Ingredients:

• 1 cup malunggay leaves
• 1 cup elbow macaroni
• 1 cup chicken thigh fillet (boiled and diced)
• 1 cup grated squash
• 1 white onion
• 1 celery stalk
• 1/2 cup carrots (diced)
• 1/2 cup grated cheddar cheese
• Spring onion for garnish
• HG Seaweed Salt
• Pepper
• 4 cups water
• 1 big monay (as a serving bowl)

Procedure:

• Boil malunggay leaves.
• Add onions, celery and carrots. Add salt and pepper to taste.
• Add macaroni and cook until al dente.
• Prepare the bread bowl. Scoop out the center to make a bowl.
• Once macaroni is cooked, add grated squash, boiled chicken and cheddar cheese.
• Pour into bread bowl. Garnish with spring onion and serve hot.