It is regarded as a comfort food in the Philippines and is typically eaten during breakfast, cold weather, or served to sick people.

[5] It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part.

[6] Garlic and onions are then sautéed in butter briefly, before the stock is re-added and brought to a boil.

[8] Roughly chopped cabbage, another common ingredient, is added just before the dish is completely cooked.

[4] The elbow macaroni is added last, along with finely diced hotdogs, Vienna sausages, ham.

[7] It is usually consumed immediately, as the macaroni will absorb the liquid and become soggy and bloated over time.