Procedure

1. In a pot boil water and put-in the chicken, simmer till the chicken is tender.
2. Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
3. Saute garlic and onion in low-medium heat in a cooking pot
4. Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
5. Pour the chicken stock and let boil. Simmer for 30 minutes.
6. Add carrot, cabbage  and green onion then cook for 2 minutes more.
7. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
8. Garnish with toasted garlic and chopped green onions.

Procedure

1.  In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
2. Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
3. Add chayote simmer for another 3-5 minutes until chayote are cooked.
4. Finally add sili (Finger Peppers)  and cook for another 1 minute.
5. Season with salt and pepper if  required.

Procedure:

1. While you are preparing for cooking/ ingredients, soak munggo with water for about few minutes remove from water when it is ready to use, this will soften the munggo and will save time in boiling it for hours.
2. In casserole heat oil over medium heat saute garlic, onion and tomato till fragrant, add the pork and sear till no more pink color. Then add munggo,water,fish sauce and pepper, boil it till munggo is soft/cook. Add bitter melon simmer for 10 minutes. Add more water if needed.
3. Finally add spinach cover and simmer for 2-3 minutes. Taste it and add salt and pepper if needed. Turn the heat off and it ready to serve.

You can also add other vegetables, chicharon or replace pork with shrimp, chicken or smoked fish if you prefer.