Soup Recipes

Champorado Recipe

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Filipino Style Recipe: Champorado recipe is a sweet rice porridge popular among Filipinos. It is usually sticky rice boiling with cocoa powder with brown sugar then served with milk on top.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 servings

Ingredients:
1 cup glutinous rice(malagkit)
1/4 cup cocoa powder(dissolve with 1 cup of warm water.)
3 cups water
1/2 cup brown sugar
milk(fresh, evaporated or condensed)

Procedures:
Part 1
1. Wash rice with water until runs clear.

Part 2
2. In a pot, put-in rice with water and bring to boil over medium heat for about 10-15 minutes. Stir occasionally.
4. Pour cocoa mixture into a pot then stir continuously until well blended.
5. Adjust the sweetness with brown sugar then continue cooking until rice is cooked and the texture becomes thick.
6. Transfer to serving plate with swirls of milk on top. Serve hot and enjoy!

Tips:
1. You may also add salt and vanilla.

Taro Coconut Milk with Tapioca Pearls

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Filipino Style Recipe: taro coconut milk with tapioca pearls is a dessert. It is usually taro cooked to coconut milk until tender and then add sugar and salt to taste. Lastly, add tapioca pearls.

Estimated time of preparation and cooking: 40-50 minutes
Good for 3-4 servings

Ingredients:
500 grams taro, cut into 1/2 inch cubes
1 cup tapioca pearls
2 cans(400ml each) coconut milk
1/2 cup sugar
salt

Procedures:
Part 1
1. In a bowl with water, soak tapioca pearls for 3 hours.
2. In a pot, boil water on medium heat then add tapioca pearls. Cook for 10-20 minutes.
3. Stir constantly and make sure they don’t stick together. The pearls should turn clear when they’re cooked.
4. Drain tapioca pearls and transfer to a bowl of cold water.

Part 2
1. In a pot, bring coconut milk to boil.
2. Add sugar and salt to taste.
3. Add taro, cook for about 30 minutes or until becomes soft.
4. Lastly, drain and add tapioca pearls.
5. Serve hot or cold.

Filipino Style Oriental Chicken Noodle Soup

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Filipino Style Recipe: oriental chicken noodle soup is a nutritious recipe. It consists of whole wheat noodles simmer with chicken stock and shredded chicken meat then add some spices that bring taste and aroma to the soup.

Estimated time of preparation and cooking: 10-15 minutes
Good for 4 servings

Ingredients:
250 grams thin-flat noodles or rice noodles(I prefer whole wheat noodles)
2 cups shredded Barbecue chicken
1 liter chicken stock
2 teaspoons ginger, minced
1 clove garlic, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
1 egg, beaten
2 spring onions, chopped
1 red chili
2 stalks baby bok choy(petchay), chopped
1 medium carrots, halved crosswise(optional)

Procedures:
1. In a pot, heat chicken stock, ginger and garlic and bring to boil.
2. Add sesame oil, soy sauce and noodles. Simmer for 5 minutes.
3. Add shredded chicken, bok choy, carrots and a few spring onions and chili. Simmer until vegetables are tender.
4. Remove from heat and add beaten egg, stirring consistently for 30 seconds.
5. Serve hot into bowls, garnish with remaining spring onions and chili.

Tips
1. You may add canned corn kernel while simmering.

Tom Yam(Thai Prawn Soup)

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Filipino Style Recipe: Tom Yam or Thai Prawn Soup is a popular Thai soup dish. It consists of shrimps with lemon, fish sauce and some herbs and spices.

Estimated time of preparation and cooking: 30-40 minutes
Good for 6 servings

Ingredients:
3/4 kilo medium-sized shrimps, wash peeled and deveined.(save the shells)
1/4 kilo fresh mushrooms, halved or quartered
2 stalks lemon grass(tanglad), peeled thinly
2 tablespoons cilantro leaves, chopped
1/2 cup lime juice
3 birdseye chiles(labuyo)
1 tablespoon fish sauce(preferably Thai fish sauce)
8 cups hot water
1-1/2 teaspoons salt
1 tablespoon vegetable oil

4 spring onions, chopped(optional)
4 lime leaves(optional)
2 ripe tomatoes, quartered(optional)

Procedures:
Part 1
1. In a pot, heat oil and saute shells until color turns to pink.
2. Add hot water, salt, lemon grass, lime leaves and chilies.
3. Bring to a boil, cover and simmer for 20 minutes. Strain stock.
Part 2
1. Return to a boil, add shrimps then add mushrooms after a minute.
2. Simmer for 4 minutes or until shrimps are cooked.
3. Remove from heat and add fish sauce, lemon juice, cilantro leaves, spring onions and tomatoes.
4. Serve hot and enjoy!

Halaan Soup Recipe

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Filipino Style Recipe: Halaan recipe or clams is another seafood dish that usually served by Filipinos. Another simple recipe but very healthy. Used to eat the clams using your hands and scoop the meat out of the shell using your mouth. Here’s the recipe for halaan(clams) soup.

Good for 3-5 persons.

Ingredients:
1/2 kilo fresh clams(halaan)
1 bundle chili leaves
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, sliced
2 cups water or soup from rice cooking(sabaw-sinaing)
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

1 small green papaya, sliced diagonally(optional)

Procedures:
Part 1
1. Wash the clams thoroughly and drain. Place the clams in a container with water and salt. Cover and let it sit for several hours or overnight. This will allow the clams to expel sand.
Part 2
2. In a large saucepan, heat butter and saute ginger, garlic and onion until translucent.
3. Add tomatoes, saute for 3 minutes.
4. Add fish sauce and the clams. saute for another 2 minutes.
5. Pour in water. Cover and let boil.
6. Add green papaya, simmer for about 5 minutes or until papaya is tender but not overcooked.
7. Adjust seasoning with salt and ground pepper.
8. Continue cooking over a high heat until clams open.
9. Add chili leaves then turn off the heat.
10. Serve and enjoy!

Tinolang Manok

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Filipino Style Recipe: Tinolang Manok(Chicken Tinola) or Filipino chicken ginger soup is one of the common dish in the Philippines. A simple Filipino recipe that is relatively easy to cook. Here is the basic and easy to follow recipe. Happy cooking!

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients :
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water or rice washing
4 tablespoon vegetable oil
salt to taste

Procedures :
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add chili leaves then turn off the heat.
6. Let stand for a few minutes to cook the leaves then transfer to a serving dish and serve. Enjoy!

Nilagang Baka(Beef Stew)

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Filipino Style Recipe: nilagang baka or beef stew is an easy yet delicous Filipino soup dish. Beef stew is so simple to prepare but time consuming. The beef simmered for an hour until tender then cooked with corn cobs, potatoes, bananas and veggies. This is so popular and can be served anytime or the best during rainy season.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 70 – 90 minutes

Ingredients :
1 kilo of beef meat (brisket, shank,short ribs), cut into serving pieces
3 medium-sized potatoes, cut into quarter
5 pieces cardava banana(saging na saba)
3 Japanese corn cobs, cut into 3-4 pieces
1 small bundle green beans(baguio beans), trimmed
1 bundle bok choy (Pechay) , cut the 2 pieces
1 onion, chopped
1 tablespoon peppercorn
fish sauce(patis) or salt to taste
1 liter of water
1/2 small cabbage, cut into quarter(optional)

Procedures:
1. In a large casserole, place the meat and add water. Set over medium heat and bring to a boil and simmer for about 1 hour or until meat is tender. Remove the scum as it rises. Add more water if necessary. Pressure cooker only takes 30 minutes.
2. Add corn and onion. Season with fish sauce and sprinkle some salt. Simmer for another 10 minutes or until the corn is tender.
3. Put potatoes and continue cooking until potatoes are cooked.
4. Then add cardava banana and all the vegetables. Do not cover and simmer for about 5 minutes or until vegetables are done. Do not overcooked the vegetables.
5. Adjust seasoning with fish sauce and salt according to taste.
6. Serve hot with fish sauce and birds eye chili(siling labuyo) for condiments.

Notes:
1. You may also add anise or cinnamon powder for seasoning.
2. You can also try chicken (chicken stew) or pork (pork stew) for variety.

Sinigang sa Miso(Maya Maya)

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Filipino Style Recipe: sinigang sa miso(maya maya) or snapper in miso-tamarind soup is another Filipino soup dish. This is similar to other sinigang that has a sour broth. Normally the snapper cooked in a combination in rice washing, tomatoes, vegetables, miso paste and tamarind which gives a sour taste.

Estimate Time of Preparation and Cooking: 40 minutes to 55 minutes.
Good for 3-5 person.

Ingredients:
1 kilo snapper(maya maya)
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
1 radish, sliced(optional)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried fish and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Sinigang na Baboy(Sour Soup Pork)

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How to cook Sinigang na Baboy(Sour Soup Pork)? Here’s my recipe:

Ingredients:
1 kilo pork,cut into cubes
12 tamarind(sampalok) Or sampaloc mix
1 big onion(diced)
6 tomatoes(quartered)
2 radish(sliced)
1 bundle of stringbeans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
4 pieces taro(gabi), peeled and cut into cubes
2 pieces green pepper(siling haba)
Salt and Fish Sauce(patis)
6 cups of water

Procedures:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, bring pork to boil until tender.
2. Add onion, tomatoes, and tamarind juice.
3. Add gabi until tender and thickens the soup.
4. Simmer, then add radish, and string beans.
5. When tender, add kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. Serve hot.

Notes:
You may use liempo, porkchop, kasim or ribs as pork
You may use santol as alternative to sampaloc.
You may add lady’s finger(okra) or eggplant(talong) if desired.

Papaitan or Pinapaitan

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Filipino Style Recipe: Papaitan or Pinapaitan is another popular Filipino soup dish that was originate from Ilocos region. It is consist of ox or goat tripes and innards cooked in bile and sampalok or calamansi juice that gives the soup of sourness and bitterness taste.

Ingredients:
1 kilo ox tripe/innards
1/2 cup diluted ox bile
2 thumb-sized ginger, cut into strips
1 head garlic, chopped
2 medium-sized onion, chopped
5 pieces green chili(siling haba)
8 pieces calamansi
fish sauce or salt and pepper to taste

Cooking procedure:
Part 1
1. In a pot, Boil 4 cups water with 1 tablespoon salt.
2. Add ox innards and simmer for 30-50 minutes or until tender.
3. Drain and let it cool. Slice into small pieces then set aside.

Part 2
1. In a pot, heat oil and saute garlic, onion and ginger.
2. add ox innards and continue sauteing for 3 minutes.
3. Pour 4 cups of water and simmer for 10-15 minutes. Add water if needed.
4. Pour bile and simmer for another 5 minutes.
5. Add green chili, calamansi juice, salt and pepper. Simmer for 3 minutes.
6. Adjust seasoning according to taste. Remove from heat then serve hot.