"Milky Noodle Soup"

Ingredients:

• 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

Procedure:

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.

"Pancit Luglug"

Ingredients:

• 500 grams rice sticks (pancit luglug)
• 2 packs oriental gravy mix (palabok mix sauce), I used Mama Sita's
• 5 cups water
• 1 tbsp anatto seeds with lye water (achuete na may lihia)
• 1/4 cup hot water
• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (75 grams) red onion, minced
• 250 grams lean ground pork
• 3/4 tsp ground black pepper
• 1/2 tbsp salted tiny shrimps (hibe), finely minced
• 1 tbsp fish sauce
• 2 tbsps ground smoked fish (giniling na tinapa)
• 50 grams pounded pork cracklings (giniling na chicharon)

toppings:

• nicely toasted garlic
• pork cracklings
• chopped spring onions
• sliced hard boiled eggs
• a few pieces of boiled & headless shrimps
• Philippine lemon (kalamansi)

Procedure:

Cook rice as per package directions.

Combine in a bowl the oriental gravy mix and water. Mix. Set aside.

Place the anatto seeds in a bowl. Carefully pour the hot water. Stir. Stand aside for a few minutes until it render a intense orangy-red color (remove the anatto seeds).

In a large wok, place over medium-high fire, heat moderately. Put oil and garlic. Saute until rich golden brown. Follow with onion. Saute until soft. Add the ground pork, black pepper, salted tiny shrimps, fish sauce and ground smoked fish. Stir-fry until it aromatic. Put the anatto mixture. Cook for a few seconds.

Pour the palabok mixture. Cook until it boils. Put the cooked rice sticks. Put off the fire. Mix until blended. Sprinkle the pounded pork racklings. Stir some more. Place in a large serving platter or the traditional "bilao", lined with wilted banana leaves.

Top with toasted garlic, pork cracklings, spring onions, hard boiled eggs and shrimps. Just before eating, squeeze kalamansi on top for that extra flavor and aroma.

"Pancit Bihon At Sotanghon Guisado" (Rice Noodles, Vermicelli and Vegetables Stir-fry)

Ingredients:

• 1/2 kilo chicken gizzard & liver
• 1 pc (300-350 grams) chicken leg quarter
• 400 grams pork belly
• 1 whole head garlic, pierced each clove & skin on
• 1 quartered red onion
• 1 tsp whole peppercorns
• 2 pcs chicken cubes
• 1 tbsp iodized coarse salt
• 8 cups water
• 1 pack (75 grams) vermicelli (sotanghon), immersed in water
• 1/2 cup oil
• 1 head garlic
• 2 medium (75 grams) red onion
• 1 pc Chinese chorizo
• a bunch (20 grams) Chinese celery (kinchay)
• 1/2 pc (20 grams) red bell pepper
• 1 pack squid balls, sliced thinly
• 2 tsps ground black pepper
• 1/2 tbsp fish sauce
• 5 cups hot water
• 3/4 cup soy sauce
• 500 grams rice noodles (bihon)
• 100 grams cabbage
• 100 grams pechay baguio
• 100 grams green beans
• 100 grams carrot
• 2 handfuls pounded pork cracklings (chicharon)

Procedure:

Put the first-nine ingredients in a thick bottom casserole. Cover. Place over high fire. Bring to boil. Then, decrease fire to low and simmer for 18 minutes.

Put in a bowl the next ingredient. Set aside.

Meanwhile, pound the garlic finely. Cut into half the onions and slice thinly. Mince the Chinese chorizo, Chinese celery and bell pepper. Pound the pork cracklings.

Get back to the boiling casserole, Remove the chicken, gizzard, liver and pork belly. Reserve the broth. Let it cool for awhile. Slice the gizzard and pork into thin strips. Cut into four each liver. Chop the chicken, remove the bones.

In a very large wok or talyasi, place over high-fire. Add oil. Heat moderately. Put garlic. Saute until rich golden brown. Follow with onion, chorizo, kinchay and bell pepper. Saute until limp.

Add the squid balls, pork belly, chicken, gizzard, liver, black pepper and fish sauce. Saute until aromatic. Pour in the hot water and reserve broth (should be strained). Add soy sauce. Cover. Bring to boil.

As you wait for it to boil, drain the water from the vermicelli. Shred the cabbage and pechay baguio. Cut into julienne the carrot. Diagonally slice thinly the green beans.

Back to the wok, by this time, it should be boiling. Put the vermicelli and rice noodles. Mix. Lower heat to medium-low. Stirring and tossing while it cooks. When the two-thirds of liquid has evaporated, put all the vegetables and pounded pork cracklings. Continue cooking, tossing until there's no more liquid.

Preferably serve hot and squeeze Philippine lemon on top.

"Junkee Pasta"

Ingredients:

• 500 grams penne or any pasta you like
• 3 tbsps cubed butter + 1 tbsp butter
• 2 tbsps light olive oil
• 4 cloves garlic, finely crushed & minced
• 2 large (100 grams) red onion, finely minced
• 200 grams honeycured bacon, chopped
• 2 pcs (200 grams) spicy hungarian sausage, chopped
• 2 pcs jumbo hotdog, chopped
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano leaves
• 1 pouch (115 grams) pizza sauce, hot & spicy
• 1 pouch (250 grams) spaghetti sauce, sweet-style
• 2/3 cup grated cheddar cheese
• 1/2 pc (15 grams) red bell pepper, seeded & minced
• 1 can (10 oz) button mushroom, sliced thinly, reserve the mushroom liquid
• 1 pack (250 ml) all purpose cream

Procedure:

Cook pasta as directed in the package. Do not splash with tap water. Just strain. Place in a large bowl. Add 3 tbsps of cubed butter. Mix well. Set aside.

While cooking the pasta, prepare and cut the other ingredients.

In a wok, put oil. Place over medium-high fire. Heat lightly. Add 1 tbsp butter and garlic. Saute until very light brown only. Follow with onion. Saute until limp. Add bacon, hungarian sausage, hotdog, black pepper and dried oregano. Stir-fry for 6-8 minutes.

Pour in the pizza sauce and spaghetti sauce. Add the cheese, mushroom, mushroom liquid and bell pepper. Mix until well- blended. Cover. Bring to boil. Then, reduce fire to low, simmer for 5 minutes or until cheese is fully melted. Put the cream. Stir immediately. Bring to a light bubble. Dump in the buttered pasta. Toss until blended. Put in a platter.

Serve with bread.

"Eggy Misua Soup"

Good for 6-8 servings.

Ingredients:

• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & thinly sliced
• 2 medium (70 grams) red ripe tomatoes, halved & thinly sliced
• 140 grams lean ground pork
• 1 tsp ground black pepper
• 2 tbsps fish sauce
• 6 cups rice wash
• 2 pcs chicken cubes
• 2 packs (45 grams each) misua noodles
• 1 egg, beaten

Procedure:

In a wok, over medium-high heat. Put oil. Heat moderately. Add garlic. Saute until rich golden brown. Set aside 1/3 of the garlic, will use for garnishing later. Follow with onion and tomatoes. Saute until very limp. Mash. Put ground pork, black pepper and fish sauce. Stir-fry until pork separates and until all liquid evaporates.

Add rice wash and chicken cubes. Mix. Cover. Bring to boil. Put the misua noodles. Lid back on. Let it boil again. Pour beaten egg in a thin stream while stirring continuously. Cook for several seconds. Remove from pan.

Serve hot. Garnish with the toasted garlic for more enticing flavor.

"Bacon Fusilli Carbonara"

Ingredients:

• 400 grams fusilli pasta
• 1 tbsp butter, cubed
• 1 tbsp light olive oil
• 200 grams bacon, cut into two
• 2 cloves garlic, finely minced
• 1 pc (75 grams) white onion, finely minced
• 250 grams lean ground pork
• 1/2 cup white wine
• 1/4 tsp fine salt
• 1/2 tsp ground white pepper
• 1/4 tsp dried oregano & some more for garnishing
• 1 tetra pack (250 ml) all purpose cream
• 1 can (10 3/4 oz) cream of chicken condensed soup
• 1/4 cup grated cheddar cheese
• 1/2 can water

Procedure:

Cook pasta as directed but do not splash with water. Otherwise, just strain. then, while hot toss with butter until well-coated. Set aside.

Meanwhile, Fry very lightly the bacon on both sides, this will only take a few seconds. Do not brown. Remove from pan. Retain the oil. Add the olive oil. Put the garlic and onion. Saute for 30 seconds. Dump the ground pork, salt and pepper. Stir-fry until ground pork separates and changes in color. Pour the white wine. Cook until the alcohol evaporates.

Sprinkle the oregano. Add the cream, chicken condensed soup, cheese and water. Mix. Bring to boil. Put the buttered fusilli and bacon. Toss.

Serve. Top with some more oregano.

"Bacon, Ground Pork & Spaghetti in White Sauce"

Good for 5 servings.

Ingredients:

• 300 grams spaghetti noodles
• 1 tbsp of butter
• 200 grams bacon, cut into two
• 1 tbsp of light olive oil
• 1 pc (100 grams) white onion, minced
• 2 cloves garlic, finely minced
• 250 grams lean ground pork
• good pinch of fine salt
• 1/2 tsp of ground black pepper
• 1/2 cup white wine
• 1 can (10 3/4 oz) cream of chicken & mushroom condensed soup
• 1 brick (250 ml) all purpose cream
• 1/4 cup grated cheddar cheese
• 1/4 cup water
• 1/4 tsp dried oregano leaves & some for garnishing

Procedure:

Cook spaghetti as per package direction. Do not run in water, just strain. While hot, toss with butter.

Meanwhile, using a large skillet over medium-high heat. Slightly cook the bacon for several seconds. Do not brown. Remove from pan. Retain the oil.

Add the light olive oil. Saute together the onion & garlic until aromatic only. Put the ground pork, salt and pepper. Saute until it separates and the pork changes color.

Pour the white wine. Let it cook for a minute, making the alcohol evaporates.

Put the condensed soup, cream, cheese, water and oregano. Stir. Bring to boil lightly. Toss in the buttered spaghetti and bacon until well blended.

Serve. Garnish with dried oregano.

"Pork and Chicken Liver Misua Soup"

Ingredients:

• 1 tbsp cooking oil
• 1 slab (250 grams) pork belly, cut into 1/4" thick
• 1/2 tsp iodized coarse salt
• 1/2 head garlic, pounded and finely minced
• 2 medium (70 grams) red onion, halved & sliced thinly
• 4 pcs (80 grams) chicken heart
• 2-1/2 tbsps fish sauce
• 4 cups rice wash
• 1 tsp cracked peppercorns
• 4 pcs (180 grams) chicken liver, each cut into four
• 1 pc (350 grams) ridged gourd (native patola), cut into 1/4" thick
  
• 1 pack (40 grams) misua

Procedure:

In a wok, over medium-high fire, put the first-three ingredients. Cover. Stir-fry until pork turns lightly brown. Put the pork aside. Add garlic. Saute until rich golden brown. Set aside 1/3 of the garlic for toppings later.

Follow with onion. Saute until soft. Put the chicken heart and fish sauce. Cook until liquid evaporates.

Pour rice wash. Sprinkle cracked peppercorns. Cover. Bring to boil. Add chicken liver. Cook for 3-4 minutes.

Put the gourd and misua. Cook until gourd is done. Put in a serving bowl. Top with toasted garlic. Serve hot.

"Spicy Hungarian Pasta"

Ingredients:

• 8 cups + 1/2 cup water
• 5 large (250 grams) tomatoes
• 250 grams penne rigate pasta
• 1 tbsp light olive oil
• 2 tbsps + 1 tbsp butter or margarine
• 3 cloves garlic
• 2 large (100 grams) red onion
• 3 pcs (300 grams) spicy hungarian sausage
• 1 small pc (30 grams) red bell pepper
• a tsp of fine salt
• 3/4 - 1 tsp ground black pepper
• 1 pouch (250 grams) sweet-style spaghetti sauce
• 1/2 cup quickmelt cheese
• 3-1/2 tbsps evaporated milk

Procedure:

Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.

Meanwhile, grate the cheese. Bruise lightly the garlic to expel the skin. Mince the garlic. Mince the onion. Mince the red bell pepper.

Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.

While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.

Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.

Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.

Serve immediately while hot.

"Misua Soup with Meatballs"

This soup was last night's dinner. For us, it's also served as a main entree. My hubby and kiddo liked it with white cooked rice. Misua or miswa is a variety of an egg wheat noodle. It is white, thin and delicate, usually used in Filipino and Asian Dishes.


Good for 4-6 servings.


You'll need:

• 3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 2 pcs of red onion, minced
• a tablespoon of fish sauce
• 5 cups of rice wash or water
• 1/4 tsp of ground black pepper
• 1 pc chicken or pork cube
  
• 30 grams of misua noodles
  

for the meatballs:

• 1/2 kg of lean ground pork
• a bunch (30 grams) of spring onion, minced
• a tsp of rock salt
• 1/2 tsp of ground black pepper

Here's how:

In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. In a pan, heat oil. Carefully fry the meatballs on all sides lightly, just to hold it together. Don't worry, you'll drop the meatballs in the soup later to make sure they are thoroughly cooked. Set aside.

Back to the pan, saute the garlic until rich golden brown in the same oil where the meatballs are fried. Add the onion. Cook until very soft. Pour in the fish sauce. Stir-fry until fragrant or until liquid dries up. Add rice wash, ground pepper and chicken cube. Increase heat to high. Cover. Bring to boil.

One by one, drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.

Serve hot.

“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”.


Ingredients:

• 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.

"Chicken Macaroni Salad"

Looking through my files of recipes and thinking what shall I post for my very first one …. I decided this recipe is the best. It’s one of my family’s favorite, specially my hubby, even my little one who’s very picky with food. He likes it with bread… to be exact with ensaymada.

Also, this dish has a story … a very memorable one. Way back then, almost 15 years ago …. When I made this for the very first time coz someone requested for it although I don’t know how to …. I don’t even liked it then! So, I experimented …. I was just starting to love food then (until now, I still do!!!) ….. I got a little excited and put too much pepper but that someone didn’t mind at all. He just munched on it like it was so yummy! But according to that person it’s delicious though spicy. And that person is…. my husband!!! It was one of the reasons, the love for food, that we became close. We both love to eat.

As the years went by …. I’ve perfected this dish the way my family loves it. I hope you will like it too. Here’s the recipe …..

Ingredients:

• 350 grams chicken breast
• 1 pc chicken cube
• ½ tsp rock salt
• water
• 200 grams uncooked, DEL MONTE salad macaroni
• 1 large (50g) finely minced, native onion/ red onion
• 50 grams peeled & finely grated, carrot
• 1/8 tsp fine salt
• 1/8 tsp ground black pepper
• ¼ cup grated, EDEN cheddar cheese
• ¼ cup minced, EDEN cheddar cheese
• 1 can (439g) of DOLE pineapple tidbits, drained well & reserve syrup
• 1 tbsp pineapple reserve syrup
• 1 tbsp LADY’S CHOICE sweet relished pickles
• 30 grams SUN MAID raisins
• 5 foil pouches (80ml each)/ 1-2/3 cup LADY’S CHOICE mayonnaise

Here’s how:

1. In a casserole, combine first-four ingredients. Cover. Bring to boil. Lower fire to low, simmer for 18-20 minutes. Remove chicken. Reserve chicken stock. Drain chicken well. Cut into small chunks. Set aside.


2. Cook the pasta as directed but instead of using plain water use the chicken stock, add some more water if necessary. Drain the pasta well.


3. Combine all ingredients in large bowl. Mix well. Place in plastic containers or small cups for individual servings. Cover. Refrigerate.


4. Serve cold. Use as side dish or appetizer.

Note:

Make this dish a day or 2-3 days before its going to be eaten. To blend in the different flavors well. It is much tastier, creamier and delicious.