Hill feast
My husband said we should call it hill feast because it was a variation of the noodle feast (fiesta noodles) recipe and, at the same time, an original made-in-the-house-on-a-hill dish. Well, why not? While the idea did start with noodle feast, this oriental noodle dish recipe was cooked in an entirely different way. While the usual way of cooking dry noodles is to boil them in plenty of water, I cooked the noodles in chicken broth. I added more broth, little by little, just enough to cook the noodles without making them soggy. The resulting texture was just wonderful. Furthermore, because I added all the seasonings to the broth while the noodles cooked, it absorbed all the flavors.
I used chicken breast meat and pork balls only because they were what I had in the freezer. Actually, you can use other kinds of meat (sliced pork or beef) or seafood (squid, clams, mussels or shrimps). Whether you use meat or seafood, pre-cook them in a little water first; you will need the broth to cook the noodles later. Mushrooms would be good for a recipe like this too.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
Leave a Reply
