Chicken Asparagus Soup

INGREDIENTS:

4 cups chicken broth 1 pound asparagus, washed, trimmed 3 tbsp. butter 1 small onion, chopped 1 tsp. grated fresh ginger

1 tbsp. flour 1 tbsp. patis 1 cup diced cooked chicken meat 1/8 tsp. ground pepper 2 cups skim or 2% milk

DIRECTION:

1. Bring chicken broth to a boil in a medium saucepan, add the asparagus, cover and adjust heat to simmer. Remove the stalks after 5 minutes, trim off about 1-1/2 inches of all the tips and set tips aside.
2. Slice the remaining stalks into 1” pieces and reserve. Transfer the broth to a bowl and reserve.
3. Return pan to heat, melt butter, add onions to butter, let caramelized for 3 minutes without stirring, stir in flour and ginger and sauté 2 minutes more, allowing the mixture to brown.
4. Gradually add the reserved broth, a cupful at a time, whisking to prevent lumps. Simmer the coup 5 minutes. Add chopped asparagus, patis and chicken, sauté 5 minutes. Let cool, puree in a blender, chill until serving time. Taste and correct seasoning. Ladle into soup bowls, top each soup bowl with some reserved asparagus tips, and serve.

Cooking Tip: Caramelized onions for soup by cooking them slowly in a little oil, without stirring, until they are golden brown, about 2 – 3 minutes. This brings out the fullest onion flavor and adds rich color to the soup.

Preparation and cooking time: 45 minutes
Serves: 4 – 6

Bibingka (Rice Cake)

INGREDIENTS:

2 cups all purpose flour or rice flour 2 tsp. baking powder 1 tsp. salt 3 eggs 1 cup sugar

1-1/4 cups coconut milk 1/4 cup grated sharp cheddar cheese 2 tbsp. melted butter 2 tbsp. sugar 1/2 cup grated fresh coconut

DIRECTION:

1. Preheat oven to 350ºF. Grease and line with waxed paper, or banana leaves the bottoms of 8” layer baking pans.
2. Sift flour, baking powder and salt together.
3. Beat the eggs until light and creamy. Gradually add sugar (about 1/4 cup at a time) beating well after each addition (about 5 minutes).
4. Add flour mixture alternately with coconut milk. Beat to blend thoroughly.
5. Pour mixture in lined pans. Bake 15 minutes in preheated oven.
6. While still hot, sprinkle top of cake with grated sharp cheddar cheese.
7. Return cake to oven and bake 10 to 15 minutes more or until cheese is melted.
8. Brush top with butter as soon as it comes out of the oven and sprinkle with sugar.

Note: Traditionally, this rice cake is baked in clay ovens with glowing charcoal under and over the cake.

Preparation and cooking time: 45 minutes
Serves: 6 to 8

Chicken Mami

INGREDIENTS:

1/2 pound egg noodles 1 cup diced cooked chicken 1/2 diced cooked ham 1/2 cup frozen peas 1/2 cup chopped carrots 8 cups chicken broth

1 tsp. sesame oil 1 tbsp. patis 1 tsp. salt 1/8 tsp. ground pepper 2 tbsp. minced green onions 1 tbsp. fried garlic chips

DIRECTION:

1. Cook noodles according to package directions. Drain, divide into 8 bowls.
2. Bring chicken stock to a boil. Add chicken, ham, peas, and carrots to broth. Season with sesame oil, patis, salt and pepper/ Pour some broth mixture into each bowl. Garnish with minced green onions and fried garlic chips.

Preparation and cooking time: 35 minutes
Serves: 8

Barbequed Spareribs

INGREDIENTS:

4 pounds spareribs 1/2 cup catsup 1 tbsp. brown sugar 1 tbsp. soy sauce 1 tsp. salt 1 tsp. garlic powder

1/2 cup pineapple juice or apple juice 3 tbsp. vinegar or lime juice 1 tsp. dry mustard (or 1 tbsp. prepared mustard) 1/2 tsp. ground pepper

DIRECTION:

1. The secret in making juicy spareribs is to precook them before barbequing. Cut ribs into 1-rib pieces, place in a large saucepan, add enough water to cover, do not add spices to the water, parboil ribs for 30 minutes
2. In a small bowl, combine the rest of the ingredients for marinade. Remove ribs from water and drain. Place on a roasting pan large enough for all ribs. Brush the ribs on both sides with the marinade. Place ribs on a rack to drain.
3. Set a well greased grill on medium heat, grill ribs about 5” about heat, for about 15 minutes on one side, basting with leftover marinade before turning them over to cook the other side. Grill 10 minutes more.
4. Spareribs may also be frilled in the middle rack of a 350ºF oven, basting every 15 minutes, for an hour. Or brush ribs with marinade, wrap in heavy duty foil, seal ends, road an hour in a 350ºF oven, uncover last 30 minutes.

Preparation and cooking time: 1 hour and 30 minutes.
Serves: 4 – 6

Barbequing Tips

Coffee Brewing Tips

• Keep the coffee pot scrumptiously clean. Scrub the pot after it is empty rather than wait until the regular washing. Occasionally boil 1 tbsp. of bicarbonate of soda with water in the pot to refresh it.
• Use fresh coffee; if possible, toast and grind beans just before brewing.
• Use freshly drawn cold water. Hot tap water produces a flat flavor.
• Boiling coffee produces a bitter and cloudy brew. Drink it while it is fresh.
• Time your method and measure the ingredients consistently: 2 level tbsp. of regular grind coffee makes a full bodied 3/4 cup brew.
• Bitter coffee results when too much coffee is used or beans were ground too fine. Use less coffee for the very fine grind.
• Ground coffee for your particular method of brewing; follow manufacturer’s directions as to the grind recommended.
• Never boil milk for coffee. Heat it to just below simmering point. If using cream, serve it at room temperature so as not to cool down a hot drink.
• With the proliferation of coffee making machines (cappuccino, espresso, et.), and flavors, there are many ways to prepare this brew but these tips are always useful in making any kind of good coffee.