Category Archives: Noodles and Soups

Chicken Tinola with Papaya

tinola-1
Chicken Tinola is a chicken soup (some prefer to call it chicken stew) that every moms, grandmas, and aunts always made and prepared. Purest would insist on using green papaya, and chili pepper leaves as their veggies but of course you may always substitute papaya with chayote, and chili pepper leaves with spinach. Here in the states, you can find green papaya in Asian Supermarkets but I am having no luck finding chili pepper leaves.

INGREDIENTS:
1 Whole chicken – cut into small serving sizes
2 Tablespoon Patis or fish sauce.
2 Tablespoon thin strips of Ginger
3 Cloves minced garlic
1 small Onion – Diced
1 bunch spinach or chili pepper leaves – thoroughly washed
1 small green papaya or 3 chayote – peeled and middle part discarded.
6 cups water
2 Tablespoon vegetable oil

Preheat a large pot over medium high heat.
Add oil, garlic, onions, and ginger saute for 2 minutes
Add Chicken, and patis (fish sauce) then saute for 4 minutes until color change to opaque.
Add water , let it boil then lower the heat to medium.
Simmer chicken until chicken meat is tender
Add cubed papaya or chayote and let it simmer for 3 to 4 minutes until they are tender
Add Chili pepper leaves or spinach and simmer for another minute.

Taste and add more patis if needed.

Serve hot by itself or with rice.

ENJOY!

Seafood Bouillabaisse



According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish. The fish should be extremely fresh – caught and cooked the same day. If you cannot get extremely fresh fish, then the next best alternative is quick frozen – fish frozen the same day it was caught. Use as many different types of fish as you can, such as fillets of flounder, haddock, cod, perch, white fish, whiting, porgies, bluefish, bass – almost any combination. Count on at least three kinds to serve six.

Ingredients

  • 3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first)
  • 1/2 cup Olive oil
  • 1-2 pounds of Oysters, clams, or mussels
  • 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails
  • 1 cup thinly sliced onions
  • 4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large tomato, chopped, or 1/2 cup canned tomatoes
  • 1 sweet red pepper, chopped
  • 4 stalks celery, thinly sliced
  • 2-inch slice of fennel or 1 teaspoon of fennel seed
  • 3 sprigs fresh thyme or 3/4 teaspoon dried thyme
  • 1 bay leaf
  • 2-3 whole cloves
  • Zest of half an orange
  • 1/2 teaspoon powdered saffron
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup clam juice or fish broth
  • 2 Tbps lemon juice
  • 2/3 cup white wine
  • Sliced French bread

Method

1 Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown.

2 Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, crabmeat or lobster tails, cut into pieces or left whole.

3 Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer.

4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. Sppon the bouillabaisse over the bread. If desired, serve with Sauce Rouille. Serves 6.

Directions for Sauce Rouille:

1 Tbsp hot fish stock or clam broth.
2 cloves peeled garlic
1 small red hot pepper
1/2 teaspoon salt
1/4 cup soft white bread, pulled into bits
1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.

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Laswa (Slimy Veggie Soup)



Laswa is a dish of mixed vegetables like okra, squash, string beans, malunggay, and others.  Shrimps are usually added to it to make the taste more savory.   What’s  different about it from other vegetable dishes is its slimy and sticky sabaw.  Some have it with eggplants, saluyot and some bagoong.  Anything goes, whatever is available.  That’s Ilonggo creativity for you.

Below is a recipe courtesy of Mrs. Mila Luna Mata. Auntie Mila is the mother of our dear classmate and friend Ruthchel. A native of Villa Arevalo, she really cooks so well. Anyway, nothing beats a mother’s cooking!

LASWA

Ingredients:

¼ kilo squash, diced
¼ kilo tugabang
¼ kilo okra cut into 3
¼ kilo malunggay, leaves
¼ kilo takway
¼ kilo shrimp, skinless
3 pieces tomatoes, sliced
1 pinch salt
1 onion sliced
2 cloves garlic, pound
1 shrimp knorr cubes

Procedure:

1. Boil water.
2. Put squash and simmer for 2 minutes.
3. Put other ingredients.
4. Mix and let it simmer for 2-4 minutes.
5. Taste. Serve.

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Sinigang na Pata (Pork Hock in Sour Soup)



SigangnaPata2If you intend to serve the sinigang as a soup (meaning you have another dish for the main course), then, the important thing is to have the best quality broth you can make. That means bones — lots of bones. If, however, you intend to serve the sinigang as the main dish, you need meatier cuts of pork. Otherwise, you’ll be practically serving rice with broth and vegetables and very little meat. But there is an alternative to all that confusion, the sinigang na pata. Pork hocks delivers tasty soup, so let us make a soup great pair as a main course and a regular soup.

2 pounds Pork Hocks, fresh

about 10 cups water

1 onion, sliced

1/2 lb. green beans

1 lb. bok choy, sliced

Tamarind soup mix (sigang mix)

Salt & Pepper to taste

Place pork hocks in a large pan and add 10 cups or enough water to cover, and boil until tender. Skim off the scum from the top as it rises (or if you forget to check like I did, pour off the scummy water and start anew). When the pork is tender, add the onions and sigang mix and let it cook a few minutes. Adjust the seasoning. Add green beans and cook until almost tender; then add the bok choy, cook for one minute and turn off the heat so as not to overcook the vegetables.

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Sinigang na Baka (Beef in Sour Broth)



Sinigang na baka is one of my favorites. It is a sour but tasty dish. The tamarind taste is very delicious and I am sure you’re going to love it.

* Estimated Time: 1 hour

Ingredients:

* 1 kilo beef, cubes (for stewing)
* 12 pieces tamarind (sampaloc)
* 1 big onion, diced
* 6 big tomatoes, quartered
* 2 pieces radish, sliced
* 4 pieces gabi, peeled & cubed
* 1 bundle sitaw (stringbeans) (cut into 2? long)
* 1 bundle kangkong (cut into 2? long)
* salt and patis (fish sauce) to taste
* water

Procedure:

* Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
* In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
* Add onions, tomatoes and tamarind juice.
* Add gabi then simmer for a few minutes.
* Add string beans (sitaw) and kangkong stalks.
* Add kangkong leaves then serve.
* Season with salt and patis to taste then serve.

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Sinigang na Baboy (Pork in Sour Broth)


1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c  Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1? pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach  (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
-[available as powdered pkg]
1.  In a large pot, bring water and pork to a boil.  Add tomatoes, onion,
salt and tamarind.  Simmer 1 hour or until pork is tender.
2.  Optional:  Remove tamarind and mash with some broth.  Strain juice back
into pot.
3.  Taste for seasoning.  Bring to a boil.  Add green beans and radish. for
10 minutes.
4.  Add spinach, cover and remove from heat.  Let stand 5 minute to finish
cooking spinach.
Variations:  Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Sinigang is a Filipino dish famous for the variety of ingredients one can use as well as for its taste. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour and is most often likened to Thailand’s tom yam. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.

Ingredients:

1 1/2 lb Pork riblets or pork ribs,

-country style,cut to pieces

5 c  Water

4 md Tomatoes, sliced

1 md Onion, sliced

1 1/2 ts Salt

1 md Icicle radish, cut into

-1? pieces

-(or 10 red radishes, pared)

1/4 lb Green beans

1/2 lb Spinach  (or cabbage,

-mustard greens or

-watercress)

5 md Sampaloc (tamarind)

-[available as powdered pkg]

1.  In a large pot, bring water and pork to a boil.  Add tomatoes, onion,

salt and tamarind.  Simmer 1 hour or until pork is tender.

2.  Optional:  Remove tamarind and mash with some broth.  Strain juice back

into pot.

3.  Taste for seasoning.  Bring to a boil.  Add green beans and radish. for

10 minutes.

4.  Add spinach, cover and remove from heat.  Let stand 5 minute to finish

cooking spinach.

Variations:  Beef (stewing, brisket, shank or plate) may be used in place

of pork. Adjust cooking time for each.

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Arroz Caldo (Chicken Rice Soup)


ARROZ CALDO INGREDIENTS
1 1/2 cups rice
1 chicken, small, cut into serving pieces
2 tbsp oil
2 cloves garlic, bruised
1 small onion, chopped
a fraction of ginger, sliced thinly
6 cups water
3 tbsp soy sauce or patis
2 stalks spring onions, chopped
3 boiled eggs, halved (optional)
oil for sautèing
ARROZ CALDO
1. In a large saucepan, saute garlic onion and ginger. Add chicken. Season with soy sauce or patis. Cover for 2 minutes.
2. Add rice and water. Stir thoroughly, making sure that the ingredients do not stick to the sides of the pan.
3. Continue cooking over low heat for 20 minutes.

4. Sprinkle chopped spring onions on top before serving. Add boiled eggs, if desired.

Well, fall season is here and winter is just around the corner. Having said that for most of us Filipinos in abroad our bodies are starting to look for something warm to eat to compensate for the cold weather outside. So, of course, what is better to have than a hot bowl of Arroz Caldo.

ARROZ CALDO INGREDIENTS

1 1/2 cups rice

1 chicken, small, cut into serving pieces

2 tbsp oil

2 cloves garlic, bruised

1 small onion, chopped

a fraction of ginger, sliced thinly

6 cups water

3 tbsp soy sauce or patis

2 stalks spring onions, chopped

3 boiled eggs, halved (optional)

oil for sautèing

ARROZ CALDO

1. In a large saucepan, saute garlic onion and ginger. Add chicken. Season with soy sauce or patis. Cover for 2 minutes.

2. Add rice and water. Stir thoroughly, making sure that the ingredients do not stick to the sides of the pan.

3. Continue cooking over low heat for 20 minutes.

4. Sprinkle chopped spring onions on top before serving. Add boiled eggs, if desired.

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Pata Kansi (Beef morrow and feet soup)


pata-kansi

Kansi can be stated in English as a stew. It’s the leisure of beef or pork with a touch of fruity sour flavor of tamarind served in plentiful hot soup. Pata is more like that of the well-known beef stew or the famous Filipino “kansi” and “pork sinigang”. But for a more extra ordinary flavor to warm and fill one’s tummy, this recipe uses Beef leg or Beef Pata instead of the usual meat.

This is my version of the “Pata Kansi” I added some beef pata(leg) to the usual shank.

Panakot (Ingredients)
– 2 lbs Beef Shank with bone marrow
– 2 lbs Beef Pata (Knee) or Maskara (face)
– Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
– Green Jackfruit (Langka)
– Tanglad (lemon grass)
– 1 small head of Garlic minced
– Tomato
– Sea Salt and Pepper
– Sili
– 1 tbsp of Atsuete (Annato seeds)

Paagi (Procedure)

– In a pressure cooker, brown half of the minced garlic and set aside for garnish later
– Add the rest of the garlic until slightly brown and saute with the tomatoes.
– Add the beef shank and beef pata.
– Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
– After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
– Take out the scum that’s floating on the top
– Add the lemongrass and Kamias
– Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
– Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
– Add the Langka and continue cooking till it’s fork tender
– Add the extract from the Annato seeds
– Bring back the shank and season with salt and pepper to taste
– Garnish with the crunchy garlic you had set aside

Serve hot.

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Kansi (Osso Bucco Soup)


Kansi is a cross between bulalo andsinigang. It is like bulalo, because the cut of beef that you will use: lawas (ilonggo) or beef shank with marrow. You can use other parts – tuhod (if you want litid). It is a sinigang because the 3 elements are present : meat, souring ingredient and vegetables. We use batuan to sour kansi but for this recipe I opted to use a sinigang cube which is more available than batuan.

Serves 6-10 people, cooking time is 1-2 hours

Ingredients:
Beef – bulalo
Slices Langka/Jackfruit – same volume with beef
Garlic
Onions
Tomatoes
Sinigang cube – one piece (maybe half of one Sinigang sachet)
Tanglad (lemon grass)
Bellpeppers
Atsuete (optional)
Procedure:
1. Cook beef until tender. You can use a pressure cooker. Set aside.
2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.
3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.
4. Add sliced langka. Simmer until cook.
5. Scent with tanglad, add some peppers. Salt to taste.
6. One optional step is to top this with atsuete oil.
Serve hot.

Ingredients:

4 lbs Beef with marrow- bulalo

2 lbs Beef

1 lb Beef Bones

Slices Langka/Jackfruit – same volume with beef

Garlic

Onions

Tomatoes

Sinigang cube – one piece (maybe half of one Sinigang sachet)

Tanglad (lemon grass)

Bellpeppers

Atsuete (optional)

Procedure:

1. Pour water into the pot as the same level with meat. Boil beef bones and beef with marrow until meat is tender. Usually takes 1 to 1 1/2 hour. You can use a pressure cooker. Set aside.

2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.

3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.

4. Add sliced langka. Simmer until cook.

5. Scent with tanglad, add some peppers. Salt to taste.

6. One optional step is to top this with atsuete oil.

Serve hot.

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Pancit Molo (Pork Dumpling Soup)


PANCIT MOLO INGREDIENTS
8 cups chicken broth
1 small onion, chopped
1 clove garlic, minced
25-30 wonton wrappers
pepper to taste
chopped spring onions
oil for sauteing
For filling
1 cup ground pork
1/2 cup cooked chicken meat, flaked
1/4 cup water chestnuts, chopped
3 tbsp patis
salt to taste
PANCIT MOLO PROCEDURES
1. To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
2. Put 1 tbsp of the meat mixture in the center of each wonton wrapper. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.) Cover the dumplings with a dry kitchen towel and set aside.
3. To make broth: Saute onion and garlic in oil until light brown. Add chicken stock and the remaining salt and patis from the filling. Allow to boil, the drop the stuffed dumplings into the boiling broth.
4. Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes. Season with pepper to taste.
5. Before serving, garnish with chopped spring onions.

pancit-molo

Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

PANCIT MOLO INGREDIENTS

8 cups chicken broth

1 small onion, chopped

1 clove garlic, minced

25-30 wonton wrappers

pepper to taste

chopped spring onions

oil for sauteing

For filling

1 cup ground pork

1/2 cup cooked chicken meat, flaked

1/4 cup water chestnuts, chopped

3 tbsp patis

salt to taste

PANCIT MOLO PROCEDURES

1. To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.

2. Put 1 tbsp of the meat mixture in the center of each wonton wrapper. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.) Cover the dumplings with a dry kitchen towel and set aside.

3. To make broth: Saute onion and garlic in oil until light brown. Add chicken stock and the remaining salt and patis from the filling. Allow to boil, the drop the stuffed dumplings into the boiling broth.

4. Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes. Season with pepper to taste.

5. Before serving, garnish with chopped spring onions.

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