Category Archives: Soups

Kid’s Party Menu


Kid's Party Menu (1024x683)Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

  • Vegetable sticks
  • Fried Wontons
  • Sushi Platters
  • Pizza’s
  • Coated Hotdogs on sticks
  • Kid’s Cupcakes
  • Barbecued Wings
  • Spaghetti
  • Chips and dips, popcorns, cookies, chocolates, lollies and candies
  • Juices and softdrinks
  • Ice popsicles
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Futuristic Menu


Futuristic Menu (1024x683)Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Siomai and Egg Soup


Siomai……..Just made this recipe as our soup starter for our dinner. Made from my left over pork and shrimp siomai comes this very hot and clear soup. So simple and easy as one-two-three to make. Very best specially this winter season. (ooops!!! winter is just finished here in NZ). So if you are planning for a 3 meal course, this soup might be the simplest way to enjoy if you have some leftover siomai. No siomai, try just the eggs!!!

Ingredients: serves 6-8 persons

  • 2 tbsp oil
  • 3 cloves garlic
  • 1 small chopped onions
  • 1 liter chicken broth
  •  3 pcs fresh eggs
  • 1/2 cup chopped onion leeks
  • salt and pepper to taste
  • 1/2 tsp sesame oil
  • left over siomai (see recipe of pork and shrimp siomai)
  • fish sauce to adjust your taste

Procedures:

  • In a large sauce pan, heat oil and saute garlic and onion. add in broth and bring to boil
  • Then add in siomai and crack in eggs, seasoned with salt and pepper and adjust taste by adding fish sauce
  • While boiling, pour in left over siomai and add in sesame oil then bring to a boil.
  • Add in onion leek and Serve hot!

Pinangat na Salmon Head


Salmon Head………As part of our 5 dollar challenge meal in our house, one of the list is this recipe. It is a fish recipe where in you just place all ingredients and boil it. Yes, it is very easy to cook. Well, you can not be wrong with salmon. Even it is the head part, it is very tasty and full of flavour.”pinangat” means a dish cooked with sour ingredients like vinegar, lemons, calamansi or tamarind. There are wide variety to cooked this dish depending on your taste. Must try!……………………Did you know that salmon is the healthiest food in the planet? Aside from its high content of omega-3 fatty acids, it is also a good source of Vitamin D as well. Vitamin D has been shown to play a crucial role in lowering the risk of several types of cancer, including breast, prostate, and colorectal cancer. Salmon contains particularly high levels of vitamin D and selenium, which is also associated with prevention of certain types of cancer, including colorectal cancer.

Ingredients: serves 2-3 persons

  • 2 heads of salmon cut into half
  • 1 cup water
  • 2 medium size tomatoes quartered
  • 1 medium size onions sliced
  • 1/2 tsp ground pepper
  • 1 bunch bok choy
  • 2 pcs dried chillies optional
  • pinch of salt and pepper
  • 1/4 cup vinegar.

Procedures.

  • In a medium wide saucepan, place and arrange everything except bok choy and bring to boil for 2-3 minutes.
  • Then add in bok choy and boil for a minute.
  • Serve hot with steamed rice and a dipping sauce made of fish sauce and chillies

Pork Stew with Bottle Gourd


Pork Stew…………..There are thousand of ways to cook a pork stew. Well, I will give you one easy way. A stew of pork and bottle gourd. The flavour is excellent as it is made with ginger,  onions and celery seasoned with salt and pepper. I used my favourite meaty pork bones as it is very nice in cooking stew. The good thing about this dish you can cook it while you are doing something else. Just bring everything to a boil and wait for it. That’s it!…………………Did you know that bottle gourd is  very good for balancing liver function. It is often recommended by Ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation. Bottle gourd is also very valuable in treating urinary disorders. It serves as an alkaline mixture for treating burning sensation in urinary passage due to high acidity of urine.A glassful of fresh juice prepared by grating the whole fruit should be mixed with teaspoonful of lime juice and included in daily diet.It carries the potential for breaking calculus (stones) in body.

Ingredients:

  • 1.5 kilo of pork meaty bones
  • 1 medium sliced onions
  • 1 stalk of celery
  • 1 thumb size ginger sliced
  • 1 litre of water
  • salt and pepper to taste
  • 1 tbsp fish sauce
  • 1 small bottle gourd sliced

Procedures:

  • In a large sauce pan, combine all ingredients together except bottle gourd. Boil for 45 minutes or until pork is tender then pour in bottle gourd slices and cook for another 5 minutes.
  • Serve hot with rice.

Soimai and Misua Soup


Siomai and misua………………..This simple soup is one of made from my leftover siomai. Well, Instead of reheating the leftover food, it is better to create a dish out of it. I check my cup board, I only have to kinds of noodles, spaghetti noodles and misua. I never thought of using spaghetti noodles topped with siomai, so I only have one option, and it is the misua . Well misua alone is might be boring to eat, so why not cook it with my leftover siomai. Believe me, the outcome of the recipe is very good. Just a saute garlic and onion, broth, crack in eggs and misua and topped this siomai. PERFECT!!!…………………………..Did you know that misua is made with a whole wheat flour? The next time a recipe calls for flour, add a little nutrition power by using whole-wheat flour. What’s the benefit? Start with the name: “Whole” means that the flour is not refined, and it contains the bran, germ and endosperm of the grain; “wheat” is the actual grain being used. Whole-wheat flour provides iron, thiamin and niacin, as well as fiber and an earthy taste…………

Ingredients: serves 6-8 persons

  • 2 tbsp oil
  • 200 grams misua noodles
  • 3 cloves garlic
  • 1 small chopped onions
  • 1 thumb size sliced ginger
  • 1 liter beef or chicken broth
  •  2 pcs fresh eggs
  • salt and pepper to taste
  • 1/2 tsp sesame oil
  • left over siomai (see recipe of pork and shrimp siomai)
  • fish sauce to adjust your taste

Procedures:

  • In a large sauce pan, heat oil and saute garlic, onion and ginger. add in broth and bring to boil
  • Then add in misua and crack in eggs, seasoned with salt and pepper and adjust taste by adding fish sauce
  • While boiling, pour in left over siomai and add in sesame oil. Serve hot!

Lomi Soup (noodle soup)


lomi soup…….It’s a noodle soup made with chicken and pork meats. Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. Back home, you can find this dish in every small canteens usually served in breakfast or am snack. I remember everytime we go for a jogging or walking exercise to Quezon City Circle, There is a small caferia that offer this lomi soup. After burning lot of fats and calories, we always eat this full of carbohydrate meal as it is composed of noodles. (so whats the point of exercise). …………………..Did you know that eggs are used to make the sauce thick in this recipe. Eggs are number one source of protein and might be the cheapest source as well. Nutritionist says that 2 eggs a day is enough to fill all the proteins the body need during a day…….

Ingredients: (serves 4-6 persons)

  • 2 tbsp oil
  • 3 cloves minced garlic
  • 1 medium minced onions
  • 500 gms chicken (cut in small serving size)
  • 100 gms chicken liver
  • 300 gms pancit lomi
  • 2 pcs eggs
  • 1 tsp of salt / pepper
  • 1 litre water or chicken broth
  • 1/2 cup onion leeks
  • 1 stalk celery diced
  • 1 tbsp fish sauce

Procedures:

  • In a large sauce pan, heat oil and saute garlic and onions, add chicken and liver and season with salt and pepper and simmer for about 5 minutes.
  • add the rest of the vegetables and lomi, cook for another 5 minutes
  • add chicken broth and adjust your taste by adding fish sauce
  • Turn off heat and break in 2 pcs eggs and stir.
  • serve hot!!

Sinigang na Ulo-Ulo(Fish Head Sour Soup)


A very popular dish specially for those people living nearby seas and oceans… For some people, they don’t consume fish head as they think it does not have enough meat inside. But for me, I find fish head very flavourful especially if you cook as s soup like this dish. I remember, I had a friend of mine back home, they owned a family business fast food with a branch every SM supermalls. They are just selling fish heads of different kinds, heads of salmon, snapper, king fish and many more.  If I can still remember their restaurant name is “sinigang na ulo-ulo”…………………………Did you know that fish contains a lot of omega 3 fatty acids or fish oil promote brain development? There are some studies that a pregnant women loves to eat a fish(which means lots of omega3 fatty acids or fish oil on her diet) had babies with higher IQs and fewer learning disorders, and were less likely to develop mental retardation or cognitive delays…………

Ingredients:

  • 2 pcs  fish heads (preferably eel or snapper)
  • 1.5 liters of water
  • 1 medium onions (quartered)
  • 2 tbsp of ginger slices
  • 2 pcs of medium tomatoes (quartered)
  • 4 pcs string beans (cut 2 inches approx)
  • 1 bunch kangkong or bokchoy
  • 5 pcs ocra
  • 1 small raddish (sliced
  • 1 pc of egg plant (sliced)
  • 1 pck of sinigang mix sa miso (for 1.5 liter mix)

* please slice your vegetables evenly

Procedures:

  • In a large sauce pan, boil water and onions & ginger then add fish and cooked for approx 5-10 minutes
  • Add the rest of the ingredients and cooked for about 2-3 minutes and serve hot. Dont over cook veggies.
  • serve with fish sauce with chillies on the side.
  • Enjoy!!!!

Chicken and Papaya Soup


Chicken and papaya soup………….. When you feel sick or unwell due to some hangover, lack of sleep or even headache, I highly recommend you to have this dish. It is a soup made with papaya, ginger and chicken. This dish is considered to be a variation of a tinola (PHI chicken soup) as it is composed of garlic, ginger and onions……………………….Did you know that ginger has been known for its healing properties.    Fresh ginger juice if applied to minor burns as well as skin irritations provides immediate relief for some people where as ginger oil is used in spas and saloons for a perceived refreshing effect on one’s mind and a potential ability to reduce arthritic pain. Another is, Ginger can also be used for reducing toothache and the discomfort which arises due to the infection in the upper respiratory tract due to its antibacterial and antifungal nature.

Ingredients: good for 4-6 persons

  • 12 pcs chicken wings
  • 2 small ripe papaya
  • 3 pcs large green chillies
  • 1/2 cup of  ginger Julienne sliced
  • 2 cloves of garlic
  • 1 medium white onions sliced
  • 1 tbsp oil
  • 1 tbsp fish sauce
  • 1/2 tsp salt and ground pepper
  • 1 litre water

Procedures:

  • In a large sauce pan, heat oil and saute garlic, onion and ginger.  then add in chicken and saute for 10 minutes allowing the chicken flavor to come out. Season with salt and pepper
  • add in water and boil and cook for about 15 minutes. then add in vegetables.
  • Adjust taste by adding a fish sauce.
  • Serve hot!

Munggo with Ampalaya (beans with bitter melon)


This is a version of my wife, I already posted my version. Not much different actually, We just want to let you know some varieties to cook munggo beans. On my version, I cook this with a noodle, Monggo beans with sotanghon. My wife version is cooked with bittermelon. I will tell you a little story about this dish. I have a friend back home who was in jail for a couple of months because of drink driving. He said that almost every other day inside the prison camp they eat this meal as their lunch. He said, just the munggo beans no special meat inside. Meaning it’s just the munggo beans sauted in garlic and onions and lots of water as their soup and viand.  Back to my friends, he was out of prison now! A friendly reminder to all drivers out there. Never drive when your drunk! ……………………….Did you know that bittermelon Pulp or flesh is crisp and watery similar to that of cucumber. If you want to make bitter gourd taste better or less bitter, then you have to add salt and then wash it before consumption. Bitter melon juice can be a good alternative for weight loss because it is a natural diuretic and helps in improving blood circulation.

Ingredients: (serves 4-6 person)

  • 3 tbsp oil
  • 3 cloves garlic (chopped)
  • 1 medium red onion (chopped)
  • 1 klio meaty pork bones (cut in serving portions)
  • 3tbsp bagoong isda (philippines style anchovies)
  • salt & pepper
  • 1 cup munggo beans (soaked in water for atleast 3 hours)
  • 1 bittermelon sliced
  • 1 litre water

procedures:

  • in a sauce pan, boil monggo beans for about 20-30 minutes or until tender or beans has broken
  • In another sauce pan, saute garlic and onion, pour over pork bones and stir fry for about 3-5 minutes then seasoned with salt & pepper
  • pour over boiled monggo. let it boil, add in bittermelon and simmer of 2 minutes
  • Enjoy!!!
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