Properly whats up.
Okay, I’m not going to enter how lengthy it has been since I’ve been right here. Or why it was that I’ve been away for therefore lengthy. Or about life and dwelling and time and busyness and work and household and “the universe”.
You could have lives…so I feel you understand the drill. And I received’t waste each our occasions in wanting again. Solely simply to say that nothing horrible has occurred, we’re crusing as easily ahead as we will handle, and in reality, some thrilling issues have been, and are, taking place. However I suppose the extra necessary factor, for this little area anyway, is that I’m right here now.
(and hopefully, you’re too)
And I’m right here, as all the time, with a recipe to share.
However first, a bit story, by means of background.
It was our twenty fifth 12 months highschool homecoming final 12 months. The push of preparations, practices, fund-raising occasions, and get-togethers. A whirlwind that may each invigorate and drive one insane…as I’m sure a lot of you who’ve gone via homecomings can attest to. In any case, I contributed as a lot as I used to be ready, and to as a lot as my abilities would enable. Which is to say, I joined the cookbook committee.
Our highschool has been producing cookbooks since time-before-time, so this wasn’t a brand new concept. However with a bunch of meals loving people in our batch, we needed to make one thing totally different. So with cash out of our personal pockets we employed an expert photographer, raised the decision for heirloom recipes, and started working.
As anybody who has printed a cookbook can let you know, it was a troublesome and taxing course of. Taking pictures meals all day (with the massive assist of our classmate, this girl, and the unbelievable meals conglomerate she has constructed!), enhancing recipes (three heads copy-editing till the wee hours!), and I received’t even go into the monetary side of it (we had an superior finance crew…capable of juggle numbers and name in receivables with dizzying pace and an iron fist!).
However it was fantastic and rewarding and an incredible expertise altogether. Working with folks equally enthusiastic about meals. Engaged on one thing that was purely food-related (as a few of you understand, my precise job has nothing to do with meals). Engaged on one thing that didn’t feeling like work…that left you drained however happy on the finish of the day.
And, in fact, making a pile of cash for our homecoming!
This is among the recipes from the e book (from our classmate, Racky Torres Manalastas). It’s homey and comforting and easy and stuffed with taste. Handed down from era to era. It’s a scrumptious instance of the timelessness and worth of household recipes.
(recipe tailored from the Legacy Cookbook of Assumption highschool batch ’92)
- 1/2 kilo ham
- 1/2 cup bamboo shoots
- 1 cup water chestnuts
- 1 dozen dried shiitake mushrooms
- 1 entire hen
- Calamansi (simply sufficient juice to rub the hen with)
- 1 teaspoon salt (I exploit sea salt)
- 2-4 cups water (kind of)
– Lower the ham, bamboo shoots, water chestnuts, and dried mushrooms into strips.
– Rub the hen with the calamansi and salt.
– Place the hen, and all the opposite substances, in a pot. Add the water – relying on the scale of your pot it’s possible you’ll add kind of. The water ought to come a bit bit greater than midway up the hen however not cowl it.
– Cowl your pot and simmer over low warmth for about 45 minutes, or till the hen is finished and beginning to get tender. Style the broth and regulate seasoning if wanted solely.
– Uncover the pot and place in a pre-heated 400F oven for about 10-20 minutes till the highest of the hen has taken on some coloration.
The ham you utilize right here needs to be a pleasant savory/salty one, Chinese language ham could be superb. The ham is a giant a part of what flavors the dish so that you need to use a tasty one.
This dish might not win any magnificence contests, however what it lacks in seems it makes up for in taste and ease of preparation. It’s a criminally straightforward, one-pot meal. All that you must do is dump every little thing within the pot and let the substances do their work. And what you get ultimately is a lot greater than what you set in. The hen, ham, mushrooms, and bamboo shoots produce essentially the most wonderful broth…intense and deeply flavored. That is each a young, slow-braised hen, and an extremely wealthy hen soup!
You’ll be able to take pleasure in this dish in so some ways. Place a chunk of hen in a bowl and ladle on the soup and different substances. Or have your hen and ham with rice and a cup of the broth on the facet. I typically prefer to sneakily combine simply the ham and mushrooms in a bowl with white rice moistened with the broth. The leftovers, shredded, could make a beautiful bowl of noodle soup!
I’ve an additional copy of our cookbook so I assumed I’d do a small giveaway. All that you must do is go away a touch upon this blogpost! Yup that’s it! Simply touch upon why you’d like this cookbook, or share a household recipe/dish, and even simply say HI! That’s all!! I’ll decide one remark at random (names in a hat type) two weeks from now, and ship the cookbook to the winner! The one situations for entry: it’s essential to enter a legitimate electronic mail deal with AND you should be based mostly within the Philippines!
So pleased to be writing right here once more. The tip of the 12 months is coming nevertheless it’s by no means too late, as they are saying. I hope you’re prepared for extra recipes, as a result of I’ve a couple of up my sleeve I’m simply tweaking. And excited to share with you!
Maybe at some point I’ll publish my very own cookbook. A set from my kitchen to yours. Wouldn’t that be good? Till then I’ll be sharing recipes right here, as I’ve been doing, as I hope to all the time do.