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Noodles and Rice

Birthday Breakfast

by Stef on January 16th, 2007

birthdaybreakfast.jpg

This was my recent birthday breakfast that two aspiring chefs (my 15-yo daughter and my younger brother) cooked up for me and the whole family — this was MY serving that was waiting for me as I went downstairs. Totally Filipino, decadent, cholesterol-laden and sure to be artery-clogging, preservative-full and guess what… DELICIOUS in all that grease. For a few minutes anyway:D, but what a pleasure to eat a meal that wasn’t prepared by me! I washed it all down with strong coffee and a glass of orange juice. And no, I didn’t finish the whole plate (boy, that was a LARGE BOWL of rice!) — I shared the rice with hubby who needs more carbs than me, I ate most of the eggs because they have allergies, and I had the leftover meats for dinner as well. Oh, in case you’re curious — that’s a mix of Smithfield ham, Chinese sausages, Spanish chorizo, Italian sopressata and salami — yup, we Pinoys love our pork. They apparently went through my stash in the deli drawer. These are meats that I keep in there, to use as flavor enhancers or fried rice additions from time to time.

Wanna see the chefs?

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POSTED IN: Beef, Lamb, Pork, Filipino

9 opinions for Birthday Breakfast

  • Kirk
    Jan 16, 2007 at 4:20 pm

    Happy Birthday Stef!

  • tigerfish
    Jan 16, 2007 at 8:11 pm

    hope i’m not late in my birthday wishes for you. Happy Birthday!
    Wow, it’s a sumptuous breakfast. But it’s your birthday!
    We do have birthday breakfast too, which is usally, pig kidney mee sua (mee sua is thin, rice wheat noodle)

  • Stef
    Jan 16, 2007 at 8:55 pm

    Thanks, Kirk and Tigerfish!

    Tigerfish, we call it “misua” (same pronunciation) in Filipino. Is it a kind of soup? I’m thinking it might be similar to our “bachoy”. Tell me more, please!

  • tigerfish
    Jan 16, 2007 at 9:51 pm

    Yup, the pig kidney meesua is usually served in soup. Mee sua is the noodle. The pig kidney and sometimes, liver is marinated with ginger, chinese wine & sesame oil. I just searched for batchoy and found that it looks almost similar except for the noodles? The picture I saw was using yellow noodles(in batchoy) but mee sua is white. I think it’s almost the same !

  • MeltingWok
    Jan 16, 2007 at 11:06 pm

    Happy Birthday to you, many happy returns to you :))Tell your 15-yr old did a great job, we enjoyed her scrumptious breakfast, drooling from the picture hehe :)

    By the way, you should really try that tiger’s mee sua recipe. I usually used both kidney and liver & ground pork too. The kidney bit hard to prepare, coz u have to soaked that with vinegar and salt to clean & remove the odor, which sometimes takes soaking overnight. Then the kidney have to be cooked in boiling water for a bit to further remove the smell.

    Then only the kidney is added that to your other ingredients like pork liver, which needs some delicate attention as they overcooked easily. If you go to any Asian grocery, I hope you find “mee sua” - it looked like the rice vermicelli (rice stick noodles), except the color appeared very white. Mostly made in China.

  • simcooks
    Jan 17, 2007 at 1:18 am

    Happy birthday to you! So sweet of your your chefs to prepare a sumptuous meal for you!

  • Stef
    Jan 17, 2007 at 4:27 am

    Ours is also in a gingery broth. But I know of two kinds (there may be more I’m not aware of) — the Tagalog version which uses misua and the Ilonggo version which uses the yellow egg noodles you saw. Since I’m Tagalog it’s the misua version I grew up with.

    So where’s the recipe, Tiger? I searched through your archives but didn’t find it. Please share?

    Thanks, MeltingWok and Yich!! They are sweet:)

  • tigerfish
    Jan 17, 2007 at 12:04 pm

    I have not cooked it before, so not archived. Oops! I don’t have the detailed recipe either. BUt Melting Wok just did me a favor, she highlighted the main problem in preparing this dish- soaking/handling the kidney to remove the odor. If well-handled and marinated (typically with ginger juice, chinese wine, sugar, salt,sesame oil), the rest is easy. Just stir fry the marinated kidney and liver with ginger, sesame oil and with broth/stock to make the soup. Separately, cook the mee sua. When mee sua is cooked, drained and set aside in bowl, pour soup contents of kidney and liver over the mee sua. Should be something like this.

  • Stef
    Jan 17, 2007 at 4:24 pm

    Thanks, Tiger! Now to find me some kidney — haven’t seen it here yet, but the Asian store may carry it. I’ll let you know when I do!

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