Norr's Chicken Sotanghon Soup

Ingredients:

• 2 tbsps vegetable oil
• 4 cloves garlic, finely minced
• 1 medium red onion, coarsely chopped
• 1 pc chicken breast, flaked
• a tbsp of achuete oil*
• 3-1/2 to 4 cups hot water
• 2 pcs chicken cubes
• 50 grams mung bean noodles (sotanghon), soaked in water for 15 minutes

for garnishing:

• chopped spring onions
• toasted garlic

Procedure:

1. Saute garlic and onion in oil. Add chicken breast. Mix.
2. Add achuete oil. Pour in hot water and chicken cubes. Bring to boil.
3. Put the mung bean noodles. Stir. Bring to a brisk boil.
4. Serve in individual bowls. Garnish with spring onion and toasted garlic.

*To make achuete oil: Heat lightly 2 tbsps of oil in a pan. remove from heat. Add immediately a tablespoon of achuete seeds with lye water. Steep for 15 minutes. Remove seeds. Use the oil.

Penne alla Puttanesca

Here's how:
In a skillet, heat 2 tbsps olive oil then saute a tbsp of chopped garlic and 2 tbsps chopped onions. Add 6 fillets anchovies, a tbsp chopped capers, 1/2 cup sliced black olives and saute for a minute. Add 1/4 cup chopped green bell pepper, 2 tsps chopped finger chilis, 1/4 cup chopped fresh basil leaves and a cup of canned tomatoes. Season with 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper powder. Simmer for a minute, then, add cooked penne pasta. Toss to blend. Serve topped with Parmesan cheese.

Spicy Tuna Marinara

Ingredients:

• 400 grams spagheti noodles
• 1/4 cup olive oil
• 5 cloves garlic, crushed
• 2 cans (400 grams each) stewed tomatoes
• 1 can (150 grams) spicy tuna flakes, drained
• 1/4 cup bottled capers
• salt to taste
• 2 tbsps fresh basil
• grated Parmesan cheese

Procedure:

1. Cook spaghetti noodles according to package directions.
2. Heat olive oil in a saucepan, add the garlic and brown over medium heat. Add the stewed tomatoes and simmer uncovered for 5 minutes.
3. Put the tuna flakes, stir. Simmer on low fire for another 10 minutes or until sauce has thickened. Mash chunks of tomatoes, if there is any.
4. Add the capers and season with salt. Turn off the heat and stir in the basil leaves.
5. Serve over the spaghetti noodles with generous sprinkle of Parmesan cheese.

Fiesta Chicken Macaroni Sopas

Ingredients:

• 400 grams elbow macaroni
• 2 tbsps cooking oil
• 1 tbsp garlic, minced
• 1 medium onion, chopped
• 1 cup chicken meat, boiled and flaked
• 12 cups chicken broth
• 1/2 cup carrots, cut into strips
• 1 cup cabbage, shredded
• 1 tbsp salt
• 1/2 tbsp pepper powder
• 1-185 ml full cream milk

Procedure:

1. Saute garlic, onion and chicken in oil. Pour in chicken broth and let it simmer for 5 minutes.
2. Add macaroni and let it boil for 10-11 minutes or until desired tenderness.
3. Add the veggies. Season to taste. Pour the milk. Simmer until cooked.
4. Serve at once.

Whole Wheat Pesto Pasta

Ingredients:

• 300 grams whole-wheat pasta
• 50 grams basil leaves
• 2 cloves garlic, peeled
• 1/4 cup toasted peanuts
• 2/3 cup olive oil
• 1/4 cup Parmesan cheese, cubed
• salt to taste

Procedure:

1. Cook pasta according to package directions.
2. Using a blender, process the remaining ingredients until smooth.
3. Add pesto to pasta and toss well. Sprinkle with grated Parmesan cheese, if desired.

Ham and Mushroom Spaghetti

Ingredients:

• 2 tbsps margarine or butter
• 1 can (425g.) button mushrooms, drained & sliced
• 350 grams ham, diced
• 750 grams Italian-style spaghetti sauce
• 2 tsps iodized coarse salt
• a cup of heavy cream
• 1/3 cup chopped parsley
• salt and pepper to taste
• cheese for garnish
• 1/2 kilo spaghetti, cooked as directed

Procedure:

1. Melt margarine in pan. Add button mushrooms, ham and spaghetti sauce. Season to taste
2. Add heavy cream and parsley. Bring to simmer.
3. Pour over or mix with spaghetti.
4. Top with grated cheese.

Pancit Luglug

Ingredients:

• 500 grams rice sticks (pancit luglug)
• 2 packs oriental gravy mix (palabok mix sauce), I used Mama Sita's
• 5 cups water
• 1 tbsp anatto seeds with lye water (achuete na may lihia)
• 1/4 cup hot water
• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (75 grams) red onion, minced
• 250 grams lean ground pork
• 3/4 tsp ground black pepper
• 1/2 tbsp salted tiny shrimps (hibe), finely minced
• 1 tbsp fish sauce
• 2 tbsps ground smoked fish (giniling na tinapa)
• 50 grams pounded pork cracklings (giniling na chicharon)

toppings:

• nicely toasted garlic
• pork cracklings
• chopped spring onions
• sliced hard boiled eggs
• a few pieces of boiled & headless shrimps
• Philippine lemon (kalamansi)

Procedure:

1. Cook rice sticks as per package directions.
2. Combine in a bowl the oriental gravy mix and water. Mix. Set aside.
3. Place the anatto seeds in a bowl. Carefully pour the hot water. Stir. Stand aside for a few minutes until it render a intense orangy-red color (remove the anatto seeds).
4. In a large wok, place over medium-high fire, heat moderately. Put oil and garlic. Saute until rich golden brown. Follow with onion. Saute until soft. Add the ground pork, black pepper, salted tiny shrimps, fish sauce and ground smoked fish. Stir-fry until it aromatic. Put the anatto mixture. Cook for a few seconds.
5. Pour the palabok mixture. Cook until it boils. Put the cooked rice sticks. Put off the fire. Mix until blended. Sprinkle the pounded pork racklings. Stir some more. Place in a large serving platter or the traditional "bilao", lined with wilted banana leaves.
6. Top with toasted garlic, pork cracklings, spring onions, hard boiled eggs and shrimps. Just before eating, squeeze kalamansi on top for that extra flavor and aroma.

Bacon, Ground Pork & Spaghetti in White Sauce

Ingredients:

• 300 grams spaghetti noodles
• 1 tbsp of butter
• 200 grams bacon, cut into two
• 1 tbsp of light olive oil
• 1 pc (100 grams) white onion, minced
• 2 cloves garlic, finely minced
• 250 grams lean ground pork
• good pinch of fine salt
• 1/2 tsp of ground black pepper
• 1/2 cup white wine
• 1 can (10 3/4 oz) cream of chicken & mushroom condensed soup
• 1 brick (250 ml) all purpose cream
• 1/4 cup grated cheddar cheese
• 1/4 cup water
• 1/4 tsp dried oregano leaves & some for garnishing

Procedure:

1. Cook spaghetti as per package direction. Do not run in water, just strain. While hot, toss with butter.
2. Meanwhile, using a large skillet over medium-high heat. Slightly cook the bacon for several seconds. Do not brown. Remove from pan. Retain the oil.
3. Add the light olive oil. Saute together the onion & garlic until aromatic only. Put the ground pork, salt and pepper. Saute until it separates and the pork changes color.
4. Pour the white wine. Let it cook for a minute, making the alcohol evaporates.
5. Put the condensed soup, cream, cheese, water and oregano. Stir. Bring to boil lightly. Toss in the buttered spaghetti and bacon until well blended.
6. Serve. Garnish with dried oregano.

Spicy Hungarian Pasta

Ingredients:

• 8 cups + 1/2 cup water
• 5 large (250 grams) tomatoes
• 250 grams penne rigate pasta
• 1 tbsp light olive oil
• 2 tbsps + 1 tbsp butter or margarine
• 3 cloves garlic
• 2 large (100 grams) red onion
• 3 pcs (300 grams) spicy hungarian sausage
• 1 small pc (30 grams) red bell pepper
• a tsp of fine salt
• 3/4 - 1 tsp ground black pepper
• 1 pouch (250 grams) sweet-style spaghetti sauce
• 1/2 cup quickmelt cheese
• 3-1/2 tbsps evaporated milk

Procedure:

1. Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.
2. Meanwhile, grate the cheese. Bruise lightly the garlic to expel the skin. Mince the garlic. Mince the onion. Mince the red bell pepper.
3. Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.
4. While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.
5. Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.
6. Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.
7. Serve immediately while hot.

Misua Meatballs Soup

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 2 pcs of red onion, minced
• a tablespoon of fish sauce
• 5 cups of rice wash or water
• 1/4 tsp of ground black pepper
• 1 pc chicken or pork cube
• 30 grams of misua noodles

for the meatballs:

• 1/2 kg of lean ground pork
• a bunch (30 grams) of spring onion, minced
• a tsp of rock salt
• 1/2 tsp of ground black pepper

Procedure:

1. In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. In a pan, heat oil. Carefully fry the meatballs on all sides lightly, just to hold it together. Don't worry, you'll drop the meatballs in the soup later to make sure they are thoroughly cooked. Set aside.
2. Back to the pan, saute the garlic until rich golden brown in the same oil where the meatballs are fried. Add the onion. Cook until very soft. Pour in the fish sauce. Stir-fry until fragrant or until liquid dries up. Add rice wash, ground pepper and chicken cube. Increase heat to high. Cover. Bring to boil.
3. One by one, drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.
4. Serve hot.

Miso-Mirin Marinated Salmon with Mushroom Tomato Pasta

Ingredients:

• 2 salmon fillets
• 250 grams linguini
• 6 cloves garlic, minced
• 2 onions, chopped
• 8 pcs button mushrooms, sliced
• fresh oregano and thyme, finely minced
• 2 cans crushed tomatoes
• 6 pcs each of black and green olives, sliced
• a tbsp capers
• salt and pepper to taste
• dried chili pepper flakes
• 3 tbsps grated Parmesan cheese

for the miso-mirin marinade:

• a cup of fermented soybean paste (miso)
• 1/2 cup mirin
• 3 tbsps sake
• 1/4 cup white sugar
• 1/2 tsp sesame oil
• salt and pepper to taste

Procedure:

1. Combine marinade ingredients until paste-like. Marinate fish overnight.
2. Cook pasta until al dente.
3. Make the sauce: Saute garlic and onions in oil. Add mushroom and herbs. Add tomatoes and bring to boil. Simmer for 5 minutes. Add olives and capers, then season to taste.
4. Meanwhile, bring out marinated salmon and grill over high heat for 3 minutes per side.
5. Toss cooked pasta with tomato sauce and top with grilled salmon.

Lemon Zest Penne Pasta and Cream Cheese

Ingredients:

• 400 grams penne pasta
• 2 tbsps extra virgin olive oil
• a tbsp lemon rind, shredded
• 2 segments garlic, crushed
• 1/4 tsp dried chili flakes
• 3 tbsps lime juice
• 1 bar cream cheese, room temperature
• salt and pepper to taste

Procedure:

1. Place the penne in a large saucepan with rapidly boiling salted water and cook until al dente. Drain.
2. While the pasta is cooking, heat olive oil in a pan and add all the ingredients except for the cream cheese. Cook until aromatic. Set aside.
3. Whip the cream cheese until light. Fold cheese mixture into the penne. Mix well.
4. Serve immediately.

Whole Wheat Vegetable Lasagna

Ingredients:

• 10-12 sheets of whole wheat lasagna, boiled, cooked and drained
• a pound of each carrot and zucchini, sliced into rounds
• a pound each of broccoli and cauliflower florettes
• 4 tbsps olive oil
• a tablespoon minced garlic
• 1/2 tsp of fine salt
• 1/2 tsp pepper powder
• Parmesan cheese
• Bechamel sauce

Procedure:

1. Boil carros in water until tender but firm. Drain, then saute in some olive oil and garlic. Season with salt and pepper, then transfer to a bowl. Do the same to the florettes and zucchini.
2. Preheat oven at 350 degrees Fahrenheit.
3. Spread some bechamel sauce on the bottom of a buttered glass baking dish and set a layer of lasagna. Then, alternately layer with the three sauteed veggies. Top it off again with bechamel sauce, parmesan cheese and some more olive oil.
4. Bake in oven for 20-30 minutes. Allow to settle for 10 minutes before serving.

Pancit Bihon Guisado

Ingredients:

• 1/4 cup cooking oil
• 2 cloves garlic, crushed
• 1 onion, minced
• 1 cup boiled pork belly, diced
• 1 small cabbage, shredded
• 1 carrot, julienne
• 2 tbsps soy sauce
• 1.5 cup broth
• 1 bunch of Chinese celery(kinchay)
• a bundle of rice sticks (bihon)
• 1 tsp salt
• 1 tsp msg
• 2 pcs Chinese chorizo, sliced and fried
• spring onion for garnishing
• calamansi

Procedure:

1. Saute garlic in oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes.
2. Add broth and simmer. Add kinchay.
3. When veggies are cooked, mix and soaked in the bihon. Season with salt and msg. Put the Chinese chorizo. Mix well until thoroughly cooked.
4. Serve hot. Garnish with minced spring onion and calamansi.

Milky Macaroni Soup with Quail Eggs

Ingredients:

• ¼ cup cooking oil
• ½ head of garlic, finely crushed
• 2 large native or red onion, minced
• 100 grams lean ground pork
• ¼ cup fish sauce
• Chicken stock
  
• 6 cups water
• 1 small can (158 ml) evaporated milk
• ½ tsp of ground black pepper
• 400 grams macaroni
• 1 small (100 g) carrot, coarsely chopped
• 1 stalk of minced celery (no leaves & can be optional)
• 24 pcs hard-boiled quail eggs, shelled

Procedure:

1. In a large casserole, sauté garlic in oil until golden brown in medium-high heat. Add onion. Cook ‘til soft. Place ground pork and fish sauce. Sauté ‘til all liquid evaporates. Add chicken stock and water. Cover. Bring to boil.
2. Add carrot and celery. Cover. Cook for 3 minutes. Put quail eggs. Cook for another minute.
3. Serve immediately.