Mami is what we Filipinos call the traditional Chinese noodle soup with vegetables and meat or seafood. I have no idea who coined the term but I am pretty certain that the term mami is peculiar to the Philippines. The Wikipedia article on noodle soup says it was coined by Ma Mon Luk but the claim cites no source so who really knows?
Superb Soup Recipes
Simple, chunky, rustic or show-stoppingly stunning, soups are comforting and uncomplicated to eat. Light soups are wonderful for balmy days; chunky and rich soups are warming on cold and rainy nights. Here are soup recipes for every day or night and for every weather condition. Choose from noodle soups to chowders and everything in between.
When you have a base as delicious as miso soup, creating a one-bowl meal is easy. Speedy said we should try miso noodle soup with poached egg (something he saw on TV) and I said sure! Who wouldn’t agree to make something as simple as that?
So, for tonight’s dinner, I did as Speedy suggested. I boiled egg noodles, scooped them out and divided them between two bowls. In the still simmering water, I blanched slices of wom bok (pechay Baguio for you Filipino readers), scooped them out and added them to the bowls of noodles. [Read more...]
The beef was simmered on Friday, cooled in its broth then chilled in the fridge. On Saturday, I made macaroni salad — one batch with chicken and another batch without for my vegetarian daughter.
Sunday at noon, I took the meat out of the fridge, cut the meat into cubes and discarded the bones. The broth was reheated to simmering, vegetables were added and, when they were almost done, the beef cubes were added. Meat and veggies simmered happily together for another five minutes and then this chunky beef and vegetables soup was served as the main dish for lunch.
And vegetarian girl? She had a chunky mushroom balls and vegetable soup.
What’s with the advanced preparation of the food? It’s so I spend less time in the kitchen on weekends and more time hanging out with the girls (read the long version of the story).
If you intend to pre-cook something similar, note that:
1. When I boiled the uncut slab of beef (with the bones), I added all the aromatics needed to make a flavorful broth (see homemade broth).
2. Before storing the meat and broth in the fridge, I strained the broth and discarded all the aromatics. [Read more...]
It’s been a week since I arrived from my seven-day vacation in Negros Occidental and I still get dreamy over the good food we enjoyed there. We dined out, yes, but we ate more meals at the hacienda where we stayed.
Home cooked food in Negros is drool-worthy but not in the eye-candy sense. A lot of it is really peasant fare (I had the impression that our host made sure that we were properly introduced to authentic Negrense food). But peasant fare in Negros is not the stereotype of what poor people in metropolitan centers like Manila eat. No instant noodles and ginisa mixes. Peasant food in rural Negros Occidental can be more accurately described as dishes created with local produce often with vegetables and fruits easily grown in backyards. They are texturally rich and often bursting with colors.
They live close to the earth, the Negrense, and it was a very strong impression that I got although no one really said it in so many words. I could feel it so strongly that it was almost tangible. Not so surprising, perhaps, since the economy of Negros Occidental consists mainly of sugar production from planting to milling to refining.
Hence, the impression that the food and the land are one, so closely interconnected that each is, in a sense, defined by the other. They have soupy stews like kadios and kansi that are both redolent of the produce of the island. [Read more...]
One of the herbs that I’m not too familiar with is marjoram. I’ve seen potted marjoram many times but I’ve never thought about growing it at home because I rarely come across recipes that list marjoram among the ingredients. It just doesn’t seem practical to care for a herb that will probably just grow wild because the leaves are rarely used.
Then, I read somewhere that marjoram has a sweet citrusy flavor and my interest was piqued. I love citrusy flavors and aromas. So, the last time we were at the grocery store, I bought a small jar of dried marjoram. I used it today to make this soup. The soup smelled and tasted so good, and I think that marjoram will now count among my pantry staples. Maybe I’ll even grow marjoram in a pot sometime soon. [Read more...]