Ingredients

• Sotanghon (pancit noodles)
• Shiitake Mushroom
• Chicken Stock
• Sugar syrup
• Rock Salt and White Pepper
• Dashi (or beef cube).
• Carrots
• Enoki Mushroom
• Sesamne Oil
• Zucchini
• Chinese Cabbage
• Tofu
• Fresh Ubod
• Baguio Pechay (Wom Bok)

Procedure

1. In a Masflex Stone Casserole, make the broth with: Chicken powder or beef cube and Mushroom liqueur.
2. A little sugar syrup, Soy sauce and Rice wine then bring to boil.
3. Add salt and pepper to taste.
4. Cut up the vegetables into bite sizes.
5. Just before serving, add the ingredients one by one starting with:
6. Sotanghon, mushrooms, carrots, zucchini, tofu, ubod,
7. Add a dash of sesame oil, if desired.
8. Serve boiling hot.

Procedure:

1. In a Masflex Stone Pan, sauté everything separately in some oil and chicken broth. Sauté one-by-one the grated barrots, minced mushrooms, green peas, squash, red bellpepper, and fresh green vegetables.
2. Lastly, sauté rice in some oil broth and oyster sauce.
3. Get a timbale of a small can opened on both sides.
4. Layer the ingredients with the rice at the bottom.

Procedure:

1. Peel / or no need to peel cucumbers
2. Get lime juice
3. Combine bothadd sugar syrup
4. Add a dash of rock salt
5. Blender with some water or ice