cup chopped onion
• 1/2 inch ginger (sliced)
• 6 cups water
• 2 cups uncooked rice
• 1/4 cup chopped scallion
• salt or patis (fish sauce) to taste
• 1/4 tsp. freshly ground pepper

• In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
• Add chicken and patis (fish sauce) or salt.
• Let simmer for approximately 5 minutes.
• Add water and rice.
• Simmer over low heat for 20 minutes or until rice and chicken are tender — stir constantly to prevent sticking.
• Add scallion and pepper. Serve hot.

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Estimated cooking time: 1 1/2 to 2 hours

• 2 kilos dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil or olive oil
  

• 2 tablespoons of salt

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

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