PANCIT PECHAY AT LUMPIANG ISDA

PANCIT PECHAY AT TOKWA AT LUMPIANG GULAY AT ISDA

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 4

4 tbsp cooking oil
1 medium size onion, peeled and chopped
5 cloves garlic, minced
3 o 4 cups chicken broth
salt and pepper
1 tbsp korean miso paste
2 tbsp soy sauce
1/2 package extra firm tofu, diced
2 bundle sotanghon
1 ramen noodle
3 stems pechay

Using a wok, pre heat cooking oil.
Saute onions and garlic for 2 minutes.
Add tofu and soy sauce .
Cook for 5 minutes until brown.
Set aside.
using the same wok, add broth and miso.
Bring to a boil.
Add sotanghon and cook for a minute until cooked.
Add ramen and cook for a minute.
Add pechay.
Cover and cook for 2 minutes using medium heat.
Uncover
Add tokwa.
Serve.

LUMPIANG GULAY AT ISDA

Prep time: 30 minutes
Cooking time: 3 minutes per batch
Serves: 8 medium size eggrolls

1 cup fried fish flesh, flaked
4 tbsp cooking oil
1 medium size onion,peeled and chopped
5 cloves garlic, minced
1 tsp sugar
salt and pepper
1 tbsp knorr liquid seasoning
1 cup diced carrots
2 cups shredded green cabbage
1 beaten egg

Pre heat oil for 2 minutes then cook garlic and onion for 2 minutes until soft and fragrant.
Add flaked fish and cook for 2 minutes.
Add carrots and cook for 1 minute.
Season with salt and pepper
Season with Knorr liquid seasoning
Add cabbage and keep stirring and cook for 3 minutes until soft.
Stir in egg,
Turn off heat and cool down completely.