Soup

Chicken Binakol

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Filipino Style Recipe:Chicken binakol or binakol na manok is another chicken soup popular in Visayas Region specially in Iloilo. This is similar to tinolang manok, instead of regular water we used coconut water and coconut meat. This simple Filipino dish is traditionally cooked inside the bamboo and they used native chicken to give more aroma and taste.

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

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into serving 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)
6 cups coconut water
1 cup coconut meat
4 tablespoon vegetable oil
salt and pepper to taste
5 stalks lemongrass(tanglad), cut into 1 inch and pounded

Procedures:
1. In a sauce pan, heat oil then saute ginger, garlic, onion and lemongrass.
2. Add chicken and continue sauteing until light brown then season with fish sauce.
3. Pour coconut water, coconut meat then simmer for 30 minutes or until chicken is tender. Add water if necessary.
4. Add in papaya then simmer for another 5 minutes or vegetables are tender but not overcooked.
5. Season with salt and pepper according to taste.
6. Add chili leaves then turn off the heat. Let stand for a few minutes to cook the leaves.
7. Transfer to a serving dish and serve. Enjoy!

Sinigang na Bilong-Bilong

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Filipino Style Recipe: Sinigang na bilong-bilong(moonfish) is another simple and easy Filipino dish. The procedure is similar to other sinigang, normally the fish cooked in a combination of onions, tomatoes, different vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
1/2 kilo Moonfish(Bilong-bilong)
1 pack sinigang sa sampaloc mix or 10 pieces tamarind(sampaloc)
3 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch potato tops(talbos ng kamote) or petchay
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Pour water and bring to boil. Add fish then cover and simmer for 3 minutes.
4. Add tamarind juice then simmer for another 4 minutes.
5. Season with salt or fish sauce according to taste.
6. Add green chili and potato tops and simmer for another 1 minute.
7. Transfer to serving bowl and serve hot.

Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.

Bulalo

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Filipino Style Recipe: bulalo or bone marrow stew is another easy yet delicious Filipino soup dish. Bulalo is similar to beef stew(nilagang baka) instead we use beef shank or bone marrow. This is considered as one of the favorite dish of most Filipinos. Preparing this dish is so simple but time consuming because the beef simmered for at least 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 shank/bone marrow(bulalo), cut into serving pieces
3 medium-sized potatoes, cut into quarter
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

3 Japanese corn cobs, cut into 3-4 pieces(optional)
1/2 small cabbage, cut into quarter(optional)
5 pieces cardava banana(saging na saba), sliced(optional)
2 thumb-sized ginger, chopped(optional)

Procedures:
Part 1
1. In a large casserole, place the meat, ginger and add water. Set over medium heat and bring to a boil and simmer for at least about 1 hour or until meat is tender. Remove the scum as it rises. Add more water if necessary. Pressure cooker takes less time.

Part 2
1. Add corn and onion. then season with fish sauce and sprinkle some salt. Simmer for another 10 minutes or until the corn is tender.
2. Add potatoes and continue cooking until potatoes are cooked.
3. 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 if you prefer.

Sweet Corn Soup

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Filipino Style Recipe: sweet corn soup is an easy soup dish consists of sweet corns as main ingredients. Grind and cooked in evaporated milk and cornstarch then season with salt and pepper. This soup is usually served during rainy season.

Estimated time of preparation and cooking: 15-20 minutes

Ingredients:
1 Japanese sweet corn
2 cups water
1 tablespoon cornstarch(dissolved in 1/2 cup corn water)
salt and pepper to taste
1 tablespoon chopped spring onions(optional)
1 tablespoon chopped coriander leaves(optional)
1/2 cup evaporated milk

Procedures:
Part 1
1. In a pot, boil water with salt then cook Japanese corn until done.
2. Let it cool then removed from cob. Reserve the water.
3. Reserve 1/4 cup corns for garnishing.

Part 2
1. In a blender, process the corns with 1/2 cup corn water until smooth puree.
2. In a pot, pour milk and coriander leaves then bring to boil.
3. Add dissolved cornstarch and simmer until thicken.
4. Season with salt and pepper according to taste.
5. Add corns and spring onions then transfer to serving bowl. Serve hot with garlic sticks.

Notes:
1. You may also used corn kernels if you desired.

Sinigang na Ulo ng Maya-Maya

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Filipino Style Recipe: sinigang na ulo ng maya-maya or snappers head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the head cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
2 pieces snappers head(ulo ng maya-maya)
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
a bunch petchay or kangkong
1 radish, sliced(optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add maya-maya, radish and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Season with salt or fish sauce according to taste.
3. Add petchay and simmer for another 1 minute.
4. Transfer to serving bowl and serve hot.

Lomi

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Filipino Style Recipe: lomi is another noodle soup dish made of lomi noodles cooked in stock together with shrimp, meatballs, veggies, beaten eggs and cornstarch to thicken the soup. This is commonly sold in eateries or panciteria along the street or in Chinese restaurants and usually served during rainy season.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 20-30 minutes
Good for 5-6 servings

Ingredients:
500 grams lomi noodles
100 grams pork, boiled and cut into small pieces
100 grams shrimp, peeled
1/2 cup chicken balls, cut into half
4 gloves garlic, crushed
1 onion, chopped
1 cabbage, chopped
1 pieces carrots, sliced
2 1/2 liters chicken stock
1/4 cup cornstarch(dissolved in 1/2 cup water)
2 pieces raw egg, beaten
1/4 cup vegetable oil
salt and pepper to taste

1/2 cup kikiam, slice thinly diagonally(optional)
100 grams chicken breast, boiled and shredded(optional)

Procedures:
Part 1
1. Wash lomi noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork and chicken balls then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.

Cabbage Soup

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Filipino Style Recipe: cabbage soup is another simple and healthy soup dish that usually served during rainy season. This soup dish is good for those on diet and health conscious. Normally the cabbage and other veggies were stir cook then simmer with chicken broth until tender. If you prefer to add meat, you may include chicken breast or ground pork.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-6 servings

Ingredients:
1/2 head cabbage, chopped
1 carrot, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
2 white onions, diced
1 thumb-sized ginger, minced
4 cups chicken broth
salt and pepper to taste

2 pieces chicken breast(optional)
1/4 teaspoon chili flakes(optional)
1 chicken cube(bouillon cube),(optional)
1 cup celery, diced(optional)

Procedures:
Part 1
1. In a pot, boil water then add chicken, ginger, onion, salt and pepper. Cook for 10 minutes.
2. Remove chicken and shred using fork. Set aside.

Part 2
1. In a pot, heat olive oil and saute garlic and onion.
2. Add bell pepper, celery and carrots then stir cook until slightly tender.
3. Add chicken broth, shredded chicken, bouillon cube, tomatoes and cabbage.
4. Reduce heat and bring to boil until veggies are tender.
5. Season with chili flakes, salt and pepper according to taste.
6. Transfer to serving then serve hot.

Beef Teriyaki Soup

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Filipino Style Recipe: beef teriyaki soup is a soup dish made of cooked or left-over beef teriyaki then cooked and simmered with vegetables, uncooked rice and teriyaki sauce.

Estimated time of preparation: 15-20 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes

Good for 2-3 servings

Ingredients:
1/2 kilo beef sirloin, sliced thinly into strips
3 tablespoon teriyaki sauce
1 carrots, cut into matchstick strips
2 cups broccoli florets
1/3 cup long-grain rice
1 thumb-sized ginger, grated
3 cloves garlic, minced
4 cups water
1 beef cube(Bouillon cube)
1 tablespoon olive oil
1 cups unsweetened apple juice(optional)
1 tablespoon sesame seeds, toasted(optional)
spring onions for garnishing(optional)

Marinade:
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 tablespoon ground pepper
1 tablespoon salt

Procedures:
Part 1
1. In a bowl, combine beef, vinegar, soy sauce, sugar, salt and pepper. Marinate for 30 minutes.

Part 2
1. In a saucepan, heat oil and stir fry beef over low heat until golden brown.
2. Pour the marinade and teriyaki sauce, cover and simmer for 5 minutes until tender.
3. Add water, apple juice, carrots, garlic, ginger, beef cube and uncooked rice. Cover and simmer for 15 minutes.
4. Adjust seasoning by adding more sugar, water or teriyaki sauce. Stir well.
5. Add broccoli and simmer for 2 more minutes.
6. Transfer to serving bowl then sprinkle with toasted sesame seeds, spring onion and red chili.

Dumpling Soup

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Filipino Style Recipe: dumpling soup is an easy Chinese soup dish consists of Asian dumplings as main ingredients then cooked in chicken broth together with vegetables and seasoning. This soup is very good specially during rainy season.

Estimated time of preparation and cooking: 15-20 minutes

Ingredients:
20-24 pieces Asian dumplings with filling of your choice
5 cups chicken broth
1 cup shredded carrots
2 cups sliced shiitake mushrooms
1/2 cup chopped scallions
1 teaspoon sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper
3 cups thinly sliced cabbage or bok choy

Procedures:
1. In a heavy pot, boil chicken stock then add carrots, mushrooms, scallion and dark soy sauce.
2. Add dumplings and sesame oil. Simmer and cooked for 5 minutes. Add more water if necessary.
3. Adjust seasoning with salt and pepper then add cabbage.
4. Boil for another minute or until all vegetables are tender.
5. Transfer to serving bowl then serve hot.

Ginataang Halo Halo

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Filipino Style Recipe: ginataang halo-halo or mixed fruits in sweet coconut milk is another popular Filipino snack, appetizer or dessert that usually served in special occasion. It is consist of plantain bananas, sweet potato, taro and tapioca balls cooked in sweetened coconut milk.

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

Ingredients:
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)
3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar

Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.