January 24, 2012

Kitchen Adventures: Almondigas Soup, Invention Style


Almondigas Soup, Invention Style
Thinking of what to cook for dinner last night (considering my son, who loves to eat soupy meals, will have the same food that I will cook), I surveyed the kitchen as well as the fridge of what are the available stuffs that can be used.  When I saw the “misua” or rice vermicelli pack and the siomai I made last Sunday night, Almondigas Soup by Pancake House came into my mind. Quite curious about the name? Well, it is as easy as 1-2-3!  I did my own version by replacing some of the ingredients like meat balls and spring onions (as garnish) with siomai and celery, respectively. Here’s how I did it:

Prepare the following:
Cooking oil, 1 tbsp
Garlic, minced
Onion, chopped
Chicken stock (1 chicken cubes dissolved in 4 cups of water)
Misua
Salt
Siomai
Celery, finely chopped

Time to cook:
Heat oil, sauté garlic and onion. Add chicken stock and let it boil. Add misua and simmer for about 5 minutes. Drop in siomai and a dash of salt (you can add salt depending on your preference). Remove from heat. Sprinkle finely chopped celery before serving.
(NOTE: Best served hot. You can add more water depending on your consistency preference.)

By the way, here's Pancake House's Almondigas Soup Looks Like:
Photo of  Jocelynism