We’ve been to Fisherman’s Wharf in San Francisco for a number of times and we seldom missed the clam chowder since we had it. It is just so good. . . . We usually buy one cup for $5. Last Saturday, 01/22/2011, me and my daughter Louise went for a bay cruise, and went for a clam chowder for a quick snack. This time I looked at the ingredients closer and imagined how would I make it at home. I see tiny cubes of potatoes and it taste milky. I think I got it, so I tried it at home.
My family think it was goooooodddd! So maybe you want to try it at home too.
Mussels (Fresh and cleaned)
potatoes (cubed finer) if you want a little sweet taste, combine sweet potatoes and regular potatoes
milk (whole fresh milk or evaporated milk)
green onions, finely chopped
finely chopped garlic
onions, finely chopped
1. Sautee garlic and onions in olive oil.
2. Add mussels, salt and pepper. Continue the sautee until shells open.
3. Add white wine and continue sauteing.
4. Add enough water enough for the soup.
5. Add add potato and sweet potatoes together.
6. Add butter, half of the milk and simmer until potatoes are soft.
7. While simmering the cubed potatoes. . . .
on a separate small bowl, dissolve potato starch on tap water and set aside.
8. When the potatoes are soft and the soup turned starchy, add the last batch of milk and
the mozzarella cheese and simmer for 5 mins more. .
9. Add Green onions and finally add the dissolve potato starch.
10. Stir until soup thickens a little bit and final taste.
11. Serve hot with sourdough bread or French bread.
Tips: If you bought too much mussels and you can’t cook at one time, store it in a container with ice and refrigerate, do not freeze.
This is a total Ilonggo cuisine or maybe the Chinese culture has influenced us on their Wonton Noodles.
I learned this from my Aunts who are making this on the weekends or the holidays. I can remember the whole clan enjoying the dish with Pandesal or puto.
I am glad, I was able to get some perfect wonton noodles next town.
Shrimp finely sliced
Finely Chopped onions
Finely Chopped spring onions
Finely Chopped garlic
Salt and pepper
sliced spring onions
salt and pepper
sliced and peeled shrimp
chicken fillet strips
1. For the filling, combine all Ingredients 1 in a bowl except for the wanton wrapper .
2. When thoroughly combined, in each sheet of the wanton wrapper,
3. Put a small amount of the filling and fold in triangular shape, see picture.
4. Put two edges of the triangle together and seal with water, see finished wonton.
5. Wrapp all filling into the wanton wrapper.
1. Sautee garlic, onions then tomatoes.
2. Add chicken and shrimp.
3. Sautee until chicken and shrimp turned pale.
4. Add salt and pepper.
5. Add Water for the soup.
6. When the water boils, add all the wrapped molo.
7. When all the wrapped molo surfaced the soup, they are already cooked.
8. Final taste the soup and add the spring onions.
9. Serve hot and enjoy!
Molo Filling mix
filling on the wrapper
Molo Triangular wrap
finish wrapped molo
Soup stock just after putting the wrapped molo
Soup almost done, molo surfacing
serving molo soup on my table
Since I was small, we were introduced to the healthiest & simplest soup I have ever known. It’s Utan Bisaya, Laswa in Ilonggo! Anybody from the Visayan region of the Philippines know what this dish is. It is common to any Visayan table. It is a mixture of different native veges, like squash, okra, alugbate, talong and sometimes corn, when you want to make it special. It could be all veges, with shrimp, with dried anchovies, with dried fish or with small-cubed-cut pork.
Since I’ve been craving for utan bisaya, I made my own version with the available ingredients. I am glad it tasted good!
Chicken cut in strips (skin off)
Fresh Corn grits from a cob
sliced Eggplant (square size)
Sliced Pechay in strips (Buk Choy)
sliced Squash (Square size)
1. Put Water in deep pan for the soup.
2. Add chicken, squash and corn grits, onions, garlic and salt.
3. Simmer in low heat until all three ingredients are tender and cooked.
4. Add Eggplant and continue simmering.
5. When eggplant is almost cooked, add the stem part of the pechay.
6. After a minute add the leaves part, final taste with salt.
7. Cover the pan with the lid and turn off the fire. Leave the soup for a minute or two.
8 Then serve hot.
squash, corn and chicken simmered
Ready to eat!!!
This is another quick, easy, healthy and refreshing food!
This is one of my 20-minute food. 🙂
tiny cubed-chicken (skin-off)
Thinly sliced pechay (separate the stalks and the leaves)
Corn grits from fresh cob.
salt and pepper
1. Sautee Garlic in olive oil.
2. When brown, add onions.
3. Then add Chicken.
4. Sautee until chicken turned pale.
5. Add salt and pepper to absorb flavor on the chicken.
6. Add corn grits.
7 Add water, simmer until corn is soft and cooked.
8. Then add the stalk part of pechay. simmer until soup is boiling.
9. Add the leaves of pechay,cilantro and basil, taste and ready to serve. Leaves should not be overcooked.
10. Serve hot with rice.
I’ve found the right name for Pork’s feet, It’s Pork hocks! It sounds like kitchenomic this time!
When we bought one from the grocery, the cashier was so puzzled what it was for, “it cost little costly for
some bones.” He thought it’s for the dogs and he was not kidding. 🙂 “$4 for 3 pieces of bones for your dog? I think it’s expensive!” He didn’t know that we have the tastiest recipe for this!
Cut corn cobs
fresh peanuts (not cooked)
Spring Onions chopped
1. Put all ingredients in the deep pan with Water.
2. Boil in low heat for 1.5 hrs, until the pork hocks are tender.
3. Final taste with salt and pepper.
3. Serve hot and top with chopped basil and cilantro before serving.
Enjoy the soup with rice!
Boiling and Making the soup
You can see this dish in any Filipino table, rich or poor. This is very popular dish. Even outside
the country, in any Filipino family, this soup is well loved.
You can make variations of using all mung beans or with veges, but surely all will tasted good!
Mung beans (Monggo)
peeled and sliced Squash or pumpkin
pork sliced in cubes
onions, spring onions
1. Put Mung beans in water inside a pan together with all the ingredients except of the squash.
until soft, about 40 mins.
2. When the beans are soft add squash and continue boiling until squash is soft and soup thinkens.
3. Taste with salt and pepper and serve hot.
I am cooking at home. And I have three customers including myself.
If the food is not so good, the customer named myself should finish everything
so nothing is wasted. (But this does not happen so often.). I am so lucky that my first
customer is always delighted with soup and noodles. I got a nice picture of her today. 🙂
chicken stock for the noodle soup
Louise with hot noodle soup
It is spicy tomato-based soup with pouch egg and wakame (a seaweed called kelp). Very healthy, used frequently by Koreans and Japanese on their soup.
This sour, spicy and a little hint of sweet.
Try it and you would like to cook it again! You don’t need to visit the nearest Thai or Vietnames restaurant soon, cause their dish is at your home!
Sliced seeded lots of Tomatoes (7 – 10)
Chopped Mint leaves
Chopped spring onions
dried or fresh chili red peppers (you can take this out if you don’t want too spicy)
pouch egg (egg cooked in boiling water)
chicken broth cubes or Chicken stock or chicken broth (just dont include the broth when serving)
1. Soak the wakame into warm water.
2. Heat the sauce pan and sautee garlic, ginger, cilantro and chili red pepper (smell will be very strong)
3. Add the tomatoes, basil, bay leaves, fish sauce and mint.
4. Add stock. If stock not available use chicken cubes. (I don’t use chicken cubes and I don’t have stock
ready so I put chicken broth in the soup).
5. Simmer for 25 mins.
6. Taste with salt, lime and little pepper.
7. Meanwhile drip the water from soak wakame.
Served tomato soup with pouch egg and wakame
Serve hot with pouch eggs and soaked wakame. Enjoy the soup!
When ever I cook some chicken fillet menu, I sliced off all the meat and separate all the bones and save them for chicken soup.
Well, here’s what I’ve got from my chicken bones! This is not a stir fry soup.
Corn (Use only fresh corn bits from a cob)
Salt and Pepper
1. Put some water for the soup in the deep pan.
2. Add the chicken bones
3. Add Salt and Pepper
4. Sliced Onions, chopped basil and cilantro, half of the spring onions and Corn bits sliced from fresh corn.
5. Boil until the corn is tender.
While cooking the soup!
6. Add the carrots and continue boiling until the carrots are tender but not overcooked.
7. Finally season with salt and pepper to taste
Serve hot topped with Cilantro and spring onions. Enjoy the soup!
Chicken corn and Carrot soup!
Note: You can boil the empty cob with the chicken stock, it will make your soup more tasty. Just take it away when the soup is ready to serve.
I bought the book Julie and Julia on sale at $6.99 four years ago, but I did not continue reading it, I found it lousy and overly narrated. But I got interested with the movie since it starred Meryl Streep who was nominated as Best Actress at Oscars Awards 2010 and the review were also astounding.
I was impressed, the movie was so clear and emotional and straightforward. So I decided to continue reading the book, when I encounter too much narration, I just decided to bear it. 🙂
Good thing I am getting something from the book, and I think I will keep on reading it until the last page. The very first recipe it talked about for a chapter or two was Potato Soup. Here are the details:
Leeks /Spring onions
Salt and Pepper
1. Boil the peeled Potatoes with Butter, chopped Leeks, salt and
pepper in the sauce pan until the potatoes are tender.
2. Sieve the potatoes soup though a straining and mash through it ,
or put it in the blender and puree it until smooth.
3. Put it back to your sauce pan on the fire until it boil, you can add
butter and taste.
4. Serve hot.
This is a very simple soup but it is heavenly good! Even the author did not understand what’s with Butter, Potato and Leek that made it so good. If you are making this for kids or babies, you can take the pepper out.