09 May 2012

Sotanghon Bunny

Based on the magazine articles I read, like ones I see in Smart Parenting, it's advisable to prepare food that are enticing to the kids' eyes. I once served the family buttered veggies, in which I told my little foodie, three-year-old LB, that the broccoli is a tree and baby potatoes are mountains. She didn't like the baby potatoes. Maybe it looks dirty. But she really did impress me with broccoli. So to enhance her palate, I'm slowly introducing her to different viands that a usual adult eats. I think we have the "Ground Pork in Tomato Sauce with Potatoes, Carrots, Green Peas & Raisins", like, every week. So yesterday, while doing my grocery-shopping in Rustan's Supermarket in Gateway, I found a really cute fish cake, used in Shabu-Shabu. So because I know Shabu-Shabu won't be appealing to my daughter, I made a SOTANGHON BUNNY instead!

You basically saute garlic, onion and carrots. Put in chicken stock and bring to a boil. Salt & pepper to taste (Yeah, it sounds I know a lot!) then drop the bunnies! Once the bunnies are cooked, you can put in the sotanghon (a.k.a. Chinese Vermicelli; blanch it first in water). Voila, you made a Sotanghon Bunny! Best served hot. Indulge.

P.S. I apologize for my instructions. I'm not really good in recipe-writing.


  1. Replies
    1. Hi Jannine! That's the last time I cooked that. My little girl really didn't like the bunny. Just the vermicelli. Hehe.