Foot and Fire

Back when I and my four siblings were growing up, my father used to make us Chicken Mami. We love how we mix our own pancit, vegetables and chicken bits and add broth to the mixture. We used to queue as we gather our bowl of ingredients.  So, I made Chicken Mami to feed my visiting nephews. They enjoy the queuing and the idea that they get to mix their own bowl of soup. The Vegetables  1 kg Fresh Pancit or egg noodles, medium or small size 200 g Chinese Pechay, cut into strips 200 g cabbage, cut into strips 1 big carrots, julienned 100 g Baguio beans, cut slantly for quarter of an inch thick The Chicken 1 kg chicken breast Water Condiments Sauce: 1/3 cup Soy Sauce 1/3 cup Worcestershire Sauce 1/4 cup Patis or Fish Sauce Ground Pepper Toppings No-pork Chicharon, crushed into pieces Spring Onions, chopped Chili Toasted Garlic Preparation:  The Vegetables  1 kg Fresh Pancit or egg noodles, medium or small size 200 g Chinese Pechay, cut into strip...

8 heads of Chinese cabbage, halved and washed rock salt brown sugar chili powder or whatever preserved chili available ginger, chopped garlic, chopped bottled vinegared onion (optional) bottled vinegared cucumber (optional) Dry the washed halved cabbage head.  Mix the rest of the ingredients in a bowl starting from chili powder. Rub layer after layers of leaves with salt and brown sugar and then mixture until done. Arrange in a plastic container and let stand for 24 hours in a dry cool place. The next day, transfer in glass container and discard remaining water. Let stand again for another day or two.  The Kimchi is done when the cabbage and the spices are already fermented. Refrigerate to lengthen shelf life. Enjoy as appetizer. (When I made my first kimchi out of native pechay, I first rubbed the salt and let the pechay spurt its water within  24 hours before adding spices. I suggest same thing with this kind too but at any rate, this shortcut method is a success. Dont ...