NOODLES AND SOUP SORTI VOLUME 1

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.

Spanish: Hierba buena
English: Malabar nightshage
Tagalog: Grana, Libato
Ilocano: Ilaibakir
Bicol: Arogbati
Visaya: Alugbati

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 noodles, toss slightly, add beaten eggs and chilli flakes.

° 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!!! :mrgreen:

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