- 400 Grams Cellophane Noodles
- 4 Pcs Squid
- 1/4 Cup Soya Sauce
- 1/2 Cup Vinegar
- 1 Pieces Onion
- 1 Head Garlic
- 2 Bird’s Eye Chilli
- 1 Small Cabbage
- 2 Pieces Bay Leaves
- 1 Tablespoon Fish Sauce
- 1 Cup Water
- 1 Bunch Celery
- 10 Pieces Bilimbi (Kamias)
- Pork Crackling
- Soak sotanghon noodles in water 5 minutes.
- Clean the squid and remove the plastic cuttlebone, and gently remove the ink sacs.
- Puncture and squeeze the contents into a bowl of water.
- Remove and discard the beak and innards.
- Cut tentacles into bite size, and slice squid body into rings.
- Heat oil in a pan and sauté garlic, onion,bird’s eye chilli, laurel leaves and squids.
- Simmer for a few minutes, then pour the vinegar, soya sauce, fish sauce, salt and pepper.
- Let it boil for a few minutes, do not stir.
- Pour the squid ink, and add the cellophane noodles.
- Stir the noodles until it absorb the broth in medium heat.
- Add vegetables and cook for a few minutes.
- Garnish with balimbi, celery and pork cracklings.
Sotanghon [or Cellophane Noodles] ; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava starch), and water.
Use baby octopus for squids substitute ( darker ink)
Do not overcook the vegetables.
Serve and Enjoy!
Credits to: pinoyhapagkainan.com