INGREDIENTS:

• 150 g bihon
• 10 pc fishballs
• 8 pc kikiam, sliced
• 3 Tbsp Hapi Fiesta Vegetable Oil
• 2 cloves garlic, crushed
• 1 pc onion, sliced
• 150 g chicken neck, boiled and flaked (reserve stock)
• 3 cups reserve chicken stock
• 2 packs (20 g pack) UFC Fun Chow Meaty Yang Chow
• 2 packs (30 g pack) Datu Puti Oyster Sauce
• 200 g (2 cups) mixed vegetables (carrot, cabbage, sayote)

PROCEDURE:

1. Soak bihon in water for 30 minutes.
2. Fry fishballs and kikiam until cooked. Set aside.
3. Saute garlic, onion, chicken meat, fishballs and kikiam.
4. Add chicken stock, UFC Fun Chow and Datu Puti Oyster Sauce. Cover and simmer for 3 minutes.
5. Add vegetables and drained bihon. Cover and simmer for 8 minutes or until cooked. Stir occasionally. Serve with calamansi if desired.