Don’t be a kitchen slave
A few days ago, I simmered some soup bones to make a large pot of broth. When the broth was ready, I strained it and divided it into two portions. One portion went into the freezer after it has cooled to room temperature. Half an hour before lunch was due, I reheated the second portion and threw in some chicken thigh fillets. In another pot, I cooked some egg noodles.
When the noodles were done, I strained them and placed equal portions in individual bowls. Then, I scooped out the cooked chicken thighs from the broth, cut them into smaller pieces and added them to the noodles. Next came the vegetables. A carrot was sliced and blanched in the still simmering broth. After a minute, I scooped them out and placed them with the chicken and noodles. Then, the dark green portion of pechay leaves were likewise sliced and blanched in the broth. Again, they were scooped out and placed in the bowls. Finally, simmering broth was poured into the bowls. Some chopped onion leaves and toasted garlic bits were added for garnish and lunch was ready.
The chicken thigh fillets that I used for the noodle dish was about half of a whole pack. Having thawed the entire pack, I cut the remaining chicken meat into strips, seasoned them with soy sauce and pepper and kept them in the fridge. They went into the pechay guisado that I served for dinner that same day.
The pechay that went into this sauteed dish were the light green and white portions of the same pechay that went into the chicken noodle soup. They were sliced, some carrots were julienned and, with the marinated chicken strips, became a totally new dish with basically the same ingredients used in the noodle soup. Sauteeing has got to be one of the simplest cooking techniques ever invented. I just sauteed some garlic, onions and ginger in oil and added the chicken. When the chicken was done (in high heat, it only takes a few minutes), I added the vegetables, poured in a little soy sauce (try combining light soy sauce with Kecap Manis and it’s magic), ground some pepper and it was done.
Summer can be an agony but cooking doesn’t have to be. 
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12 Responses to “Don’t be a kitchen slave”
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I wish I’m like you in terms of cooking. I’m thankful there’s YOU. So, I just have to print your recipe and just follow through it, hehehehe. Thank you so much for your effort to share your expertise in cooking. I love your cooking. I tried other recipes from other blog/website, but I would say that there’s no one else like you. Your the best and no one can take your place.
Noes, that is so heart-warming and inspiring. Thank you.
i am so with you on the summer lethargy. as soon as the temperature goes about 70, i no longer want to turn the stove on.
fortunately, my husband loves to BBQ, so just as i’m waning, he’s waxing!
Oh yeah. I remember the heat during summer time in the Phils. We couldn’t use the oven as much because the kitchen itself becomes like a giant oven. We had to stock up our freezer with ice cream and every 3PM was halo-halo time.
hi Connie:
what is the update on your cookbook? just
wondering & would be glad to buy it.
LES, huge problem. My external hard drive crashed and everything’s in it. Still trying to find a way to recover the files.
Huwaaaaaaaaaatt???! :O
super abang pa naman ako ng cook book mo ms. connie
i hope magawan ng paraan..
Bad trip nga. It happened before Holy Week pa. I have the recipes here in the Mac, it’s the photos that’s that problem. So if the external hard drive is beyond repair, I may have to reshoot the photos.
buti na-save ang recipes.
pictures na lang kulang.
sana marecover para di na ulitin ang mga pics.
Hi connie, you might want to try this data recovery center in alabang. They charge about 10k depending on file size if they were able to recover the files. Let me know if you are interested.
Anonymous, I brought it to so many shops already, the data can’t be read. But 10K? Lemme think first.
I have printed a lot of your recipes for my personal use. You are really a great help especially for moms like me who do not know a think or two in the kitchen. I appreciate your brief introduction to the recipes you post. Thanks!