50 g. sotanghon 100 g. fresh miki 2 tbsp. cooking oil 1/4 cup tengang daga (black ear fungus), soaked 1/4 cup thinly sliced celery, diagonally 1/4 cup diced shrimps 1 1/4 cups water 1 7 g. pack MAGGI Flavor-It Meat Powder Chicken Topping: spring onions, chopped calamansi, sliced
Instructions1. Soak sotanghon to soften; drain and set aside. 2. Blanch miki; drain and set aside. 3. Heat cooking oil and stir in tengang daga, celery, and shrimps. Cook while stirring until shrimps change color. 4. Pour in water and MAGGI Flavor-It. Bring to boil. 5. Add sotanghon and cook until done. Stir in miki and cook for another 5-10 minutes. 6. Serve topped with spring onions and slice of calamansi. *Cook Notes: Fresh miki may be salty or have bitter after-taste. Blanch or parboil, no longer than 3 minutes to get rid of unpleasant taste; drain thoroughly.