Summer is over
and the cold rainy season is here. It’s time to indulge on some warm soups and
dishes that will surely satisfy your cravings and warm your belly. Forget the
ice cream, smoothies and all other summer comfort foods because we deliver to
you some of the Filipino popular foods that are best eaten during the rainy
season of the year.
ARROZCALDO
Ingredients:
1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or
combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
Fish sauce
Cooking oil
Salt to taste
1 tbsp minced fried garloc
Cooking Instructions:
·
In a casserole, sauté
garlic, onion and ginger in oil
Add chicken and stir fry with fish sauce until light brown
Drain any remaining oil and then add rice
Add enough water and bring to a boil
Continue cooking, stirring occasionally until chicken is tender and rice is done
Season with salt
Garnish on top with fried garlic and green onions
Add chicken and stir fry with fish sauce until light brown
Drain any remaining oil and then add rice
Add enough water and bring to a boil
Continue cooking, stirring occasionally until chicken is tender and rice is done
Season with salt
Garnish on top with fried garlic and green onions
CHICKEN SOPAS
Ingredients:
3 tbsp butter
1 medium sized onion;
diced
1 lb boneless skinless
chicken breast; diced
4 cups chicken broth
2 cups macaroni
¾ cup celery stalks;
chopped
¾ cup carrots; diced
¾ cup cabbage; shredded
¾ cup evaporated milk
1 cup water
Salt and Pepper to taste
Cooking Instructions:
·
Heat a cooking pot and
put in the butter. Allow the butter to melt
Add onions and cook until the texture becomes soft
Put in the boneless chicken breasts and cook for 3-5 minutes
Sprinkle some salt and pepper and stir
Add chicken broth and bring to a boil
Pour in water and milk and wait to re-boil. Simmer for 15-20 minutes
Add the elbow macaroni and cook for 8 minutes while stirring once in a while
Put in the carrots, celery and cabbage and cook for 3 minutes more
Serve hot
Add onions and cook until the texture becomes soft
Put in the boneless chicken breasts and cook for 3-5 minutes
Sprinkle some salt and pepper and stir
Add chicken broth and bring to a boil
Pour in water and milk and wait to re-boil. Simmer for 15-20 minutes
Add the elbow macaroni and cook for 8 minutes while stirring once in a while
Put in the carrots, celery and cabbage and cook for 3 minutes more
Serve hot
BEEF MAMI
Ingredients:
1 lb beef brisket
6 pieces star anise
1 piece beef cube
5 cups water
2 tbsp cooking oil
1 tbsp garlic; minced
1 medium sized onion;
choppe
¼ cup green onions;
chopped
¼ ounces egg noodles;
cooked
1 cup Chinese cabbage;
chopped
4 pieces hard boiled
eggs
Salt and Pepper to taste
Cooking Instructions:
·
Put the oil in a cooking
pot
Sauté garlic and onions
Put in the beef brisket and cook until the color of the outer part turns light brown
Add the beef cube and star anise
Pour in the water and bring to a boil. Allow to boil until beef becomes tender
Add salt and pepper to taste
Place the cooked egg noodles and Chinese cabbage in a serving bowl
Pour the soup and beef brisket on the bowl with noodles
Garnish with boiled egg and green onions
Serve hot
Sauté garlic and onions
Put in the beef brisket and cook until the color of the outer part turns light brown
Add the beef cube and star anise
Pour in the water and bring to a boil. Allow to boil until beef becomes tender
Add salt and pepper to taste
Place the cooked egg noodles and Chinese cabbage in a serving bowl
Pour the soup and beef brisket on the bowl with noodles
Garnish with boiled egg and green onions
Serve hot
LA PAZ BATCHOY
Ingredients:
1 kilo egg noodles; cooked
1 medium sized onion; quartered
½ head garlic; crushed
1 tbsp peppercorns; crushed
2 tbsp Worcestershire sauce
10 cups beef or pork stock
1 tbsp sugar
1 tbsp soy sauce
Salt to taste
250 g. pork
150 g. pork liver
150 g. chicken breast
Chicharon; crushed
Fried garlic; chopped
Spring onion; chopped
Cooking Instructions:
·
In a large pot, pour in
10 cups of stock
Add onions, garlic, peppercorns, Worcestershire sauce, sugar and soy sauce
Bring to a boil
Add in pork, chicken and liver in the pot. Let it simmer for 20 minutes
Remove pork, chicken and liver from the pot, drain and let it cool
Continue simmering the broth in a low heat until ready to serve, season with salt
Slice the pork, chicken and liver into thin strips and set aside
Place the cooked noodles in a serving bowl and pour strained boiling stock
Top with pork, liver and chicken. Garnish with chicharon, spring onion and fried garlic
Serve hot
Add onions, garlic, peppercorns, Worcestershire sauce, sugar and soy sauce
Bring to a boil
Add in pork, chicken and liver in the pot. Let it simmer for 20 minutes
Remove pork, chicken and liver from the pot, drain and let it cool
Continue simmering the broth in a low heat until ready to serve, season with salt
Slice the pork, chicken and liver into thin strips and set aside
Place the cooked noodles in a serving bowl and pour strained boiling stock
Top with pork, liver and chicken. Garnish with chicharon, spring onion and fried garlic
Serve hot
MISUA
WITH EGG
Ingredients:
1 tbsp cooking oil
1 clove garlic; minced
1 onion; thinly sliced
¼ kl. Ground pork
3 cups chicken stock or water
Fish sauce, salt and pepper to taste
1 oz. misua
4 eggs; boiled
Green onions
Cooking
Instructions:
·
In a medium saucepan, heat oil over
medium heat. Sauté garlic and onion
Put in the ground pork and cook until light brown
Add chicken stock and bring to a boil
Stir in misua noodles and then lower the heat to simmer
Season with patis, salt and pepper
Add the boiled eggs and garnish with green onions
Put in the ground pork and cook until light brown
Add chicken stock and bring to a boil
Stir in misua noodles and then lower the heat to simmer
Season with patis, salt and pepper
Add the boiled eggs and garnish with green onions
CHAMPORADO
Ingredients
8 tbsp cocoa powder
1 cup glutinous rice
½ cup sugar
3 ½ cups water
Evaporated milk
Cooking
Instructions:
·
Pour 3 ½ cups water in a pot and
bring to a boil
Put in the glutinous rice and allow water to re-boil for a few minutes
Dilute the cocoa powder in 1 cup warm water then pour in the pot. Stir continuously
Once the glutinous rice is cooked, add the sugar and cook for another 5 minutes
Remove from the pot and place in a serving bowl
Serve hot with a swirl of evaporated milk on top
Put in the glutinous rice and allow water to re-boil for a few minutes
Dilute the cocoa powder in 1 cup warm water then pour in the pot. Stir continuously
Once the glutinous rice is cooked, add the sugar and cook for another 5 minutes
Remove from the pot and place in a serving bowl
Serve hot with a swirl of evaporated milk on top
CHICKEN TINOLA
Ingredients:
1 kl chicken, cut into
small pieces
3 pieces sayote; cubed
1 onion; chopped
4 cloves garlic; crushed
2 tbsp ginger strips
2 tbsp patis
5 cups chicken stock
½ cup sili leaves
Cooking Instructions:
Saute garlic, onion and
ginger
Add chicken. Stir for 3 minutes
Pour in patis.
Add chicken stock. Cover and let it simmer
Add the sayote and cook for another 5 minutes
Add the sili leaves
Serve hot
Add chicken. Stir for 3 minutes
Pour in patis.
Add chicken stock. Cover and let it simmer
Add the sayote and cook for another 5 minutes
Add the sili leaves
Serve hot
PORK SINIGANG
Ingredients:
1 pack sinigang mix
1 kilo pork, cut into 1
½ inches
1 onion; sliced
4 tomatoes; sliced
1 radish; sliced
5 string beans, cut in
2” length
½ cup kangkong leaves
4 pieces gabi; peeled
and cut in halve
2 siling haba
Fish sauce
Cooking Instructions:
·
In a saucepan, boil pork
until tender.
Add onion, tomatoes and tamarind mix
Add gabi until tender and thickens the soup. Simmer
Add radish and string beans
When pork is tender, add kangkong leaves and siling haba
Season with fish sauce according to taste
Serve hot
Add onion, tomatoes and tamarind mix
Add gabi until tender and thickens the soup. Simmer
Add radish and string beans
When pork is tender, add kangkong leaves and siling haba
Season with fish sauce according to taste
Serve hot
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