Thursday, June 12, 2008

"Milky Noodle Soup"

  • 2-3 tbsps cooking oil
  • 3 cloves garlic, finely minced
  • 2 medium red onion, halved & sliced thinly
  • 100 grams lean ground pork
  • 1/3 tsp cracked peppercorns
  • 1-1/2 to 2 tbsps fish sauce
  • 200 grams spaghetti noodles, cut at 2" length
  • 1/2 cup evaporated milk (add more if you want)
  • 2 tbsps carrot, finely minced
  • 100 grams cabbage, shredded

for the broth:
  • 4 pcs chicken leg quarters
  • 6-1/2 cups water
  • 1 tsp whole peppercorns
  • 1 medium red onion, quartered
  • 1 whole head garlic, skin on & pierced lightly
  • 2 pcs chicken cubes
  • 1 tsp iodized coarse salt


Put all the ingredients for the broth in a large casserole. Cover. Place over high-fire and bring to boil. Then, decrease fire to low and simmer for 40-45 minutes. Carefully remove the chicken leg quarters. Put in a colander. Set aside. Use the chicken for a different recipe. I used mine with the family's favorite fried chicken recipe, "Pritong Manok Ni Lola"

In a heavy-bottom casserole, place in a medium-high fire. Add the oil. Put garlic. Saute until golden brown. Follow with onion, cook until limp. Add the ground pork, cracked pepper corns and fish sauce. Saute until aromatic.

Pour in the strained broth. Cover. Bring to boil. Add the spaghetti noodles. Lid on. Cook for 8-10 minutes. Put the milk and vegetables. Cover. Bring to boil. Uncover and remove from fire immediately to avoid overcooking the veggies.

Serve immediately while hot.

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