I would like to thank my sister for this post. I asked her to show me her fave food and she emailed me this! Chicken Sotanghon or Chicken in Vermicellie Noodles. I grew upeating this. My mother alwaysprepare this for us and it has became a comfort food. We want ours soggy. The noodles are left for long so that the noodles will go fat and yummy! But of course you can serve this right up.
2 cloves – Garlic
1 piece – Onion
1/4k – Chicken
1/2 cup – Cabbage
1/2 cup – Beans
2 Tbsp – Soysauce
1Tbsp – Cooking Oil
1 pc – Chicken Cube (optional)
1 cup – water / or chicken stock
- Saute garlic and onion.
- When onion is soft add the chicken and chicken cubes. Let it sit for a few minutes.
- Add water and simmer till chicken is tender.
- Follow the cabbage and beans and then add the noodles.
- After the noodles go transparent its ready to serve.
**Optional is to add carrots too. And in the Philippines we eat this dish as viand for rice.
One of my fave dish in the Philippines before. We call this viand. We eat with rice always and viand is what we eat with our rice. My mother usually cook fish as we live in a fishing town (Malabon) but on special occasions we prepare pork and beef and this is a fave of everyone for its sweet taste and rich sauce. We usually use dried banana blossom which give the dish a nice smell but it is not available here. But I am so happy with my finish product would be nicer with it though.
Here is how to do Humba.
500 grams pork belly, cut into serving pieces
1 cup water
1 head garlic, crushed (adjust to your preference)
1/3 cup vinegar
1/4 cup brown sugar ( I only have dark brown Sugar)
1/4 cup soy sauce
1 teaspoon peppercorns
1/2 cup dried banana blossoms (I skipped this as it is not available here)
salt to taste
Sunflower Oil for frying
1. Combine pork belly, soy sauce, vinegar and garlic in a bowl and marinade for at least an hour. (I did mine overnight) inside the refrigerator
2. Remove the pork from the marinade sauce. Add sugar to a tray and coat the pork. Fry in oil and set aside.
3. In the same pan where you fried your pork add the marinade sauce, water and pork.
4. Simmer and add salt.
5. Reduce the liquid till the sauce is thick and the pork is soft. Remove from heat and serve!
1. You may also add potatoes, hard-boiled eggs or salted black beans.
2. Best serve with rice.
Lumpiang Shanghai (Spring Rolls) is one of my fave food. As what the name states it is of Chinese origin. Usually served in parties are its easy to eat and yummy too!
I have a chance to do some for my batch cooking and I would like to share with you how to do it!
- 300grams Ground Pork
- 3 cloves of garlic, minced
- 1 piece Onion, finely chopped
- 1/2 tablespoon of Salt
- 1/2 teaspoon Pepper
- 1 piece Carrot, finely chopped
- 1 cp Cheddar Cheese, grated
- 1 egg
- 3 tablespoons Flour
- Filo Pastry
- Mix all the ingredients together.
- Place the mixture in your Filo Pastry and wrap.
- Fry. Make sure that all the sides are cooked.
- Serve with a dip. My fave really is just tomato ketchup.
This is freezable. Make sure that you put it separately in your freezer bags so that you can get as much or less as you want.
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I got hold of a powdered milk for the first time here and ideas of what to do with suddenly flowed in my head. I am planning on doing 2 things initially which are all desserts. Pastillas de Leche and Polvoron. I tried doing this first as I know my son can help me as its no cook and so easy too! My son Sebastian helped me and he loves eating this.
2-1/2 cups of powdered milk
200 ml condensed milk
- Mix the condensed milk & powdered milk together. Blend well.
- Shape into cylinders and roll in sugar.
- Wrap in parchment paper. If you want you can use colored japanese/tissue paper as a second wrapper for when you want to sell or give this dessert a gift =)
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One of my sons favorite food is My Chicken Risotto! I started using Anabel Karmel's Recipe then slowly adding my own twist on it.
It is amazing how you learn from cooking the same dish over and over again and how you eventually get the version that you want. And for some variation I sometimes use Salmon or any fish instead of chicken.
Chicken Risotto is a complete meal by itself. Complete cuz I am use to eating rice and viand for lunch and dinner. Risotto is that rice and viand in one. I am using a lot of the ingredients as I do batch cooking so if you are going to try this just divide everything in half or third even.
500g Risotto Rice, washed
2000ml Chicken Stock
2 pieces Onions, chopped
3 cloves Garlic, chopped
3 cloves Garlic, fried (topping)
100 grams Cheese, grated
1 medium Cougetter, chopped
250 grams Chicken, chopped
50 grams FroZen Peas
50 grams Carrots, diced
4 tablespoons Cooking Oil
- Boil chicken and whole carrots and 1 onion. This will be our stock. If possible choose chicken with bones in tack as this will make the stock tastier. When the chicken & carrots are soft. Removed and chopped.
- Saute Garlic on oil then add Onions. Wait till onions is translucent.
- Add Rice and wait till edges are a bit translucent.
- Add a ladle of stock and add another when the stock is fully absorbed by the rice.
- Add the Chicken, carrots and courgette when the rice starts to cook.
- When the rice is cook add the peas and cheese and leave to stand. Make sure to transfer the pot in a inactive hob as we dont want to burn the bottom of our dish (happened to me a lot of times before).
- Optional is frying some garlic to add as a topping. The crunch and the bitterness of garlic will add a contrast flavor to the sweet & soft risotto.
- Serve =)