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    Misua Recipe

    Uploaded by

    Jing Jing
    The document provides recipes for three Filipino noodle dishes: misua, misua with ground pork, and sotanghon. The misua recipe calls for simmering thin egg noodles in chicken stock along with garlic, onion, fish sauce, and eggs. The misua with ground pork recipe includes sautéed pork and vegetables simmered in fish sauce before adding misua noodles. The sotanghon recipe involves simmering chicken, vegetables, and cellophane noodles in a broth flavored with fish sauce and atsuete powder.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Misua Recipe

    Uploaded by

    Jing Jing
    142 views3 pages
    The document provides recipes for three Filipino noodle dishes: misua, misua with ground pork, and sotanghon. The misua recipe calls for simmering thin egg noodles in chicken stock along with garlic, onion, fish sauce, and eggs. The misua with ground pork recipe includes sautéed pork and vegetables simmered in fish sauce before adding misua noodles. The sotanghon recipe involves simmering chicken, vegetables, and cellophane noodles in a broth flavored with fish sauce and atsuete powder.

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    Misua Recipe

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    The document provides recipes for three Filipino noodle dishes: misua, misua with ground pork, and sotanghon. The misua recipe calls for simmering thin egg noodles in chicken stock along with garlic, onion, fish sauce, and eggs. The misua with ground pork recipe includes sautéed pork and vegetables simmered in fish sauce before adding misua noodles. The sotanghon recipe involves simmering chicken, vegetables, and cellophane noodles in a broth flavored with fish sauce and atsuete powder.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    142 views3 pages

    Misua Recipe

    Uploaded by

    Jing Jing
    The document provides recipes for three Filipino noodle dishes: misua, misua with ground pork, and sotanghon. The misua recipe calls for simmering thin egg noodles in chicken stock along with garlic, onion, fish sauce, and eggs. The misua with ground pork recipe includes sautéed pork and vegetables simmered in fish sauce before adding misua noodles. The sotanghon recipe involves simmering chicken, vegetables, and cellophane noodles in a broth flavored with fish sauce and atsuete powder.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3
    At a glance
    Powered by AI
    The document provides recipes for Misua, Sotanghon, and Shrimp Sotanghon noodles.

    The Misua recipe calls for misua noodles, chicken stock or water, garlic, onion, eggs, and green onions. It involves sauteing the garlic and onion, adding the stock and misua, and cooking the eggs in the simmering stock.

    The Sotanghon recipe involves cooking chicken, celery, fish sauce, and broth. It then adds noodles, carrots, and cabbage and cooks everything together.

    Misua Recipe

    Ingredients :
    1 tbsp. oil
    1 clove garlic, minced
    1 onion, thinly sliced
    3 cups chicken stock or water
    patis (fish sauce), salt and pepper, to taste
    1 oz. misua (fine threadlike egg noodles)
    4 eggs
    green onions, for garnish

    Cooking Procedures :
    In a medium saucepan, heat oil over medium heat. Saut garlic and onion.
    Add chicken stock or water and bring to a boil.
    Stir in misua noodles and then lower the heat to simmer.
    Season with patis, salt and pepper.
    Break the eggs into the simmering stock.
    Cook until eggs are set for about 2-3 minutes.
    Remove from heat. Serve hot and garnish with green onions.
    Ingredients
    1/4 kilo ground pork
    2 patola
    2 ounces misua
    2 cups water
    1 onion, chopped
    3 cloves garlic, minced
    1 tablespoon fish sauce
    1 tablespoon olive oil
    salt and pepper to taste
    Cooking Procedures :
    In a pot, heat oil over medium heat.
    Add onions then garlic. Cook until fragrant.
    Add ground pork and cook until lightly browned.
    Add fish sauce and cook for 2 minutes.
    Add water and bring to a boil. Remove any scum that floats on top.
    Lower heat and cook for 10 minutes.
    Add payola and cook for 5 minutes.
    Add misua noodles and cook for 2 minutes.
    Season with salt & pepper to taste before serving.

    Sotanghon Recipe
    Ingredients
    1 tablespoon oil
    1 onion, peeled and sliced thinly
    4 cloves garlic, peeled and minced
    1 thumb-size ginger, peeled and julienned
    1 pound chicken wings, tips removed and cut into 2-inch pieces
    1 cup kinchay (Chinese celery), finely chopped
    2 tablespoons fish sauce
    7 cups chicken broth
    1 teaspoon atchuete powder
    1 large carrot, peeled and julienned
    salt and pepper to taste
    4 ounces (about 2 coils) sotanghon (cellophane noodles)
    head napa cabbage, shredded
    3 to 4 hardboiled eggs, peeled and halved
    fried garlic bits
    green onions, chopped
    Procedure
    1. In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add
    chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook,
    stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3
    minutes.
    2. Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and
    continue to cook until chicken is cooked through.
    3. In a bowl, combine about cup of the hot broth and atsuete powder. Stir until atsuete is dissolved.
    Add atsuete water to pot.
    4. Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste.
    Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles
    have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked
    and vegetables are tender yet crisp.
    5. Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve
    Ingredients
    Shrimps200 Gram Sotanghon/Rice noodle100 Gram Sliced onion1 Cup (16 tbs) Sliced ginger25 Gram Black
    pepper1 Pinch Green onion1 Chopped garlic2 Clove (10 gm) Oyster sauce4 Tablespoon Sesame oil2
    Tablespoon Water
    Procedure
    Soak sotanghon in water for 20 minutes.
    After 20 minutes, bring to heat a medium size pot, add sesame oil, once hot saute the onions, the ginger and the
    garlic. Add the shrimps, the water, the oyster sauce, the ground black pepper, bring to boil until shrimps are
    half cook, add the sotanghon and cook together for 2 minutes, switch off the stove, add the green onion, mix
    well and serve.

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