Sabaw Soup

Every dish I cook came from people who are close to our hearts and home (the kitchen most especially ). This sabaw soup is from my Papa’s Ilonggo side of the family. I learned it from my aunt, Mommy Beth.
Have fun making and eating Molo Soup! Good for a family of five.
1 Tbsp. oil (We use olive oil or coconut oil)
1 pc. medium onion, minced
2 cups chicken breast, deboned and shredded (I boil about 2 small chicken breasts in garlic, leeks and ginger. Don’t throw broth! Strain and reserve for the soup.)
1 pc. medium carrot, cut in thin strips
1 pc. small Chinese cabbage, cut in thin strips
1/2 cup spring onions, chopped
For Molo:
1/2 kilo ground chicken breast
1/2 pc. medium carrot, grated
1/2 pc. medium onion, minced
Salt and pepper to taste
1 pack Molo wrappers, small sized
Salt and pepper to taste
1. Sauté onion in oil. Add chicken once onions turn transparent. Sauté until chicken is cooked.
2. Add vegetables. Add chicken broth.
3. Let boil and turn down heat to bring it to a simmer.
4. Meanwhile, for molo, combine ground chicken, carrot and onion, salt and pepper as filling for molo wrappers. Place a teaspoonful of filling in the middle of the wrapper and seal all edges with water in a triangular shape.
5. Add each filled molo in the simmering broth. Do not stir.
6. For leftover molo wrappers, cut into lengthwise strips and individually add to broth.
7. Add salt and pepper to taste.
8. Sprinkle spring onions on top before serving.

The meal that saved Chinese food

It exists! A good high quality Chinese meal on the average price.  IN METRO MANILA!

It’s been years since my last visit. I might not like the interiors but I love the food and the price. At 6pm, we had all the wait’s attention all to ourselves.

Real shrimps (with an s) Hakaw… No extenders!

Thick (Hm, I like mine thinned out) Hot Sour Soup that didn’t need ocho or black vinegar.

My fave, Vegetable Rolls, that refreshing feel of sweet vegetables in my mouth. The best quality tofu slices. Mushrooms were absolutely fresh. The flavors of umami in a steamed healthy dish.

Of course, I needed Yang Chow Fried Rice on a cheat day! A meal in itself – all my Yang Chow fave ingredients. Lots of asparagus – love!

You won’t go wrong with the Roast Platter – century egg, Peking duck, char siu, soy and white chicken, seaweed, and (drum rolls please!) the crispiest, juiciest, yummiest roasted suckling pig slices.

You know what I’ll have for next month’s cheat day… a whole plate of Roasted Suckling Pork at Zong’s.

Pampanga Express

Just because…

An all-veggie affair making use of the Bicolano’s gata cooking technique and the Pampango palate (meaning it’s sweeter than spicier!).
Don’t scream! I just like how it sounds. Yes, yes, I know there are no trains to Pampanga and it’s not as spicy you won’t rush to the CR!
What you need:
1 tsp cooking oil
1 small red onion, minced
1 tsp ginger, finely sliced
1 pack/10 pcs lady’s finger chili or siling pansigang, finely sliced
2 packs/12 pcs winged beans, finely sliced
1 1/2 cups coconut cream
Salt and pepper to taste
Do it:
1. Sauté onions in oil until translucent. Add ginger.
2. Add chili. Sauté until translucent.
3. Add winged beans.
4. Add coconut cream and bring to a boil, then lower heat to simmer.
5. Cook until dish has a thin layer of oil on top brought about by the coconut cream.
6. Salt or patis and pepper to taste.
7. The secret? Sprinkle a bit of brown or muscovado sugar 🙂 It balances the flavors!