Entries from November 2009 ↓

Ingredients :

1 tbsp. oil
1 clove garlic, minced
1 medium Onion thinly sliced
1/2″ ginger cut into strips
1/2 cup diced cooked Pork meat
1/2 cup diced Pork liver
1/4 cup diced Pork kidney
4 cups stock used for boiling meats
 1 tbsp. patis (fish sauce)
 1 tsp. salt
1/8 tsp. pepper
2 oz. misua

kinchay or celery

How to cook it :

1. In a medium saucepan, heat oil, sauté garlic, ginger and onions for two minutes. Add Pork, liver and kidney. Stir-fry for 5 minutes.

2. Add meat stock and bring to boil, season with patis, salt, and pepper. Lower heat, cover and simmer for 10 minutes.

3. Add misua, cook 1 minute, and remove from heat. Garnish with chopped kinchay/celery serve hot with steamed rice.

Here’s how to cook Shrimp Macaroni Soup

Ingredients:
400 gms. elbow macaroni
1 cup small shrimps (suahe), shelled & marinated in juice of
2 pcs. calamansi
(reserve heads and shells for broth)
1/4 cup vegetable oil
1 tsp. garlic, minced
1/2 cup onion, chopped

1 cup young corn, sliced
1 cup leeks, sliced thinly
12-16 pcs. quail eggs, cooked
4 lts. water
2 1/2 tsps. salt
1/2 tsp. ground black pepper
2 tbsps. cilantro leaves for topping, chopped.

Directions:

To make shrimp broth, boil shells and head of shrimps in 4 liters of water for 10 minutes, strain, then, set aside.
Saute garlic and onions in vegetable oil. Add shrimps and saute until it turns pink. Remove from oil and set aside. Pour shrimp broth and bring to boil.
Add elbow macaroni, cook uncovered for 10-12 minutes or until noodles are done. Season with salt and pepper. Add young corn and leeks and quail eggs and cook for 3 more minutes.
Add cooked shrimps, remove from flame and top with chopped cilantro.
Serve immediately. (Makes 6-8 servings)