Whether made into a pancit style (dry) or into a soupy dish, sotanghon will always be "tops" for me. The versatility of this glass like noodles plus its "strength" compared to others makes it easier to prepare more than the usual noodle dish.But this is just the usual sotanghon recipe of mixed vegetables and chicken but what makes this special is, of course, the brand, Marca Pato. It's a local brand, made in Iloilo City, but it's way better than even those imported ones and it is more expensive despite being produced locally. It has been proven and tasted here at home that when we will prepare any sotanghon dish, it's alway Marca Pato or none at all.
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang