Tinolang Tahong
2 lbs shelled tahong (mussels)
1 thumb size ginger, sliced into strips (You can use more ginger if you want to add more zest to your soup)
½ head garlic, minced
1 medium size onion, sliced
3-4 bundle small Pechay (Bok Choi) or 1 bundle spinach, washed and trimmed (I prefer pechay because of its crunchy texture)
2 Tbsp fish sauce or patis
2 Tbsp vegetable oil
Salt and pepper to taste
4 cups water (You can use 3 cups water & 1 cup sprite if you want mild sweetness in your soup. I prefer the zest so I just use more ginger instead)
PROCEDURE:
In a saucepan, saute the garlic, onion and ginger.
Add the mussels.
Simmer until mussel shells open a little
Add broth or water and boil.
Add pechay and fish oil
Add salt and pepper to taste.
Serve hot.
1 thumb size ginger, sliced into strips (You can use more ginger if you want to add more zest to your soup)
½ head garlic, minced
1 medium size onion, sliced
3-4 bundle small Pechay (Bok Choi) or 1 bundle spinach, washed and trimmed (I prefer pechay because of its crunchy texture)
2 Tbsp fish sauce or patis
2 Tbsp vegetable oil
Salt and pepper to taste
4 cups water (You can use 3 cups water & 1 cup sprite if you want mild sweetness in your soup. I prefer the zest so I just use more ginger instead)
PROCEDURE:
In a saucepan, saute the garlic, onion and ginger.
Add the mussels.
Simmer until mussel shells open a little
Add broth or water and boil.
Add pechay and fish oil
Add salt and pepper to taste.
Serve hot.
Grilled Chicken Wedge Salad
1/4 cup cheddar cheese, crumbled
1/4 cup mayonnaise
1 pack All-Purpose Cream
salt, cayenne pepper and pepper to taste
2 chicken breasts
2 tbsp olive oil
1 large head of iceberg lettuce, sliced into 4 large wedges
2 tomatoes, chopped
1/2 cup walnuts, roughly chopped
Procedure:
1. To make the dressing, combine cheddar cheese, mayonnaise and All-Purpose Cream. Season with cayenne pepper, black pepper. Chill.
2. Season chicken with olive oil, salt and pepper. Grill over medium heat until cooked, about 4 minutes each side.
3. Slice the cooked chicken into large cubes.
4. Plate the salad by laying a lettuce wedge on the middle of the plate. Drizzle a spoonful or two of the dressing. Top with tomatoes, chicken cubes and walnuts.
1/4 cup mayonnaise
1 pack All-Purpose Cream
salt, cayenne pepper and pepper to taste
2 chicken breasts
2 tbsp olive oil
1 large head of iceberg lettuce, sliced into 4 large wedges
2 tomatoes, chopped
1/2 cup walnuts, roughly chopped
Procedure:
1. To make the dressing, combine cheddar cheese, mayonnaise and All-Purpose Cream. Season with cayenne pepper, black pepper. Chill.
2. Season chicken with olive oil, salt and pepper. Grill over medium heat until cooked, about 4 minutes each side.
3. Slice the cooked chicken into large cubes.
4. Plate the salad by laying a lettuce wedge on the middle of the plate. Drizzle a spoonful or two of the dressing. Top with tomatoes, chicken cubes and walnuts.
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