funny side up

Misua  or Mee-sua. Our family's version: we love it with gyoza / wanton / dumplings added in. Soul food.  Comfort food. Easy to prep ahead, and quick to cook. 🍲 Tools   Chopping board and knife  Soup pot Soup ladle Big bowl for soaking noodles 🍲  Ingredients Onion, minced or sliced Garlic,minced Spring onion, minced Carrots,1 big, julienne Cabbage, 1/3 head julienne (pechay, spinach, or whatever leafy greens work too) Misua noodles, 3 bunches, soaked in tepid water for 10mins then drained. Minced pork, 250g.  Gyoza / wanton / dumpling, 1 pack. Chicken broth, OR chicken bouillon cube. KalamaNsi (lime),sliced 🍲 Steps Saute minced pork in garlic & onion. Season with oyster sauce, salt, black pepper. Add carrots. Add leafy greens: white / firmer parts first, the softer leaves can follow before the noodles are added in (#8). Add broth. Add enough water ( soup, mah). Add gyoza / wanton / dimsum / fishballs / chicken balls, & allow to cook as per packag...

Pocherong Baboy, p o rk soup for the soul.🥣 Warm, comforting, delicious and nourishing. This is a classic Filipino soup, perfect for kids and grown-ups alike for a nutrients-packed power boost.💪 A beloved one-pot dish that's quite easy to make❣️ 🐽  Tools Meat bowl and strainer Chopping board & knife Soup pot Soup ladle 🐽 Ingredients 500g pork bones 250g pork shoulder butt or pork loins, sliced to 4 pieces 1/2 Cabbage head, sliced to squares 1 Carrot, sliced to bias 2 Saba banana, sliced to bias 2 Potato, sliced to bias optional: S weet corn, pechay 1 big head Onion, diced 1/2 head Garlic, crushed 1 knob Ginger, peeled, a bit crushed (optional, remove before serving) Cooking oil Black pepper Salt Water 🐽 Steps Heat the soup pot to medium, add cooking oil. Add onion & garlic, ginger, saute for a minute to release flavors. Add the pork bones & sliced pork to the pot. Saute a bit. Add water. Add salt, pepper.  Add pork broth (optional). On medium to high...

"Bak kut teh  ganyan?  A ng ibig koy lagi kang pagmasdan? Umula't umaraw di pagsasawaan ang iyong katangian. Ang gutom ko'y ibang iba kapag nakahain ka sa mesa."😅 Sing with me now 🎙️🎶  pun intended...😂 Bak Kut Teh. This is one soup that comforts yet awakens your soul at the same time. The zing of peppery, garlicky broth with savory fall-off-the-bones tender pork. It's a dish that I would say most Pinoys love here in SG. It's like a taste of home... reminiscent of pochero and nilagang baboy , though slightly different. 🧄🥩Tools Thermal cooker, or claypot, or any deep enough and thick enough pot that you use for soups and stews Soup cloth Ladle Meat strainer 🥩Ingredients- ribs prep 2L water 750g pork ribs 🧄Ingredients- spice prep 4 bulbs garlic, unpeeled but clean and crushed gently 1/8 cup peppercorn 1 tsp soy sauce 1.8 L water 1 pack Song Fa bak kut teh mix (includes 2 spice packets inside)🧄 🥩 Steps ***Remove the scum from the ribs Boil 2L water. Add...

3 words. NOM NOM NOM. Whether fried or added to the wonton soup, it's definitely nom nom nom. Ingredients 200g (0.44 lbs) pork mince 100g (0.22 lbs) peeled and deveined prawns, roughly chopped (optional) Sayote minced (*meat fillers) 2 tbsp finely chopped spring onion (scallions) 2 tsp light soy sauce 1 tsp sea salt ½ tsp sesame oil 1 tsp cornflour (cornstarch) ¼ tsp ground white pepper Mix gently by hand, then with chopsticks until the consistency is STICKY. Tips:  - If you plan to fry these, put smaller portions in the wrapper.   Since the wrapper is thin, frying time should be short. More fillings will take longer to cook, and by then you'd have burnt the wrappers already. - Meat fillers- when you've got a huge tribe to feed and need to save $$ but still deliver oomph flavor, adding minced chayote on top of your portion of meat can do the trick. Chayote absorbs the flavor of the mix.  Celery is another option to consider.  (But only for non-member...

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

Shakshuka!!! In my kids' world, it may well be the battlecry of the squad of teeny but brave Toy Story soldiers, on the offensive! 🤯  "Oorah!" This time, Alexa tells me that it is derived from an Arabic word meaning "a mixture" or "shaken". Hmm. Fascinating. The "Shake Shack" is how I might loosely translate it 😜, mind map style. This is a dish hailing all the way from North Africa / Middle East.  Its recipe popped up in my YouTube feed months ago. And since then, I've whipped it up in our kitchen maybe 5 times already.  Consistently, it got good reviews from the hungry mouths here in our home :). Personally, I like this dish because (1) it is really easy to make, (2) poached eggs in tomato-ey sauce, hello! what's not to like there, and, (3) the flavor profile is just so interesting and so unlike the usual fare that my family has. So here you go...hope each soulful spoonful  takes you, as it has taken my precious 5, beyond the pande...