posted
I once tried to make a potato-broccoli soup. Used too much lemon juice though - I keep forgetting that when a recipe calls for juice, it usually means 1/2 juice and 1/2 water.
I have more success with my grandma's Cream of Squash recipe. Squash with potatoes, bell peppers, onions, carrots and radish - healthy goodness.
A cheap and easy version is to mix Sun Bird Egg Drop soup mix with an egg according to the instructions. While it's heating up, rip up a hot dog roll or piece of bread and toss it in a bowl with some soy sauce, before pouring the soup in. The soy sauce spices it up, and the bread adds some 'body' to it.
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cleome46
or you can do the confusion 'til your head falls off
posted
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From: Vanity, OR | Registered: Dec 2008
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cleome46
or you can do the confusion 'til your head falls off
posted
quote:Originally posted by Invisible Brainiac: Batchoy from the Philippines!
Recipe, please!
-------------------- Hey, Kids! My "Cranky and Kitschy" collage art is now viewable on flickr. Drop by and tell me that I sent you.
From: Vanity, OR | Registered: Dec 2008
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future king
Excuse me but can you please direct me to the La Brea Tar Pits in Los Angeles?
quote:Originally posted by Invisible Brainiac: Batchoy from the Philippines!
Recipe, please!
Here you go, cleome
La Paz Batchoy Ingredients:
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 5 cups water (or chicken broth if you use chicken meat) salt and pepper to taste 3 tablespoons patis 200 g. fresh miki, washed for toppings: spring onions, chopped toasted garlic (fried separately) 1/2 cup pork cracklings or chicharon, pounded to your preference whole raw egg for each bowl serving
La Paz Batchoy Cooking Instructions:
In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil. Reduce heat and blanch shrimp until cooked. Remove shrimp from the pot, remove shell and head each shrimp, set aside. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary. Remove pork, chicken and liver from the pot, drain and let cool. Continue simmering the broth in low heat until ready to serve, season with salt to taste. Slice the pork, chicken and liver into thin strips and set aside. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic. Serve immediately.
Grabbed it from here . You could substitute most of the meat items for something else, if they're not available. I suggest shrimp, chicken and pork.
posted
Here'sanother recipe that got some good comments:
BATCHOY INGREDIENTS 1 head garlic, crushed 2 medium-size onions, sliced 1/2 kilo pork, sliced into strips 1/4 kilo pork liver, sliced into strips 1 green papaya, sliced into strips 1 finger pepper 2 packs misua noodles cooking oil 4 cups water sugar to taste pepper to taste 2 tbsps. fish sauce
BATCHOY PROCEDURE 1. Heat oil and saute garlic, onion and pork. Saute for 5 to 10 minutes. 2. Add water and all the other ingredients except the misua noodles. 3. Season with sugar, pepper and fish sauce according to taste. Allow to simmer until cooked. 4. Add the misua noodles and continue to simmer for 5 minutes
Truthfully, I think only the pork, noodles, fish sauce, and broth are truly essential. There are as many variations of that recipe as there are islands in the Philippines
cleome46
or you can do the confusion 'til your head falls off
posted
Last Friday, I fixed Butternut Squash soup for the first time ever. It was quite a lot of work, but totally worth it. Would definitely eat it again.
-------------------- Hey, Kids! My "Cranky and Kitschy" collage art is now viewable on flickr. Drop by and tell me that I sent you.
From: Vanity, OR | Registered: Dec 2008
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