Lang-lang soup is a popular item served in carinderias (local eatery). Although, the one normally served in carinderia or turo-turo doesn’t come with the meatballs. Probably to lessen the cost, the soup back then was much simpler and served with less ingredients.
1 small chicken
2 stalks celery, sliced
1 bunch spring onion, sliced
1/2 teaspoon peppercorns
1 pound ground pork
1/2 pound shrimps, shelled, deveined and chopped
2 eggs, beaten
1 cup (7 ounces) sotanghon, soaked in water
1/2 cup taingang daga (wood ear mushrooms), soaked in water
1 cup chicharo (snow peas)
Patis (fish sauce)
1 head garlic, sliced thinly and fried till golden brown
Spring onion, sliced
1. In a medium pot, place chicken, celery, 1/2 spring onion and peppercorns. Pour about 12 cups water and bring to a boil. Adjust heat to low and simmer till chicken is tender. Remove chicken and flake.
2. Combine ground pork, shrimp, eggs, salt and pepper. Form into small balls about 1 inch. Set aside.
3. Strain the chicken stock and let it boil. Add-in each pork and shrimp balls.
4. Adjust heat to low and add-in sotanghon, taingang daga and flaked chicken. Season with patis (fish sauce). Add the chicharo (snow peas) last and do not overcook.
5. Garnish with the toasted garlic and remaining spring onion on the side upon serve.
Adapted from a recipe in the cookbook “The Philippine Cookbook”.