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Mang Inasal spreads Unli-Saya at Panagbenga 2024

Mang Inasal   treated locals and tourists with a series of Ihaw-Sarap and Unli-Saya activities at the recent Panagbenga Festival 2024 in Baguio City.   The Philippines’ Grill Expert participated in the Fluvial Parade, Cultural Dance Competition, and Grand Float Parade. It will also give away special awards to several Panagbenga competitions this March 3.     Apart from that, Mang Inasal delighted Panagbenga participants with a special dine-in and takeout deal that was the Festival Group Treats; Unli-Sarap, Unli-Saya Caravan which have away free Halo-Halo and Palabok; and the first-ever Mang Inasal Takeout Express Booth that featured offsite grilling of the best-tasting Chicken Inasal.   “It’s our pleasure to bring the Unli-Saya of eating Mang Inasal products to regional festivals like Panagbenga,” expressed Mang Inasal President Mike V. Castro. “Seeing the public happily enjoying their Ihaw-Sarap meals especially our Chicken Inasal and even our Halo-Halo and Palabok are simple pleasure

Chicken and Mushroom Noodle Soup

The kids have been craving for noodles for the past weeks and they have bribed me with kisses and hugs to grant their request. But because I am quite preoccupied with the back to school thingamajigs, and need to dry flooded carpet, I just couldn't find time to cook as well as food shopping. 

But last night was the perfect time because it was raining hard and I have ample time to prepare food. So here it is the recipe:

Chicken and Mushroom Noodle Soup



Ingredients:

Noodles (you can use egg noodles)
Chicken Balls
Chicken (I choose neck part as it has more flavor, but you can choose breast of other part), chopped
Chicken broth/stock
Boiled Eggs
Carrots, sliced thinly
Cabbage or you can use Chinese Cabbage, sliced thinly
Mushroom (I used Tenga ng Daga here but you can use Portabello mushroom)
Onion, quartered
Garlic, minced
Pepper
Salt
Soy Sauce (Maggi)
Fish Sauce
Spring Onions/Leeks (optional)

Procedure:

1. Prepare the ingredients. Boil the eggs separately, let it cool and peel the shells. 
2. Boil the chicken in a large pot with onion, garlic, broth, ground pepper, fish sauce and soy sauce. Remember to add them gradually as this will be your soup base later on. 
3. Remove the chicken, chop it in approximately two inches. 
4. Add the chicken balls. If you do not like it, you may skip this one. Simmer until cooked and remove it from the pot. 
5. Add the tenga ng daga or mushroom of your choice. Simmer for two minutes and remove from the pot. 
5. Add egg noodles. Simmer for two minutes until half cooked. 
6. Prepare bowl for plating. Add chicken, chicken balls, cabbage, carrots and sliced egg. 
7. Add egg noodles and soup. Let it sit for two minutes before serving or until the sliced carrots and cabbage is slightly cooked. 
8. Garnish with Spring Onions. 
9. Serve.

You can tweak this recipe to your liking. Again, the secret here is to gradually adjust the taste to your desire. I usually do not put quantity as you have the freedom to do whatever your heart desires. 

Enjoy! Let me know if you have tried this one already. 






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