Friday, December 14, 2007

"Easy Milky Eggy Macaroni Soup"

  • 9 cups of water
  • 2 pcs chicken cubes
  • 1 heaping tsp of iodized coarse salt
  • chicken or pork bones (optional)
  • 1/2 tsp ground white pepper
  • 1 whole head of garlic, skin on
  • 2 large (100 grams) onion, quartered
  • 200 grams macaroni pasta
  • 1/2 cup of finely minced carrot
  • 24 pcs hard boiled quail eggs, shelled
  • 1/3 cup evaporated milk
  • 2 tbsps margarine or butter


In a casserole, the first-seven ingredients. Cover. Place over high heat. Bring to boil. Put macaroni. Lower heat to medium, cook for 15 minutes.

Add the carrot, quail eggs and milk. Stir. Bring to a light bubble. Remove from fire. Put the margarine. Mix until margarine melts. Cover.

Serve hot.


idealpinkrose said...

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C.A. aka "t'que" said...

salamat idealpinkrose. nice food blog. mukhang sarap din ng mga food mo