Carrot and Sweet Potato Soup

2 tbsps. Canola Oil
1/2 cup chopped onions
3 cups peeled cubed sweet potato
1 tsp grated ginger
3 cups less sodium vegetable broth or water
1/2 tsp salt
1. Heat oil in a large saucepan.
2. Add onions and saute for 4 mins
3. Add potato and carrots and stir well to coat the potatoes and carrots with the oil.
4. Add the grated ginger and vegetable broth.
5. Bring to a boil and let simmer until carrots and potatoes are tender.
6. Use a hand mixer to make a smooth soup.

Pork Asado

Here is my version of a Pork Asado

1/2 kilo Pork sliced thinly into squares
1 tbsp garlic minced
1 tbsp onion chopped 
1 tbsp oil
2 tbsp kecap manis
2 tbsp soy sauce
1 tsp cornstarch
1/2 cup water
1 pc pork cube
1. Saute garlic and onion.
2. Add the pork and saute for awhile. Then add enough water to cover the pork and boil until pork is tender.
3. When water has been reduced to one half add the soy sauce and kecap manis. Stir thoroughly.
4. Cook until pork is very tender and sauce has reduced to 1/4.
5. Disperse cornstarch in 1/2 cup of water and add to the pork and stir thoroughly.
6. Remove from pan and serve. 


Recipe & Photo Courtesy of Bubut Sarao

½      kg chicken bones
½      kg beef bones
¼      kg sirloin or any lean beef, diced
3       qt water
1       medium onion, sliced
2       T sugar
3       T vinegar
2       t peppercorn
2       bay leaf
2       t salt
1       t pepper
1       medium carrot, diced
1       medium potato, diced
½      c macaroni
1       c cabbage, sliced into strips
2       stalks onion leeks, chopped
1       c zucchini, diced
100   g green beans, diced
½      c sweet peas
1       (368 ml) Del Monte tomato sauce
100   g chickpeas
          Parmesan cheese, grated
·        Put the first 9 ingredients in a pressure cooker and boil for 15 minutes.  Discard the bones, peppercorn and bay leaf.  Season with salt and pepper.
·        Transfer to a large casserole. Let it boil.
·        Add the carrot, potato and macaroni. Continue boiling then simmer until tender.
·        Add all other ingredients and simmer a few more minutes.
·        Serve in individual bowls and sprinkle with grated Parmesan cheese.

Chicken Macaroni Soup

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup
½      kg chicken backbones
8       c water
1       t salt
2       T butter
5       cloves garlic
1       medium onion, chopped
1       small carrot, cut into thin strips
1       medium potato, cut into thin strips
1       t salt
1       T fish sauce
¼      t pepper
1       (158 ml) can evaporated milk
1       c cabbage, shredded
25     g cheese, grated
·        Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.
·        Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.
·        Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.
·        Serve hot in individual bowls.  Sprinkle with grated cheese.


1       T butter or margarine
4       cloves garlic, crushed
1       medium onion, sliced
¼      kg beef, sukiyaki sliced
¾      c Kikkoman soy sauce
¼      c Mirin
4       c water
½      c carrots, sliced
1       c pechay baguio, coarsely shredded
2       pcs tokwa, cubed
¼      t MSG (optional)
          eggs (if desired)
·        Melt butter in a saucepan. Sauté the garlic and onion. Add the beef and cook until browned. Add the Kikkoman, Mirin and water. Bring to a boil then simmer until beef is tender.
·        Add the carrots and cook until tender crisp. Then add the pechay baguio and tokwa and MSG.
·        Serve hot in individual bowls and drop 1 egg in each bowl if desired. Stir well.

Recipe Courtesy of Bubut Sarao

Crispy Crablets

Recipe & Picture Courtesy of Bubut Sarao

Crispy Crablets

¼      kg crablets, washed and drained
½      t ginger, crushed                                                      
1½    t garlic, crushed
1½    t Chinese rice wine
¼      t paprika
¼      t pepper
¼      salt
¼      t  MSG (optional)
1/2              c cornstarch
·        Mix all ingredients except the cornstarch. Marinate for 15 minutes.
·        Coat the crablets with cornstarch.
·        Deep-fry in hot oil. Serve immediately with spicy vinegar dipping sauce.
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