One of the main requirements when being hired as a domestic worker here in Hong Kong usually is one’s cooking skills, probably next to childcare and household work. OFWs take pride of their efficiency in their jobs. Although for some, learning to cook is just part of the job while some takes passion and continue to expand their knowledge. Their cooking skills can be used for their future plans like setting up a food business when they go back to the Philippines for good. One particular ex OFW we featured in this column is now a flourishing entrepreneur in food business back home in the Philippines.
Like most OFWs, our featured Celebrity Chef takes pride of her baking skills. Daisy Eugenio, married with 2 children from Baguio City came to Hong Kong 11 years ago to work as a domestic helper. The first few years were hard for Daisy, she went through undesirable working conditions which forced her to break contract a few times. Luckily, she found an employer who is kind and who supports her eagerness to learn skills. Daisy is currently employed by a British family for more than 2 years in Discovery Bay. “Marami akong pinagdaanang hirap bago ako napunta dito sa present employer ko.” “Nagpapasalamat ako dahil suportado niya ako at handang turuan ako.” Daisy said. As for baking cakes, she said that it has been her dream to learn the art of cake decorating. To learn more of her passion, she enrolled in a livelihood program in Baking and Cake Decorating at the Methodist Church in 2012. She continued to learn more techniques in making fondant icing through instructional videos in the internet. At present, with the full support of her employer, she makes custom made cakes for all occasions in the comfort of her employer’s kitchen. Daisy is gaining popularity and clientele around DB area. Although she doesn’t make a lot of profit from the cakes she makes, Daisy said, “ hindi naman malaki ang tinutubo o kumikita ako sa mga cakes, yung mabawi lang ang gastos sa mga ingredients na binibili, okay na iyon. At least, nasasanay ako sa paggawa at lalo ko napapaganda ang mga cakes na order sa akin.”
Daisy’s culinary skills include cooking savory dishes too. She likes cooking Indian and
Southeast Asian cuisine. One of her favorite dish to make is a Vietnamese soup noodle. Pho Ga, the savory, light broth made of chicken simmered to make that clear, aromatic soup base that brings out the flavor of the ingredients combined.
Her thirst for learning doesn’t stop with cooking, she is currently taking up LSE (Leadership and Social Entrepreneurship) course this year. Daisy also finished a course last January this year in Beauty Treatment and Massage Therapy in YMCA. Also a fitness enthusiast, she attends Yoga classes in Discovery Bay on Tuesday nights and attends free health and wellness workshops and activities offered for free in DB community.
Daisy believes that these courses will help her prepare for reintegration in the Philippines. She said that working in Hong Kong is not a permanent job and it is important to use her day off in a productive way.
Pho’ Ga
Vietnamese Chicken Noodle Soup
Ingredients:
• 1 tbsp. oil
• 3 shallots, sliced
• 3 garlic cloves, sliced
• 1 lemongrass stalk, chopped
• 1 inch ginger, sliced
• spice mix (3 whole star anise, 1 cinnamon stick, 1 teaspoon coriander seeds, ¼ teaspoon Chinese five-spice, ¼ teaspoon black peppercorns)
• 1 tsp. sugar
• 1 tbsp. fish sauce
• good quality fresh chicken stock 1.25 - 1.5 liters (5-6 cups)
• 500 g. free range boneless skinless chicken breasts (or use roasted chicken)
• 250-300 g. dried thin rice stick noodles
To serve:
• 1 carrot, shredded or peeled into ribbons with a vegetable peeler
• 2 spring onions, sliced
• mung bean sprouts, 2 large handfuls
• fresh coriander, chopped
• mint leaves chopped
• red chili 1, thinly sliced (optional)
• crispy fried shallots* 2 tablespoons (optional)
• 1 kaffir lime leaf , tough central stalk removed, very finely sliced (optional)
• 1 lime , cut into wedges
• fish sauce and chili sauce to taste
• crispy Asian shallots
Procedure:
1. Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelized and golden brown (about 4-5 minutes).
2. In a large-size pot combine caramelized shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 minutes to allow all the flavors to infuse and the chicken breasts are just cooked.
3. Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
4. Remove the cooked chicken breasts from the soup and shred the meat using two forks. Divide shredded meat between bowls of noodles.
5. Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
6. To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chili to add according to taste.
