Soup

Batchoy

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Filipino Style Recipe: batchoy is another noodle soup dish that usually served specially during rainy season. Normally the miki noodles blanch in boiling water then drain and arrange in a bowl. Top with strips of pork meat and liver then pour with pork broth.Garnish with crushed chicharon, spring onions and toasted garlic.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-30 minutes
Good for 5 servings

Ingredients:
500 grams fresh miki noodles

Toppings:
200 grams pork meat
200 grams pork liver
300 grams pork intestines(optional)

Broth:
1 onion, quartered
2 tablespoons sugar
1 teaspoon shrimp paste(bagoong)
2 tablespoons salt
1/2 teaspoon ground pepper
8 cups water

Garnishing:
1 pack pork cracklings(chicharon), crushed
2 tablespoons spring onions, chopped
2 tablespoons garlic, toasted

Procedures:
Part 1
1. In a pot, blanch miki noodles in boiling water. Drain and set aside.

Part 2
1. In a pot, pour water and bring to boil.
2. Add onion, sugar, shrimp paste, salt and pepper. Stir and bring to boil.
3. Add all pork meat and innards and cook for about 20-30 minutes or until tender.
4. Remove the innards and meat from broth. Let it cool then slice int strips.
5. In a bowl, arrange miki noodles and put pork meat and innards on top.
6. Pour enough broth and garnish with crushed chicharon, spring onions and toasted garlic.
7. Serve hot

Sinigang na Ulo ng Salmon

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Filipino Style Recipe: sinigang na ulo ng salmon or salmon head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the salmon 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 salmon head
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
1/2 bunch of string beans(sitaw), cut into 3inch
a bunch of kangkong or pechay
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 salmon head and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 3 minutes.
4. Add vegetables then season with salt or fish sauce according to taste.
5. Add kangkong and simmer for another 1 minute.
6. Transfer to serving bowl and serve hot.

Notes:
1. You may add other kind of vegetables.

Sinigang na Bangus

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Filipino Style Recipe: sinigang na bangus or milkfish in tamarind is another simple and easy Filipino dish. This is similar to sinigang na hipon and sinigang na baboy that has a sour broth. Normally the milkfish cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.

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

Ingredients:
1 medium-sized milk fish(bangus), cut in about 4-5 slices
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
6 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 bundle kangkong leaves or sweet potato leaves
1 cup string beans(sitaw), cut into 2 inches long
2 pieces green pepper(siling haba)
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add milk fish, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Add green chili, string beans then kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. 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.

Molo Soup

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Filipino Style Recipe: molo is another soup dish that usually served specially during rainy season. It is made of ground pork wrapped in a wanton wrapper then cooked in chicken stock together with shredded chicken.

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

Ingredients:
Filling:
500 grams ground pork
1 pack wanton or siomai wrappers
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 egg
salt and pepper to taste

Broth:
1 chicken breast
4 cups water
3 gloves garlic, minced
1 small onion, chopped
salt and pepper to taste
spring onions, chopped(optional)
1 chicken cube(optional)
toasted garlic(optional)

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

Part 2
1. In a bowl, combine ground pork, egg, soy sauce, sesame oil, salt and pepper. Mix until well combined.
2. Scoop about 1 tablespoon filling and place into the center of molo wrapper.
3. Seal the edges using water or egg white in triangular shapes. Repeat for the remaining mixture.

Part 3
1. In a bowl, heat oil and saute garlic and onion.
2. Add shredded chicken, season with salt and pepper.
3. Add chicken cube and pour chicken broth and bring to boil.
4. Add molos and some wrappers and simmer for 5 minutes or until molos are cooked.
5. Sprinkle with spring onions.
6. Transfer to serving bowl, garnish with toasted garlic. Serve.

Chicken Sotanghon

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Filipino Style Recipe: chicken sotanghon is a noodle soup dish made of chicken meat boiled in stock together with sotanghon noodles and vegetables. This is commonly served during rainy season.

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

Ingredients:
500 grams chicken, cut into serving pieces
200 grams sotanghon noodles, cut into desired length and soak in water until soft
7 cups chicken stock (or chicken bouillon dissolved in hot water)
1 carrots, julienned
3/4 cup cabbage, shredded
3 gloves garlic, minced
1 medium onion, sliced
1 tablespoon fish sauce(patis)
2 tablespoon olive oil
salt and pepper to taste

1/8 cup spring onion, chopped(optional)
30 grams dried black mushrooms(shiitake), (optional)
3-4 pieces hard-boiled eggs(optional)

Procedures:
Part 1
1. In a bowl, heat oil then saute garlic and onion.
2. Add chicken and mushroom then stir fry until light brown, season with fish sauce.
3. Pour chicken stock then bring to boil and simmer until chicken is cook.
4. Adjust seasoning with salt and pepper according to taste.
5. Add sotanghon noodles and carrots then simmer for 3 minutes, add water if necessary.
6. Add cabbage then simmer for 1 minute. Turn off the heat.
7. Transfer to serving bowl then sprinkle with spring onion. Serve with hard-boiled egg.

Shrimp and Corn Soup

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Filipino Style Recipe: Shrimp and corn soup is a creamy soup dish that usually served during rainy season. Shrimp, corn and potatoes cook in coconut milk which has a creamy and tasty flavor.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2-3 servings

Ingredients:
200 grams medium shrimp, peeled and deveined
1 cup corn kernels
1 cup coconut milk
1 large potato, diced
1 onion, sliced thinly
2 cloves garlic, minced
2 cups water
salt and pepper to taste
spring onion for garnishing(optional)

Procedures:
Part 1
1. In a pan, heat oil then stir fry shrimp for a minute. Strain and set aside.
2. In a same pan, fry potatoes until light brown. Strain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic and onion.
2. Add coconut milk, water, potatoes and corn then simmer for 2 minutes
3. Add shrimps then season with salt and pepper.
4. Simmer for another minute then transfer to serving plate, garnish with spring onion. Serve.

Misua with Meatballs and Luffa Soup

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Filipino Style Recipe: Misua Soup is a easy and delicious soup made with misua noodles, pork, and vegetables. This dish is one of the best and excellent soup during the rainy days.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-4 servings

Ingredients:
1 small bundle misua, cut into 3-inch
1 cup meatballs or ground pork
3 eggs, beaten
1 onion, minced
3 cloves garlic, minced
4 cups water
2 tablespoons vegetable oil
salt and pepper to taste
1 medium-sized luffa(patola), sliced thinly(optional)
spring onion for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add pork and stir-fry until colors turn to golden brown.
3. Add water, season with salt and pepper. Bring to boil.
5. Add misua and luffa and simmer for 5 minutes.
4. Pour beaten eggs and stir well.
5. Transfer to serving bowl, garnish with spring onions. Serve.

Chicken and Corn Soup

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Filipino Style Recipe: chicken and corn soup is another soup dish that usually served during rainy season. Normally the chicken and corn boiled with carrots and beaten egg.

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

Ingredients:
2 pieces chicken breast
1 can corn kernel, drained
1 small carrot, cubed
1 onion, diced
1 thumb-sized ginger, minced
5 cups water
2 eggs, beaten
1/4 teaspoon ground pepper
1 teaspoon salt
1/4 teaspoon sugar(optional)
chopped spring onion for garnishing(optional)

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

Part 2
1. Add carrot and corn into chicken broth and simmer for 5 minutes.
2. Lower the heat then pour the beaten egg slowly, stir while pouring.
3. Add shredded chicken and simmer for 5 minutes.
4. Transfer to serving bowl, garnish with spring onion. Serve

Spicy Mixed Seafood Soup

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Filipino Style Recipe: spicy mixed seafood soup is another seafood dish that usually served by Filipinos mostly during rainy season. Another simple recipe but very healthy dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-5 persons.

Ingredients:
1/2 kilo mixed seafood(fish balls, kikiam, squid, scallops, shrimps, etc)
2 thumb-sized ginger, sliced
1 onion, quartered
1 tomato, quartered
2 pieces red chili pepper, sliced diagonally
salt and pepper to taste
5 cups water
1 stalk lemongrass, crashed and tied(optional)
1 Chinese Cabbage, quartered(optional)

Procedures:
1. in a saucepan, pour water and bring to boil.
2. Add ginger, onion, tomato and lemongrass. Cover and simmer for 5 minutes.
3. Add mixed seafood and red chili pepper. Simmer for 3 minutes or until seafood is tender.
5. Season with salt and pepper.
6. Add Chinese cabbage and simmer for a minute.
7. Transfer to serving bowl, garnish with celery then serve.

Tips:
1. You may also used kimchi to add color and spicy flavor.
2. You may also add mushrooms and other seafood if you desired.

Sinabawang Tahong

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Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan Soup. Another simple recipe but very healthy.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-5 persons.

Ingredients:
500 grams fresh mussels(tahong)
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, finely sliced
3 fresh tomatoes, chopped
8 oz Sprite Cola
1 tablespoon vegetable oil
2 tablespoons fish sauce(patis)
salt and pepper to taste
1-2 bundle water spinach(kangkong)

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

Part 2
1. In a pot, heat oil and saute garlic, onion and ginger.
2. Add tomatoes and saute until soften.
3. Add mussel and stir fry for 2 minutes.
4. Add sprite soda and simmer until shells are opened. Add water if necessary.
5. Add fish sauce and adjust seasoning with salt and pepper.
6. Add water spinach and simmer for 2 minutes.
7. Remove from heat then serve.

Notes:
1. You may also used petchay(bok choy) or chili leaves