The Blog Monster has a collection of recipes which she put together a few years ago. I remember that she asked me to “design” the front cover. After some discussion this is what we came up with.
7 Week Cycle
With Weekly Market Orders
Proven Effective, even for beginners
Looking back, I realize that it’s probably low on the WOW marketing factor (definitely not the most catchy title) but really, the cover says it all. It’s a selection of the food we grew up with and ate every day. There are daily recipes (usually a meat or fish dish accompanied by a vegetable dish) good for seven weeks. A total of 49 days worth of menus which means, you never get tired of eating the same thing. At the end of each week there is a section so that you know exactly what to shop for that week. The recipes are simple and more importantly delicious. I always go back it whenever I get homesick.
Team Kulinarya decided on Pancit for this month’s team. Pancit will usually refer to noodles in Philippine cuisine. This is however, another type of pancit which comes from a province called Iloilo. Unlike most of the pancit you will see this month, this one is a dumpling soup. The recipe is adapted from The Blog Monster’s Daily Menus book.
This soup is full of light, almost cloud like chicken and prawn dumplings. The broth is flavoured with homemade chicken stock, a smoked pork bone and annatto powder. The dish is made even heartier with the addition of shredded chicken, slices of ham and a soft boiled egg. It’s comfort food in its truest form!
Recipe for Dumplings (serves 6)
- 2 packs wanton wrappers
- 500 grams chicken mince
- 300 grams raw prawn meat, diced
- 1 onion, diced and boiled until translucent and drained
- 2 spring onions, diced
- 1 large carrot, diced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Mix all ingredients in a large bowl. Pick up the dumpling and throw it back into the bowl as if you are slapping the filling on to the surface. Do this around 20 to 30 times and this ensure a light but firm texture. Lay a wanton wrapper on your work surface and place a teaspoon or so of the dumpling filling on the wanton wrapper. Wet the sides of the wanton skin and fold the wanton wrapper into a triangle. Fold the two corners of the triangles together. Repeat with the rest of the filling. Set aside.
For the broth
- 3 tablespoons vegetable oil
- 1 onion, sliced
- 5 cloves of garlic, crushed
- 1 teaspoon annatto powder
- 6 cups homemade chicken broth (a chicken bouillon can be used instead)
- 1 smoked pork bone
- 1 chicken breast
- 2 slices of ham
- fish sauce to taste
- Salt and pepper to taste
- 6 soft boiled eggs (1 per person)
- Sliced spring onions
- Heat the oil in a large saucepan.
- Add the onion and garlic and fry for a few minutes until translucent.
- Add the annatto powder and fry off a minute or two.
- Add the chicken broth and pork bone and bring to a boil.
- Add the pre-made dumplings.
- Simmer the soup for around 30 minutes.
- Season with the fish sauce, salt and pepper.
- Remove the chicken breast and shred
- To assemble pour some of the soup and dumplings on a bowl. Top with the shredded chicken, slices of ham, spring onions and soft boiled eggs.
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!
Check out my Kulinarya page to know who else is in the Club!