Nora Daza's Cream of Chicken Soup

Will make the chicken chunkier next time.

Of all the soups, the cream of chicken is my hubby's favorite. I used to buy the soup mix in the grocery until I found this from my Nora Daza cookbook.

This is waaay much better than the supermarket bought soup. Healthy too since there are no preservatives added into it.

This will have a regular appearance in our dining table I swear!

Recipe

1/4 kilo chicken breast with bones
6 cups of water
half onion, chopped
1/4 tsp salt
4 tbsps butter
1 large onion, chopped
6 tbsps flour
1/2 cup evaporated milk
salt and pepper to taste
fresh or dried parsley for garnish

1. Make broth by boiling chicken in water, onion and salt. 
2. Once the chicken is done, slice the chicken in cubes or shred it.
3. Set aside both the broth and chicken.
4. In a stock pot, sauté chopped onion in butter. Once transluscent, add the flour and cook over low heat until smooth and bubbly.
5. Add the stock and chicken. Boil until the liquid is thick.
6. Season with salt and pepper.
7. Add the milk and turn off the heat. There's no need to boil the soup after the addition of the milk to prevent milk from curdling.
8. Garnish with parsley.

Serve hot.

Beef Bulalo (Beef Shank Soup)

Beef Bulalo is definitely Filipinos' favorite comfort food. Beef shanks were boiled in onion and peppercorns until fork tender. It will usually take 2.5hours to boil the shanks. The long cooking hours will take all the juices from the bones and thus will make the broth very tasty. 

A classic Pinoy dish, but I am not sure if bulalo originated from pinoy kitchen. I'll make a research on that...and i'll post an update..promise!

So wifeys, have you tried cooking bulalo? If you want to hear ooohs and aaahs, here's a foolproof dish that you can try.

Here's my take on the classic bulalo.

Recipe:

1 1/2 kgs of beef shanks

2 medium size onions, quartered

peppercorns

salt, adjust according to taste

Fish Sauce (patis) - adjust according to taste

about 3 liters of water

2 medium sized potatoes, cut into wedges

1/4 cabbage

pechay (bokchoi?)

Procedure:

1. Boil beef shanks with onion and peppercorns. Season with salt and fish sauce. Boil until fork tender.

2. Add potatoes and boil for another 10 minutes. Taste the broth and adjust the taste according to your preference.

3. Add the cabbage and pechay. Turn the fire off. 

4. Serve hot.

If i am going to rate the difficulty of this dish, it's 3 out of 10. Super easy...try it now!