Ingredients:
>1 tbsp butter
>1 pc onion, chopped
>2 cups peeled squash cubes
>1 cup chicken stock
>1 tbsp butter
>1 pc apple, julienne
>3 tbsps brown sugar
>1/2 cup milk
>3/4 tsp iodized salt
>1/4 tsp white pepper powder
>1/4 tsp nutmeg powder
>a pinch of cinnamon powder


Procedure:
1. Heat butter in a pot, place onion and saute til translucent. Add squash and simmer for 10 minutes, stirring occasionally.

Add chicken stock, simmer until squash is tender.Let cool.

2. Meanwhile, saute apple in butter and add brown sugar until caramelized. Set aside.

3. Puree in blender in small batches the squash. When done, return it to pot and reheat on low. Add the milk. Season with

salt, pepper and nutmeg.

4. Ladle in individual soup bowl. Top with candied apple and lightly sprinkle cinaamon powder.

5. Serve immediately.

Labels: Soups, Vegetable Recipes

Ingredients:
>2 tbsps veggie oil
>3 cloves of finely minced garlic
>1 medium chopped red onion
>1 red bell pepper, cut into strips
>salt and pepper, to taste
>7 cups of rice wash or water
>a cup of tomato sauce
>2 pcs sweet corn, cut into three parts
>a tbsp of kinchay or Chinese celery
>1/2 tsp of cumin
>4 potatoes, peeled & quartered


Procedure:

1. In a sauce pan, heat oil and saute garlic, onion and bell pepper. Add pork and cook until lightly browned. Add some salt and pepper.

2. Pour in water and tomato sauce. Add corn, kinchay and cumin. Simmer until pork is tender. Add potatoes and continue cooking until soft.

3. Serve hot accompanied with grilled cheese and chocolate fondue.

Labels: main dish, Meat Recipes, Soups, Vegetable Recipes

Ingredients:
>2 cups rice wash
>1 sachet tamarind powder
>1 pc small onion, quartered
>1 large tomato, quartered
>2 pcs radish, sliced thickly
>1/2 kilo shrimps
>2 pcs finger chilis
>a bundle of kamote tops or kangkong
>salt or patis to taste

Procedure:
1. Put half the amount of rice wash in a pot. Mix the tamarind powder. Add in the onion, tomato and remaining rice wash. Bring to boil. Simmer until veggies are soft. Add radish. Cook for a minute.

2. Follow with shrimps and chilis. Adjust taste. Lastly, add the kamote tops or kangkong.

3. Serve hot.

Labels: Seafoods, Soups, Vegetable Recipes

Ingredients:
>3/4 kilo ox feet, cut into serving portions
>2 tbsps salted beans (tausi)
>2 pcs beef broth
>1 pc star anise
>4 cup water
>1 thumb-size ginger, crushed
>3 cloves garllic, crushed
>3 pcs onion, quartered
>1/2 cup salted peanuts, ground
>salt and pepper to taste
>chopped spring onions


Procedure:
1. Put all ingredients in a pot, except peanuts. Bring to boil. Then, simmer until ox feet are tender, about 2-3 hours.

2. Stir in peanuts. Mix. Adjust taste. Garnish with chopped spring onions.

Labels: main dish, Meat Recipes, Soups

Ingredients:

>2 cloves garlic, minced
>1 pc small onion, sliced
>a cup of pork, cut into strips
>1/2 cup pork liver, cut into strips
>5 cups water
>1 pc pork cube
>2 rolls misua noodles
>a bunch of chili (sili) leaves
>fish sauce (patis) and pepper, to taste


Procedure:

Heat oil in a pan, saute garlic and onion. Put pork and liver. Stir-fry. Set aside.

In a saucepan, pour water, add pork cube and sauteed mixture. Season with patis and pepper.

Add misua noodles. Simmer for 2 minutes. Add sili leaves. Turn off heat. Cover. Let it sit for 5 minutes.

Serve hot.

Labels: main dish, Meat Recipes, Soups

Ingredients:

• 1 cup cooked chicken meat
• 1/2 cup cooked pork
• 3/4 cup water chestnut
• 1/2 cup cooked ham
• 1 egg white
• 1 tbsp cornstarch
• 1-1/2 tbsp onion, chopped
• 2 eggs plus 1 egg white, scrambled then cut into long thin strips
• 4 slices cooked ham, in long strips
• 5 cups hot chicken broth
• 14 large cabbage leaves
• salt to taste
• msg

Procedure:

1. Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, salt and msg. Blend well.
2. Parboil. cabbge leaves. Disregard the hard part.
3. On each piece of cabbage leaf, spread about 2 tbsps of mixture. Arrange ham and egg at the center and roll tightly as possible. Steam for 15 minutes.
4. Cut carefully into an inch pieces. Place accordingly in a soup bowl. Pour in hot chicken stock.
5. Serve hot.

Labels: Meat Recipes, Soups, Vegetable Recipes

Ingredients

Noodles:

• 1 Package vermicelli noodles
• 8 Cups water

Vegetables:

• ½ lb shredded Asian water spinach (ta kuong)or 4 cups shredded cabbage
• A handful mint leaves
• 1 fresh lemon, slices
• Handful of chopped fresh chili pepper(option)

The Soup Stock:

• 2 lbs Pork hocks(option)
• 1 or 2 Packages Apple snail meat( find at frozen section at most Asian market)
• 5 Cups water
• 3 Canned chicken broth
• 4 Cloves garlic, minced
• ¼ Cup minced lemon grass
• 1 Tablespoon grated Rhizome root
• 3 Sliced fresh galanga root, or frozen galanga root
• ½ Teaspoon paprika
• 2 Tablespoons roasted rice powder
• 1 Tablespoon creamy style pickle fish (pahok)
• 1 Tablespoon sugar
• 2 Tablespoons fish sauce
• ½ Teaspoon salt
• ¼ Teaspoon black pepper
• 2 Stalks green onion, chopped

Procedure

The Noodles:

1. Boil 6 cups water in large pot, add noodles when water is boiling.
2. Cook noodles till it tender, pour noodles in to a colander and rinse under cold water. Drained and set a side.

The Vegetables:

1. Mix shredded water spinach stalks or shredded cabbage with chopped mint leaves. Set a side.

The Soup Stock:

1. Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach by feeling for the sand, and carefully checking each snail for sand or shell.
   
2. The snail meat will not taste good if you bite in to sand.
   
3. Rinses well under cold water and put it in a colander to drained.
4. Boiled snail with 5 cups water for 10 minutes, removed from heat and pour snail in to a colander, rinsed and drain.
   
5. Set a side. Note: (If prefer pork hocks with this soup, boiled pork hock till tender. Removed cooked pork hocks from water and set a side, then using the same water to cook snail meat.)
6. Pour chicken broths in to a soup pot and cook till it boiled.
7. Using mortal and pestles to manually pounded garlic with lemon grass, rhizome root, galanga, paprika and roasted rice powder together by hand, or grinded spices with food processor.
8. Add spices, boiled apple snails and boiled pork hocks in to the boiling water, cook in medium low heat till water boiled again.
9. Seasoning with pahok, sugar, fish sauce, salt and black pepper. Stirs well.
10. Add green onion and simmering for half hour or more to get great flavor from spices and snail meat.

To Serve:

1. Put some mix vegetables on the bottom of the bowl, add some noodles on top the vegetables.
2. Pour some soup stock with some snail meat(and pork hock) on top the noodles.
3. Serve immediately with lemon wedge and chopped hot chili pepper.

Labels: Pasta and Noodles, Soups

Ingredients:

• 1 lb Frozen Apple snail meats
• 4 Cloves garlic, minced
• ¼ Cup fresh or frozen minced lemon grass
• 2 Kaffir lime leaves
• ½ Tablespoon grated fresh or frozen Rhizome root
• 2 Tablespoons vegetable oil
• ½ Cup un-cooked Jasmine rice
• 3 Cups taro root (already peeled and cut cubes)
• 7 Cups water

• ½ lb Basa, catfish or snakehead fish fillet, cut chunks bite sizes
• 1 Cube Maggi chicken bouillons (option)
• 4 Stalks Asian rhubarb (taro stalk), peeled and sliced
• 1 Teaspoon salt
• 1 Tablespoon sugar
• ½ Teaspoon Paprika
• 2 Tablespoons fish sauce
• 2 Stalks green onion, chopped
• Black pepper

Procedure:

1. Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach by feeling for the sand, and carefully checking each snail for sand or shell. The snail meat will not taste good if you bite in to sand. Rinses well under cold water and put it in a colander to drained. Set it a side.
2. In a blender, mix garlic with lemon grass, lime leaves and Rhizome root. Blended well. Or you can manually pounded herbs by using mortal and pestles. When done set a side.
3. Heat up a large soup pot. When it hot and oil and rice, sauté rice till golden brown.
4. Put mixed herbs, taro root and snail in with rice. Stirs well.
5. Add water, fish and chicken bouillon, and cook till rice tender.
6. Add taro stalks. Stirs well.
7. Seasoning with salt, sugar, paprika and fish sauce and green onion.
8. Sprinkles black pepper before serve.
9. Serve hot.

Labels: Soups

....photo here

Ingredients:

* 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

Procedure:

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.

Labels: D' Cooking Mudra Recipes, Pasta and Noodles, Soups