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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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Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Filling:

• 1 cup ground pork
  
• 1/2 cup cooked chicken meat, flaked
  
• 1/4 cup water chestnuts, chopped
  
• 3 tbsp patis (fish sauce)
  
• salt to taste

Stock:

• 8 cups chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 25-30 wonton wrappers
• pepper to taste
• chopped spring onions
• oil for sauteing

• To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
  
• Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
  
• Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
  
• Cover the dumplings with a dry kitchen towel and set aside.
  
• To make broth: – Saute onion and garlic in oil until light brown.
  
• Add chicken stock and the remaining salt and patis from the filling.
  
• Allow to boil, the drop the stuffed dumplings into the boiling broth.
  
• Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
  
• Season with pepper to taste.
  
• Before serving, garnish with chopped spring onions.

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Chicken Mami goes well with a side order of Siopao asado.

Estimated cooking time: 1 hour and 20 minutes

Mami-Style Miki:

• 2 small chicken breasts
• 2 litres chicken and vegetable stock
• 1 small cabbage
• 3 medium carrots
• 1 large stalk celery
• 1 large onion
• 250 g Miki noodles
  
• 3 pcs. cloves
• 2 laurel leaves (bay leaf)

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Estimated cooking & preparation time: 45 minutes

• 1 8 oz. pack pancit bihon noodles

• 1 cooked chicken breast, shredded

• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

• 1/4 cabbage, sliced into strips

• 1 onion, pealed and sliced

• 3 cloves of garlic, crushed and minced

• 1/3 cup scallions, cut into pieces

• 1 carrot, sliced into strips

• 2 tablespoons of cooking oil

• 3/4 cup diced celery

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