Miso ramen and Gyoza

You will need;

2 cups fresh noodles

200 grams pork sliced

1 to 2 tbsp of oyster sauce

2 tsp minced garlic

½ medium sized onion, chopped

For the soup;

2 cups water

1 packed miso paste ( I used Asian home gourmet)

4 nappa cabbage leaves, sliced thinly

dashed of brown sugar

For garnish;

6 pcs gyoza, pan fried

2 tbsp finely sliced green onions

toasted sesame seeds

What you'll do;

In a wok, saute onion then garlic. add the pork slices. Cook until the pork are medium cooked. Add the fresh noodles. Season with little oyster sauce. Cook for 2 minutes set aside.

In a separate wok, dissolve the miso paste in two cups of water. Add the mirin. Then bring to boil.

Whille waiting for the miso to boil, prepare the noodles in a bowl. Add cabbage slices, place the gyoza on top. Pour the miso soup over the noodles and garnish with spring onion and toasted sesame seed.

Serve hot. :)

The gyoza by the way was left over from last New Year :)

Tinolang Manok

Im back!!!! It's been a months since I last posted here. Now I am back with a recipe which is very easy. Perfect for cold nights.

Tinolang Manok (Chicken Ginger Stew with Vegetables) recipe is a Filipino food dish that is relatively easy to cook. This dish is light and refreshing. A simple broth with chicken, chili leaves and chayote or green papaya, it is a favorite dish in our home.


Now to do this, you will need;

1 kilo whole chicken, cut into pieces.

1 small young papaya or chayote, cut into small pieces.

1 thumbsize ginger, slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

Then what you'll do;

In a medium saucepan, heat oil over medium heat.

 sauté garlic, onion and ginger until fragrant

Add chicken cuts. Cook for 3 to 5 minutes until chicken turns white.

Season with fish sauce. Cook for another 3 minutes.

Pour in water (or rice water). Bring to a boil. Lower the heat and let it simmer until chicken is half-done.

Add in sayote (or papaya). Continue simmering until chicken and vegetable are tender.

Season with pepper and salt according to your taste (you can use chicken bullion cubes).

Then add sili leaves or malunggay.

Cover and let simmer for about 3 minutes or until the sili/malunggay leaves are cooked.

Remove from heat. Serve with rice.  :)

Tara let's eat!