Posts Tagged "Soup / Sabaw"

Corn Crab Soup

Corn Crab Soup

  If you think about it, so much of our fond memories revolve around food. When I was in my teens, my family loved to celebrate in Chinese restaurants. My mother’s favourite soup was this; but she would complain that it lacked heartiness; it was more like thickened dish water soup. I was already experimenting at that time and decided to please my mother and come up with something more hearty; therefore this recipe. Another instance is my BFF in graduate school, Victoria Faicol, who was a non-cook, wanted to impress one of her visitors and asked me to give her a recipe that was super easy. We still often laugh together when we remember this moment. Serves 6 persons. Ingredients: 1 kilo blue swimmer crabs (alimasag; cook and peel) – set aside or 100 grams Kani sticks shredded 2 tablespoons cooking oil 1 can cream of corn (1 ¼ cups) 1 teaspoon crushed garlic ½ cup thinly sliced onion 4 cups of chicken broth or boiled water with 2 chicken cubes dissolved â…› teaspoon freshly ground pepper dash of salt handful of baby spinach leaves or chilli leaves (dahon ng sili) 1 whole egg – well beaten Procedure Using a non-reactive pot, I like using either a glazed clay pot or a pyrex pot for this, so that I can cook in it and then straight to the dining table, pour the oil over medium heat. Place the garlic and onion and saute till onion is opaque. Add in the crab meat and saute for another 2 minutes. Pour in the broth and simmer till the soup comes to a boil. Taste and adjust the seasoning; adding the pepper and salt. Bring the soup to a boil and drizzle the well beaten egg into the soup while stirring. Add the spinach leaves, stir and...

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Tinolang Manok (Chicken Soup with Ginger and Green Papaya)

Tinolang Manok is another Filipino comfort food that can be eaten any time of the day or when one is not feeling well or is down in the dumps. The ginger and the chili leaves gives the dish a pick me up flavor. Because the dish is suppose to be slow cooked, the best chicken to use is ‘native’ or organic or free range. The green papaya helps in tenderizing the chicken; specially the ‘native’ chicken. Ingredients: 1 whole chicken – cut the chicken into serving pieces 1/4 cup cooking oil 1 tablespoon crushed garlic 1 cup sliced onions 1 – 2 tablespoons julienne sliced ginger 3 – 4 tablespoons fish sauce (patis) 8 cups rice washing liquid 500 grams green papaya or soyote (chokoes) – peeled, seeded and sliced into 1-inch 1 cup malunggay (mooring) leaves or sili leaves or baby spinach leaves salt or fish sauce to taste Procedure: Using a large pot, over medium fire, pour cooking oil into pot and warm. Saute garlic, onion, and ginger, till the garlic is light gold. Add the chicken pieces and continue sautéing for five minutes. Add the fish sauce and mix with the chicken pieces; for 1 minute. Pour in the rice washing liquid and bring to a boil. Once the pot is boiling, turn down the fire to low and cover the pot. Depending on which kind of chicken you used, simmer the pot for 30 to 50 minutes. Add the papaya or chokoes and cover the pot; simmer for another 10 to 15 minutes till the chicken and papaya are tender. Taste the broth and add salt or fish sauce to your liking. Then add the malunggay or sili leaves and stir through for 1 minute. Serve while hot with rice and extra fish sauce with calamansi or lemon for...

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Linagang Baka aka Bulalo (Boiled Beef Soup)

Boiled beef soup can sound so ordinary but a good boiled beef soup can be fantastic. Depending on what cut of meat one uses is the secret. The other secret to a good beef soup is having some shank bones with it and searing the meat so that you don’t have all the floating blood around. One also has to slow boil the meat so that your soup is flavorful. Ingredients: 1 kilo beef shank meat (kenchi) or beef brisket – slice into 2-inches by 1-inch 2 kilos shank bone cut in half 1 to 2 whole onions – cut into quarters 8 to 10 cups rice water or water 1 teaspoon black peppercorns 2 tablespoons cooking oil 1 piece sweet potato about 1 cup size – cut into 2-inch by 2-inch size 2 pieces potatoes about 2 cups size – cut into 2-inch by 2-inch size 1 small Baguio petchay (bok choy) or cabbage – cut from main stem and separate leaves and cut in half, crosswise 2 tablespoons shrimp sauce (patis) 1 tablespoon salt Procedure: In a large cooking pot, over medium fire, pour in cooking oil. When the pot is hot enough (180ºC), sear the meat and shank bones. This will prevent the blood from floating into the soup. Add in the onions and shrimp sauce, and saute for 3 minutes with meat. Pour in rice water and bring the pot to a boil. Turn down the heat to low. Add the peppercorns and 1/2 tablespoon salt. Simmer for 1 to 1 1/2 hours or till the beef is almost very tender. Add the potatoes, simmer for 20 minutes. Add the sweet potato and continue to simmer for 15 minutes. Add the last 1/2 tablespoon salt and taste. Adjust to your preference, starting with 1 teaspoon salt and shrimp sauce. When almost ready to serve, add the petchay. If using cabbage, simmer for 3 minutes. Serve with hot rice and dip with patis, or bagoong, soy sauce or calamansi/soy/patis. Notes: To get rice water, use the water that you rinse the rice with. This makes the soup slightly thick and flavorful. If there is too much floating oil (due to the shank bones and beef brisket), scoop out the oil before you place the petchay or cabbage. There is a Chinese broth secret that I learned; they put a small piece of dried fish into the broth. I don’t know the name but you could ask when you go to a Chinese store. The size of the dried fish put in is about 3-inches square. It does give you that flavorful taste that you can’t quite make up what it is. You can also use the...

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Pancit Molo (Pork and Chicken Dumpling Soup)

There is a town in the Visayas that is known for this soup and it’s biscuits from Panederia de Molo. I have never been to that town but I do like their soup and biscuits. Pancit Molo is a merienda favorite and a slice of Mamon Tostado goes so well it. Here is my version which I know you will enjoy. Ingredients: Dumplings: 250 grams ground pork 100 grams ground chicken 1/3 cup water chestnuts – slice into tiny cubes 1/8-inch 2 tablespoons chopped spring onions 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 50 pieces wonton wrappers Broth: 200 grams tiny shrimps – peel, save heads and skin to get juice 1 tablespoons minced garlic 2/3 cup chopped onion 1 tablespoon cooking oil 1/2 cup shrimp juice – boil the heads and skins of the shrimps with 1 cup of water for 10 minutes. Using a mortar and pestle, pound the heads and skins and return to cooking liquid. Simmer for another five minutes and strain the liquid. 1 tablespoon fish sauce (patis) 6 cups chicken broth salt and pepper to taste, start with 1/4 teaspoon of salt and dash of pepper Garnishing: 1/4 cup finely sliced spring onions 2 tablespoons crushed garlic that have been sautéed in 2 tablespoons oil till light golden brown Procedure: Dumplings: In a medium sized bowl, place pork, chicken, water chestnuts, spring onions, pepper, and salt. Mix thoroughly. Lay one piece of wonton wrapper on plate or chopping board and fill with 1 teaspoon of mixture on one corner of the wrapper. Roll the wrapper until past the middle; and then tuck the left and right sides on the opposite side of the middle; you have made a little hat looking dumpling. Set aside on a flour dusted tray. Continue with all the wantons and set aside. Broth: Using a medium sized cooking pot (capacity 8 cups), over medium low fire, warm pot for 1 minute. Saute garlic and onion in oil till onion is wilted and translucent. Add the shrimp juice and simmer for 5 minutes; this is to remove the fishy smell of the shrimps. Turn fire to low. Mix in the shrimps and continue to saute for 2 minutes. Add in the fish sauce and saute for 30 seconds. Pour in chicken broth and simmer for 10 minutes. Season with salt and pepper. Add in the dumplings and continue to simmer for 10 minutes or till the dumplings are cooked. Adjust taste before serving. Sprinkle with garlic and spring onion before serving. Note: If you do not have fresh chicken broth, or boxed chicken broth, you may use chicken cube or chicken powder. Use one cube per two...

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Lechon sa Sale o Tanglad (Roasted Pork in Lemon Grass)

Lechon sa Sale o Tanglad (Roasted Pork in Lemon Grass)

A Filipino celebration is not complete without Lechon! The hours-long, roasted whole pig. But sometimes we over estimate the appetites of our guests and there are left overs. Not to worry, here is a ‘to live for’ left over soup dish. Once you have tried this, you wish there was more left over of the lechon. On another note, this same recipe with the addition of 1/2 cup of green tamarind juice, and changing the Chinese cabbage into Kangkong leaves, will turn it into Sinigang Na Lechon. Serves 6 persons. Ingredients: 1 kilo left over lechon bits (or you can buy Lechon by the kilo) 1 tablespoon crushed garlic 1 cup onion – sliced 2 tablespoons cooking oil 1/2 cup minced lemon grass stalks, white part only – about 2 to 3 stalks 2 pieces lady finger chili – siling mahaba 2 to 3 tablespoons patis (fish sauce) 6 cups water 1/2 head of Chinese cabbage slice into 2-inch lengths Procedure: In a medium sized casserole over medium-low heat, place oil in pot. Sauté garlic, onion and lemon grass till the onion is translucent. Add the fish sauce and chili and sauté for 30 seconds. Then add the lechon bits and water. Bring to a boil and then turn down to a simmer and continue to simmer for 30 to 40 minutes or till the skin of the lechon is tender. Adjust the taste with more fish sauce, freshly ground black pepper and salt (start with 1/4 teaspoon) Add the Chinese cabbage and simmer for 1 minute and serve. Note: To make green tamarind juice – 1 cup green tamarind boiled with 2 cups water, till the green tamarind has softened; around 20 minutes. Mash the tamarind in the water and strain; get 1/2 cup to put in the soup. Kangkong or water spinach – cut into 3-inch lengths; soak in water for 15 minutes; drain. Add in the soup and simmer for 3 minutes and...

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Sinampalukang Manok (Chicken in Tamarind Soup)

Best served with white rice. Serves 6 persons. Ingredients: 1 whole free range chicken (native chicken is best) cut into parts 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 cup onion – cut into cubes 1 whole tomato – cut into quarters 2 tablespoons fish sauce 1 cup tamarind juice from green tamarind – boil handful of green tamarind in 1 ½ cups water till tamarind is tender, mash with fork and strain juice or ½ cup tamarind paste (if using tamarind paste, add ¼ cup lemon juice) 6 cups rice water – when you wash the rice you will be using, don’t throw the water, use this 1 piece long green chili 1 bunch baby bok choy or 1 bunch kangkong– wash and cut into 3 or 4 parts 5 strands pole beans – cut into 3-inch lengths salt and pepper to taste Procedure: In a medium sized casserole, over medium-low fire, place oil in pan and sauté garlic and onions till onions become translucent. Pour in fish sauce and sauté for 30 seconds. Place chicken in pot and slightly brown. Add in the tomatoes and stir for 30 seconds. Add tamarind juice, chili and rice water. Bring to a boil then lower heat to a simmer. Cover till chicken is tender. Check for taste; adjust by adding – salt or fish sauce and pepper. Place the pole beans in soup and simmer for 2 minutes. Add the baby bok choy or kangkong and simmer for another minute. Serve hot with steamed white...

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Sabaw na Munggo (Mung Bean Soup)

Cheap and healthy, the mung bean is the solution to s t r e t c h i n g the budget. It can be eaten as a soup or main dish. This recipe serves 6 persons. Ingredients: 3/4 cup mung beans– soak in water for 1 hour and drain 200 grams pork belly – sliced into ½-inch by 1-inch bits 2 tablespoons cooking oil 10 garlic cloves – peel and leave whole 1 whole onion – coarsely chopped 1 bay leaf (laurel) 8 cups water or chicken or pork broth 1 teaspoon freshly ground black pepper 1 tablespoon sautéed shrimp paste or 3 pieces finely chopped anchovies 1 pork seasoning cube (Knorr) salt to taste – start with ½ teaspoon 1 cup baby spinach leaves or talbos ng ampalaya (bitter melon shoots) or malunggay leaves Procedure: Using a 10 cup saucepan, sauté garlic and onion with oil, over low-medium flame, until the onion is translucent. Add shrimp paste and stir for 1 minute. Drop in the pork belly and continue sautéing for 3 minutes. Add the mungbeans and mix. Pour in water and add bay leaf and pork seasoning cube. Simmer over low fire until the mung beans and pork are tender. Season with pepper and salt. Simmer for another 5 minutes. When almost ready to serve, mix in the baby spinach leaves. Serve. Also goes well with steamed white rice....

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