Minestrone

Recipe & Photo Courtesy of Bubut Sarao

Minestrone

½      kg chicken bones

½      kg beef bones

¼      kg sirloin or any lean beef, diced

3       qt water

1       medium onion, sliced

2       T sugar

3       T vinegar

2       t peppercorn

2       bay leaf

2       t salt

1       t pepper

1       medium carrot, diced

1       medium potato, diced

½      c macaroni

1       c cabbage, sliced into strips

2       stalks onion leeks, chopped

1       c zucchini, diced

100   g green beans, diced

½      c sweet peas

1       (368 ml) Del Monte tomato sauce

100   g chickpeas

          Parmesan cheese, grated

·        Put the first 9 ingredients in a pressure cooker and boil for 15 minutes.  Discard the bones, peppercorn and bay leaf.  Season with salt and pepper.

·        Transfer to a large casserole. Let it boil.

·        Add the carrot, potato and macaroni. Continue boiling then simmer until tender.

·        Add all other ingredients and simmer a few more minutes.

·        Serve in individual bowls and sprinkle with grated Parmesan cheese.

Chicken Macaroni Soup

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup

½      kg chicken backbones

8       c water

1       t salt

2       T butter

5       cloves garlic

1       medium onion, chopped

1       small carrot, cut into thin strips

1       medium potato, cut into thin strips

1       t salt

1       T fish sauce

¼      t pepper

1       (158 ml) can evaporated milk

1       c cabbage, shredded

25     g cheese, grated

·        Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.

·        Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.

·        Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.

·        Serve hot in individual bowls.  Sprinkle with grated cheese.

Sukiyaki

Sukiyaki

1       T butter or margarine

4       cloves garlic, crushed

1       medium onion, sliced

¼      kg beef, sukiyaki sliced

¾      c Kikkoman soy sauce

¼      c Mirin

4       c water

½      c carrots, sliced

1       c pechay baguio, coarsely shredded

2       pcs tokwa, cubed

¼      t MSG (optional)

          eggs (if desired)

·        Melt butter in a saucepan. Sauté the garlic and onion. Add the beef and cook until browned. Add the Kikkoman, Mirin and water. Bring to a boil then simmer until beef is tender.

·        Add the carrots and cook until tender crisp. Then add the pechay baguio and tokwa and MSG.

·        Serve hot in individual bowls and drop 1 egg in each bowl if desired. Stir well.

Recipe Courtesy of Bubut Sarao

Recipe & Picture Courtesy of Bubut Sarao

Crispy Crablets

¼      kg crablets, washed and drained

½      t ginger, crushed                                                      

1½    t garlic, crushed

1½    t Chinese rice wine

¼      t paprika

¼      t pepper

¼      salt

¼      t  MSG (optional)

1/2              c cornstarch

·        Mix all ingredients except the cornstarch. Marinate for 15 minutes.

·        Coat the crablets with cornstarch.

·        Deep-fry in hot oil. Serve immediately with spicy vinegar dipping sauce.