philosophy

i love to cook. i am not great; i am not able to cook without a recipe book or some sort of instructions on how long and how much. i proceed with caution in the kitchen because i like to have something edible at the end of it all. but i don't follow recipes to the letter. i will add or eliminate ingredients or steps if i deem them unnecessarily fussy. the way i cook is kind of the way i live my life & the food i like reflect my ideas about what a good life is: plain, not fussy but fills both the belly & the soul.

Sunday, February 13, 2011

my chicken sotangon soup

my recipe is based on this; it is at its core filipino chicken sotanghon soup with elements of vietnamese pho.

Soak 200 gm sotanghon in water for a few minutes and drain.

Boil 1 whole chicken breast in water seasoned with salt, peppercorns and Vietnamese pho spices (star anise, whole cinnamon stick, cardamom, fennel, cloves, coriander, picture here).

When chicken is done set aside to cool; when cool, shred with fingers.

Remove solids from chicken broth; the broth will be added later to the soup.

Chop 1/2 head garlic, 2 medium onions and large piece of ginger.

Break up a cup of dried mushrooms into small pieces.

Chop carrots, bok choy.

Heat oil in a pot. Saute garlic, onion and ginger. Add chicken, mushrooms and 1 tbsp of patis.

Add chicken stock and 4 cups of readymade chicken stock. Bring to a boil.

Add the sotanghon.

Add the vegetables. Simmer.

Optional: top with fresh mint, cilantro, basil, bean sprouts, green onions and sliced chili peppers.

Monday, January 31, 2011

mark bittman's 25 favorites

and the last the Minimalist column

Sunday, January 30, 2011