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Chicken Balls Tomato Soup, Ground chicken balls, sotanghon noodles and vegetables complete this hearty soup

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6-8

• Chicken Balls:

• 100 g ground chicken

• 1/2 cup soft bread crumbs

• 1/4 cup chopped green onions

• 1 sachet 8g MAGGI MAGIC SARAP

• 1 pc egg

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 tbsp oil

• 1 tbsp finely chopped garlic

• 1/2 cup chopped onions

• 1/4 cup chopped tomatoes

• 1/2 cup chopped carrots

• 1/4 cup chopped celery

• 1 cup chopped cabbage

• 2 pcs 11g MAGGI Chicken Broth Cube dissolved in 8 cups water

• 100 g sotanghon soaked in water and drained

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Sinigang na Bangus at Talbos ng Kamote Recipe, Milk fish and fresh leafy greens in your well-loved sour broth.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

• 1 liter rice washing or water
• 2 pcs tomatoes, sliced
• 1 pc onion, sliced
• 1 medium size bangus, sliced
• 1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
• 2 cups talbos ng kamote, cut up
• 2 pcs siling panigang (finger chilies)
• patis (fish sauce), to taste

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Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

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Chicken Sotanghon Soup Recipe, Sotanghon Noodles is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans. It is thin, like vermicelli, almost transparent, smoother and more slippery than most other noodles. Used not only in soups but also in lumpia (spring rolls) and pancit (chowmein-like dish).

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4

• 200 gm sotanghon (bean thread) noodles
• 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  
• 6-7 cups chicken stock
• 2 Tbsp oil
• 1/2 head of garlic – minced
• 1/2 medium onion – sliced
• 1 Tbsp patis (fish sauce)
• 4 dried Chinese black mushrooms (shiitake)
• chopped green onions

(more…)

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