Friday, September 15, 2006

“Sopas na may Itlog ng Pugo” (Milky Macaroni Soup with Quail Eggs)

This dish is a soup, usually accompanied with any fried fish or meat. Though, can be served also as a main entrée. Sometimes, as a snack “merienda”.

  • ¼ cup cooking oil
  • ½ head of garlic, finely crushed
  • 2 large native or red onion, minced
  • 100 grams lean ground pork
  • ¼ cup fish sauce
  • Chicken stock from “Pritong Manok ni Lola” recipe
  • 6 cups water
  • 1 small can (158 ml) evaporated milk
  • ½ tsp of ground black pepper
  • 400 grams macaroni
  • 1 small (100 g) carrot, coarsely chopped
  • 1 stalk of minced celery (no leaves & can be optional)
  • 24 pcs hard-boiled quail eggs, shelled

Here’s how:
  1. In a large casserole, sauté garlic in oil until golden brown in medium-high heat. Add onion. Cook ‘til soft. Place ground pork and fish sauce. Sauté ‘til all liquid evaporates. Add chicken stock and water. Cover. Bring to boil.

  2. Put milk, pepper and macaroni. Cover. Bring to boil again. Reduce heat to medium. Simmer for 12 minutes.

  3. Add carrot and celery. Cover. Cook for 3 minutes. Put quail eggs. Cook for another minute.

  4. Serve immediately.

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