HELLO! I have been out of action for a wee while. I’m still cooking and still shooting, but haven’t been posting and dropping a note or two to fellow bloggers out there. I have been busy with work, photo shoots and getting ready for my upcoming vacation to the U.S. of A to visit my beloved BF. After some hiccups, I managed to get 2 months off work starting this August. 8 weeks! I can blog everyday!
At the tail-end of my vacation, I will attend the 3-day International Food Blogger Conference 2013 in Seattle, WA (home to my blogger friend CottageGroveHouse.com) I am looking forward to Andrew Scrivani‘s food photography session. That will be the highlight for me, and also meeting food bloggers in person whose photography I adore (Savory Simple, Damn Delicious).
But what has this got to do with chicken flakes?
As I mentioned, I am still cooking and shooting. These two dishes I’m posting after my brief hiatus have one thing in common – chicken flakes. I JUST love chicken. I was a vegetarian in my past life. But only for 3 years. I gave it up so I could continue to eat chicken adobo, chicken relleno, chicken afritada, chicken tinola and chicken arroz caldo, to name a few of my favourite Filipino dishes.
I experimented with two different ways of making chicken flakes, one by roasting marinated chicken drumsticks for 2 hours and another by slow-cooking chicken drumsticks in a crock pot for 8 hours. Either way, the flesh came off the bones so easily!
Miso fried rice with chicken flakes ~ Recipe here
This lentil soup is my easy version of a Filipino dish called Ginisang Munggo (Mung bean soup). This is another comfort food I crave for. I realized only recently that lentil is the perfect easy substitute for mung beans. Did I say easy? Because I don’t need to soak it overnight when I can buy it canned and ready to eat!
I could have used kawakawa as substitute for chili leaves. But spinach will do. I bought them cheap from the farmers market.
Lentil soup with spinach and chicken flakes ~ Recipe here