Who knows the history of the Viennese kitchen, which known that cooked beef in Vienna almost enjoys a cult status. In traditional kitchens of the capital of the once glossful Danube monarchy there today still gives it up to fifteen different sorts of cooked beef, is once twenty-four. So it is also the soup, the Essenz of cooked meat, which is not admired here like anywhere else. The yard kitchen of the Viennese monarchs was well-known for their soups. In enormous pots they met whole prevailing arene of the cross section by the Central European small animal and utilizable animal fauna, in order to prepare for the yard state the first-class pleasure of the soup. We will more modestly give ourselves, but on the knowledge around the quite high art of the soup preparation will fall back.
Soups are the ultimate comfort food. The love to this soup took me years to discover the variations on how to cook it easier. Using fresh produce, vegetables, herbs and spices for flavour, even rich and creamy soups can be made healthier while retaining their great taste. These soups are delicious and easy to prepare!
I love it with more soup greens in it and noodles. But for my family I have to add more beef. Picture above was the one serve from Brandauer, our favorite tavern here in Vienna.
Clear instructions and special sections of Helpful and Healthful Tips make this soup perfect for novice cooks or anybody looking for healthy and simple meals. This was my dinner last night.
Recipe is a classical under the soups and again and again really gladly eaten.
The idea came because my hubby bought more than a kilo of sliced ham.
He said was too cheap on that day, there is this shop near us every week they use to sell different products at lower price but more quantity in german the so called “ANGEBOT” or SALE.
Sometimes 50% off from the normal price and you get the double quantity.
My son who’s not fun of eating vegetables, I was expecting that he will only choose the noodles and ham. But it turned out totally different as what my expectation…..he did ate vegetables as well.
YOU NEED…….
* 1 Pack of Pancit Canton
* 1/2 head Broccoli
* Green Beans, about 6 pcs.
* 1 pc. Carrot
* 1 medium-sized Onion
* some Vegetable powder or cube
* 3 tbsp. Vegetable Oil
* some Salt
HOW TO…….
Here are the ingredients once again (Photo down here):
The vegetable powder which I used here (Universal Spice) is a condiment which is a mixture of spices and various vegetables which compose of salt, vegetables lie carrot, parsnip, onions, celery, parsley leaves, flavour enhancers, sugar, spices, and cornstarch.
In a wok or pan, heat some vegetable oil and saute onion, carrot, broccoli and green beans. Season with vegetable powder. Add a little ammount of soup stock or water to cook the vegetables.
Add canton and cover until vegetables are done over lower heat, before serving add sliced ham and mix all together and serve while hot.
A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines!
As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them:))
MONGGO SOUP WITH RACKET SALAD (RUCOLA)
Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.
This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.
This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!
Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.
BEEF MEAT AND TRIPE SOUP!
This is an updated version of a recipeoriginally published in JUNE 26, 2009!
Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They loce the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.
YOU NEED…….
* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced
HOW TO…….
—Boil th tripe until tender. Cut thinly and set aside.
—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.
—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.
My MACARONI SOUP
It’s not only a soup but also a filling breakfast for us!
Popularly known by Filipinos as Sopas. Sa dami kaya nang naluto for sure maghapong sopas ng family mula breakfast until merienda…hehhehe…
But the whole family, walang reklamo about it kasi love nila ang sopas na ito. It reminds me also my late nanay na mahilig lutuin ito sa pananhon ng semana santa at pista ng patay sa Pilipinas, during her time.
YOU NEED…….
* chicken soup stock
* some milk
* ground meat, pork or beef
* onion
* cabbage
* carrots
* elbow macaroni
* fresh ground pepper
* some butter
* salt
* chopped chive for garnishing
HOW TO…….
ALMONDIGAS
This is my version of “ALMONDGAS”. There are so many ways of cooking almondigas. Unlike the european cuisine, this was adapted from our very own Filipino cuisine. I added misua for fine noodles which is good for soup dishes because of its tendency to get soggy once it becomes wet. And beside the kids love it. They said that the name comes from the Spanish word albóndigas, meaning “meatballs.” Some people they used to add shrimps in it, me not! I just LOVE it with purely maetballs. Photo down here showing my very own version of it:)
YOU NEED…….
* Soup Stock (I use beef soup stock)
* Minced Beef or Pork
* Carrots, chopped
* Onion, chopped
* Garlic, minced
* Misua
* 1 beaten Egg
* some Flour
* some Vegetable Oil
* Salt and fresh ground Pepper
* Chive for garnishing
HOW TO…….
GARLIC SOUP
This one of my daughters favorite among cream soup. The simplest, are often the most tasty. Not only suited on cold winter day but also all year round (winter, spring, summer or fall)hehehe…sounds like a song ha. A typical Austrian soup. This simple garlic soup is really delicious, one must give a try!
Here is the recipe…
YOU NEED…….
* 1 whole Garlic, minced
* 2 Onion, chopped fine
* 700 ml Milk
* 700 ml Vegetable soup stock
* 4 tbsp. Flour
* 1/2 bunch parsley, chopped
* 100 g. Butter
* Loaf of bread (I use white bread) or Croutons
* some chopped Chived for garnishing too
HOW TO…….
Mince the garlic, chop fine the onion and stew together in the butter. Add the stock and the milk and pour gradually the flour. Boil and stir continuously about 10 min. Cut the bread in slices and fry it in a bit of oil. I use white bread.
Serve sprinkled with fine chopped parsley, chive and garnish with the bread or croutons. GUTEN APPETIT
EGG NOODLES-CHICKEN SOUP
During week end, I’m trying talaga na malutuan ng 3 course meal ang family ko. Everybody are at home, so this is my quality time for them.
Soup is a food that is made by combining ingredients, such as meat and vegetables in stock or hot boiling water, until the flavor is extracted, forming a broth.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.
YOU NEED…….
* 500 g chicken breast bones
* 1 pc chicken breast
* 1 bunch chives
* 1 bunch greens (combination of: celery, carrot, yellow carrot, leek and parsley)
* 2 pcs. onions
* 200 g Egg noodles
* 1/2 tsp. pepper corn
* salt
HOW TO…….
My FRUTTI de MARE SOUP VERSION 1 & 2
A soup is a kind of food. People make soups by boiling things in water. Then they put the things they boiled into a bowl and eat them. Vegetables and noodles are in most soups. You can also put meat in soups. One of my soup art!
FRUTTI de MARE an italian term for SEAFOODS, is any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfis.
One of my soup art!
YOU NEED…….
* 250 g Frutti de Mare
* 125 g Chinese noodle
* 1 young onion leaf
* 1 red onion
* 1 carrot
* 3 tbsps. olive oil
* 1 tbsp. ginger, minced
* 2 cloves garlic
* 2 pcs. tofu, fried cut into cubes
* 1and1/2 knorr cubes
* salt and pepper
VERSION 2
Make 4-6 Servings
* 250 g Frutti de Mare (frozen)
* 125 g Chinese noodles
* some Scallions
* 1/2 medium-sized Red Onion
* 1 pc. Carrot
* 3 tbsps. Olive oil
* 1 tbsp. Ginger, minced
* 2 cloves Garlic
* 2 pcs. Tofu cake, fried and cut into cubes
* 1 and 1/2 Knorr broth cubes
* Salt and Pepper
* 3 cups of water
HOW TO…….
VERSION 1
VERSION 2
—Fried tofu. Meanwhile heat a casserole, pour olive oil and sate; onion, garlic, ginger, frutti de mare and carrot. Pour 3 cups of water and add 1 and 1/2 knorr brothh cubes, cover and let it boil.
—Add noodles, when noodles is done add fried tofu, scallions and fresh ground pepper. Adjust seasoning if necessary. Serve at once!
VINE SPINACH (alugbati) IN SAVORY MUSSELS SOUP
“Alugbati” or vine spinach is usually found in South-East Asia and Africa. It can easily grow up in garden without taking too much care. The general use of this plant is as vegetable and an important ingredient to make different dishes. But it may also use as a decorative plant in some province. It is a great source of antioxidant, vitamins A, B and C, Iron and Calcium. It also contains high roughage and it’s very easy to digest. The roots are quite effective in removing redness of the skin. It has been used in dressing to cover up the swelled area to minimize the puffiness. In case of burn and scald, apply the mixture of leaf pulp and butter on wound. It produces a cooling effect. Liquid of the plant is effective for acne eruptions and also eases inflammation. For child and pregnant lady, the decoction of the leaves make a better laxative.
The fastest way of ruining any seafood dish is by overcooking. Most people make mussel soup by adding the mussels to the pan before pouring in the water. I don’t. I let the water boil first BEFORE adding the mussels. This way, I don’t overcook the mussels. After the water boils again, it only takes two to three minutes for to mussels to cook completely.
YOU NEED…….
* 1 kg Mussels (“tahong”) cleaned
* 2 bunches Vine spinach (“Alugbati”)
* a thumb-sized ginger
* 6 cloves garlic, peeled and crushed
* 1 big onion, roughly sliced
* 3 to4 tbsps. olive oil
* some water
* salt and pepper
* 1 knorr cube (optional)
HOW TO…….
1.) Heat a large casserole. Add olive oil. Saute onion, garlic and ginger. Stir for about 30 seconds. Pour in the water. Bring to a full boil.
2.) Add cleaned mussels and “alugbati” to the boiling water. When it boils again, lower the heat. Cover and simmer for 5 minutes. Season with salt and pepper. I added 1 knorr cube for more taste (optional). Don’t overcook the mussels. Serve hot.
My SIOMAI SOUP
Steamed dumplings, more popularly known in the Philippines as siomai may be served as an appetizer, as a noodle soup or as siomai soup.
Siomai filling may be pork, beef, chicken, seafood, vegetables or a combination of some or all of them. Try experimenting with different combinations.
YOU NEED…….
* about 500 g beef bones for broth
* soup greens (celery, parsley, 1 onion and pepper corns)
* salt
* 2 pcs. celery cut into rings
* 1 pc. spring onion cut into rings
* 2 carrots cut into sticks
* chives chopped for garnishing
* 1 tbsp. oyster sauce
* 2 tbsps. sesame seed oil
* siomai (see previous entry)
HOW TO…….
1.) Boil beef bones with soup greens salt for seasoning.
2.) In a casserole, pour meat broth (without the bones and soup greens), add carrot, spring onion, and celery seasoned with oyster sauce and salt. add sesame seed oil and the siomai. Serve hot garnished with chopped chives.
My BEEF TRIPE SOUP
This is one of my soup sortiment, which was inspired by my hubby. He loves the so called “PINAPAITAN”, an ilocano dish-soup. Since I don’t get “papait or apdo” here in europe, and also for the reason that my 2 kids would never touch the stuff if there is “papait” in it, so this experement and creation of mine became one of favorite among my soup sortiment. People are commenting, that the oil in the soup is very unhealthy!…….but if you are going to check it out among the ingredients, I’m always using vegetable oil in every cooking.
YOU NEED…….
* 250 g beef tripe, boiled and cut into strips
* 250 g beef meat, boiled and also cut into strips
* 3 pcs. spring onions cut into rings
* ginger about 2 thumb-sized, sliced
* half a head of garlic
* some VEGETABLE OIL
* 1 Lemon= half for Lemon juice and the other half sliced
* 2 maggi beef cubes
* salt and pepper
* some water or beef broth
HOW TO…….
HOTOTAY
Hototay is a Chinese soup dish but you’ll find it in the menu of most Filipino restaurants and eateries. That is how much it has become a part of Filipino cuisine. Hototay is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. Sounds exotic isn’t it? There are so many wonderful ingredients in this soup dish that it can be a complete and filling meal by itself. My 2 kids love it very much specially during winter season! Hototay soup plus Flatbread is a perfect much for them.
YOU NEED…….
100 g boiled Pork meat
50 g boiled Pork Liver
6 pcs. boiled Chicken Gizzards
6 pcs. Dumplings (Siomai, check my recipe)
8 cups of meat broth
2 Carrots (1yellow and 1 orange)
1/4 head of Cabbage
1/2 head crushed Garlic and peeled
1 Onion, peeled, halved and thinly sliced
2 Eggs
3 tbsps. Vegateble oil
Salt and Pepper to taste
Variety of Mushrooms a few pieces of each kind (I used champignon, chaterelles…)
HOW TO…….
—Cut the pork meat and liver into thin slices. And the gizzards into thin slices. Peel and cut the carrot into rings. Shred the cabbage. Mushrooms cut off the stalks and slice the caps thinly.
—Heat the vegetable oil in a large casserole. Saute the onion, garlic, carrots and shredded cabbage until fragrant. Season with salt and pepper. Pour in the broth and bring to a boil.
—Add the meat, liver and gizzards and bring to another boil. Lastly, add the mushrooms and the dumplings.
—As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately. ENJOY!
FISH BALLS AND MISUA (soup)
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Here I used misua with fish balls the small ones!
YOU NEED…….
Yield: 4 Sevings
* 1 small bundle misua (fine rice vermicelli)
* 1 pack of fish balls, small ones
* 1 egg, beaten
* 3 cups water
* 1 tbsp veg oil
* 2 clove chopped garlic
* 1 onion
* some scallions, cut into rings
* 1 carrot, cut into sticks
* 1 fish broth cube
* salt or patis and pepper to taste
HOW TO…….
—Fry the fish balls first then set aside. In the same casserole, saute onion, garlic and carrot. Pour in water and season with fish broth cube and salt. Cover and let it boil.
—Once it boils, add misua, fish balls and scallions. Then stir in the egg. when done, remove from heat and serve hot.
HOISIN SAUCE VEGETABLES WITH NOODLES
I don’t know…my hubby was craving for noodles but he wanted it without soy sauce. So i decided to use hoisin sauce and oyster sauce for this dish. ROCK MY CRAZY HOME COOKING!!!
YOU NEED…….
* 400 rice noodle (wide ones)
* 1 chicken fillet
* 100 g beef ground meat
* 1 green bell pepper
* 1 chayote
* 1 carrot
* 250 g sitsaro or chicharo
* 1 onion, roughly chopped
* 4 cloves garlic
* 1 pechay baguio or chinese cabbage
* some chicken soup stock (3/4 cup)
* 3 tbps. vegetable oil
* 3 tbsps. oyster sauce
* 2 tbsps. hoisin sauce
* salt and pepper
HOW TO…….
—Cook rice noodles according to package directions and set aside to drain.
—Heat the oil in a wok and stir fry onion, garlic, beef ground meat, chicken fillet, sayote, carrot, bell pepper, sitsaro, and chinese cabbage.
–Add oyster sauce, hoisin sauce and chicken soup stock. To complete the taste add some fresh ground pepper and salt. Stir to blend and continue cooking for about 4 minutes.
—Add the noodles to wok and continue cooking for 30 seconds toss slightly with the vegetables. Serve hot with sliced lemon or calamansi.
WOK NOODLES with SAUSAGES
This is onother experiment direct from my kitchen which turned out good
I just cook the wok noodles according to package directions and added frankfurters and blood sausage!
My 2 kids doesn’t eat blood sausages at all, but in this case they do…lol…
So if you want to try here it is…
YOU NEED…….
* 250 g Wok Noodles
* 75 g Blood sausage, peeled and sliced
* 6ro 8 pcs. frankfurters, sliced
* 1 Carrot
* some sliced green Beans
* Chopped Parsley
* 4 cloves garlic, crushed and peeled
* Garlic powder
* Sukiyaki Sauce
* Worcestershire Sauce
* Olive oil
* 1 Onion
HOW TO…….
* Heat a pan add olive oil and saute onion, garlic, frankfurters, blood sausages, carrot, green beans and parsley. Add some more garlic powder, season with sukiyaki sauce and worcestershire sauce.
* Meanwhile, cook wok noodles according to package instruction.
* Then mix all together in a pan and serve while hot. ENJOY!
My PAD THAI NOODLES!
Pad Thai noodles should be a balance between sweet and sour, but leaning slightly more on the sweet side!
This RECIPE is my version of this dish. By cooking it others used to saute shallots and shrimps together. While me the other way around. And sometimes they add some more oil if they find the noodles are sticking to the bottom of the pan. Me not!
And please do REMEMBER: NEVER add water or broth – this will make your Pad Thai soggy!!!
And lastly…I used to add scrambled eggs to the end shortly before I’ll serve. Anyway, to try it just watch my video down here…
YOU NEED…….
* 250 g Rice Noodles
* 8-12 raw Shrimps or Tiger prawns, shell removed
* 3 sliced Shallots (or Onion)
* some Chilli flakes
* 2 eggs
* 1 cup snow peas (optional – not strictly Thai, but adding some green vegetables makes this dish a complete meal)
* 1 cup bean sprouts (Togue)
* 2 pcs. shredded Carrots
* some chopped Chive
* 1 cup fresh coriander, roughly chopped
* half a head of thinly sliced Pechay baguio
* some Vegetable oil
* drizzle of sesame seeds oil (Optional)
FOR THE SAUCE:
* 2 Tbsp fish sauce
* 1 Lemon for juice
* 2 Tbsp. brown sugar
* 1/2 tsp. Sambal Oelek
* Optional: 1-3 tsp. chili sauce, depending on how spicy you want your Pad Thai (or omit for mild noodles)
* 2 Tbsp. Tomato Ketchup
HOW TO…….
° Cook Rice Noodles according to package directions.
° Heat a wok, pour some vegetable oil and saute onion or shallots, chive, all vegetables and shrimps.
° Add chopped coriander and before serving drizzle some Sesame seeds oil.
For those who like it extra hot, serve with a bottle of Thai red chili sauce on the side. Enjoy!
BAMI GORENG
Bami, the Indonesian noodle pan actually is not other than making use of leftovers. Nevertheless there are a few peculiarities, the one noodle pan Bami make ferment close. Which recipe you find in the Internet at prescriptions, besides still the original prescription call themselves, leaves untouched the hair to mountains. The spice refers a genuine Bami ferment-closely of the sweet, spicy Sojasauce Kecap Manis and the use of Sambal Oelek (chili paste). The name Bami comes from Malaysia and designates noodles, not from Mung bean the strength glass noodles or of rice noodles were made. Like some cook sides then for Bami ferment-closely Glass noodles to recommend can do, are us a mystery and also the combination of “more normally” Sojasauce and sugars is not replaced still enough the taste of Kecap Manis. With the selection of the vegetables are your fantasy however hardly borders set, here counts which tastes. In Indonesia one serves Bami ferment-closely usually with meat places chicken, pork, beef, and Shrimps.
But this version of mine is a little bit something different! This is according to my family’s preferences. I used Egg noodles and chicken fillet (chicken breast). Seasoned with BAMI GORENG MIX, which I bought from India Store here in Vienna and soya sauce product from Philippines.
YOU NEED…….
*500 g (1/2 a kilo) Egg Noodles
* 4 pcs. Chicken fillet (chicken breast)
* 2 pcs. medium-sized Carrots, peeled and sliced or cut into strips
* 4 cloves Garlic, crushed and peeled
* 200 g Oyster Mushrooms
* 100 g Bean Sprouts or Togue
* 1 Red bell pepper, cut into strips
* 1 Green bell pepper, cut into strips
* 1 pc. Leek, cut into rings
* 4 tbsps. Soy
* 3 tbsps. Bami Goring mix
* 1 tbsp. Chilli paste (sambal Oelek) optional for those who doesn’t love spicy or hot!
* some vegetable oil, I used Sunflower oil
* salt and pepper
HOW TO…….
—Cook egg noodles “AL DENTE” or according to package directions.
—Meanwhile, while heating a wok with vegetable oil, season chicken fillet with pepper, salt and soy sauce, set aside.
—Saute garlic, chicken fillet, carrot, leek, bell peppers, oyster mushrooms and bean sprouts or togue. Season with bami goreng mix. Stir until done.
—Add egg noodles and mix well. Serve hot with chilli paste (Sambal oelek) or you can also stir in chilli paste.
SARDINES PLUS MISUA! (Sardines and Vermicelli Stew)
It is a customary in some areas in the Philippines to add miswa noodles to sauteed sardines. I remember, when I was a little girl, during rainy season and had a typoon my mother used to prepare this for us. Something that is very easy and quick to prepare. Specially during that days she doesn’t want to stay too long in the kitchen. She always had miswa noodles, of course and canned sardines in cupboards.
But in my time and situation, I’ve had miswa noodles, of course and canned sardines I occasionally prepare when I am pressed for time and want something simple. In one word, when I’m running out of time and want something that goes fast!
I remember also my father says; “The adding of the noodles to sardines might have been born from the frugal efforts of a homemaker to extend the viand and further the number it will serve.”
Sardines is an affordable protein source in the Philippines and by adding misua noodles plus more broth, this extend the whole thing. For more information about “SARDINES” please check it out under INFO page in this WEBLOG!
My daughter likes it but my son not. :pump-sad2:
YOU NEED…….
MAKES 4 SERVINGS:
* 2 cans sardines in tomato sauce (hot or not hot)
* 1 onion, peeled and sliced
* 2 nest miswa noodles
* 2 cups water
* 1 fish broth cube
* salt and pepper
* 2 tbsp. olive oil
HOW TO…….
—Heat a sauce pan or casserole, add olive oil. Saute onions until tender and aromatic. Add in sardines.
—Pour in water and add fish broth cube. Allow to a gentle boil. Add in miswa noodles. Continue to cook for 2 to 3 minutes, stirring constantly but gently in order not to smashed the sardines. (I used the hot ones)
—Season with salt and pepper to taste. Serve hot.
FINE NOODLE AND SIOMAI
A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.
YOU NEED…….
* 100 g fine Egg Noodles
* 1 Carrot, cut into sticks
* 1 Celery, sliced
* chopped Parsely
* drizzle of Sesame Seed Oil
* 3 pcs. Broth cubes
* 3 cups of water
* my homemade Siomai, abut 1 cup (see my Siomai recipe)
* some Scallions
HOW TO…….
*1.) Cook fine noodles according to package direction then set aside.
*2.) Heat a casserole add some olive oil.
*3.) Saute carrot and celery. Add the 3 broth cubes and 3 cups of water, cover and let it boil.
*4.) Add scallions and siomai, stir to blend and let it for onother boil then add the cooked fine noodles, chopped parsely and drizzle of sesame seed oil. Serve while hot.
PANCIT PALABOK
Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than the traditional bihon of palabok. Both types use a round rice noodle (often specifically labelled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:
* Shrimp, (the size and shell-on or shell-off depending on preference)
* Crushed or ground pork rind (chicharron) for toppings
* Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
* tinapa flakes (smoked fish)
* freshly minced green onion
YOU NEED…….
* 2oo g Rice sticks Noodle
* 2 boiled Eggs
* 1 pouch Shrimps Sauce Mix
* chopped Chive
* minced Garlic, 4 cloves
* sliced Lemon or “Kalamansi”
* crushed “Chicharon” or “Sitsaron”
* 150 g Shrimps
* 1 fish “Tinapa”
* 2 cups of Water
* 1/4 cup of Olive oil or any Vegetable oil
* some “Patis” or Fish Sauce
* some pepper
HOW TO…….
*1.) Cook noodles according to package direction. Heat a pan, pour some olive oil and saute garlic, shrimps ang tinapa. Season with patis and pepper.
*2.) In a sauce pan or casserole, dissolve pouch of shrimps sauce mix with 2 cus of water and 1/4 cp of olive oil or any vegetable oil. Boil to desired consistencywhile stiring constantly.
*3.) Pour shrimp sauce over coked noodles.
*4.) Garnishwith your choiceof toppings sliced-hand boiled eggs, cooke and shelled shrmps, crushed “chicharon” or sitsaron, “tinapa”, toasted garlic and chopped chive. Serve with fish sauce or “patis” and sliced Lemon or “Kalamansi”.
PANCIT BIHON
Bihon is rice sticks. Commonly served with sauteed meat and vegetables, and seasoned patis pancit bihon is a popular midday snack in the Philippines!
Pancit Bihon (aka Bijon) is the type with which foreigners usually associate the word “pancít”: very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone’s recipe but usually, Chinese sausage and cabbage are the most basic ingredients in pancit bihon.
YOU NEED…….
* pork belly cut into small strips
* 250 g shrimps peeled
* 1 onion sliced
* half a head garlic, minced
* 1/4 head cabbage
* 1 carrot cut into sticks
* celery
* chive for garnishing
* snow peas (sitsaro or chicharo)
* rice sticks or pancit bihon
* some vegetable oil
* sesame seed oil
* soy sauce
* bihon ready mix 1 to 2 pack
* some water
HOW TO…….
ZUCCHINI WITH CHINESE VERMICELLI (MISUA)
Zucchini and Misua, also a perfect combination. Onother alternative for Pinoy Patola!
Misua (also spelled mee sua or miswa) is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China. They differ from mifen (rice vermicelli) and cellophane noodles in that the latter two are made from rice and mung beans, respectively, and typically a lot thinner than those two varieties.
YOU NEED…….
* 100 g misua (chinese vermicelli)
* 2 pcs. medium-sized zucchini
* 100g dried small shrimps
* 100 g pork meat
* 1 onion
* 2 cloves garlic
* olive oil
* fish sauce (patis)
* salt and pepper
HOW TO…….
ZUCCHINI-MISUA AND MINCED BEEF SOUP
As what I’ve mentioned down here…this was the soup to complete the Menu for my Beer Steaks!
This was purely experiment for minced beef and zucchini added to misua as a soup
YOU NEED…….
* 250 g Minced Beef (you can also use pork)
* 300 g Zucchini, sliced
* 3 cloves garlic, peeled and crushed
* 1 pc. onion, sliced
* 1 1/2 to 2 nest of Misua
* 2 pcs. Beef broth cubes
* vegetable soup stock or water
* some Olive oil
* salt to taste
HOW TO…….
—Heat a big sauce pan or casserole, add some olive oil and saute, onion, garlic and minced beef. Stirring until minced beef is brown.
—Add zucchini and season with salt and beef broth cubes. Pour some vegetable soup stock or water. Cover until boils.
—Then add misua nest continue cooking over medium heat until soup is done. Serve while hot and enjoy it!
POTATOES AND MUSHROOMS SOUP
This is the soup we had with our dinner last Friday night!
Serving it as a light dinner for us or as a first course for guests. It is easy to prepare and would be a healthy start to Thanksgiving dinner or to any fall or winter meal. You can make it a couple days before the holiday and simply reheat it just before serving. The while the mix of mushrooms varies the soup’s texture. Here I used the Knorr Base Mix. But next time I will show you my own version without using Knorr products
YOU NEED…….
* 300 g Mushrooms of your prference
* 9-10 pcs. boiled potatoes, cut into cubes
* 1 pouch of Knorr Base Mix (Potatoes and Mushrooms Soup)
* 3 tbsps. Butter
* 1/2 cup of milk
* some salt if necessary
HOW TO…….
CHICKEN-NOODLE SOUP (out of left over)
Again, to get rid of left over…here I can really prove how housewifely am I when it comes to left over food.
You just need a little bit of fantasy and wise thinking what matches everything. Then you had a soup which complete your dinner. That’s what I did for our dinner last night. For the kids, I made burgers and for us (my hubby and I) we had crabs and pumpkin in coconut milk and to complete it with soup, I made chicken-noolde soup out of left over!
YOU NEED…….
* 3 pcs. fried chicken leg (left over), cut into flakes
* 2 packs of pancit canton from lucky me
* some dried chives or fresh ones, would go also
* 3 cups of boiling water or more than a Liter
* 1 chicken broth cube
HOW TO…….
—In a casserole with more than a Liter of water bring to a boil. Once it boils add chicken flakes and chicken broth cube, cover and let it boil again.
—The next boiling point add the 2 packs of pancit canton from lucky me, so with seasoning from pack. And some chives. Stir and let it simmer until done.
—Serve while hot.
BEEF, BOTTLE GOURD AND MISUA
HOW TO…….
CHICKEN BREAST MISUA SOUP
The chicken breasts became the chicken and misua soup. I deboned the breasts and cut the meat into rather large pieces. I boiled the bones, together with the necks, to make the broth. I was figuring out to do with my stash of misua, so I added to the broth. The thyme certainly adds a very distinct flavor, and the tomato gives it a nice color. The flavor is very subtle and light on the plate.
YOU NEED…….
* 3 pcs. chicken breast or fillet
* 4 cloves garlic
* 1 onion
* 1 tomatoe
* 1 1/2 roll misua
* chicken broth
* fish sauce (patis)
* dried thyme
* salt and pepper
* 3 to 4 tbsps. vegetable oil
* a bunch of chopped chives
HOW TO…….
1.) Debone the chicken breasts and cut the meat into large strip or cubes. Place in a bowl, season with salt and pepper. Throw in the dried thyme and mix well. Cover the bowl and let sit in the fridge while preparing the rest of the ingredients. Crush, peel and finely mince the garlic. Peel and finely slice the onion. Roughly chop the tomatoes.
2.) Heat the oil in a large sauce pan. Add the onion, garlic and tomatoes stirring, until soft and the tomatoes start to render color. Add the chicken fillets and cook until opaque. Pour into the broth. Season with patis. Bring to a boil, lower the heat, cover and simmer for about 20 minutes.
3.) Taste the broth and adjust the seasonings. Add the misua. Bring to a boil, turn off the heat and cover for about 10 minutes to let the misua finish cooking in the hot broth. Serve hot with bread or rice.
SOPAS/ OUR NEW YEAR’S SOUP!
SOPAS is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavor is extracted, forming a broth. Soup is often very nutritous.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.
The traditional SOPAS in the Philippines it’s a soup made with pasta, meat, vegetables and milk. Every Filipino child most likely has been exposed to chicken sopas. But mine is something recreation from my mother’s sopas.
YOU NEED…….
* 2 cups of flaked boiled chicken
* 8 chicken stock
* 500 g pasta (shell, macaroni or elbow)
* 1/4 head cabbage, cut into strips
* 1 medium carrot, peeled and slice thinly
* 75 g chopped bacon
* 1 onion
* 3 colves garlic, crushed and peeled
* 250 g or 1 cup heavy cream or milk (depends on how creamy you want it)
* salt and pepper to taste
HOW TO…….
—Cook pasta according to package instructions, drain and set aside.
—Boiled chicken, be sure you give enough water for chicken soup stock later.
—Heat a pan, pour 1 tbps. vegetable oil and saute onin, garlic, chopped bacon, carrot and cabbage. Set aside.
—In a casserole Pour in chicken soup stock, add pasta and the sauteed vegebles in it. Bring into boil.
Once it boils, lower the heat. season with salt and pepper. Add Heavy cream, turn off heat.
—Stirring continuously. DO NOT ALLOW TO BOIL. It should only be steamy but not boiling, stop when you have achieved your desired consistency, and completely removed from heat source. serve while hot!
HAPPY NEW YEAR (2010) TO ALL!!!
Pancit Canton-Bihon
I really did not feel like posting about this, since the recipe for Pancit is now ubiquitous. This recipe is not at all special over the others, I am sure. However, some co-workers were very interested after having a taste (despite some of them hesitating at first to taste pancit then became converted). Plus, keeping in mind that my kids might someday want to cook this and will have to refer to my online kusina for guidance, I am now compelled to post my recipe here, the way I prepare pancit.
For noodles, I either use bihon or sotanghon, with or without canton. The rest of ingredients and the method are practically the same for all these types of noodles. For my non-Filipino audience, the sotanghon (bean vermicelli) is probably the most accessible.
A dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce. To all my DISTRACTORS, you don’t need to compare it to others, as what I said: THIS IS MY VERSION
My guest cook of the Day…….Ms. Anita Wesely; a very good friend of mine, my “Kumare”, and elder sister to me!
YOU NEED…….
* 2 packs of Pancit Canton (227 g each)
* 1 pack of Bihon
* 300 g pork belly
* 200 g shrimps
* 5 to 6 tbsps. soy sauce
* some fresh ground pepper
* some canola oil
* some soup stock or water
* 1 bihon sauce mix
* 6 cloves garlic, minced
* 1 onion, sliced
* 250 g chicharo
* half a head cabbage150 g mushrooms
* 1 carrot
HOW TO…….
1.) Heat a heavy skillet or wok. Pour in the canola oil and heat until smoking. Over hight heat, lightly fry the pork belly pieces until the edges start to brown. Add the minced garlic and sliced onion. Cook, stirring, until fragrant. Add the carrot, shrimps, cabbage and green beans or chicharo and mushrooms. Stir for a few seconds. Pour in some water or soup stock. Season with bihon sauce mix, soy sauce and fresh ground pepper. Cover and bring to a soft boil for 15 minutes.
2.) Add noodles. Stir to distribute the ingredients evenly. Lower the heat, cover and simmer for 8 minutes or until the noodles are almost cooked. The sauce would be thicker at the point and reduced significantly. The dish should still be “saucy”, not dry. Season with salt, if necessary. Serve with slice lemon or kalamansi.
RICE STICKS PLUS CANTON on Ronald- Louis’s Birthday!
Roni, daddy and I looking forward in the near future for you all best wishes my son, don’t change stay as what you are, we L♥ve you always!
It has been a tradition to me during my son’s birthday, I used to cooked different kinds of stir-fry noodles. It can be egg noodles, pancit canton, pancit bihon, glas noodle or sotanghon, palabok, or rice sticks. This year everybody got rice sticks with pancit canton. It was his 19th birthday today the 5th of January. We celebrated at home without guest, just the family. I don’t even got a chance to bake a cake for him. Because I’m sick. So we just bought a ready-made small cake from Merkur Supermarket for him. About my noodles everybody loves it eventhough I only mix a few shrimps and left over pork meat in it. Really a simple recipe but turn out good.
YOU NEED…….
* 375 g Rice sticks
* 1 pack of Pancit Canton
* some Scallions, cut into rings for topping
* 4 tbsps. Vegetable oil
* 4 cloves Garlic, crushed and peeled
* 1 pc. Onion, thinly sliced
* 250 g Shrimps, peeled without head
* 1 pc Turnip cabbage (kohlrabi), peeled and cut diaginally or into thinly strips
* 2 pcs. small Carrots, cut into strips
* 1/4 head Cabbage
* 1 pc. Leek, use only the white part and cut into rings
* 1/4 cup of Soy sauce
* 1 cup of Soup stock or broth (chicken. pork or beef)
* Pepper to taste
HOW TO…….
—Heat a wok, pour some oil. Saute garlic, onion, shrimps, turnip cabbage, carrot, cabbage and leek. Season with pepper and soy sauce.
—Pour 1 cup of soup stock or broth, simmer for about 5 minutes. add rice stickes and pancit canton. Stir well to blend all together until done, over lower heat.
—Serve with sliced lemon or kalamansi.
MY GULAMAN CHIC ON RONIS B-DAY
PANCIT-SOTANGHON FOR RONI’S BIRTHDAY
This was last year during his 18th birthday celebration. Again just the family no guest. We had many birthday celebrations behind us, during their kinder garden and elementary days. The so called “CHILDREN’S PARTY”!
Now a days they aren’t interested for those big parties. Just give them money and they are satisfied and happy. But I used to insist just a very small and simple celebration like this at home.
SOTANGHON is the Filipino name for glass noodle also mungbean thread noodles!
Sotanghon they are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called “cellophane noodles” or “glass noodles” because of their appearance when cooked, resembling cellophane, a clear material or a translucent light gray or brownish-gray color. And are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. You should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.
In Korean cuisine, glass noodles are usually made from sweet potato starch. We Pinoys we love it.
This looks orange-coloured in real!
The orange-reddish tint in the noodles is from the natural food colouring from the annato seed powder I used. Also called or known “achuete”.
YOU NEED…….
* 400 g Mungbean thread
* 4 pcs. chicken fillet (breast)
* 150 g shrimps, cleaned and peeled
* 1 onion
* 4 cloves garlic
* 100 g chicharo
* 1 big-sized carrot
* 75 g button mushrooms
* 1/4 head cabbage
* some chopped chive or green onions
* 2 tbsps. soy sauce
* 4 tbsps. oyster sauce
* 4 tbsps. olive oil
* 2 tbsps. annato powder
* chicken broth
* salt and pepper
HOW TO…….
— Soak sotanghon in water until soft about 20 minutes. Drain and cut into desired lengths.
— Heat a wok, add olive oil and saute onion, garlic, shrimps and chicken fillet. Season with pepper, oyster sauce and soy sauce, simmer for about 3 minutes over medium heat until chicken is done.
— Then add carrot, cabbage, chicharo, mushrooms and annato powder which is dissolve in chicken broth then bring to boil for onother 3 minutes and add Sotanghon.
— Mix well and cook for another 3 minutes or until noodles is soft and cooked through. Adjust the taste with salt and pepper if necessary. Dish up and serve. Garnish with chopped chive or green onions.
VEGGIES CON SOTANGHON
I really,really love vegetables and sotanghon!
Kahit yata almost everyday na part ng daily food stuff ko ito ay hindi ako magsasawa…
mostly kung ang lahok ay mga gulay at sea foods lang ay lalong mas masarap para sa akin. Today Tuesday, 25th of January 2011, nang mabuksan ko ang isa sa mga cupboard na lalagyan ng mga food stuff na stock sa bahay…I just realized na marami pala akong stock na Sotanghon, I think Kilowise yata ito. Then I openned the frig. may broccoli and carrots din plus shrimps!
WOW! perfect match para sa VEGGIES con SOTANGHON ko na pweding baunin rin sa duty later.
And speaking of “PAMBAON”, kailangan maraming madala kasi sakop buong tropa sa work…..hehehehhehehe…
Paborito din kaya ng mga pinays sa duty na pambaon ang sotanghon ala guisado…wink!
My VERSION-GLASS NOODLE SOUP
One of my hubby’s favorite and always requested!
Specially in winter season of the year.
This is my version, to all my DISTACTOR, you can try it
YOU NEED…….
* 250 g Glass noodle (Sotanghon)
* 200 g Frutti di Mare Special (Sea foods)
* 1 young onion leaf
* 1 carrot
* 1 onion
* 2 cloves garlic
* 4 pcs. wide green bean (breite fisolen)
* 3 tbsps. worcester sauce or oyster sauce
* fish soup stock
* olive oil
* salt and pepper
HOW TO…….
Delightful and flavorful soup that will sure satisfy your appetite for home cooking with an exotic touch. You won’t be disappointed. And it is not spicy!
It is a flavorful soup that warms the insides during the winter months. This soup can be made with or without the shrimp.
LUNCH FOR EDABEM FOUNDATION VIENNA CHAPTER
Since my daughter was a candidate for LIN-AY kang EDABEM 2010, who fortunately won…by the last canvassing held in Leonding Linz, Upper Austria last 10th of June of this year. So I decided the next meeting for the officers will be held in my flat, my way of showing My heartfelt thanks!
The food I cooked was serve for their lunch. I think everybody was so happy that day, knowing we brought back the crown to EDABEM VIENNA CHAPTER. As a mom, I’m so happy too for my daughter :pump-klaus:
Eventhough lack of sleep that day (came from night duty) I manage to prepare and cook all these dishes for them. They got Buttered Sotanghon with Shrimps, Chicken Afritada, Pan-fried Pork BBQ, Fried Horse mackerel, Horse Mackerel Sinigang, Pinaksiw na Pata, Mix Green Salad and Togue and Tokwa. Of course with rice and fof “Panghimagas” they got slice Water Melon. It was too hot that day, really summer…
Babet the treasurer (Grace Balimiento), brouhgt Maja Blanca for dessert. This made the lunch so perfect that day.
Sa dami kaya ng umattend, halos napuno ang bahay ko na parang sardinas ang mga tao…hahhaaa….
Sa init kaya ng araw na iyon talagang tumataginting ang init ng araw. Taos pusong pasasalamat naming ng aking pamilya sa mga sumuporta sa amin di maikakaila sa lahat na iilan lamang sila, sa nagdala sa akin sa situwasyon na ito na kahit yata laway ay walang naisuporta sa akin ay SALAMAT narin. di talaga maalis ang ugaling PINOy na tinatawag na “NINGAS KUGON”! Dala-dala parin hanggang sa abroad, kaakibat na yata ng pamumuhay ng mga ilan-ilang Pilipino!
Anyway, here are the food which I served for them that day:
My BFF Mercy, she was trying the food afterwards.
This is one of my favorite at ng mga bisita rin yata kasi ito yong naunang naubos sa hapag kainan!…heheheee….
hmmm…Fried horse mackerel, matakaw sa kanin ang ulam na ito, habang kumakain at tumatagal mas lalong napapasarap ang pagkain at napapadami ang kain lalo na Rice!
Hindi gaanong naulam ang chicken Afritada, dito kasi sagana sa karne ng manok, baboy at baka. Mas ibig ng mga Visayan ang isda at gulay lalo na kapag pinirito at may maanghang na sawsawan…hehhee…
So, may pinirito na may sinigang pa…sa SARAP KAYA!!!
Para Balance Diet kailangan may gulay din, o di ba?
Togue at tokwa, masarap sa piniritong isda.
Seyempre ang Ensalada ay di mawawala kahit sa ano mang handaan dito sa amin. Hilig ng lahat kainin lalo na sa panahon ng tag-init!
Mapa BBQ, GRILL, o di kaya ay mga lutuing karne, kailangang may kasangga na ensalada.
Hindi rin mawawala ang aking walang kamatayang “PINAKSIW na PATA”!
MY FAVORITE “PAMBAON”
As a working mom, I always had “PAMBAON” too for my breaktime. At hindi lamang basta pambaon but to share others too! :pump-:)
Point ko lang as much as possible to prepare the food always at home. Prepare food = iwasan ang mga ready to eat, or iyong madaling iprepare na food katulad ng delata, hotdog, tocino, longganisa. for example for lunch box or merienda at work. Sotanghon with seafoods and with different vegetables is one among of my favorite “PAMBAON”. With this I could have it three times a week no complain! I really LOVE Sotanghon as long as with different vegetables in it and preferably also with shrimps. Look at this…….
…….now tell me what’s in your mind?
Now you know why I love Sotanghon very much…you can give a try and let me know…
CHICKEN AND PORK “ADOBO” in PANCIT-SOTANGHON
I want to get rid of my left over chicken and pork adobo. This is one reason why I cooked the pancit-sotanghon. The second reason is I’m expecting 3 people who are coming for the practice of dance number which we are going to present for a 60th birthday celebration one of my long time friend since 1986-1987. So in short the adobo was used and at the same time I have something for them to eat as brunch!
Was very simple just like cooking pancit with some unusual ingredients only you can find in my series recipe…..heheheee…..
I serve it with some sliced lemon and bun.
YOU NEED…….
* about 1 1/2 cup of left over chicken and pork adobo
* 1 pack of Sotanghon
* 1 pack of pancit canton
* 1 onion
* 4 cloves garlic
* 75 g shrimps, peeled
* 100 g green beans, roughly cut into sticks
* some mushrooms
* 2 pcs. carrots, peeled and cut into sticks
* some celery, sliced
* some pechay baguio
* 1/2 cup of light soy sauce
*some pepper powder
HOW TO…….
HUBBY’s VERSION of SOTANGHON SOUP!
My family, we are use to have our dinner or lunch whatever the viand is…always serve with soup and either rice or noodles. This was my hubby’s version of sotanghon soup with mussels, shrimps and yellow boletuses (mushrooms). Simplified saute art with fish broth cube, spring onions and salt to taste. The kids loves it specially my son. To prove here is his recipe…
YOU NEED…….
* 200 g Sotanghon
* 75 g Mussels
* 75 g Shrimps
* 4 to 5 pcs. Yellow Boletuse, (mushrooms) cleaned and sliced roughly
* some Spring Onions, cut into rings
* 4 cloves Garlic, crushed & peeled
* 1 pc Fish broth cube
* some vegetable oil
* Salt to taste
HOW TO…….
—Heat some oil in a casserole or big sauce pan, saute crushed garlic, spring onions, mushrooms, shrimps & mussels season with salt.
—Then add sotanghon, fish broth cube and soup stock or water. Let it boil once it boils lower the heat adjust seasoning if necessary. Cook until everything are done. serve hot!
MUNGBEANTHREAD and MUSSELS-SOUP
Soup of the day…”SOTANGHON at TAHONG”, sounds PINOY na PINOY isn’t it?!
Most Filipinos knows Sotanghon soup, but the question is what goes with it? Chicken and pork are very common. Try this recipe of mine with mussels. I bought mussels with halve shell but cleaned already. It was a flavorful broth which was very much liked by my kids. I added yellow carrot too.
YOU NEED…….
* 800 g Mussels
* 400 g mungbeanthread (Sotanghon)
* 1 each yellow and orange carrots, medium sized-peeled and thinly sliced
* 100 g mushrooms
* some scallions (cut into rings) or chopped chive
* a thumb-sized ginger, peeled and thinly sliced
* 1 onion, peeled and thinly sliced
* 3 cloves garlic, crushed and peeled
* some vegetable oil or olive oil would go also
* fish sauce (patis) to taste
* some soup stock or water for soup
* some pepper
HOW TO…….
— Heat a big casserole, add some olive oil or any vegetable oil. Saute onion, garlic, ginger, carrots, mushrooms and mussels.
— Season with pepper and fish sauce. Pour some soup stock or water, cover and let it boil.
— Add sotanghon and scallions and continue cooking until everything is done. Adjust seasoning if necessary. Serve hot top with chopped chive. GUTEN APPETIT
WOK VEGETABLES AND SOTANGHON!
As you could see, I Love Sotanghon very much, that’s the reason why once a week I use to had it in my Menu plan…..
YOU NEED…….
* 500 g Sotanghon
* 500 g Shrimps
* 1 pack frozen Wok Vegeteables
* 1 cup of water
* 3 tbsps. olive oil
* some powdered pepper
* 5 tbsps. Toyomansi or Soy Sauce
HOW TO…….
*1.) Heat a skillet, wok or pan. Pour some olive oil. Saute shrimps and wok vegetables. Season with soy sauce and pepper.
*2.) Add a cup of water and sotanghon, continue stirring to blend all together until sotanghon is done.
FISH BALLS AND SOTANGHON
I LOVE FISH BALL, I’m so thankful that I could get it also in Europe, and the SOTANGHON too. I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can!
Believe me or not I use to cook sotanghon every week as my “pambaon” or snack at home.
YOU NEED…….
* Chicken bones (for chicken stock)
* about 400 g Sotanghon (Vermicelli)
* a cup of cooking oil (for frying fish ball)
* Fish ball (big and small) 1 pack each
* 100 g Shrimps
* 1 Carrot
* 2 pcs. small Zucchini
* 150 g Chicharo
* 1 pc Onion , thinly sliced
* 3 tbsps. Garlic minced
* 3 pcs. Spring onion, cut into rings
* 6 to 8 tbsps. Soy sauce (toyo)
* Salt and Pepper
* 1 pc. Lemon
HOW TO…….
1.) Place chicken in a casserole. Cover with water. Add 1 tsp. of salt. Set over medium heat and bring to a boil. Remove scum as it rises. Lower heat. Cover tightly and simmer for 45 minutes. Transfer chicken to a plate and cool. Strain stock.
2.) Heat a pan. Add cooking oil. Fry Fish ball.
3.) Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, fry onion and garlic until transparent and golden brown. Add shrimps, carrots, zucchini, chicharo, chicken breast from chicken stock, salt and pepper. Add chicken stock and sotanghon. Test noodles for doneness. When sotanghon is tender and all the stock absorbed, add fish balls and onion leaves. Stir for a few minutes until onion leaves just start to wilt. Serve with sliced Lemon while hot.
