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. Blanch bone marrow and beef shank in boiling water for a while, rinse with running tap water, to remove scum and blood.
2. In large casserole put in bone marrow, onion and water bring to boil.
3. Lower heat and simmer for 40 minutes.
4. Add in beef shank, return to boil.
5. Lower the heat and simmer until beef is tender, about 1-2 hours.
6. Add potatoes and bananas simmer for about 10-15 minutes.
7. Add cabbage, spring onion and fish sauce simmer for 2 minutes.
8. Season with salt and pepper. Serve with rice

May add corn cob for sweetness and bok choy or Chinese cabbage if preferred.

1. In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
2. Add 2 cup of water and vinegar bring to boil until meat is tender.
3. Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
4. Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.

1. In a cooking pot or wok, heat oil.
   
2. Sauté garlic and onions.
3. Add chicken turn into slightly brown.
4. Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
7. Salt and pepper to taste. Serve this dish hot with steamed rice.

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.