Sunday, May 8, 2011


Happy Mother's Day to all drop dead gorgeous fabulous rockin' super mommies out there and that means all of us moms and moms at heart (kapal? sinali ko talaga sarili ko?!)

As a tribute to my Mommy Tess, I would like to feature a meal I learned from her. Almondigas (some call it Albondigas) Actually, pina sosyal ko lang! We just call it Miswa at Meatballs. Hehehe!

Mommy prepares this at home back in my childhood days. Sometimes I volunteer to help when it's time to form the ground pork into balls. I remember I had so much fun getting messy with my hands while forming the meatballs! This is one of my comfort foods aside from Adobo. Whether it's summertime or the rainy season you can't go wrong with this. My mom's recipe even has chopped singkamas to add crunch in the meatballs (but I have no time to add them in my recipe anymore! :P )

the recipe here at home is easy to prepare, here goes:


1/2 kilo ground pork

1 small onion, chopped finely (you can use half the onion and just keep the other half in the fridge if you don't want a strong onion flavor)

1 small carrot grated (this adds color and a little bit of sweetness)

Salt and Pepper to taste

About 2 teaspoons of cornstarch or flour as binder (sometimes I don't use this anymore and they still hold together w/o it)

Vegetable Oil for frying

For the miswa soup:

about 2 cloves garlic, minced

1 small onion, minced

2 small tomatoes, sliced

4 to 5 cups water

1 piece Chicken or Beef Bouillon Cube

about 100 g miswa noodles

Fish sauce to taste

Pepper to taste


a few pieces of spring onions, chopped

Mix the ingredients for the meatballs. Let it rest in the fridge for at least 30 mins. From experience, it's actually easier to form them when they are chilled. After the chilling process, form the mixture into 1 inch balls (or bigger if you want) and fry until cooked well. Drain on paper towels and set aside.

For the miswa soup:

sauté onion, garlic and tomatoes. Add water and bouillon cube and simmer for about 15 minutes. Then add the miswa noodles and simmer until cooked. Season with fish sauce and pepper to taste.

I like to put in the meatballs in a bowl of miswa soup and garnish it with spring onions. I also like to put some toasted garlic if it's available at home. yummy itey! :)

Mommy Tess has always been my idol and to her I owe a lot of my cooking know-hows. But that's not all! She became my instant Mom when my Mama went to heaven (she’s my Mama’s eldest sister). My Papa was very busy working to be able to provide for me that he couldn't really take care of me 24/7, as much as he wanted to, so for the first years of my life, he entrusted me to Mommy Tess and she worked together with Daddy Ed (her husband), my Lola (Nanay Floring) and my Yaya (my Mama’s Yaya too!), My Ate R and Kuyas J and O tagged along in the process. Boy, it took so many of them to raise the little me!

Wish I could tell you more about this part of my life but I don't want to take so much of your time! ;)

So anyway, this is for you, Mommy Tess! Thank you so much! I know you still cook miswa at meatballs there in California sometimes. I assume though you are now using ground chicken! ;)

To my Mama, thank you for your love and guidance, I know you are happy up there watching us. I know if WE had a choice, YOU are still here with us. Papa and I love you very much :)

Once again to all drop dead gorgeous fabulous rockin' super mommies… Happy Mother’s Day! ;)


  1. you should post your Hainanese Chicken, mimay! it's a winner!!!

  2. forgot to take a picture of it bre, sayang! thanks to sheila of course for teaching me! :)