An homage to my mom’s cooking for her 48th birthday
1 Comment
Tiny Bites Consulting
February 28, 2009
My mother and I have had our differences over the past 29 years, but I think most people can say that about family. We’ve gotten to the point where life is too short to quibble, especially now that she lives so (relatively) far away in Everett, WA. Despite the distance, I am very happy that we are still able to share a love of cooking by phone and web. So here’s a recipe that my mother taught me from her store of family winter meals, relayed to me one night over the phone. It’s a dish whose presence on my kitchen table is a source of nostalgia and a reminder of my mother’s larger-than-life influence on my cooking.
Happy birthday, Mom.
Sopas na Manok (chicken and macaroni soup)
Ingredients
- 1 lb chicken breast or thighs, bone-in
- 2 carrots, diced
- 2 sticks celery, diced
- 1 onion, diced
- 1/2 head chinese cabbage, shredded
- 2 cloves garlic, minced
- 1 tablespoon patis (fish sauce)
- 1 cup elbow macaroni, shell pasta, or other small-shape pasta
Directions
- Place chicken in large stockpot and top with cold water in order to completely submerge the chicken. Bring to a gentle simmer and cook about 30 minutes.
- Skim surface for fat / impurities and add the carrots, celery, and onion. Continue to simmer until chicken is tender, about another 60 minutes.
- Take out chicken, leaving broth where it is, and shred meat by hand when it is cool enough to handle. Return shredded chicken to the pot.
- Toss in macaroni and simmer until al dente.
- Add the cabbage and cover for 5 minutes, off heat.
- While the soup is sitting, toast the garlic in a small fry pan until golden and fragrant.
- Serve soup topped with a pinch of garlic, with remaining garlic available on the table for those that want more.
Categories: Dinner, Filipino, Food, Recipes
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congratulations karen….you did a fantastic job…..your mom is so proud of you..now, i know why… keep up the good work…