Chicken Sotanghon Soup

Shy Home Chef — Tue, 22 Jan 2013 23:03:07 +0000

Ingredient
2	pound	chicken, cleaned
4	ounces	sotanghon (vermicelli noodles) Soak in water for 5 minutes
1	piece	medium onion, minced
4	cloves	garlic, minced
1/2	cup	anatto water
1/2	cup	carrots, julienned
3	tablespoon	green onion, chopped
5	cup	cups water
2	tablespoon	toasted garlic
3	tablespoon	patis (fish sauce)
1	cup	cabbage, shredded

4	pieces	chinese black mushrooms (shiitake) (soak in hot water for 10 minutes)
1	teaspoon	ground black pepper
1	piece	chicken bouillon

Procedure

In a pot boil water and put-in the chicken, simmer till the chicken is tender.
Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
Saute garlic and onion in low-medium heat in a cooking pot
Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
Pour the chicken stock and let boil. Simmer for 30 minutes.
Add carrot, cabbage and green onion then cook for 2 minutes more.
Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
Garnish with toasted garlic and chopped green onions.

Quinoa Salad

Shy Home Chef — Thu, 17 Jan 2013 20:19:40 +0000

Ingredient
3	tablespoon	freshly squeezed Lemon Juice
1	tablespoon	Red Wine Vinegar
1/4	teaspoon	Dried Oregano
1	clove	Garlic (smashed and finely chopped to a paste)
1/4	cup	Extra Virgin Olive Oil
1	cup	Quinoa
2	cup	Red and Yellow Grape Tomatoes (halved)
1	cup	pitted Kalamata Olives
2	Piece	Green Onions (green and pale green part; thinly sliced)
2	Piece	Pickled Cherry Peppers (diced)
1	Piece	small Red Onion (halved and thinly sliced)
1/2	Piece	English Cucumber (cut into small dice)
		Feta (for sprinkling)
		Salt and freshly ground Black Pepper

Procedure

Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing, and toss to coat.
Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top.