Sotanghon with Fresh Tomatoes and Cheddar Cheese

Ingredients:
150 grams Sapporo Long Kow Vermicelli (sotanghon)
2 pounds fresh tomatoes, chopped
1 piece fresh onion, choppedsotanghon tomatoes and cheddar cheese
1/2 teaspoon garlic, minced
1 tablespoons dried basil leaves
1/3 cup olive oil
1 cup shredded reduced-fat cheddar cheese
salt and pepper to taste

Procedure:
Soak Sapporo Long Kow (sotanghon) in hot water for five minutes. Drain immediately and set aside. In a large bowl, mix the tomatoes, onions, garlic, basil leaves, olive oil, salt and pepper. Let stand at room temperature for one hour. Add sotanghon. Sprinkle with cheese and serve.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Sotanghon Sharksfin Soup Recipe

Ingredients:
180 grams Sapporo Long Kow Vermicelli, sotanghon
2 tablespoon sesame oil
1 tablespoon finely chopped spring onionssotanghon sharksfin soup
1 inch fresh ginger root, peeled and finely chopped
4 pieces chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced.
1 stalk spring onions, finely chopped
2 tablespoon rice wine
9 cups chicken stock
4 ounce ready prepared shark’s pin, soak for one hour in cold water and drained
8 ounce chicken breast, shredded
8 ounce small shrimps, peeled
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch blended with 1 tablespoon chicken stock
a dash or vinegar or brandy

Procedure:
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for 5 minutes. Rinse with cold water and drain immediately. Set aside.

Heat oil in a pot. Stir fry spring onions, ginger mushrooms and rice wines. Pour over half chicken stock, add the shark’s fin and bring to boil. Reduce the heat to low and simmer for 10 minutes. Add the chicken stock, shrimp and soy sauce. Pour the remaining chicken stock and the cornstarch mixture. Bring to boil, stir occasionally. Reduce the heat to low. Pour the sotanghon and simmer for another 3 minutes.

Best served hot with a dash of vinegar or brandy.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Coconut Steak Tenderloin with Sotanghon Recipe

Ingredients:
1/2 kg beef tenderloin
1/4 cup patis (fish sauce)
1 cup coconut milk,
2 teaspoon black peppercoconut steak tenderloin sotanghon
2 tablespoon oil

For Crispy malunggay:
1/2 cup malunggay leaves
1/2 teaspoon baking powder
2 pieces eggs
2-3 tablespoons flour
1/4 cup cold water
salt to taste
oil for frying

For the chicken ginger sotanghon:
1/8 kg Sapporo Long KOw Vermicelli (sotanghon)
1 piece chicken broth
1 tablespoon turmeric
1/2 piece medium size onion
4 cloves sliced garlic
patis to taste

Procedure:
In a bowl, marinate beef in patis and black pepper for 15 minutes. Using a skillet, sear marinated beef in 2 tablespoons oil. Transfer to a saucepot and cover with coconut milk over low heat.

Make a batter with egg, flour, cold water and baking powder. Dip malunggay leaves in batter and deep fry in cooking oil until golden brown and crispy.

In a saucepot, boil chicken broth in water. While boiling, add sotanghon. Stir until cook. Drain. Set aside.

Using a saute pan, put a little oil then saute onion and garlic, add turmeric then the cooked sotanghon. Stir. Season with patis to taste.

Mound sotanghon on plate. Place sliced beef tenderloin on one side, drizzle with coconut sauce, and sprinkle crispy malunggay all over the plate. Serve while hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Sweet Sotanghon Mixed with Almonds and Pistachios

Ingredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
2 cups milk
1 tablespoons buttersotanghon almonds and pistachios
2-3 pieces cherries
1/2 cup cane sugar
1/4 teaspoon cinnamon powder
3 tablespoons sliced cashew nuts, pistachios and almonds
1 tablespoons raisins

Procedure:
Heat butter in a frying pan. Fry Sapporo Long Kow Vermicelli (sotanghon) over a medium heat until golden brown. Set aside. In a large pan, add milk, cinnamon powder, sliced cashew nuts, pistachios, raisins and bring to boil.

Reduce heat and cook until the mixture becomes thick and creamy. Add cane sugar and stir well. Add the fried sotanghon. Refrigerate and serve chilled. Decorate with sliced almonds and cherries.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Sotanghon Falooda Recipe

Ingredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
1 liter milk
6 tablespoon sugar
1-2 tablespoons pistachios (chopped)
1-2 tablespoons almonds (chopped)sotanghon falooda
4 tablespoons rose syrup
5 pieces fresh strawberries
1 small packet jelly (strawberry flavor)
3 tablespoons falooda seeds (basil seeds)
ice cream, any flavor of choice

Procedure:

  • Soak Sapporo Long Kow Vermicelli in warm water for 3 minutes. Drain immediately. Set aside.
  • In a bowl, soak falooda seeds in enough water, cover and refrigerate it for at least one hour to make the seed swell. Drain all the excess water and set aside.
  • In a large pot, allow milk to boil then add the sugar. Stir constantly to dissolved. Then add sotanghon and rose syrup, cook for for another minute.
  • Remove pot from flame and allow ti to cool in room temperature. Then refrigerate the mixture.
  • To make strawberry jelly, dissolve powder in hot water, stir constantly. Allow it to cool in room temperature and refrigerate. Then slice into cubes.
  • In a tall transparent glass, pour in the falooda seeds, the refrigerated mixture and sliced strawberry jelly. Top it with a scoop of your favorite ice cream, pistachios, almonds and fresh strawberries. Serve immediately.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Sotanghon with Chicken Rosemary Sauce

Ingredients:
200 grams Sapporo Long Kow Vermicelli, sotanghon
4 pieces chicken legs
1 piece minced onion
1 piece carrot
1 stalk celery
1 stalk parsley
sotanghon chicken rosemary3 tablespoon olive oil
1 tablespoon tomato puree
1/2 cup chicken stock
2 sheets of bay leaf
1 teaspoon dried thyme
1 teaspoon rosemary
salt and pepper to taste

Procedure:
Soak Sapporoo Long Kow Vermicelli (sotanghon) in hot water for five minutes. Drain immediately. Set aside. Cut carrots, garlic, onions and celery. Heat oil and saute the vegetables. Add dried thyme, bay leaf and rosemary. Then add chicken and simmer for two minutes or until the chicken is cooked. Stir in the tomato puree and chicken stock. Add salt and pepper to taste, cover then simmer for another two minutes. Bring to boil. Pour the mixture over sotanghon or mix it in a dish. Serve hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.