La merienda is popular amongst little darlings and is essentially a mid-day treat planned to give your children some calorie in between lunch time and dinner peak. Merienda is a Spanish phrase that describes a snack generally ingested between lunch and supper.
Merienda consumed the twilight around sundown prior to or instead of supper is at the same time definitely described as merienda cena. Extensively, merienda is any kind of meal or treat in a portion petite than the standard "square meal" including rice and a complimentary viand.
Ingredients:
• 50 grams carrots, sliced
• 200 grams mung bean vermicelli (sotanghon)
• 100 grams cabbage, sliced
• 500 grams fresh egg noodles
• sea salt to taste
• 100 grams fresh shrimps in shells
• 1 tablespoon light olive oil
• 6 cups chicken broth
• 3 tablespoons annatto oil
• 5 cloves garlic
• 1 medium onion, sliced
• 100 grams sliced boiled pork
• 2 Chinese sausages, sliced diagonally
• 5 wood ear mushrooms
• freshly ground black pepper
• for garnish: 2 hard-boiled eggs, csnipped scallions, crispy fried garlic slices
• to serve: calamansi or lime or lemon juice
Directions:
1. Shell and devein the shrimps and pan fry the heads in the oil in a pan.
2. Include stock and boil for 5 mins, then process in a mixer and strain.
3. Heat the annatto oil in a lark wok and then saute the garlic and onion, then include, one by one, the shrimps, pork, sausages, mushrooms, carrots, mung bean noodles, and cabbage.
4. Mix up properly, then include the strained broth and 1 tsp salt and pepper and give a boil.
5. Prepare for 5 mins, then include the egg noodles, continue and shake to cook for more 3 mins.
6. Correct spices to taste.
7. Move into a serving plate and garnish with eggs, scallions, and crunchy garlic.
Ingredients:
• 50 grams carrots, sliced
• 200 grams mung bean vermicelli (sotanghon)
• 100 grams cabbage, sliced
• 500 grams fresh egg noodles
• sea salt to taste
• 100 grams fresh shrimps in shells
• 1 tablespoon light olive oil
• 6 cups chicken broth
• 3 tablespoons annatto oil
• 5 cloves garlic
• 1 medium onion, sliced
• 100 grams sliced boiled pork
• 2 Chinese sausages, sliced diagonally
• 5 wood ear mushrooms
• freshly ground black pepper
• for garnish: 2 hard-boiled eggs, csnipped scallions, crispy fried garlic slices
• to serve: calamansi or lime or lemon juice
Directions:
1. Shell and devein the shrimps and pan fry the heads in the oil in a pan.
2. Include stock and boil for 5 mins, then process in a mixer and strain.
3. Heat the annatto oil in a lark wok and then saute the garlic and onion, then include, one by one, the shrimps, pork, sausages, mushrooms, carrots, mung bean noodles, and cabbage.
4. Mix up properly, then include the strained broth and 1 tsp salt and pepper and give a boil.
5. Prepare for 5 mins, then include the egg noodles, continue and shake to cook for more 3 mins.
6. Correct spices to taste.
7. Move into a serving plate and garnish with eggs, scallions, and crunchy garlic.
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