Miswa soup with meatballs

miswa soup

Yes, rainy season starts and cold weather begins to show its presence. And because the temperature is getting cooler, a steaming soup is just perfect to warm the day. So here’s an easy soup recipe, Miswa (egg wheat noodles) with meatballs and patola (sponge gourd).


For meatballs :

  • 500 gms ground pork
  • 1 egg
  • 2 tbsp chopped onion
  • salt and pepper to taste
  • 2 tbsp flour
  • Mix all the ingredients , get 1 tbsp mixture and form a ball, set aside.
  1. Miswa – 100gms approx.
  2. minced garlic
  3. minced onion
  4. 1/2 tsp. ginger julienne
  5. 1 pc patola (sponge gourd) skinned and sliced 1/2″ thick
  6. salt and pepper to taste or fish sauce.


  1. Saute ginger, garlic and onion.
  2. Add 5 cups of water and boil.
  3. Add meatballs and continue to simmer until meatballs are cooked
  4. Add miswa and patola, continue simmering until patola is half-cooked
  5. Season with fish sauce or salt and pepper.
  6. Turn off heat, served hot with steamed rice.

Enjoy eating while listening to your favorite music in your ipod or in ear monitors. Chow!!!

Creating a Custom Commercial Kitchen


The design of a commercial kitchen determines the flow and speed of food preparation. Rather than replacing failing equipment with new in the exact same location, consider redesigning the layout. This can help improve the speed in which food leaves the kitchen and the overall morale of the kitchen staff.

Draw Out the Space

Take the time to use the original blueprints and draw out the kitchen space, without any equipment in the picture. Draw in and label each piece of equipment as you envision it. This helps determine if the stoves are in the right place in reference to the prep space. It also helps design the space to flow in a proper order for each station in the kitchen.

Determine Equipment Placement

As you place random ideas on paper, look at how each station will work in that designed space. Then take the time to rearrange the existing equipment into that design to see if it actually works. Use a few different configurations based upon the style of the restaurant. This would mean that a salad and cold station should be separate from hot food preparation areas. Appetizers and accompaniments should be at one end of the line with sauté, entrée and fry stations to follow. This should help coordinate the completion of orders in a more organized fashion.

Purchase Equipment

Once the design has been decided upon and measurements have been taken, it is time to order equipment. It is important to compare brands, prices and quality. It is also ideal to purchase as many items from one supplier as possible to make repair processes easier down the road. Merchants such as missionrs.com, offer multiple categories including refrigeration units and flat top grills to complete a custom commercial kitchen.

Installing and Testing Equipment

Once the equipment is safely installed and tested for leaks, it is important to cook on each piece of equipment. This test will prove whether or not the specific piece will suffice for the needs of the establishment. The test also assists the kitchen staff in seeing how the new equipment operates and how well each piece works.
Creating a custom commercial kitchen requires careful preparation. One piece of equipment, that is inconveniently placed, can throw off the order of the staff. Stations should be placed in order of necessity on the plate and in the order that they are cooked. This also reduces the amount of time needed to plate and serve guests.

photo fr. the net

Five Dishes that You Should Try

If you are like many people, you probably eat the same dishes on a fairly regular basis. This can make meals dull and uninteresting to both prepare and eat. Fortunately, the world is filled with diverse cuisine that will make your food experiences tasty and lively. Here are the top five dishes that you should try.

Tim’s Cheeseburgers

chef Tim Love cheeseburger

Tim’s Cheeseburgers are the perfect food for summer cookouts and family gatherings. Created by celebrity chef Tim Love, the recipe for these burgers is consisted of lean ground chuck beef, mayonnaise, smoke paprika, garlic powder, chili powder, and cayenne powder. All of the ingredients are combined to make patties. Once grilled, Tim’s Cheeseburgers are juicy and hearty. They can be topped with American cheese and plated with a bun of your choice.


pho (1)

Pho is a Vietnamese noodle soup that utilizes a variety of herbs and broth flavors. Authentic pho is composed of delicious ingredients such as onion, ginger, star anise, fish sauce, cilantro, bean sprouts, and Thai basil. After the pho broth is prepared, beef or chicken and rice noodles are added. This is a popular dish that is commonly described as both sweet and spicy.

Chicken Massaman Curry

Chicken Massaman curry

Massaman curry is a popular dish from Thailand that is often served with beef or chicken. Chick massaman curry is seasoned with coconut milk and tamarind and plated over white rice. Sticky white rice and jasmine rice are both ideal choices for this dish. Chicken massaman curry is composed of curry paste, ginger, fish sauce, brown sugar, tamarind paste, potatoes, coconut milk, peanut butter, and lime juice. This is a well balanced spicy dish that pairs nicely with pinot gris or chardonnay.



Ceviche is a unique Mexican dish that cooks raw seafood such as shrimp or scallops with hot lime juice. Other seafood options include flounder, halibut, snapper, and other similar fish. Along with your seafood of choice, ceviche’s main ingredients include limes, tomatoes, green onions, celery, bell peppers, parsley, olive oil, and cilantro. This a satisfying dish that offers well-seasoned seafood and refreshing veggies.

Chicken Udon


Chicken udon is a Japanese dish that combines the extremely thick udon wheat flour noodles with strong flavors. Authentic chicken recipes call for a broth that includes dashi, soy sauce, mirin, sake, green onions, and hot pepper powder. Once the broth is heated, the diced chicken and udon are both added. This dish offers a spicy broth that pairs well with the chicken and heavy udon.

Disclosure: photos not mine, taken from the google images

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