Dumpling Noodle Soup

Description:
The base for this recipe is "My Mom's Chicken Broth." You cannot go wrong with a simple yet flavorful broth to make any noodle soup delicious. The kids love this.

Ingredients:
1/3 pack Hakubaku Organic Japanese Ramen (available at Santi's, Hi-top and Rustan's)
2 cups chicken broth
4-6 pcs Frozen Dumplings (From Banawe Soybean)
4-6 leaves native petchay or other leafy vegetable, chopped


Directions:
Cook ramen according to package instructions. Portion in two serving bowls then set aside.
In a small stock pot, bring chicken stock to a boil then drop in the frozen dumplings.
Let boil until the dumplings are cooked through.
Add in the vegetables then cook for a minute or two.
Pour in piping hot soup over noodles then serve right away.

Coconut Curry Noodle Soup (Laksa)

Description:
Brandon and I love Singaporean food and one of our favorites is Laksa. This noodle soup is really hot so prepare plenty of cold water and a refreshing jelly dessert!

Note: I am particularly brand conscious in this recipe; you may choose other brands but so far, I am loyal to these products because I'm happy with the results.

Ingredients:
Half pack Hakubaku Organic Japanese Ramen (available at Santi's, Hi-top and Rustan's)
1 package Home Gourmet Laksa Spice Paste (available at Santi's, Hi-top and Rustan's)
2 cups chicken broth (Check "My Mom's Chicken Broth" recipe in this site.)
1 pack 200ml Kara Coconut Cream
4 pcs. squid balls, sliced in half (From Banawe Soy Bean)
1/4 kilo suahe, or 6 pcs. prawns
Bean sprouts, properly washed and drained
Wansuy, optional



Directions:
Cook ramen according to package instructions.
Portion the noodles in 2-3 serving bowls then top generously with bean sprouts. Set aside.
In a stock pot, add 2 tablespoons oil then saute Laksa spice paste briefly. Take note that in this step, the spicy aroma might sting the eyes a bit.
Add in the broth and coconut cream and bring to a boil.
Simmer for 10 minutes then add in the squid balls and shrimps. Cook until the shrimp changes color.
(You may add more water or broth if you find it too spicy.)
While piping hot, pour soup over noodles then garnish with wansuy.
Serve right away.

Note: I don't recommend cooking the bean sprouts together with the shrimps because the flavor of the sprouts mixes with the spices. The bean sprouts will cook as you pour the piping hot soup over it; the sprouts remain fresh and crunchy which is a good contrast to the hot and spicy soup.

My Mom's Chicken Broth

Description:
I think it is a Chinese family's tradition to have healthy soups in every meal. I grew up having my mom's hot clear broth made with chicken or beef kenchi. She makes it in such a way that the flavor of the broth is clear and pure, and she takes time to skim off all the fat. Truly, I've learned a lot about healthy cooking from my mom, and I hope to honor her by cooking the same healthy meals for my family. For this recipe, I specifically indicated organic or native chicken. It is pricey compared to the regular chicken, but believe me when I say that there is no comparison to the flavor and the goodness you get from organic/ native chicken. Plus, you're cooking for your family--- the people dearest to you...right?

Ingredients:
1 organic spring chicken (or native chicken), chopped
6 cups water
1 thumb size ginger, sliced
Salt and pepper to taste, optional

Directions:
Combine all the ingredients in a stock pot then bring to a boil.
Simmer for 30-40 minutes until chicken is tender and broth is flavorful.
Remove the meat from the broth. (You may use the chicken meat for other dishes like chicken salad, pancit, etc.)
Completely cool the broth then refrigerate.
Remove any fat that will appear on top of the broth.

Tip: Go easy on the salt because the amount of liquids will be less as you cook the broth.