Food Network

Ingredients:

• 1 pound cubed beef stew meat
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup beef bouillon granules
• 1/4 teaspoon dried parsley
• 1 pinch ground black pepper
• 1 cup chopped carrots
• 5 3/4 cups water
• 2 1/2 cups frozen egg noodles

Directions:

1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
3. Bring to a boil, reduce heat to low and simmer for 30 minutes .(source:www.cdkitchen.com)

• 1 whole chicken
• 4 cubes chicken bouillon
• Enough water to cover chicken
• 1 batch homemade noodles
• 1 onion
• 1 c. potatoes
• 1 c. celery
• 1 c. carrots

1. Cover chicken with water, add chicken bouillon in large pan.
2. Cook until chicken comes off bones easily.
3. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally.
4. Add noodles about 1/2 hour before serving.
5. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

• 2 eggs
• 1 tsp. salt
• Water
• Flour

1. Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt.
2. Then add flour gradually until dough is stiff.
3. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips.
4. Separate and let dry at least 2 hours then add to soup (source : www.cooks.com)

INGREDIENTS

• (3 pound) whole chicken
• 4 carrots, halved
• 4 stalks celery, halved
• 1 large onion, halved
• water to cover
• salt and pepper to taste
• 1 teaspoon chicken bouillon granules (optional)

DIRECTIONS

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.
2. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
3. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired.
4. Return the chicken, carrots, celery and onion (source:www.allrecipes.com)

Ingredients:

• 2 cups water
• 1 1/2 ounce morel mushrooms -- dried
• 4 ounces butter
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup light cream
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet basil
• 1/4 teaspoon dry mustard
• 1/4 teaspoon tarragon
• 3 tablespoons sherry
• 1/4 teaspoon salt
• 1/4 teaspoon Tabasco

Directions:

1. Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID.
2. Cut the mushrooms into pieces the size of your thumb nail, provided you do not wear those long fake ones, and set aside.
3. Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside.
4. In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma.
5. At this point add the mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps.
6. Add the seasonings and the sherry wine to the soup and simmer for 10 minutes.
7. The soup should be thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock.
8. Add the Tabasco and the cut mushrooms. Stir in until blended. Garnish with fresh chopped parsley or chives. Serve only to those who deserve it !!

   ( source:www.cdkitchen.com/recipes)

How to cook Dumplings
DUMPLING INGREDIENTS :

2 cups flour
4 teaspoons baking powder
pinch salt
3/4 cup milk
2 Tablespoons butter

Mix the dry ingredients by sifting together. Rub in the butter. Add the milk till a stiff dough is formed.
Place the dough on a floured surface, pressing lightly together. Use a rolling pin to smooth the dough into a roll about 3 inches thick.
Cut the dough into square shapes, or use a biscuit cutter.
Place on top of beef stew that is simmering in a pot on the stove. Cover the pot and steam for about 20 - 25 minutes.
Serve and enjoy.

How to cook Siomai

1 cup chopped shrimps
1/4 cup ground pork
1 cup chopped singkamas
1/4 cup chopped green onions
1 onion, finely chopped,

1egg, beaten
1 teaspoon soy sauce
salt and pepper to taste
1 pack siomai wrapper
oil for brushing

Instructions:

In a bowl, combine all ingredients except siomai wrapper and oil. Blend well. Separate wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet-like shapes. Transfer to a lightly greased steamer then brush tops with oil. Steam for about 30 minutes or until done. Serve with a dipping sauce of Kalamansi and soy sauce.

How to Cook Siopao


Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also called salapao in Thailand.

It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go.


Several stuffings can be used such as pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.

But even flour is expensive , you can still have siopao with lots of dough. If you think there is too much dough or bread but not enough filling in commercial siopao then it’s time to cook some home-made siopao.

Ingredients :

For the pork asado filling :

400 g. of ground pork
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
3-4 tbsp. of soy sauce
1 star anise or cinnamon stick
1 bay leaf
ground black pepper
2-3 tbsp. of sugar
1 tsp. of cooking oil
1/4 c. of water
1 tsp. of cornstarch

For the bola-bola filling :

400 g. of ground pork
1 onion, finely chopped
1 tsp. of finely minced garlic
1 carrot, grated
3/4 tsp. of salt
1/2 tsp. of ground pepper
1 egg, beaten
10 quail eggs, hard-boiled and shelled

For the siopao dough :

1-1/2 cups of lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4-1/2 cups of rice flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons of vegetable oil
extra flour and cooking oil

20 2-1/2 x 2-1/2 pcs of kitchen wax paper

Cooking procedure :

Prepare the pork asado filling

Heat a small saucepan. Pour in the oil. Over high heat, brown the ground pork. Add the rest of the ingredients, except the water and cornstarch. Cook for 5-7 minutes, stirring often. Disperse the cornstarch in the water and pour into the pan. Cook, stirring, until the mixture is thick and almost dry. Set aside.
Prepare the bola-bola filling

Mix together all the ingredients except the quail eggs. Form the ground pork mixture into 10 portions. Cover each quail egg with a portion of the ground pork and form into a ball. Set aside.
Prepare the siopao dough

Sprinkle the yeast and 2 tbsp. of sugar over the lukewarm water. Let stand 10 minutes, or until bubbly, without stirring

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