Bulalo with Brussels Sprouts

Hot Steaming Brussels Sprouts

My unico loves brussels sprouts with the Nilagang Beef or Nilagang Pork, and so today when I made some bulalo I did not forget to add his favorite brussels sprouts and I added some sweet potatoes as well. Picture on the left is the Bulalo that I've just made and you could see that it is still steaming. I made sure that the vegetables are still half cooked so when we eat it, it will still have some crunch into it.

Normally bulalo will be too rich and and if you are watching your diet it is not for you or for us. But I made some changes here and there to make it as good. I boiled the meat and threw away the broth once or twice if theres still more fats floating around. Then instead of regular potatoes I added sweet potatoes and I added some brussel sprouts which contain lots of vitamins and some other healthy component thats good for us such as antioxidant, fiber and it fights cancer cells also and so on.  And so making this and serving this to my family wont make me feel guilty but better yet they'll be having heartwarming and healthy food. Below will be the recipe.  Enjoy!

Ingredients:

Beef Bulalo, or Pork, you could use healthy cut of meat as well
cabbage
napa cabbage
pechay or bokchoy
potatoes or sweet potatoes
corn on a cob
brussels sprouts optional
onion quartered
salt and pepper to taste

Procedure:
Boil meat till tender. ( When boiling the meat, boil for 30 min then throw away the water or the broth. Then boil till tender but if the meat has too many fats let it boil again and throw away the water or broth for the second time and then add water again then boil it till tender. Dont forget to scoop out the brown scams on the sides) Add corn. Then sweet potatoes. Add brussels sprouts then other green leafy vegetables. Cook vegetables half cook so that it will still be crunchy and fresh. Serve with hot steamed rice or you could eat it as is since it has corn and sweet potatoes already.  Enjoy!

Pancit Molo Soup and Pinsec Frito

Pancit Molo and Pinsec Frito

Homemade Pancit Molo soup with Homemade Pinsec Frito.

Feeling much better, decided to make some Pancit Molo soup and Pinsec Frito...thank you to the food processor made everything easy.. Only the wrapping and the cooking time that took sometime.. Normally you don't pair them together but wanted something crunchy and added some veggies too to the Pancit Molo.. My unico loves it.. He ate the molo and pinsec as toppings..and he said its his new favorite..

Ingredients: 

wonton wrapper

ground pork or ground chicken or ground beef

spring onion chopped

onion chopped

garlic chopped

carrots chopped

bokchoy sliced (optional)

chicken flakes (optional)

chicken broth

salt to taste or fish sauce

pepper (optional)

Pancit Molo Soup and Pinsec Frito

For Pinsec Frito: As appetizer or Toppings for the Pancit Molo Soup
same ingredients except the chicken broth, chicken flakes and botchoy, fish sauce.

mixed all ingredients then wrapped in the wonton wrapper

then Fry till golden brown, set aside. You could either use it as toppings for the Pancit molo soup or serve it  as appetizer with sweet and sour sauce

For Pancit Molo

Procedure: mixed all ingredients. wrapped in the wonton wrapper. 

Saute garlic  and onion. Add  water and chicken broth. When boiling add the noodles and your siomai. Season to taste. Add spring onion and bokchoy (optional), sliced or jullien carrots when almost done.

Serve hot and topped it with chicken flakes and the Pinsec for crunch.  Enjoy! 

"Sopas"

My son requested for me to cook "sopas" or the chicken noodle soup last nite. Instead of using egg noodles, I use large shell pasta mixed with spaghetti pasta. He wants to bring it as his lunch for school so as his doting mother I did.
It is loaded with different kinds of vegetable so it is good for him but ofcourse as always he requested putting the vienna sausage his favorites. We try to limit giving him canned goods for health reason. But once in awhile we give in.
With this soup, I could use different kind of pasta or what ever pasta I have in my pantry. He prefers the large shell pasta and the spaghetti pasta mixed together, go figure. Taste ofcourse will be the same well I guess how it looks make a difference, hmm. Normally, I would use only one kind of pasta but the day I was going to make it I didnt have enough so I've mixed whatever I have in my pantry and for some reason the whole pot was gone just after 2 days, normally it last longer than that. Well, the three of us had it the next day as our lunch or "baon" for work and school maybe thats why. And so the next day my husband and my son were still looking for it as their lunch or "baon" for work or school, well we dont have it anymore so I said I'll make some again next time. Been two weeks since I'd made it last, so when my son requested it last nite I went ahead and make it and it could be their baon again.
Ingredients: Garlic
Onion
chicken (ground beef or pork)
Vienna sausage optional
carrots,cabbage,green beans and celery
(other vegetable can be added if wanted)
1 can evaporated milk
1 can of chicken stocks
water
pepper and salt to taste
Procedure: Brown your ground beef or if chicken saute it with garlic and onion. Add the stocks and water. When boiling add your pasta when tender add the evaporated milk. let it simmer and add all the vegetables ( do not over cook) and the vienna sausage. Serve hot.