and one of them is preparing them a food.
In my long time living independent in Manila i usually used to processed food and buying in restaurant or in convenient store,
I can even endure eating only 1 or 2 meals a day,
But something change when my family decided to live with me,
my mom got sick year 2013, and since im a busy with work i just order her food outside or restaurants that i know preparing delicious meal,
ordering her healthy food as possible,
until this one day, while waiting i saw how the food process behind the scene,
they put a lot of instant seasoning in it, which is no good for her.
so a change of heart,
i learning learning to cook my own and serve it to my family,
i learn waking up early just to cook and prepare meal.
i know there is nothing best than knowing that someone prepare a clean and healthy food to your family,
and there is no one can do that for them except me.
here is what i prepared this morning:
CHICKEN SOTANGHON SOUP
Yield: 6 Servings
1 tablespoon oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 pound chicken wings, tips removed and cut into 2-inch pieces
1 cup kinchay (Chinese celery), finely chopped
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon atchuete powder
1 large carrot, peeled and julienned
salt and pepper to taste
4 ounces (about 2 coils) sotanghon (cellophane noodles)
½ head napa cabbage, shredded
3 to 4 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped
For the Fried Garlic Bits
½ cup oil
1 head garlic, peeled and minced
In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about 2 to 3 minutes or until limp. Add fish sauce and cook for about 2 to 3 minutes.
Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.
In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into broth to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
For the Fried Garlic Bits
In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
i learnt the way of cooking this on pinterest.