La Paz Batchoy

Written on April 20, 2010 – 9:42 pm | by admin |

Ingredients:

200 g. fresh miki, washed
300 grams pork kidney
1/4 kilo pork Lapay (spleen)
1/4 kilo pork tenderloin
200 grams pork liver
1 tablespoon ginger, cut into fine strips
1 head garlic, minced
1 medium onion, minced
10 to 12 cups water or any soup stock
salt and pepper to taste
3 tablespoons patis [...]

Batchoy (Tagalog Version)

Written on April 20, 2010 – 8:55 pm | by admin |

Ingredients:

1/2 kilo lomo (pork loin), sliced to strips
1 to 2 pcs. pork kidney, sliced to strips
1 small packet misua noodles
2 thumb size ginger, cut into strips
2 large size sayote, sliced
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 tsp. peppercorns crushed
1 bundle dahon ng sili, chili leaves
1/4 cup patis, fish sauce
3 siling haba
cooking oil
salt

Procedures:

In a casserole, [...]

Escarole Soup with Turkey Meatballs

Written on March 25, 2010 – 2:56 pm | by admin |

Ingredients:

1 pound ground turkey
2 eggs, beaten to mix
1 clove garlic, minced
1 small onion, minced
1/2 cup dry bread crumbs
1/2 cup grated Parmesan
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons olive oil
1/2 head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart)
1 1/2 quarts canned low-sodium chicken broth or [...]

Sweetcorn and Crab Soup

Written on August 22, 2009 – 3:54 am | by admin |

Ingredients:

1 tsp fresh ginger root, finely chopped
1/2 cup crab meat
2 tsp dry sherry
1 egg white
3 tsp cornstarch
2 tbsp cold water
2 1/2 cups clear broth
1 tsp salt
1 cup corn kernels
1 scallion, finely chopped

Procedures:

Put the chopped ginger root in a bowl and add the crab meat and sherry. Mix well together and set aside.
In a separate bowl, [...]

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