100 grams spaghetti pasta
1 cup boiled chicken, shreds
1 cup malunggay leaves
1 carrot, chopped
10 baguio beans, thin slices
1 bulb onion, chopped
3 cloves garlic, minced
1 tbsp ground pepper
fish sauce to taste
2 tbsp margarine
154 ml alaska evap
Heat margarine in a pan. Saute garlic and onion. Add chicken and stir until golden brown. Mix carrots and baguio beans. Season with ground pepper. Boil for three minutes. Add pasta, chicken stock and water. Continue the heating until tender. Season with fish sauce to taste and boil. Add alaska evap and simmer. Drop malunggay leaves. Remove from fire and serve hot.
Anyone please describe how shark fin soup taste! According to rumors, shark fin soup is not so tasty but commands a premium price.
The issue about shark finning was covered by the latest episode of Jessica Soho. Sharks are caught using large hooks with a red-looking fish as a bait. Shark catching is not a sure fire business but one catch a day is considered a lucky day. The fin cost 600 pesos per kilogram up to 9,000 per pair. It is served in restaurants as shark fin soup and other expensive dishes.
Shark finning is being objected by environmentalists and animal rights advocates. Many shark hunters are just getting the fins and throwing back the live shark back to sea. The poor shark will not be able to swim, gather foods and will eventually die. A very inhumane way of death.
I thought man should be afraid of sharks! Now, the sharks should be afraid of man!
The BFAR, Bureau of Fisheries and Aquatic Resources plans to ban shark finning. The plan of action was aired after Jessica Soho broadcast the shark finning issue. Shark is a native food source in some parts of the Philippines so catching and slaughter of whole shark will entail no criminal responsibility. Catching for the sake of fins only will be prohibited. Many never want to sell shark meat cause it only cost 50 pesos per kilogram.
Many are patronizing shark fin recipes because it is high in protein and calcium. A shark fin is about 80% protein. Claimed to cure arthritis and other diseases. Also, serving shark fin soup is a symbol of high respect to visitors.
Long hours of driving was really tiring. I turned the steering wheel to right and entered Jollibee’s perimeter. We spent some time relaxing and eating of course. Holding the steering wheel, stepping on three pegs and watching the road carefully made me hungry. My wife and our toddler were just sitting beside me but they felt hungrier. The two insisted a stop over.
I got my favorite order as usual, the two rice with chicken. My tummy was really craving for heavy meal.
Her order – burger, french fries…
… and the creamy macaroni soup.
This soup / sopas looks like a usual, a normal recipe I often order from nearby karenderia. But it is different, the soup is creamy. I was able to get one spoonful before she grabbed it. This one tasted so good. I’d like to order one but I already have a chicken and two rice. An extra soup would be to much.
Sorry for writing this article late. This was the second menu during our son first birthday. The first was pancit bihon.
My auntie arrived after my sister-in-law finished cooking the pansit bihon. My sister was tired already so auntie got in-charged for the next menu, the macaroni chicken soup.
Here are the ingredients:
hotdogs = 1/4 kg, cut thin about two millimeters thick
chicken = 1/2 kg, cooked and shredded, set aside the soup, bones will also be included as flavor enhancer.
cabbage = 1 kg, chopped
carrots = 1/2 kg, sliced to small pieces like a stick
baguio/snap beans = 1/4 kg, cut diagonally about 2 cm long
bell pepper = 3 pieces, sliced thinly
sitsaru = 1/4 kg, removed both tips
macaroni = 2 kg
onions = ten, chopped
garlic = half head, minced
fish sauce and black pepper
margarine as cooking oil replacement
evaporated milk = large can
Follow the simple procedures:
1) Bring to boil half pail of water in a large kettle. Set aside.
2) Saute garlic and hotdogs for 30 seconds in a large tulyasi. Add onions and continue for another 30 seconds. Add shredded chickens and continue for one minute.
3) Add carrots, snap beans, bell pepper and macaroni. Continue saute for 30 seconds. Put the chicken stock to cooking vessel add hot water to fill the 3/4 part of large tulyasi.
4) Add sitsaru and cabbage. Mix bell pepper and fish sauce to taste. Bring to boil immediately – can be achieved by high flame and addition of hot water. This is needed to prevent oversoaked macaroni.
5) Continue boiling until the macaroni are plumbed but never reaches its full size. Add evaporated milk to taste and immediately removed from fire.