Tuesday, July 19, 2011

Soupy Noodles with Ham and Chicken

As we have mentioned in our last post, we'll gonna feature Soupy noodles with Ham and Chicken. This soup is incredibly delicious. We love to eat this specially if its raining or a typhoon. It calms the soul. The shredded chicken and ham makes the taste of the soup absolutely amazing because they mixed well to the soup making it balance.

Below is the recipe for the soup so you could try making it at home and taste why we love it specially when its raining.  


½ lb fresh wheat flour noodles or angel hair pasta
3 cups Chinese Chicken Stock
3 slices of fresh ginger
2 teaspoon soy sauce
1 cup shredded cooked chicken
½ cup shredded ham
2 scallion, cut into 2-inch pieces
2 teaspoons Asian sesame oil

1. In a large pot of boiling water, cook noodles until just tender, 3 to 5 minutes. Drain and rinse under cold running water, drain well.
2. In a large saucepan, combine stock and ginger. Bring to a boil, reduce heat to low, and simmer 5 minutes. Remove and discard ginger.
3. Add soy sauce and noodles to pan. Return to a simmer and cook 2 minutes. Add chicken, ham, and scallions. Simmer until just warm, about 2 minutes. Season with salt to taste. Add sesame oil and spoon into bowls to serve.

Thursday, July 07, 2011

Siomai Pinoy Recipe

Its now rainy season and we tend to stay at home with our families. We try to make ourselves warm and relax.  So here's something we would like to share with you which you can make while you are at home. The recipe of Siomai.

This dimsum is originally made by Chinese and it was love by Filipinos. You could see every corner here in Manila eating Siomai. So we decided to make it at home. It was last week and its kinda good and it wasn't that hard to make some. 

Below is the recipe for Siomai we have listed.

2 ½ lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 ½ cups white mushroom, minced
1 pack won ton wrapper
¼ cup scallions, minced
2 tsp salt
1 piece raw egg
water for steaming
1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
2. Wrap the mixed ingredients using the won ton wrapper.
3. Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with soy sauce and calamansi or lemon dip. Share and enjoy!

It wasn't that hard isn't? Try coming back because the next post will be about "Soupy Noodles with Ham and Chicken". Great for the rainy season. If you have something to share with us or would like to featured as a guest writer just contact us in our contact form and we will be in touch.