Food Friday

This week's featured Food Friday player is ...

Ms. Winnie, with her Honey-Dough Filled Rolled Cookies post, on her blog Something Sweet.

I wish I can have one of those cookies right now...am sure it would be perfect not only with coffee but with any other drink (or all by itself)! Browsing through Ms. Winnie's food blog always reminds me of home since there was a time when my parents put up a small bakeshop and us kids would bake cakes and cookies for our own consumption! If you love baking as much as Ms. Winnie does, then do check out her site!

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Since my son and I have been feeling a bit under the weather lately, I decided to make something soupy with what I have available ... decided to call this: Whatever Is Available Soup. :D

Ingredients:
meat (i used pork shoulder, which I cooked until tender, in water, salt, pepper, crushed ginger, garlic, onion, and Italian Seasoning for around an hour)
corn kernels, green beans, mung bean sprouts, chili
salt, pepper, sesame oil, hard-boiled egg
instant noodles

Procedure
Cook meat. Once tender, add the corn kernels. Simmer for around ten more minutes. Throw in the green beans. Adjust seasoning. Turn off heat.
Meanwhile, prepare the plate and add in the noodles, placing the other ingredients (meat, mung bean sprouts, green beans, chili, hard-boiled egg, and corn kernels) on top. Ladle in the soup. Add a drizzle of sesame oil and maybe some chili flakes.
You may opt to add more broth than what I have shown, since the noodles tend to absorb some of it.
Enjoy!

I omitted the chili for my son (he's not a chili fan, lol). We both had fun slurping our food and even went for seconds! :D

I think this would have been much better if I added something leafy...but I didn't have any available. Maybe next time...we're still on the road to recovery, so most probably I will be making something similar again this weekend. :)

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

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Food Friday

This week's Featured in Food Friday player is ...

Ms. Che who owns the blog Sweet Memoirs with her blog post: Cereal Prawn

This is the first time that I've heard of Cereal Prawn, but it looks like it's something that my family and I will love!  Sweet Memoirs is a personal blog by Ms. Che where she posts not only about food but also about about her life and family in Singapore. I particularly like her blog's mission, which is to donate whatever blog income she can generate and donate it to those in need. Just LOVE that! So why don't we all give her a visit and send her some encouragements, foodies! Greatly appreciate it! :)

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My post is something fast and only requires a few ingredients:  Quick Rainbow Noodles.

Ingredients:

• vegetable noodles (they were "color-coded"; am guessing that the orange color stands for carrots, yellow for potatoes, red for beets, while am not sure which green leafy vegetable is added to make those green noodle strands...)
• ground meat (i used pork, around 1/4 Kg; seasoned with the following: salt, pepper, some dried mixed herbs {thyme, rosemary, marjoram, basil, oregano, and sage}, soy sauce, and loads of garlic.)
• bok choy/pechay (i used two bunches)
• water (around 1/4 cup)

vegetable noodles

Procedure:

• Cook noodles according to package instructions. Drain and set aside. You may add a bit of oil so that they wouldn't stick together.
• Put water and seasoned ground meat in pan. Let boil, then mix. Wait till it gets cooked (it will turn brown, which isn't long) and water has reduced in half.
• Add chopped bok choy. Simmer for a few minutes.
• Dump in the cooked noodles. Mix. You may add more salt, pepper, or soy sauce. You decide. The noodles will absorb the remaining liquid, which is great since that means it will also absorb all those amazing flavours. :)
• Best served hot.

Cooked that for dinner one time when I was so busy and so wanted something fast and nutritious (I'd like to imagine that this dish is nutritious, lol) for my kids and I. Glad they both liked it, and I finished my work on time! :D

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

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Food Friday

This week's Featured in Food Friday player is....

Ms. Fallenrhainnes who blogs over at eXtraordinary Journey with her blog post: Care to Join Me For Breakfast?

Now that's a meal that I absolutely LOVE! Taste is such a personal thing (I know, I think I've said that often enough. lol) and I just love the combination here: eggs, dried salted fish, some leftover adobo, rice, fruit, and of course, the spicy coconut vinegar {with calamansi/calamondin} dip! Am definite that after such a hearty breakfas, I'd go burrrrrrppp! A personal blog filled with her adventures, you'll surely find something that will interest you...so go ahead and check her out!

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Simple Egg Noodles with Meatballs and Bok Choy/Pechay...my post for this week.

ingredients:

• mami noodles (egg noodles)
• bok choy (pechay)
• meat balls (mix everything: ground pork, salt, pepper, mixed herbs {thyme, rosemary, marjoram, basil, oregano, and sage}, spanish paprika, soy sauce, egg, garlic, breadcrumbs (not too fine; toasted some day old sliced bread, then crushed them myself), and few drops of milk).
• fish sauce and sesame oil

egg noodles

procedure:

• i cooked the noodles first (followed the instruction written on the package), then set them aside.
• had a few cups of water boiling, then dropped the meatballs gradually.
• added the cooked noodles to the pot with the meatballs.
• sliced the bok choy then dumped them into the pot together with the other ingredients. adjusted the taste (couldn't help adding fish sauce).
• the bok choy didn't take long to ocok...just around 4-5mins. in the simmering liquid. drizzled sesame oil.
• served hot.

Had that as a snack...while I was watching television, and it was raining outside. :)

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! <3

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Food Friday

The Featured Food Friday player today is ....

Ms. Pinkc00kies who blogs over at Munchy Crunchy, with her post:
Khong Guan Ice Gems

Being another foodie, Ms. Pinkc00kies shares her reviews about food she's eaten and where she had them.  Her blog's one of the places I go to when I want to learn a new item on a restaurant's menu (or which item has been phased out, lol) which she just visited; or if I just want to know what she's feasting on! Go and check out her diverse food reviews for yourself...but I urge you to visit on a full stomach, since you might get hungry with all the delicious food that will greet you.

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Rice Noodle Experiment, that's what I'd like to call this dish:

My post for today is noodles again. I know, next week it will be different. Pinky promise.

Well, this one was inspired by a Thai friend named Poulet, who also loves to take shots of what she whips up in her kitchen. I just love the healthy dishes she makes and these two dishes just inspired me to try something different. Hence, my rice noodle experiment (my first time to try cooking this type of noodle).

(please click on the noodles if you prefer a bigger view)

But I don't have most of her ingredients, so I used what was available here at home:

• chicken breast 
• squash, bunch of celery, pechay (bok choy)
• onion, garlic (diced)
• salt, pepper, soy sauce
• chicken stock (seasoned broth from some leftover raw chicken bones and skin)
• toasted sesame seeds
• rice noodles

some ingredients used: squash, celery, onion, rice noodles, pechay (bok choy), and garlic.

Procedure was fairly easy:

• Cut chicken breast in small sizes, then brown over a hot pan with a bit of oil. Season with salt, pepper, and soy sauce. Add diced onions and garlic.
• Add in the squash since it takes longer to cook. Put the pechay (bok choy) next, then the celery. Mix everything well. Turn off heat.
• In a separate pot, boil some water and cook the rice noodles, which will only take about two minutes. 
• Place cooked noodles in a bowl. Add chicken and veggie mix.
• Pour hot chicken stock.
• Sprinkle with lots of toasted sesame seeds. 
• Serve hot.

Decided not to add chili because of my youngest son. lol :robot
I served this hot, but my sons loved it at room temperature.

I must confess, I'm a rice noodle fan now! :L

Reminder: Please link back here (you may use the Food Friday buttons located on the right sidebar) if you're playing... and don't forget to visit other players as well and leave them some comment love! thank you.♥

*if you have problems with linking, do send me a message (or make a comment below) since I might be able to help...would hate to miss a food post from you! <3

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