Archive for category Soups

Misua with Patola (Somen Noodle Soup with Chinese Okra)

Here’s What You Need: 

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 of small white onion, chopped
1/2 teaspoon salt
1 chicken bouillon cube
6 cups water
1 bundle japanese somen noodles or misua noodles
1 chinese okra (patola), peeled and sliced
black toasted sesame seeds for garnishing
black pepper to taste

Here’s How: 


Heat olive oil in a medium saucepan and saute garlic until light brown , add onions and cook for about 2 minutes. Season with salt. Add the bouillon cube followed by the water . Simmer for 5 minutes.  Cut the somen or misua noodles in the middle and put in the simmering water along with the sliced patola. Cover and let it boil for another 5 minutes.

Transfer in a soup bowl and garnish with toasted black sesame seeds.

Advertisements

, , , , ,

Leave a comment

Sinigang na Corned Beef (Corned Beef in Sour Broth)

Here’s What You Need: 

1 (15 oz.) can palm corned beef
4 cups water
1-1/2 tablespoons tamarind soup base powder
2 tablespoons fish sauce (patis)
1 medium red onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of swamp cabbage (kangkong), or spinach


Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add the corned beef  and simmer for another 5 minutes then add the swamp cabbage. Cover and remove from heat. Let it rest for 5 minutes before serving.

, ,

2 Comments

Sinigang na Hipon (Shrimps in Sour Broth)

Here’s What You Need: 

12-15 pcs large size shrimp
5 cups water
2 tablespoons tamarind soup base powder
3 tablespoons fish sauce (patis)
1 medium onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of yam leaves (tablos ng kamote), swamp cabbage (kangkong), or spinach

Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add shrimp and season with salt. Simmer for another 3 minutes and add the yam leaves. Cover and remove from heat. Let it rest for 5 minutes before serving.

, , , ,

Leave a comment

Chicken Sopas (Chicken Macaroni Soup)

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, peeled and chopped
2 tablespoons fish sauce (patis)
1 chicken breast
5 cups chicken broth
1 chicken bouillon
1 carrot, peeled and chopped
1 stalk celery, chopped
1 small can vienna sausage
2 hard boiled eggs, sliced
1 small can vienna sausage
1 cup uncooked macaroni, bowtie or shell pasta
1/3-1/2 cup evaporated milk
Salt and pepper to taste

Here’s How: 

In a large sauce pan boil chicken with 5 cups of water and a tablespoon of salt  for 20 minutes. Take out the chicken and let it cool. Reserve chicken broth for later use. Shred chicken into small pieces. Set aside.

In a large pot, heat oil and saute the garlic until golden, add  onions and season with fish sauce. Add the shredded chicken and stir-fry for 2 minutes. Add the reserved chicken broth and let it boil. Add the macaroni and let it simmer for 10 minutes. Add the carrots, celery, vienna sausage, and stir in the evaporated milk. Cover and  let it simmer for another 5 minutes. Season with salt and pepper to taste or add more water if necessary. Turn off heat and let it rest for 5 minutes before serving.  Transfer in soup bowls and garnish with hard boiled egg. Serve with warm bread.

Variations: Leftover roasted turkey or roasted chicken can be use on this recipe. Use 2 cans (14 oz. each) of low sodium chicken broth plus 1-1/2 cups of water and follow the directions above.

, , , ,

Leave a comment

Bulalo (Beef Shank Soup)

Here’s What You Need: 

4 quarts (1 gallon) water
2 lbs. beef shank and shin bones
1 large onion, quartered
2 tablespoons black peppercorns
2 beef bouillon cubes
3-4 bunches bok choy (pechay)
1 lb. cabbage, quartered
1 large potato, cut into 8 pcs.
2 corn on the cob, cut into 2-3 inches long
1 bunch scallion
Salt  to taste

Here’s How: 

Wash the beef shanks and bones. Put in a big pot with 4 quarts of water. Slowly bring to a boil, reduce the heat and simmer for  1-1/2 hours, skimming off foam that floats on top of the broth when it starts to boil. Skim off foam several times before adding more ingredients.

When the meat is tender after 1-1/2 hours, add the onions, peppercorns, bouillon cubes, potatoes and corn. Continue to simmer for another 20-30 minutes. Add the remaining vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more salt or add more hot water if too salty for your taste. Remove from heat.

Place the bulalo (shank soup) in a deep serving platter and arrange the vegetables around them. Serve with patismansi on the side (1 tablespoon fish sauce and 1 tablespoon fresh lemon juice).

, , , , , , , , ,

1 Comment

Picadillo Soup

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1 cup ground pork
1 cup ground beef
1/2  teaspoon black pepper
1 bay leaf
4 cups water
2 tablespoons oyster sauce
1 large potatoes, peeled and diced
5 bunches bokchoy (pechay) rinsed and roughly chopped

Here’s How: 

In a medium size pot, heat oil and saute garlic until lightly golden brown. Add the onions until it becomes transparent and followed by the tomatoes. Season with fish sauce. Add the ground beef and ground pork. Make sure to break any lumps so the meat will be cooked evenly.

Stir in the oyster sauce the bay leaf and season with black pepper. Cover and simmer for 10 minutes or until meat is cooked through. Add water and let it simmer for 10 minutes.

Add the potatoes season with salt if necessary and let it boil for 5 minutes then drop the bokchoy  and cover. Turn off the heat and let it rest for 5 minutes before serving.

, , , , , , , ,

Leave a comment

Pesang Isda

Here’s What You Need: 

Soup

1 medium red snapper, cut into 3- 2 inches thick
3 thumb-sized ginger, peeled and smashed
1 tablespoon black peppercorns
1 medium onion, quartered
7-8 cups water
2 fish bouillon cubes
1/2 of a medium sized cabbage
2 bunches of bok choy (Pechay)
1 bunch scallion, 3 inches long sliced
salt to taste

Sauce

3 tablespoons olive oil
2 cloves garlic, minced
1/2 of medium sized onion, finely chopped
2 tablespoons fish sauce (Patis)
4 medium size tomatoes, finely chopped
salt and pepper to taste

Here’s How: 

Soup

Place water, ginger, peppercorns, onions, fish bouillon cubes in a pot. Bring to a boil over medium high heat. Bring down the heat to low and  add red snapper  simmer  for 10 minutes. Season with salt and pepper then stir in the cabbage, bok choy and scallion. Let boil for another 3 minutes.  Keep covered for at least 5 minutes before serving.

Sauce

In a skillet, add garlic saute until light brown, add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes, cook until it becomes soft and mushy.  If it does not have enough liquid to cook the tomatoes,  add 1/4 cup of water . Cover and let it  boil for 5 minutes. Season with salt and pepper.

, , ,

Leave a comment

%d bloggers like this: