Chef Myles
Serves: 3–4
🧂 Ingredients
Main Ingredients:
6 pcs galunggong fillet – fried, then flaked
100g flat rice noodles (Pad Thai noodles or bihon) – soak in water for 10 minutes until doubled in size
100g chicken fillet – sliced into slant strips
3 pcs eggs:
1 egg – scrambled for garnish
2 eggs – used whole, mixed into the noodles
100g tokwa (tofu) – diced; fry only half, keep the other half fresh
Vegetables & Aromatics:
100g togue (bean sprouts)
50g chives or spring onion – cut into 2-inch lengths
6 cloves garlic – minced
1 medium onion – chopped
1 tbsp cooking oil – for sautéing
1 tbsp sesame oil – for aroma and flavor boost
Sauce Mixture:
3 tbsp palm sugar or brown sugar
2 tbsp fish sauce
2 tbsp tamarind paste or Knorr Sinigang Mix
1 tbsp water – to dilute tamarind and sugar
Ground black pepper, to taste
Toppings:
10g crushed peanuts – toasted
Extra bean sprouts, chives, scrambled egg, and tinapa flakes for garnish
Optional: calamansi or lime wedges
🍳 Cooking Instructions
1. Prepare all ingredients:
Soak noodles in water until soft but still chewy.
Fry galunggong fillet, flake, and set aside.
Dice tofu and fry half until golden; set aside the other half raw.
Cook chicken in a pan with a small amount of oil; sear until lightly golden.
Scramble 1 egg and set aside for topping later.
2. Make the sauce:
In a bowl, mix palm sugar, fish sauce, tamarind mix, and 1 tbsp water. Stir until fully dissolved and smooth.
3. Sauté aromatics and chicken:
In a large wok or pan, heat 1 tbsp cooking oil.
Add chicken and sear slightly to develop flavor.
Add garlic and onion, and sauté until fragrant and translucent.
4. Add tofu, tinapa, and noodles:
Add both fried and fresh tofu, then some flaked tinapa (reserve a bit for garnish).
Add the soaked noodles and toss gently.
5. Incorporate sauce and eggs:
Over low heat, pour in the sauce mixture and stir to coat the noodles.
Crack in the 2 whole eggs, let them set slightly, then stir and toss until fully incorporated.
6. Final toss and seasoning:
Turn off the heat. Add bean sprouts, crushed peanuts, and chives.
Drizzle with sesame oil and season with ground black pepper. Toss gently to combine.
7. Plate and garnish:
Plate on a serving dish or banana leaf for added aroma.
Garnish with the scrambled egg, extra tinapa flakes, bean sprouts, chives, and crushed peanuts.
Serve with calamansi or lime on the side (optional).
