Ingredients:
1/2 k. sotanghon noodles, soaked
1/2 k. canton noodles
1/4 k. pork
1 cup pork liver
1 pc. chicken breast
1 cup shrimp, shelled and de-veined
2 pcs. bay leaves
1 tsp. peppercorns
1 medium size onion, quartered
1 pc. Chinese chorizo, sliced crosswise
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 small cabbage, shredded
1 medium size carrot, cut into thin strips
100 g. green beans, sliced diagonally
1/4 cup tengang daga (black ear fungus)
2-3 stalks wansoy, chopped
1/4 cup soy sauce
3-4 stalks spring onions, chopped
cooking oil
black pepper
kalamansi
Cooking Procedure:
In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onion and peppercorns until tender. Remove pork, pork liver and chicken from sauce pan drain and let cool, set aside stock. Cut pork, pork liver into strips and shred chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain, trim hard stems and cut into small pieces, set aside. In a wok sauté garlic and onion, add in Chinese chorizo pork, pork liver, chicken, shrimp, tengang dagaand soy sauce, stir cook for 2-3 minutes. Add 4-6 cups of stock let boil and simmer for 2-3 minutes.
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