Filipino Chicken Mami Soup

1 package (16 ounces) fresh egg noodles/mami
8 cups homemade broth
2 cups cooked chicken meat, shredded

Toppings
1/2 napa cabbage, shredded
1 large carrot, peeled and julienned
4 hard-boiled eggs, peeled and halved
fried garlic bits
1/2 cup green onions, ends trimmed and chopped
boneless, skinless chicken breast

For the Homemade Broth
1 tablespoon canola oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds bone-in chicken thigh meat
2 quarts boiling water
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
fish sauce to taste

For the Fried Garlic Bits
1 head garlic, peeled and minced
1/2 cup oil

In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and drain well.

Divide noodles equally into bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.

Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
For the Homemade Broth

In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.

Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.

Lower heat again and simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.

Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes is slightly reduced and flavor is concentrated.

Using a cheesecloth, strain liquid and discard bones and aromatics. Return the broth to the pot and bring to a boil. Season with fish sauce to taste.
For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

Filipino Chicken Sotanghon Soup

1 tablespoon canola oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 pound chicken on the bone
1 cup Chinese celery (kinchay), chopped
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon atchuete powder
1 large carrot, peeled and julienned
salt and pepper to taste
4 ounces (about 2 coils) sotanghon (bean threads)
1/2 head napa cabbage, shredded
3 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped

For the Fried Garlic Bits
1/2 cup oil
1 head garlic, peeled and minced

In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.

Add chicken and cook, stirring regularly, until lightly browned and juices run clear.

Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.

Add fish sauce and cook for about 1 to 2 minutes.

Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.

In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.

Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.

Add sotanghon noodles and push down into broth to soften, stirring gently to separate.

Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.

When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.

With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Filipino Sizzling Tofu

2 packages (12 ounces each) firm tofu
canola oil
1 tablespoon butter
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 small red bell pepper, cored, seeded, and chopped
1 small green bell peppers, cored, seeded, and chopped
3 finger chili peppers (siling haba)
2 Thai chili peppers
1/4 cup calamansi juice
1/4 cup Knorr seasoning sauce
1/4 cup mayonnaise

In a wide pan over medium heat about 2-inches deep of oil until hot but not smoking.

Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.

In a skillet over medium heat, heat about 1 tablespoon butter. Add onions and garlic and cook until slightly softened.

Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.

Add calamansi juice and seasoning sauce. Simmer until slightly reduced.

Add fried tofu cubes and mayonnaise and toss for about 1 minute or just until evenly coated and heated through.

Season with salt and pepper to taste. Remove from heat and transfer to a sizzling plate