PROCEDURE FOR CABAGAN NOODLES:

1. In a mixing bowl, sift National No 1 Flour. Set aside.
2. Combine water, lye water and salt. Mix until salt is dissolved.
3. Mix flour and water mixture using your hand.
4. Continue mixing until liquid is well incorporated then knead.
5. If using a stand mixer, mix all prepared ingredients for 8 minutes at low speed.
6. Place the dough in the roller machine and flatten until it is 1mm thin.
7. Using a noodle cutter machine, cut the flatten noodle dough into 1mm.

PROCEDURE PANCIT CABAGAN:

1. Heat cooking oil and sauté garlic until it starts to turn light brown.
2. Add the pork cuts and pan fry for 2 minutes or until it starts to turn brown.
3. Season with soy sauce then add the beef broth.
4. Simmer on low fire for 10 minutes.
5. Add the Cabagan noodles and cook for 2 minutes.
6. Add the carrots, bell pepper, parsley and cabbage. Cook for 5 more minutes.
7. Season with ground black pepper.
8. Add the quail eggs, lechon carajay and fried pork liver.
9. Serve in a plate and garnish with scallions.

*Recipe is good for 6 to 8 servings.