but this was my attempt to make pho...
I basically followed this recipe although I did not have shrimps so I used squid balls instead...
Hubby's comment was "Not bad". Personally I think it needs more work!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, February 20, 2016
Pho Ga
Pardon the color of my picture, I'm not sure what happened...
but this was my attempt to make pho...
I basically followed this recipe although I did not have shrimps so I used squid balls instead...
Hubby's comment was "Not bad". Personally I think it needs more work!
but this was my attempt to make pho...
I basically followed this recipe although I did not have shrimps so I used squid balls instead...
Hubby's comment was "Not bad". Personally I think it needs more work!
Monday, March 23, 2015
Black Chicken with Cogon Grass Soup
Black
chickens are called black not because their feathers are black (the
live ones I've seen have white "furry" feathers) but because their skin,
beaks, innards, bones, flesh are almost black in color. They are
prized in Chinese cooking for their curative or healing value. They are considered
generally healthier (to the consumer) than regular chickens. They have
less calories, fat and cholesterol, and they have more anti-oxidants,
protein, vitamin B and minerals! In particular, it is said that the
herbal benefits of this chicken is that of alleviating headaches (and
migraines?) so I am particularly interested (I was recently diagnosed
with having severe migraines!
The traditional way (that I know) of cooking black chicken is by way of Sibot soup, which uses a mixture of 4 or 5 Chinese herbs in the soup. That was how my mom cooked black chickens, and the soup, as my mom claimed, had great curative value. But ever since learning that consuming sibot was not so favorable to persons with high blood pressure (which my mom and B's lola both are), I decided to cook my black chicken in a different, more simple (basic) soup.
Truth is, I have never cooked black chicken soup before, simply because I don't know where to buy one! But a couple of weeks ago, a friend gave me one - it seems that they raise some black chickens (organic at that!) for their own consumption and I was a lucky recipient of one!
My mom always told me that to make a great chicken soup, the (cleaned) whole chicken should be placed in about 10 cups of water with lots of ginger. The whole pot was then heated to boiling, after which the soup was to be simmered for about an hour over low to low-medium heat. As per my mom's instructions, salt was not to be added (if at all) until after an hour of simmering. Unfortunately, I do not know the reason/s for these instructions (my mom is great at giving instructions but not so good at explaining the reasons), what I do know is that they just work!
So that's what I did! But instead of the sibot herbs, I just added dried scallops, shiitake mushrooms and fresh cogon.
The soup was sweet-ish, perhaps due to the lack of salt, but it was quite tasty (at least to me!) The black chicken meat was a bit dry and stringy, or so I thought. Then again, given its health benefits, dry and stringy meat is not so important.
(Now, where can I buy dressed black chickens???)
The traditional way (that I know) of cooking black chicken is by way of Sibot soup, which uses a mixture of 4 or 5 Chinese herbs in the soup. That was how my mom cooked black chickens, and the soup, as my mom claimed, had great curative value. But ever since learning that consuming sibot was not so favorable to persons with high blood pressure (which my mom and B's lola both are), I decided to cook my black chicken in a different, more simple (basic) soup.
Truth is, I have never cooked black chicken soup before, simply because I don't know where to buy one! But a couple of weeks ago, a friend gave me one - it seems that they raise some black chickens (organic at that!) for their own consumption and I was a lucky recipient of one!
My mom always told me that to make a great chicken soup, the (cleaned) whole chicken should be placed in about 10 cups of water with lots of ginger. The whole pot was then heated to boiling, after which the soup was to be simmered for about an hour over low to low-medium heat. As per my mom's instructions, salt was not to be added (if at all) until after an hour of simmering. Unfortunately, I do not know the reason/s for these instructions (my mom is great at giving instructions but not so good at explaining the reasons), what I do know is that they just work!
So that's what I did! But instead of the sibot herbs, I just added dried scallops, shiitake mushrooms and fresh cogon.
The soup was sweet-ish, perhaps due to the lack of salt, but it was quite tasty (at least to me!) The black chicken meat was a bit dry and stringy, or so I thought. Then again, given its health benefits, dry and stringy meat is not so important.
(Now, where can I buy dressed black chickens???)
Saturday, October 11, 2014
Tom Kha Gai (ต้ม ข่า ไก่)
If it seems like I am on a Thai-food binge, it's because I am! After
tasting real Thai cuisine, I am absolutely hooked! (And to think I
already like the "localized version" Thai food.) Time to recreate a popular Thai dish in my kitchen.
The Chicken and Galangal in Coconut Milk Soup is by far my most liked dish. It's the easiest one for me to make too, considering I have galangal (havested mid-last year and frozen/dried), lemongrass and kaffir lime in the food garden! Then, just last Sunday, I found lime in the weekend market. Together with the fish sauce (น้ำปลา) I brought back from Thailand, my ingredients line up was virtually complete.
And given its popularity, the web is full of recipes. In my case, however, I followed the recipe in this book (which I bought at the airport on our way back). The book is not a new publication (it was first published in 2003) and certainly not the latest by the author but it has been re-published almost every year! And flipping through its pages, I found it more suited to a novice to Thai food (like I am) considering it has a section on basic Thai ingredients and a general introduction to various Thai sauces and pastes, as well as "step-by-step" photographs. (And notice the bookmark - Thai souvenir from MBK!)
While there are many recipes on the internet, quite a number of them indicate ginger as an ingredient rather than galangal. I don't believe that ginger should be substituted, especially since Asian markets already have galangal paste, dried galangal, etc. Besides, it cannot be Chicken Galangal (ข่า or Kha) Soup without galangal!
In any case, here is a recipe quite similar to the one in the book. The slight differences - I used coconut cream (about 400 ml), chicken stock (made from the breast bones, about 500 to 600 ml) and instead of straw mushrooms, I used about 250 grams oyster mushrooms. I also added a generous teaspoon of coco-sugar and adjusted the fish sauce according to personal taste.
My verdict? While it tastes great immediately after it is cooked, I discovered that it was better the next day!
The Chicken and Galangal in Coconut Milk Soup is by far my most liked dish. It's the easiest one for me to make too, considering I have galangal (havested mid-last year and frozen/dried), lemongrass and kaffir lime in the food garden! Then, just last Sunday, I found lime in the weekend market. Together with the fish sauce (น้ำปลา) I brought back from Thailand, my ingredients line up was virtually complete.
And given its popularity, the web is full of recipes. In my case, however, I followed the recipe in this book (which I bought at the airport on our way back). The book is not a new publication (it was first published in 2003) and certainly not the latest by the author but it has been re-published almost every year! And flipping through its pages, I found it more suited to a novice to Thai food (like I am) considering it has a section on basic Thai ingredients and a general introduction to various Thai sauces and pastes, as well as "step-by-step" photographs. (And notice the bookmark - Thai souvenir from MBK!)
While there are many recipes on the internet, quite a number of them indicate ginger as an ingredient rather than galangal. I don't believe that ginger should be substituted, especially since Asian markets already have galangal paste, dried galangal, etc. Besides, it cannot be Chicken Galangal (ข่า or Kha) Soup without galangal!
In any case, here is a recipe quite similar to the one in the book. The slight differences - I used coconut cream (about 400 ml), chicken stock (made from the breast bones, about 500 to 600 ml) and instead of straw mushrooms, I used about 250 grams oyster mushrooms. I also added a generous teaspoon of coco-sugar and adjusted the fish sauce according to personal taste.
My verdict? While it tastes great immediately after it is cooked, I discovered that it was better the next day!
Sunday, September 21, 2014
Tofu-Noodles Soup
We were buying tofu for hubby's dinner when I saw a container of what
looked like noodles. My curiosity got the better of me and I asked
what they were. The saleslady said they were tofu noodles, meant to be
cooked like noodles whether stir-fried or in soup. She warned me
though, that the "noodles" would not be soft like regular egg noodles.
These "tofu" noodles were chewy all the way.
Hubby was interested in the idea of tofu noodles so we bought some. We decided to make tofu-noodles soup.
It was pretty easy to make...
5 cups chicken stock
6 pieces siomai
2 cups fresh tofu noodles
salt and pepper, to taste
handful of Baguio pechay leaves
Boil the chicken stock. Add the siomai (or substitute a mix of meat, squid, or fish balls) and when they float, add the noodles. Season to taste. Bring to a boil again and add the pechay leaves. Serve hot!
Hubby was interested in the idea of tofu noodles so we bought some. We decided to make tofu-noodles soup.
It was pretty easy to make...
5 cups chicken stock
6 pieces siomai
2 cups fresh tofu noodles
salt and pepper, to taste
handful of Baguio pechay leaves
Boil the chicken stock. Add the siomai (or substitute a mix of meat, squid, or fish balls) and when they float, add the noodles. Season to taste. Bring to a boil again and add the pechay leaves. Serve hot!
Friday, August 15, 2014
Nilagang Baka
Nilagang baka literally means boiled beef. Of course the dish is not
merely just beef that's boiled. It's actually a soup made with beef,
simmered for a long time (in my case the whole night in the magic
cooker), with carrots, potatoes and native white corn.
How's this different from bulalo? Well, I don't really know, but from what I understand, the main difference is the cut of beef used. In bulalo, the bone marrow is essential, so the cut used for bulalo is the shank part. And when I was very young, the soup was made using one big piece of meaty bone beginning the kneecap (or thereabouts, if I remember correctly) as the closed end and the other end as the open one, from where we would try to coax out the marrow using a chopstick or barbecue stick. Anyway, for any other cut of beef, it's nilaga.
Personally, I've always thought that bone-y parts make better soup than meaty parts. But obviously, the bones cannot be eaten, so some meat has to be present too. What I usually do is get about half a kilo of bones (in our nearby market, the kneecap is sold separately and at a friendlier price) and half a kilo of brisket (or other meaty part).
Here's a bowl of my nilaga!
The recipe:
1/2 kilo beef bones
1/2 kilo beef brisket (or other meaty part suitable for stewing)
6 slices of ginger
1 large red onion, halved
4 pieces of native corn, sliced into 3 to pieces each
1/2 kilo potatoes, cut into large cubes
about 1 large carrot, cut into large cubes
Baguio pechay, or pechay tagalog
Parboil the beef and bones. Discard water, clean the pot and rinse the beef. Put back the beef bones and beef into the pot; put in the ginger and onion. Add enough water to cover the beef at least an inch. Simmer at least 3 to 4 hours (until beef is tender, in my case I left it in the magic cooker overnight). Add the corn after about 2 hours and continue simmering. When the beef is tender, transfer the beef and corn to another pot. Strain the broth/soup to the new pot and place back on the stove and bring to a soft boil. Season to taste. Add the potatoes and carrots and simmer until cooked. Then add the pechay, cover and turn off the fire.
How's this different from bulalo? Well, I don't really know, but from what I understand, the main difference is the cut of beef used. In bulalo, the bone marrow is essential, so the cut used for bulalo is the shank part. And when I was very young, the soup was made using one big piece of meaty bone beginning the kneecap (or thereabouts, if I remember correctly) as the closed end and the other end as the open one, from where we would try to coax out the marrow using a chopstick or barbecue stick. Anyway, for any other cut of beef, it's nilaga.
Personally, I've always thought that bone-y parts make better soup than meaty parts. But obviously, the bones cannot be eaten, so some meat has to be present too. What I usually do is get about half a kilo of bones (in our nearby market, the kneecap is sold separately and at a friendlier price) and half a kilo of brisket (or other meaty part).
Here's a bowl of my nilaga!
The recipe:
1/2 kilo beef bones
1/2 kilo beef brisket (or other meaty part suitable for stewing)
6 slices of ginger
1 large red onion, halved
4 pieces of native corn, sliced into 3 to pieces each
1/2 kilo potatoes, cut into large cubes
about 1 large carrot, cut into large cubes
Baguio pechay, or pechay tagalog
Parboil the beef and bones. Discard water, clean the pot and rinse the beef. Put back the beef bones and beef into the pot; put in the ginger and onion. Add enough water to cover the beef at least an inch. Simmer at least 3 to 4 hours (until beef is tender, in my case I left it in the magic cooker overnight). Add the corn after about 2 hours and continue simmering. When the beef is tender, transfer the beef and corn to another pot. Strain the broth/soup to the new pot and place back on the stove and bring to a soft boil. Season to taste. Add the potatoes and carrots and simmer until cooked. Then add the pechay, cover and turn off the fire.
Tuesday, July 15, 2014
Oyster Cream Soup
I like oysters. Ever since my first taste of "oyster cake", Chinese
style, I've loved oysters. I remember the occasional oyster misua
(wheat noodle) soup that my mom made. And I absolutely adored the super
fresh oysters my (late) uncle treated me to at a famous beach... where
oysters still in their shell (and freshly caught wild) were sold by the
buckets. I remember being mildly shocked that after purchasing a large
bucket, a kettle-full of boiling water was poured over the oysters
(apparently the buckets had holes at the bottom because the water flowed
right out) and that was it! We were given small, sharp, double-bladed
knives (so we could open the shells) and a bowl of native vinegar dip
and we dug in... I was hooked since then! But only the freshest,
sweetest oysters would do for me!
Luckily for me, oysters are not only more common these days, they are available already shucked and swimming in precious oyster liquid. So when I was in the "special" wet market shopping for my special dinner menu, it was easy to pick up a pack of shucked oysters!
My special dinner menu was largely continental-inspired cuisine, so my usual oyster dishes would not do - oyster cake or oyster noodles was definitely not compatible with pasta! So off I went searching in my cookbook library.
I found the recipe in this cookbook (a favorite of mine, image courtesy of google images)
I found the original recipe a bit too rich for me (2 cups whipping cream!??!!) So I just used 2 cups milk, 2 cups oyster liquid and 1/2 cup cream. And to make the whole process even more simple, I just dumped in the oysters in the near simmering broth and let it stew a couple of minutes before putting the heat off (the oysters would still cook in the residual heat and it would not be over-done).
I like the soup, which was simple yet elegant... and very tasty!
Luckily for me, oysters are not only more common these days, they are available already shucked and swimming in precious oyster liquid. So when I was in the "special" wet market shopping for my special dinner menu, it was easy to pick up a pack of shucked oysters!
My special dinner menu was largely continental-inspired cuisine, so my usual oyster dishes would not do - oyster cake or oyster noodles was definitely not compatible with pasta! So off I went searching in my cookbook library.
I found the recipe in this cookbook (a favorite of mine, image courtesy of google images)
I found the original recipe a bit too rich for me (2 cups whipping cream!??!!) So I just used 2 cups milk, 2 cups oyster liquid and 1/2 cup cream. And to make the whole process even more simple, I just dumped in the oysters in the near simmering broth and let it stew a couple of minutes before putting the heat off (the oysters would still cook in the residual heat and it would not be over-done).
I like the soup, which was simple yet elegant... and very tasty!
Friday, July 11, 2014
Pureed Squash Soup with Curried Paneer and Bacon
I just love multi-function kitchen tools...
The little girl apparently likes squash. And because the little girl is a finicky eater, anything that she says she likes to eat, I will make/cook. So I bought some squash, and set about making pureed squash soup.
Except that as the squash was cooking, I couldn't find my hand blender. I knew I had one, because I'd made pureed soups before but for the life of me, I just couldn't find where it was!
In the middle of searching, what I found was a hand blender attachment to a hand mixer that I was no longer using because I felt it was too heavy. But I took it out of storage because I had no other choice except to use it with the blender attachment. Well, technically I could use the blender but that meant more things to wash, and more time required!
Anyway, long story short, I really could not find my hand blender and honestly, I did not want to buy another one, so I am happy that my (ex)hand mixer has a new lease on life, as a hand blender!
Anyway, here is my soup...
The cubes are curried paneer cubes... homemade, to boot. But I don't think that I will make homemade paneer again. It's rather like tofu and I prefer tofu. Plus, for a liter of milk, I only got about 110 grams of paneer! Which means it is very expensive compared to tofu! In any case, croutons work just as well (or maybe even better) for this soup.
As for the bacon, I found a supplier of no-nitrite/nitrate bacon. And she has scrap bacon for sale, for almost half the price of the slab bacon. And since I needed bacon bits, I didn't really need slab bacon!
To make the soup...
about 800 grams squash, hard rind and seeds removed, diced/cubed
3 cloves garlic, minced
1 medium sweet onion, diced
1 teaspoon dried shrimp, soaked/rehydrated in a cup of hot water
or about a cup of shrimp broth*
vegetable or chicken broth
cubed paneer or croutons
crispy bacon bits
about 1/2 teaspoon black pepper, or to taste
salt, to taste
cream, to serve, optional
Saute the garlic and onion until soft and fragrant. Add the squash cubes and a pinch of salt. Add the dried shrimp with its liquids or the shrimp broth and enough vegetable or chicken broth to just cover the squash cubes. Cook over medium heat until the squash cubes are very soft. Blend the squash (with a hand blender on the stove, or a real blender, in which case, take the squash mixture off the heat and let it cool a bit before whirring in the blender). Season to taste. Bring to a complete boil before serving.
At this point, the soup is quite good on its own, but it's better with cubed paneer (toasted, if preferred) or croutons. And of course, crispy bacon bits!
The little girl ate her soup with a little rice on the side, but not everything else! I guess this means that squash will be seen often on the dinner table...
The little girl apparently likes squash. And because the little girl is a finicky eater, anything that she says she likes to eat, I will make/cook. So I bought some squash, and set about making pureed squash soup.
Except that as the squash was cooking, I couldn't find my hand blender. I knew I had one, because I'd made pureed soups before but for the life of me, I just couldn't find where it was!
In the middle of searching, what I found was a hand blender attachment to a hand mixer that I was no longer using because I felt it was too heavy. But I took it out of storage because I had no other choice except to use it with the blender attachment. Well, technically I could use the blender but that meant more things to wash, and more time required!
Anyway, long story short, I really could not find my hand blender and honestly, I did not want to buy another one, so I am happy that my (ex)hand mixer has a new lease on life, as a hand blender!
Anyway, here is my soup...
The cubes are curried paneer cubes... homemade, to boot. But I don't think that I will make homemade paneer again. It's rather like tofu and I prefer tofu. Plus, for a liter of milk, I only got about 110 grams of paneer! Which means it is very expensive compared to tofu! In any case, croutons work just as well (or maybe even better) for this soup.
As for the bacon, I found a supplier of no-nitrite/nitrate bacon. And she has scrap bacon for sale, for almost half the price of the slab bacon. And since I needed bacon bits, I didn't really need slab bacon!
To make the soup...
about 800 grams squash, hard rind and seeds removed, diced/cubed
3 cloves garlic, minced
1 medium sweet onion, diced
1 teaspoon dried shrimp, soaked/rehydrated in a cup of hot water
or about a cup of shrimp broth*
vegetable or chicken broth
cubed paneer or croutons
crispy bacon bits
about 1/2 teaspoon black pepper, or to taste
salt, to taste
cream, to serve, optional
Saute the garlic and onion until soft and fragrant. Add the squash cubes and a pinch of salt. Add the dried shrimp with its liquids or the shrimp broth and enough vegetable or chicken broth to just cover the squash cubes. Cook over medium heat until the squash cubes are very soft. Blend the squash (with a hand blender on the stove, or a real blender, in which case, take the squash mixture off the heat and let it cool a bit before whirring in the blender). Season to taste. Bring to a complete boil before serving.
At this point, the soup is quite good on its own, but it's better with cubed paneer (toasted, if preferred) or croutons. And of course, crispy bacon bits!
The little girl ate her soup with a little rice on the side, but not everything else! I guess this means that squash will be seen often on the dinner table...
Thursday, July 3, 2014
Crab and Corn Soup
I was in the mood for soup! The rainy weather is certainly right for
it. The question was, what or which particular soup to make. After
all, I like nearly all kinds of soup...
The answer came by way of whatever was available in the pantry and the freezer. In the pantry I found a can of sweet corn kernels. In the freezer, I found 7 pieces of crabstick and a pack of frozen homemade chicken broth. In the fridge, there was a pack of bacon bits. So crab and corn soup it was!
1 small sweet onion, minced
100 grams bacon bits
1 liter of broth or water
1 large can of sweet corn, with liquids
about 7 crabsticks, cut into 3 or 4 segments
salt and pepper, to taste
2 eggs, lightly beaten
Saute the onion and bacon bits. When the bacon is crispy, add the broth or water. Let the mixture simmer then add the sweet corn kernel, together with its liquid (but the liquid is optional). When the soup simmers, add the crabstick. Season the soup, to taste. If desired, thicken with cornstarch slurry. Bring the soup to a boil again then pour in the beaten eggs in a stream, at the same time mixing the soup to break the beaten eggs apart.
The answer came by way of whatever was available in the pantry and the freezer. In the pantry I found a can of sweet corn kernels. In the freezer, I found 7 pieces of crabstick and a pack of frozen homemade chicken broth. In the fridge, there was a pack of bacon bits. So crab and corn soup it was!
1 small sweet onion, minced
100 grams bacon bits
1 liter of broth or water
1 large can of sweet corn, with liquids
about 7 crabsticks, cut into 3 or 4 segments
salt and pepper, to taste
2 eggs, lightly beaten
Saute the onion and bacon bits. When the bacon is crispy, add the broth or water. Let the mixture simmer then add the sweet corn kernel, together with its liquid (but the liquid is optional). When the soup simmers, add the crabstick. Season the soup, to taste. If desired, thicken with cornstarch slurry. Bring the soup to a boil again then pour in the beaten eggs in a stream, at the same time mixing the soup to break the beaten eggs apart.
Friday, April 25, 2014
Chicken Mami (Noodle) Soup
using leftover lechon manok (roast chicken) that is...
transforming lechon chicken (like Andoks or Baliwags) into noodle soup is a good way to use up leftover chicken; it's less obvious "recycling" as well.
And easy, to boot.
Strip the meat from the bones, but don't throw the bones out. I use them to make the soup stock with an onion, slices of ginger, a tomato and salt, to taste. Use about 1-1/2 to 2 liters of water.
Meanwhile parboil 500 grams fresh egg noodles then drain fully. Chop some pechay (wombok) leaves.
Strain the soup stock and reboil. Season to taste. Add the noodles, roast chicken strips and pechay. Serve hot.
transforming lechon chicken (like Andoks or Baliwags) into noodle soup is a good way to use up leftover chicken; it's less obvious "recycling" as well.
And easy, to boot.
Strip the meat from the bones, but don't throw the bones out. I use them to make the soup stock with an onion, slices of ginger, a tomato and salt, to taste. Use about 1-1/2 to 2 liters of water.
Meanwhile parboil 500 grams fresh egg noodles then drain fully. Chop some pechay (wombok) leaves.
Strain the soup stock and reboil. Season to taste. Add the noodles, roast chicken strips and pechay. Serve hot.
Monday, April 7, 2014
Tuway Shell Soup
I grew up with tahong (mussels) and so it will always be my
favorite. But clams are a close contender, especially the
so-called nylon clams - the ones with a bright yellow edge in the meat
and a lighter shade for the shells... but generally speaking I like all
kinds of shells... even those I have no idea about!
Anyway, I went on a quick trip to the market to buy some flat fish for fish nuggets that I planned to have for dinner. While looking at the choices for fish fillets, I saw these humungous shells (well not really that big but definitely bigger than the usual halaan/clams) which the vendor told me were called tuway shells. Of course I asked if they were just bigger halaan and he replies that they are not. For one thing, it has a milder, sweeter taste. The other thing? The clam meat aren't really big despite the size of the shells!
And he was right! When the clams opened I was quite disappointed in the size of the meat! But I totally loved the soup!
The clam meat was a tad rubbery compared to the halaan shells I'm used to, but the flavor is milder and sweeter (I really like it when a vendor knows his stuff!). I used my "regular" recipe for halaan soup.
The usual way that halaan soup is prepared is tinola style. That's not the way I like my clam soup (although tinola is the way I like tahong/mussels soup). I like my halaan soup WITHOUT dahon ng sili (chili leaves), and my secret ingredient is... Baguio pechay (Chinese wombok cabbage).
My recipe:
1 kilo live clams (basically any kind of clams or shells)
1 thumb ginger, smashed and sliced
2 medium sized tomatoes, sliced
2 red onions, sliced
about 8 large cloves of garlic, minced
2 pieces finger chili pepper
2 to 4 cups of water (or "rice washing water")
a handful of Baguio pechay (wombok) leaves, sliced
Rinse the clams thoroughly and soak in water for about 1 hour. Drain and rise again.
Saute the ginger, onion, tomato, garlic and chili pepper until fragrant. Toss in the clams and add 2 cups water immediately. (Personally I like mine soupy, so I add more water until all the clams are just covered with water.)
Adjust seasoning with salt and pepper. Cook until the clam shells are open. Discard any that remain closed. Toss in the pechay leaves. Serve while hot.
To make halaan soup, tinola style, simply substitute the pechay leaves with dahon ng sili (chili leaves).
Anyway, I went on a quick trip to the market to buy some flat fish for fish nuggets that I planned to have for dinner. While looking at the choices for fish fillets, I saw these humungous shells (well not really that big but definitely bigger than the usual halaan/clams) which the vendor told me were called tuway shells. Of course I asked if they were just bigger halaan and he replies that they are not. For one thing, it has a milder, sweeter taste. The other thing? The clam meat aren't really big despite the size of the shells!
And he was right! When the clams opened I was quite disappointed in the size of the meat! But I totally loved the soup!
The clam meat was a tad rubbery compared to the halaan shells I'm used to, but the flavor is milder and sweeter (I really like it when a vendor knows his stuff!). I used my "regular" recipe for halaan soup.
The usual way that halaan soup is prepared is tinola style. That's not the way I like my clam soup (although tinola is the way I like tahong/mussels soup). I like my halaan soup WITHOUT dahon ng sili (chili leaves), and my secret ingredient is... Baguio pechay (Chinese wombok cabbage).
My recipe:
1 kilo live clams (basically any kind of clams or shells)
1 thumb ginger, smashed and sliced
2 medium sized tomatoes, sliced
2 red onions, sliced
about 8 large cloves of garlic, minced
2 pieces finger chili pepper
2 to 4 cups of water (or "rice washing water")
a handful of Baguio pechay (wombok) leaves, sliced
Rinse the clams thoroughly and soak in water for about 1 hour. Drain and rise again.
Saute the ginger, onion, tomato, garlic and chili pepper until fragrant. Toss in the clams and add 2 cups water immediately. (Personally I like mine soupy, so I add more water until all the clams are just covered with water.)
Adjust seasoning with salt and pepper. Cook until the clam shells are open. Discard any that remain closed. Toss in the pechay leaves. Serve while hot.
To make halaan soup, tinola style, simply substitute the pechay leaves with dahon ng sili (chili leaves).
Friday, March 14, 2014
No Beef Batchoy
I do love a good noodle soup. And batchoy definitely qualifies as
such! Problem? The beef component... not for me but for hubby... and
of course it isn't fair that hubby couldn't enjoy batchoy. Solution?
Make my own beef-free version!
I thought it would be complicated process but as I discovered, it may be a long process, but it was not at all complicated. Then again, I couldn't exactly call my version authentic in the truest sense of the word, but hey, I've limitations!
Here's how I made my no-beef batchoy...
For the soup base:
700 grams pork - mixed bones and meaty parts
700 grams chicken - mixed bones and breast parts
1 large onion
1 large tomato
slices of ginger
salt
Parboil the pork and meat to remove the scum, then simmer in 2 liters of water until pork is tender. Add 200 grams of pork liver and simmer further until the liver is cooked. Strain the broth and set aside. Shred the pork and chicken. Slice the liver into strips.
For the noodles and toppings:
500 grams fresh egg noodles, cooked according to package instructions
chicharon, crushed
spring onions, chopped
toasted garlic
fried shallots
shredded pork
shredded chicken
sliced liver
(Keep the soup stock hot on the stove)
Place some noodles in a bowl, top with all the toppings. Ladle boiling soup stock over and serve immediately.
For those who have no restrictions on beef, make the soup base with 500 grams each beef, pork and chicken. Shred the beef as well and add as toppings.
I thought it would be complicated process but as I discovered, it may be a long process, but it was not at all complicated. Then again, I couldn't exactly call my version authentic in the truest sense of the word, but hey, I've limitations!
Here's how I made my no-beef batchoy...
For the soup base:
700 grams pork - mixed bones and meaty parts
700 grams chicken - mixed bones and breast parts
1 large onion
1 large tomato
slices of ginger
salt
Parboil the pork and meat to remove the scum, then simmer in 2 liters of water until pork is tender. Add 200 grams of pork liver and simmer further until the liver is cooked. Strain the broth and set aside. Shred the pork and chicken. Slice the liver into strips.
For the noodles and toppings:
500 grams fresh egg noodles, cooked according to package instructions
chicharon, crushed
spring onions, chopped
toasted garlic
fried shallots
shredded pork
shredded chicken
sliced liver
(Keep the soup stock hot on the stove)
Place some noodles in a bowl, top with all the toppings. Ladle boiling soup stock over and serve immediately.
For those who have no restrictions on beef, make the soup base with 500 grams each beef, pork and chicken. Shred the beef as well and add as toppings.
Saturday, January 25, 2014
Binakol
Or, Tinolang Manok sa Buko...
Hubby and I had a pocket lunch date a couple of weeks ago and we had this soup dish. I didn't know what it was so I asked our server and his reply? Tinolang Manok sa Buko. Instead of water as the soup base, buko (coconut) water was used, with the coconut meat shredded and likewise used in the soup. So basically it is chicken stewed in lots of coconut water with aromatics and green papaya or sayote (chayote)
I found it so interesting that I decided I wanted to try recreating it at home.
I asked around how to make it... apparently there's many ways to do it. As for which is the authentic one, who knows?
In my case, I decided to make it "simply" in the same way we make tinola, except substitute the water with buko water. Then, as I was preparing the ingredients, B's lola said that her sister in law sauteed the aromatics and the chicken to make a tastier dish. So I did that too...
about 5 to 6 slices of ginger
1 large white onion, sliced thinly
4 cloves of garlic, smashed
4 to 5 stalks lemongrass(tanglad), cut into strips and smashed
2 small tomatoes, sliced
1 kilo chicken, cleaned and cut into serving pieces
2 tablespoon patis (fish sauce)*
6 cups coconut water
2 cups rice washing water (or just use 8 cups total coconut water)
1 to 2 pieces siling pangsigang (finger chili)
2 pieces green papaya or sayote, cut into serving pieces
1 cup dahon ng sili (chili leaves)
1 cup coconut meat from 1 to 2 coconuts, shredded
salt and pepper to taste
Saute the ginger; when browned remove from the pan. Add the sliced onions and saute over low fire to caramelize. When the onions are soft (and very fragrant), add the garlic the the smashed lemongrass. Add the tomatoes last.
Throw in chicken pieces (I like using ribs and wings for a tastier soup) and season with patis. (A short note here - I don't use patis or fish sauce and I really wouldn't go out and buy a bottle, BUT, someone gifted me with a small bottle of [supposedly] good quality patis from Thailand, so I thought I might as well use it.)
Anyway, when the chicken is browned, add the buko water and rice washing water and the siling pangsigang too. Cook until simmering, over medium heat. When the dish has simmered a few minutes, add the papaya or sayote (IF the buko meat is tough, add at this point also). Bring to a simmer again and cook until the papaya/sayote is cooked through. Throw in the dahon ng sili and season to taste with salt and pepper.
Serve in buko shells!
It was utterly delicious! I love, love, love it! And it was perfect for a chilly night... the thermometer says it's about 20C... brrrr...
Hubby and I had a pocket lunch date a couple of weeks ago and we had this soup dish. I didn't know what it was so I asked our server and his reply? Tinolang Manok sa Buko. Instead of water as the soup base, buko (coconut) water was used, with the coconut meat shredded and likewise used in the soup. So basically it is chicken stewed in lots of coconut water with aromatics and green papaya or sayote (chayote)
I found it so interesting that I decided I wanted to try recreating it at home.
I asked around how to make it... apparently there's many ways to do it. As for which is the authentic one, who knows?
In my case, I decided to make it "simply" in the same way we make tinola, except substitute the water with buko water. Then, as I was preparing the ingredients, B's lola said that her sister in law sauteed the aromatics and the chicken to make a tastier dish. So I did that too...
about 5 to 6 slices of ginger
1 large white onion, sliced thinly
4 cloves of garlic, smashed
4 to 5 stalks lemongrass(tanglad), cut into strips and smashed
2 small tomatoes, sliced
1 kilo chicken, cleaned and cut into serving pieces
2 tablespoon patis (fish sauce)*
6 cups coconut water
2 cups rice washing water (or just use 8 cups total coconut water)
1 to 2 pieces siling pangsigang (finger chili)
2 pieces green papaya or sayote, cut into serving pieces
1 cup dahon ng sili (chili leaves)
1 cup coconut meat from 1 to 2 coconuts, shredded
salt and pepper to taste
Saute the ginger; when browned remove from the pan. Add the sliced onions and saute over low fire to caramelize. When the onions are soft (and very fragrant), add the garlic the the smashed lemongrass. Add the tomatoes last.
Throw in chicken pieces (I like using ribs and wings for a tastier soup) and season with patis. (A short note here - I don't use patis or fish sauce and I really wouldn't go out and buy a bottle, BUT, someone gifted me with a small bottle of [supposedly] good quality patis from Thailand, so I thought I might as well use it.)
Anyway, when the chicken is browned, add the buko water and rice washing water and the siling pangsigang too. Cook until simmering, over medium heat. When the dish has simmered a few minutes, add the papaya or sayote (IF the buko meat is tough, add at this point also). Bring to a simmer again and cook until the papaya/sayote is cooked through. Throw in the dahon ng sili and season to taste with salt and pepper.
Serve in buko shells!
It was utterly delicious! I love, love, love it! And it was perfect for a chilly night... the thermometer says it's about 20C... brrrr...
Tuesday, November 26, 2013
Lechon Mami
Mami is a noodle soup. The most common and popular is chicken.
Chicken Mami is considered as a comfort food. It's one of mine, too,
especially when I feel down (literally or figuratively).
And as I am still NOT feeling up to par, I am craving some major comfort!
I already had chicken sopas the other day, so while I want mami this time, I'd rather have a different flavor other than chicken...
Hence, lechon.
I had made lechon lomi before but I definitely did not want to do that much work! I wanted a simple noodle soup with lechon as its flavoring meat. So I followed the cooking procedure for chicken mami, except that I substituted lechon meat for the chicken meat!
And here's my comforting bowl of lechon lomi...
Here's how I made it -
1. Boil 250 grams of lechon - parts with little meat and a lot of bones - in about 6 cups of water, with an onion. Simmer at least 45 minutes. Strain the broth.
2. Meanwhile, chop up about 300 to 400 grams of lechon meat; set aside. Slice an onion, mince 3 to 4 cloves of garlic, parboil some pechay leaves; set aside.
3. Rinse and boil 500 grams of thin egg noodles; drain and set aside.
4. Saute the onions and garlic. Add the chopped lechon meat and the broth. Season with salt.
5. Let boil. Meanwhile arrange some noodles in a bowl and add some pechay leaves on the side. Ladle soup and lechon meat over the noodles and pechay.
5. Garnish with spring onions and crushed chicharon, if desired.
Yummy!!!
And as I am still NOT feeling up to par, I am craving some major comfort!
I already had chicken sopas the other day, so while I want mami this time, I'd rather have a different flavor other than chicken...
Hence, lechon.
I had made lechon lomi before but I definitely did not want to do that much work! I wanted a simple noodle soup with lechon as its flavoring meat. So I followed the cooking procedure for chicken mami, except that I substituted lechon meat for the chicken meat!
And here's my comforting bowl of lechon lomi...
Here's how I made it -
1. Boil 250 grams of lechon - parts with little meat and a lot of bones - in about 6 cups of water, with an onion. Simmer at least 45 minutes. Strain the broth.
2. Meanwhile, chop up about 300 to 400 grams of lechon meat; set aside. Slice an onion, mince 3 to 4 cloves of garlic, parboil some pechay leaves; set aside.
3. Rinse and boil 500 grams of thin egg noodles; drain and set aside.
4. Saute the onions and garlic. Add the chopped lechon meat and the broth. Season with salt.
5. Let boil. Meanwhile arrange some noodles in a bowl and add some pechay leaves on the side. Ladle soup and lechon meat over the noodles and pechay.
5. Garnish with spring onions and crushed chicharon, if desired.
Yummy!!!
Thursday, November 21, 2013
Chicken Sopas
Everyone in the household had been feeling under the weather, some
worse than others. I was the last to fall... today... I woke up with a
headache, aching bones, stuffy nose and sore throat!
When I'm feeling sick, I don't feel like eating anything except... soup. My favorite? Chicken Sopas!
Chicken Sopas is basically chicken soup with macaroni pasta and milk. There's actually a lot of versions of it but here is mine...
1 whole chicken breast, with bones
about 4 to 5 cups water
1 small onion
thin slices of ginger
about 2 cups uncooked pasta (usually macaroni but I like the twist pasta)
1 medium sweet onion (the white one), sliced
2 cloves garlic, minced
2 medium tomatoes, diced
half a yellow bell pepper, sliced into thin strips
half a red bell pepper, sliced into thin strips
1 small carrot, sliced into thin strips
about 12 stalks small asparagus, discard the tough ends
celery leaves
3/4 to 1 cup fresh milk
salt and pepper, to taste
Boil chicken breast in the water with the onion and ginger. When done, strain the broth and shred the chicken.
Cook the pasta until halfway done (do not cook until done). Rinse, drain and set aside. (Note here - the amount of pasta depends on your preference. More soupy - use less pasta.)
Saute onion and garlic. Add tomatoes, bell peppers and shredded chicken. Add the carrots and asparagus. When halfway done, add in the broth and celery leaves. Let boil, then add the half-cooked pasta. Season to taste with salt and pepper (I like to add Italian seasoning). When the mixture boils (and pasta is cooked), add the milk and stir constantly until soup re-boils.
Serve hot.
When I'm feeling sick, I don't feel like eating anything except... soup. My favorite? Chicken Sopas!
Chicken Sopas is basically chicken soup with macaroni pasta and milk. There's actually a lot of versions of it but here is mine...
1 whole chicken breast, with bones
about 4 to 5 cups water
1 small onion
thin slices of ginger
about 2 cups uncooked pasta (usually macaroni but I like the twist pasta)
1 medium sweet onion (the white one), sliced
2 cloves garlic, minced
2 medium tomatoes, diced
half a yellow bell pepper, sliced into thin strips
half a red bell pepper, sliced into thin strips
1 small carrot, sliced into thin strips
about 12 stalks small asparagus, discard the tough ends
celery leaves
3/4 to 1 cup fresh milk
salt and pepper, to taste
Boil chicken breast in the water with the onion and ginger. When done, strain the broth and shred the chicken.
Cook the pasta until halfway done (do not cook until done). Rinse, drain and set aside. (Note here - the amount of pasta depends on your preference. More soupy - use less pasta.)
Saute onion and garlic. Add tomatoes, bell peppers and shredded chicken. Add the carrots and asparagus. When halfway done, add in the broth and celery leaves. Let boil, then add the half-cooked pasta. Season to taste with salt and pepper (I like to add Italian seasoning). When the mixture boils (and pasta is cooked), add the milk and stir constantly until soup re-boils.
Serve hot.
Sunday, September 22, 2013
Spicy Coconut-Red Curry Soup
In such a weather, soup is always a winner. And if hubby is involved, it would have to be a spicy soup...
The base of the soup is red curry paste and coconut milk. And a bit more chili. Serve with sambal sauce (yes, spicy still!) on the side.
The recipe, roughly -
thin ginger slices
3 tablespoons red curry paste, or more as desired
2 cups coconut milk
2 cups chicken broth
6 pieces fish balls
6 pieces shrimp balls
about 100 grams fresh shrimp
sliced leeks
wansoy leaves
lemongrass, trimmed, peeled, tender part pounded
80 to 100 grams sotanghon (glass/mung bean) noodles, softened in water, drained
soy sauce or fish sauce, to taste
salt and/or pepper, to taste
Saute ginger in hot oil. Add curry paste. Stir fry until fragrant, a couple of minutes. Add coconut milk, broth, fish and prawn balls. Bring to a boil. When the balls float, add shrimps, lemongrass, leeks and wansoy. (Add chillies, if desired.) Add sotanghon. Season with soy sauce or fish sauce, and salt. Cook until boiling, stirring once in a while. Adjust seasonings as desired. Serve with sambal sauce on the side.
Friday, August 23, 2013
Lomi
There was a time in my childhood when we had this dish ONCE A WEEK! My mom was trying to perfect her version of lomi, which was (then) the all time favorite of my brother. To tell you the truth, after the first 6 weeks, I grew rather tired of it.
Fast forward to the present, where hubby chooses lomi at almost ALL the Chinese restaurants that we go to! And while lomi STILL does not make it to my favorite food list, seeing as hubby seems to adore the dish, here is my version...
How to make lomi -
500g Lomi noodles, parboiled, rinsed and drained
shallots (at least 6 pieces), sliced
4 slices of ginger
8 cloves garlic, minced
50 to 100 grams pork liver, sliced thinly
1 piece (100g approx) liempo, sliced into thin strips
1 tablespoon hebi (dried shrimps), rehydrated
8 pieces squid balls, halved
8 pieces small dried shitake mushrooms, rehydrated (4 large ones, halved)
about 1/4 cup dried "tenga ng daga" (woodear fungus), rehydrated, sliced into strips
1 medium carrot, julienned
about 6 cups chicken stock
1 stalk celery, sliced diagonally (celery leaves to be used too)
Baguio pechay or shredded cabbage
1 tablespoon oyster sauce
2 to 4 tablespoons soy sauce
shao xing wine (rice wine)
salt and pepper, to taste
cornstarch dispersed in water
2 to 3 eggs, beaten lightly
For the garnish:
1 to 2 stalks leeks, green part only, sliced diagonally
wansoy leaves
dash sesame oil
Heat oil over low heat and brown the shallots (keep heat on low). (Hubby says that the browned shallots are the secret ingredient to a truly yummy lomi.) When the shallots have browned, remove them from the oil and set the heat to high.
When the oil is very, very hot. Drop in the liver (careful, the oil may splatter) and saute only until half done; set aside.
Saute the ginger and garlic (add more oil, if necessary). Add pork belly strips; splash with shao xing wine and 1 tablespoon soy sauce. Add the dried shrimp (discard the soaking liquid). Stir fry a few seconds.
Add the quartered balls, mushrooms, woodear fungus, and carrot strips. (Feel free to add any other items like kikiam, squid, chicken strips, boiled quail eggs, etc.). Season with oyster sauce and soy sauce (use a light hand, it's always easier to add seasonings later but it's quite difficult to fix a too salty dish). Stir fry a few seconds then pour in the stock. Add the celery. Cook until boiling and let simmer a few minutes, stirring occasionally. Add the noodles. Adjust seasonings. Cook until simmering.
Adjust the broth to preferred "soupiness". Thicken with cornstarch water. Check seasonings again. Let simmer again. Then, while stirring constantly, slowly pour in beaten eggs, while stirring. Remove from heat immediately. Add back the half-cooked liver.
Before serving, garnish lomi with a few drops of sesame oil, leeks, cilantro and browned shallots. Serve with calamansi and fresh ground pepper on the side.
Perfect on a gloomy, rainy day...
Fast forward to the present, where hubby chooses lomi at almost ALL the Chinese restaurants that we go to! And while lomi STILL does not make it to my favorite food list, seeing as hubby seems to adore the dish, here is my version...
How to make lomi -
500g Lomi noodles, parboiled, rinsed and drained
shallots (at least 6 pieces), sliced
4 slices of ginger
8 cloves garlic, minced
50 to 100 grams pork liver, sliced thinly
1 piece (100g approx) liempo, sliced into thin strips
1 tablespoon hebi (dried shrimps), rehydrated
8 pieces squid balls, halved
8 pieces small dried shitake mushrooms, rehydrated (4 large ones, halved)
about 1/4 cup dried "tenga ng daga" (woodear fungus), rehydrated, sliced into strips
1 medium carrot, julienned
about 6 cups chicken stock
1 stalk celery, sliced diagonally (celery leaves to be used too)
Baguio pechay or shredded cabbage
1 tablespoon oyster sauce
2 to 4 tablespoons soy sauce
shao xing wine (rice wine)
salt and pepper, to taste
cornstarch dispersed in water
2 to 3 eggs, beaten lightly
For the garnish:
1 to 2 stalks leeks, green part only, sliced diagonally
wansoy leaves
dash sesame oil
Heat oil over low heat and brown the shallots (keep heat on low). (Hubby says that the browned shallots are the secret ingredient to a truly yummy lomi.) When the shallots have browned, remove them from the oil and set the heat to high.
When the oil is very, very hot. Drop in the liver (careful, the oil may splatter) and saute only until half done; set aside.
Saute the ginger and garlic (add more oil, if necessary). Add pork belly strips; splash with shao xing wine and 1 tablespoon soy sauce. Add the dried shrimp (discard the soaking liquid). Stir fry a few seconds.
Add the quartered balls, mushrooms, woodear fungus, and carrot strips. (Feel free to add any other items like kikiam, squid, chicken strips, boiled quail eggs, etc.). Season with oyster sauce and soy sauce (use a light hand, it's always easier to add seasonings later but it's quite difficult to fix a too salty dish). Stir fry a few seconds then pour in the stock. Add the celery. Cook until boiling and let simmer a few minutes, stirring occasionally. Add the noodles. Adjust seasonings. Cook until simmering.
Adjust the broth to preferred "soupiness". Thicken with cornstarch water. Check seasonings again. Let simmer again. Then, while stirring constantly, slowly pour in beaten eggs, while stirring. Remove from heat immediately. Add back the half-cooked liver.
Before serving, garnish lomi with a few drops of sesame oil, leeks, cilantro and browned shallots. Serve with calamansi and fresh ground pepper on the side.
Perfect on a gloomy, rainy day...
Tuesday, August 20, 2013
Sinigang na Salmon
We've been having rainy days. And when the weather is wet and cool, we love comfort foods.
Sinigang is one of the greatest comfort foods I know. There's just something about a hot, spicy and soup broth that feels homey. Mmmmm...
There are many variants of sinigang. By "meat" - pork, chicken, beef, fish, shrimp, or even the lack thereof - vegetarian. By souring agent - bayabas (guava), sampaloc (tamarind), hilaw na mangga (green mango), kamias (I have no idea what this is in English), kalamansi (Philippine lime) and santol (another one whose English name I don't know). By far the most common is pork and sampaloc, although bangus (milkfish) is a close contender.
The sinigang of my childhood is one made from scratch (by boiling sampaloc in water, mashing it when cooked and straining everything in another pot of water, usually with gabi boiled in it and softened), but these days, there's a multitude of instant sinigang mixes that is simply added to water and voila! sinigang in a few minutes even without anything in it.
But in my book, sinigang is always with sampaloc and gabi (taro), tomato, sitaw (long beans), and kangkong (swamp spinach/cabbage). My absolute favorite is shrimp!
Yesterday, I had a longing for sinigang with salmon, specifically salmon belly. Unfortunately, I only found the head and tail. But tides turned in the afternoon when the salmon belly (figuratively) fell into my lap!
Here's the recipe:
sampaloc, prepared as indicated above OR
instant sinigang mix (for 2 liters of water)
1 piece salmon head and tail (came in a set)
1 pack salmon belly (about 8 to 9 "strips")
gabi (we like a lot of these)
1 large Spanish onion
2 medium local tomatoes
sitaw (1 bundle)
okra, sliced (discard ends)
sili (finger chili)
kangkong (2 bundles)
Prepare the souring agent (cook, mash and drain fresh sampaloc) or dissolve instant sinigang in a little water. Boil the gabi to desired "softness".
Clean the head, tail and belly.
Saute the onion until caramelized, add the tomatoes. Pan fry the fish for several seconds. Pour in the gabi with boiling liquid, souring agent, and top up to make about 2 liters total. Add the sitaw, sili and okra and simmer until quite done. Throw in the kangkong, cover the pot and remove from heat.
Here's our sinigang:
Yummy! And yes, very comforting...
There are many variants of sinigang. By "meat" - pork, chicken, beef, fish, shrimp, or even the lack thereof - vegetarian. By souring agent - bayabas (guava), sampaloc (tamarind), hilaw na mangga (green mango), kamias (I have no idea what this is in English), kalamansi (Philippine lime) and santol (another one whose English name I don't know). By far the most common is pork and sampaloc, although bangus (milkfish) is a close contender.
The sinigang of my childhood is one made from scratch (by boiling sampaloc in water, mashing it when cooked and straining everything in another pot of water, usually with gabi boiled in it and softened), but these days, there's a multitude of instant sinigang mixes that is simply added to water and voila! sinigang in a few minutes even without anything in it.
But in my book, sinigang is always with sampaloc and gabi (taro), tomato, sitaw (long beans), and kangkong (swamp spinach/cabbage). My absolute favorite is shrimp!
Yesterday, I had a longing for sinigang with salmon, specifically salmon belly. Unfortunately, I only found the head and tail. But tides turned in the afternoon when the salmon belly (figuratively) fell into my lap!
Here's the recipe:
sampaloc, prepared as indicated above OR
instant sinigang mix (for 2 liters of water)
1 piece salmon head and tail (came in a set)
1 pack salmon belly (about 8 to 9 "strips")
gabi (we like a lot of these)
1 large Spanish onion
2 medium local tomatoes
sitaw (1 bundle)
okra, sliced (discard ends)
sili (finger chili)
kangkong (2 bundles)
Prepare the souring agent (cook, mash and drain fresh sampaloc) or dissolve instant sinigang in a little water. Boil the gabi to desired "softness".
Clean the head, tail and belly.
Saute the onion until caramelized, add the tomatoes. Pan fry the fish for several seconds. Pour in the gabi with boiling liquid, souring agent, and top up to make about 2 liters total. Add the sitaw, sili and okra and simmer until quite done. Throw in the kangkong, cover the pot and remove from heat.
Here's our sinigang:
Yummy! And yes, very comforting...
Tuesday, July 30, 2013
Light Mushroom and Basil Soup
Hubby and I first tasted this type of mushroom soup a long, long time ago... even before we were married. Sadly the quaint, hole-in-a-wall cafe is no longer around and I sure miss that soup.
I found some fresh oyster mushrooms recently, and decided to try to recreate the soup. This is what I used and what I did...
500g oyster mushrooms, cleaned
1 medium sweet onion, sliced thinly
50g butter
5 to 6 cups chicken or vegetable stock
1/3 to 1/2 cup low fat milk
Fresh basil
Salt and pepper, to taste
2 to 3 drops truffle oil, optional
Melt butter; saute onion slices until soft and fragrant. Toss in the oyster mushrooms and cook until softened (and some mushroom liquid comes out). Add in chicken stock. Season lightly with salt. When the stock simmers, add the milk and fresh basil leaves. Simmer a couple of minutes and season with salt and pepper, to taste. Turn off flame and add truffle oil, if using. Serve hot!
Hubby says it's quite good. I think so too. Unfortunately, I can't make a comparison to that one a long time ago but hey, if it's good enough for hubby, then it's good.
I found some fresh oyster mushrooms recently, and decided to try to recreate the soup. This is what I used and what I did...
500g oyster mushrooms, cleaned
1 medium sweet onion, sliced thinly
50g butter
5 to 6 cups chicken or vegetable stock
1/3 to 1/2 cup low fat milk
Fresh basil
Salt and pepper, to taste
2 to 3 drops truffle oil, optional
Melt butter; saute onion slices until soft and fragrant. Toss in the oyster mushrooms and cook until softened (and some mushroom liquid comes out). Add in chicken stock. Season lightly with salt. When the stock simmers, add the milk and fresh basil leaves. Simmer a couple of minutes and season with salt and pepper, to taste. Turn off flame and add truffle oil, if using. Serve hot!
Hubby says it's quite good. I think so too. Unfortunately, I can't make a comparison to that one a long time ago but hey, if it's good enough for hubby, then it's good.
Thursday, July 4, 2013
Mixed Balls Soup
This is a really simple soup but it's truly one of my favorites!
The recipe:
4 cups chicken stock (you can make it from scratch, if you like)
3 to 4 slices of ginger
10 pieces balls (fish, squid, meat, etc.), sliced in halves
a large bunch of pechay leaves
Heat the chicken stock and ginger slices until boiling. Add the balls. When they float (and soup is boiling), throw in the pechay leaves. Cover then turn off the flame. Serve hot. The soup is also good garnished with chopped spring onions.
If you wish the soup to be more filling, vermicelli noodles may be added.
The recipe:
4 cups chicken stock (you can make it from scratch, if you like)
3 to 4 slices of ginger
10 pieces balls (fish, squid, meat, etc.), sliced in halves
a large bunch of pechay leaves
Heat the chicken stock and ginger slices until boiling. Add the balls. When they float (and soup is boiling), throw in the pechay leaves. Cover then turn off the flame. Serve hot. The soup is also good garnished with chopped spring onions.
If you wish the soup to be more filling, vermicelli noodles may be added.
Tuesday, June 25, 2013
Halaan (Clam) Soup!
Hubby and I both love seafood...
So whenever I get the chance, I buy fresh seafood (shrimps, crabs, shells, fish, etc.), alive and kicking whenever possible.
Earlier, I was able to buy some live clams - the ones known as nylon shells. So for tonight, it's clam soup!!!
1 kilo live clams
1 thumb ginger, smashed and sliced
2 medium sized tomatoes, sliced
2 red onions, sliced
about 8 large cloves of garlic, minced
1 chili pepper (the one used in sinigang)
2 to 4 cups of water
a bunch of sili leaves (optional)
Rinse the clams thoroughly and soak in water for about (at least) 1 hour. Drain and rise again.
Saute the ginger, onion, tomato, garlic and chili pepper until fragrant. Toss in the clams and add 2 cups water immediately.
(I like mine soupy, so I add more water until all the clams are just covered with water).
Adjust seasoning with salt and pepper. Cook until the clam shells are open. Discard any that remain closed. Serve while hot.
Hubby says he really likes it - has a "kick" to it (that's because I used the actual chili instead of the "dahon ng sili". Traditionally, however, the chili leaves are used. They're added towards the end of cooking. Also, sometimes I would add some coarsely chopped Baguio pechay, as it adds a bit of "sweetness" to the soup.
So whenever I get the chance, I buy fresh seafood (shrimps, crabs, shells, fish, etc.), alive and kicking whenever possible.
Earlier, I was able to buy some live clams - the ones known as nylon shells. So for tonight, it's clam soup!!!
1 kilo live clams
1 thumb ginger, smashed and sliced
2 medium sized tomatoes, sliced
2 red onions, sliced
about 8 large cloves of garlic, minced
1 chili pepper (the one used in sinigang)
2 to 4 cups of water
a bunch of sili leaves (optional)
Rinse the clams thoroughly and soak in water for about (at least) 1 hour. Drain and rise again.
Saute the ginger, onion, tomato, garlic and chili pepper until fragrant. Toss in the clams and add 2 cups water immediately.
(I like mine soupy, so I add more water until all the clams are just covered with water).
Adjust seasoning with salt and pepper. Cook until the clam shells are open. Discard any that remain closed. Serve while hot.
Hubby says he really likes it - has a "kick" to it (that's because I used the actual chili instead of the "dahon ng sili". Traditionally, however, the chili leaves are used. They're added towards the end of cooking. Also, sometimes I would add some coarsely chopped Baguio pechay, as it adds a bit of "sweetness" to the soup.
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