Soup Recipes

Sinigang na Baka

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Filipino Style Recipe: Sinigang na baka is another variety of tamarind soup dish that consists of beef boiled in a low heat until tender then cooked in tamarind soup together with other vegetables. This dish has a sour taste that is usually serve as main dish specially during rainy season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo beef, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters water
1 radish, sliced(optional)

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

Part 2
1. In a casserole, place beef, salt then pour water.
2. Bring to boil in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
3. Add onion, tomatoes, and tamarind juice then bring to boil.
4. Add gabi then simmer until tender.
5. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Chicken Curry Noodle Soup

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Filipino Style Recipe: chicken curry noodle soup is a popular Asian noodle soup. This dish is consists of chicken pieces cooked in curry powder, chicken stock and coconut milk then serve with noodles. I also add potatoes and tokwa as extender. The soup has flavorful and spicy taste which is good to serve during rainy season and cold weather.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 6-8 servings

Ingredients:
200 grams egg noodles
500 grams chicken, cut into serving pieces
1.2 liters chicken stock
400 ml coconut milk
3 potatoes, cut into cubes
350 grams tokwa, cut into cubes
2 onions, chopped
6 gloves garlic, minced
3 tablespoons vegetable oil
3 tablespoons curry powder(dissolved in 1 cup chicken stock)
2 tablespoons calamansi or lime juice
fish sauce and ground pepper to taste
1 teaspoon rosemary(optional)
1 chicken bouillon(optional)

Procedures:
Part 1
1. In a large pot, prepare noodles based on cooking instructions. Drain and set aside.
2. In a pan, heat oil then fry potatoes and tokwa. Drain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic, onion and rosemary.
2. Add chicken then stir cook until light brown. Season with fish sauce and ground pepper.
3. Add dissolved curry powder, chicken stock, coconut milk and chicken bouillon then simmer until chicken is tender.
4. Add fried potatoes, tofu and calamansi juice then adjust seasoning according to taste. Simmer for a couple minutes.

Part 3
1. In a large bowl, Add cooked noodles then pour chicken curry soup. Serve hot.

Sinigang na Liempo

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Filipino Style Recipe: Sinigang na liempo is another variety of tamarind soup dish that consists of pork liempo cooked in tamarind soup together with other vegetables. This dish has a sour taste that is usually serve as main dish specially during rainy season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork liempo, cut into serving pieces
10 tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 radish, sliced
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 liter water

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

Part 2
1. In a casserole, place pork then pour water and bring to boil until tender.
2. Add onion, tomatoes, and tamarind juice then bring to boil.
3. Add gabi then simmer until tender.
4. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Tinolang Halaan

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Filipino Style Recipe: Tinolang halaan or clams is another simple seafood dish that usually served by Filipinos. Usually to eat the clams using your hands and scoop the meat out of the shell using your mouth. This simple Filipino recipe is usually served during rainy season specially to lactating mothers.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1 kilo fresh clams(halaan)
1 bundle malunggay leaves
1 small green papaya, sliced diagonally
1 bundle sweet potato tops(talbos ng kamote)
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
3 cups water or soup from rice cooking(sabaw-sinaing)
fish sauce or salt and ground pepper to taste
3 tablespoons cooking oil

Procedures:
Part 1
1. Wash the clams thoroughly and drain. Place the clams in a container with water and salt. Cover and set aside for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a casserole, heat oil then saute ginger, garlic and onion until translucent.
2. Add clams and fish sauce then cover and simmer until shells open.
3. Pour in water then cover and simmer for another 3 minutes.
4. Add green papaya, simmer for about 5 minutes or until papaya is tender but not overcooked.
5. Adjust seasoning with fish sauce and ground pepper.
6. Add malunggay leaves and sweet potato tops then simmer for a few seconds.
7. Remove from heat then transfer to serving bowl. Serve hot.

Chicken and Green Beans in Coconut Milk

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Filipino Style Recipe: chicken and green beans in coconut milk is a creamy and tasty yet affordable dish. The chicken and green beans sauteed and cooked in coconut milk until tender. This dish is similar to ginataang sitaw but instead of string beans we used green beans or baguio beans and chicken.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-4 persons

Ingredients:
200 grams chicken fillet, cut into small pieces
1 bunch green beans or baguio beans, cut into 1 inch diagonally
2 cups coconut milk
1 onion, chopped
3 gloves garlic, minced
fish sauce or salt and pepper to taste
a dash of chili flakes(optional)

Procedures:
1. In a saucepan, heat oil then cook chicken and fish sauce until color turns to light brown.
2. Add garlic and onion then saute until translucent.
3. Add green beans then continue sauteing for a minute.
4. Pour coconut milk then bring to boil. Add water if necessary.
5. Season with salt and pepper according to taste then add chili flakes.
6. Cook for 2 minutes or until tender then transfer to serving plate and serve immediately.

Sauteed Chinese Pechay(Bok Choy)

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Filipino Style Recipe: Sauteed Chinese pechay(bok choy) is another healthy yet affordable dish. Normally the pork sauteed until tender then cooked and simmered with bok choy then season with fish sauce and pepper.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-4 persons

Ingredients:
2 bunches bok choy(chinese pechay), cut out the base
250 grams pork, cut into small pieces
4 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped(optional)
1 cup water or beef/pork broth
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then add pork and fish sauce. Stir cook until light brown then set aside.
2. In a same pan, saute garlic, onion and tomatoes until soft.
3. Put back pork then pour water and bring to boil then season with fish sauce and pepper.
4. Add bok choy then cook for 2-3 minutes or until half-done.
5. Remove from heat then serve with steamed rice. Enjoy.

Sotanghon Soup with Patola and Egg

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Filipino Style Recipe: Sotanghon soup with patola and egg is another noodle soup dish that usually serve during rainy season. The pork sauteed then cooked with patola and sotanghon noodles. Topped with egg slices and saffron before serve.

Estimated time preparation and cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
1 big-sized sponge gourd(patola), peeled and sliced
2 packs sotanghon noodles
4 eggs, boiled, peeled and sliced
150 grams pork, cut into small pieces or shrimps
1 onion, chopped
3 cloves garlic, minced
fish sauce and pepper to taste
1 pork broth cubes(optional)
1/2 teaspoon saffron(optional)

Procedures:
Part 1
1. In a saucepan, heat oil then saute garlic and onion.
2. Add pork and fish sauce then cook until color turns to light brown.
3. Add water and pork broth cubes then simmer for 10 minutes or until the meat is tender.
4. Add patola and cook for 2 minutes then season with fish sauce and pepper.
6. Add sotanghon noodles and simmer for 1 minute.
7. Remove from heat then transfer to serving bowl. Top with sliced eggs and saffron.

Native Chicken Tinola

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Filipino Style Recipe: Native chicken Tinola or chicken ginger soup is similar to tinolang manok. We used Philippine native chicken(wild chicken) which delivers more flavorful broth but it takes more time until tender. This simple Filipino recipe is usually served to patients and lactating mothers specially during rainy season.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 60-70 minutes
Good for 5-7 persons

Ingredients:
1 kilo native chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into small pieces
1 cup malunggay leaves or chili leaves
5 stalks lemongrass(tanglad), knotted and crushed
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
1 litre of water or rice washing
4 tablespoons vegetable oil
3 tablespoons fermented fish sauce(sabaw ng bagoong isda)
fish sauce or salt to taste

Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken and fermented fish sauce then continue sauteing until the color chicken turn to light brown.
3. Add water and lemongrass then simmer in a low heat for an hour or until chicken is tender. Add more water if necessary.
4. Add papaya then continue simmering for another 5 minutes.
5. Season with salt to taste then add malunggay leaves and simmer for another minute.
6. Remove from heat then transfer to a serving dish and serve. Enjoy!

Sinabawang Tilapia

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Filipino Style Recipe: Sinabawang tilapia is a quick and easy fish dish by Filipinos. The fish sauteed in garlic, onion, ginger and tomatoes then simmered until cook together with sweet potato tops.

Estimated time of preparation and cooking: 20 minutes.
Good for 2-3 persons

Ingredients:
2 pieces medium-sized tilapia, scales removed and cut diagonally into half
3 gloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, sliced
3 pieces tomatoes, chopped
3 cups water
1 bunch sweet potato tops(talbos ng kamote)
3 tablespoons cooking oil

Procedures:
1. In a pan, heat oil then saute ginger, garlic, onion and tomatoes until soft.
2. Add tilapia then cook for a few minutes until slightly brown.
3. Pour water and simmer for 3 minutes then season with salt and pepper.
4. Add sweet potato tops then simmer for another minute.
5. Transfer to serving bowl then serve hot with steamed rice.

Nilagang Buto-Buto ng Baboy

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Filipino Style Recipe: nilagang buto-buto ng baboy or pork ribs stew is another simple soup dish. Pork ribs boiled until tender then add onion, peppercorn, salt, potatoes, cardava banana, cabbage and green beans. This dish is usually serve as main dish specially during rainy season.

Estimated time of preparation and cooking: 30-40 minutes
Good for 3-5 persons

Ingredients:
500 grams pork ribs, cut into serving pieces
7 cups water(add more if necessary)
1 onion, sliced
1/4 teaspoon peppercorn
1 piece pork bouillon cube(optional)
2 potatoes, quartered
3 pieces cardava banana(saging na saba), cut into 3-4 pieces(optional)
1 bundle green beans, trimmed and cut into 3-4inch(optional)
1 bundle bok choy(pechay) or cabbage leaves(repolyo), cut into serving pieces
fish sauce or salt to taste

Procedures:
Part 1
1. In a large casserole, place meat and add water then bring to a boil and simmer over medium heat or until meat is tender.(Remove the scum as it rises.)

Part 2
1. Add onion, peppercorn, pork broth cubes and sprinkle some salt.
2. Add banana and potatoes and continue cooking until potatoes are cooked.
3. Add the green beans. Simmer for 3-5 minutes then adjust seasoning according to taste.
4. Add pechay then turn off the heat and leave for about 3 minutes before serving.
5. Transfer to serving bowl then serve hot with steamed rice. Enjoy