Sotanghon with sausage
Soak Sapporo Long Kow Vermicelli (sotanghong) in hot water for five minutes. Drain immediately and set aside. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink. Drain. Removed meat and vegetables with a slotted spoon and set aside. In the same skillet, combine the water, rice and soup mixes. Bring to boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Stir in sausage mixture and sotanghon. Heat through. Best served hot.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.