Popular Pinoy Soup

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.

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
1 tbsp green onions
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

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

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

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

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

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

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

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

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