Chicken Asparagus Soup

INGREDIENTS:

4 cups chicken broth 1 pound asparagus, washed, trimmed 3 tbsp. butter 1 small onion, chopped 1 tsp. grated fresh ginger

1 tbsp. flour 1 tbsp. patis 1 cup diced cooked chicken meat 1/8 tsp. ground pepper 2 cups skim or 2% milk

DIRECTION:

1. Bring chicken broth to a boil in a medium saucepan, add the asparagus, cover and adjust heat to simmer. Remove the stalks after 5 minutes, trim off about 1-1/2 inches of all the tips and set tips aside.
2. Slice the remaining stalks into 1” pieces and reserve. Transfer the broth to a bowl and reserve.
3. Return pan to heat, melt butter, add onions to butter, let caramelized for 3 minutes without stirring, stir in flour and ginger and sauté 2 minutes more, allowing the mixture to brown.
4. Gradually add the reserved broth, a cupful at a time, whisking to prevent lumps. Simmer the coup 5 minutes. Add chopped asparagus, patis and chicken, sauté 5 minutes. Let cool, puree in a blender, chill until serving time. Taste and correct seasoning. Ladle into soup bowls, top each soup bowl with some reserved asparagus tips, and serve.

Cooking Tip: Caramelized onions for soup by cooking them slowly in a little oil, without stirring, until they are golden brown, about 2 – 3 minutes. This brings out the fullest onion flavor and adds rich color to the soup.

Preparation and cooking time: 45 minutes
Serves: 4 – 6

Chicken Mami

INGREDIENTS:

1/2 pound egg noodles 1 cup diced cooked chicken 1/2 diced cooked ham 1/2 cup frozen peas 1/2 cup chopped carrots 8 cups chicken broth

1 tsp. sesame oil 1 tbsp. patis 1 tsp. salt 1/8 tsp. ground pepper 2 tbsp. minced green onions 1 tbsp. fried garlic chips

DIRECTION:

1. Cook noodles according to package directions. Drain, divide into 8 bowls.
2. Bring chicken stock to a boil. Add chicken, ham, peas, and carrots to broth. Season with sesame oil, patis, salt and pepper/ Pour some broth mixture into each bowl. Garnish with minced green onions and fried garlic chips.

Preparation and cooking time: 35 minutes
Serves: 8

Bulalo (Beef Shank Soup)

INGREDIENTS:

4 quarts (4 liters) cold water 2 pounds beef shank and shin bones 2 tbsp. grated ginger 1 large onion, peeled and sliced 4 garlic cloves, peeled, crushed 2 tbsp. patis 1 tsp. salt

1/2 tsp. ground pepper 1/2 pound pechay, stalks separated 1 pound cabbage, quartered 2 carrots, peeled, cut into 2” pieces 1/4 cup minced green onions 1/4 cup minced cilantro

DIRECTION:

1. 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 two 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.
2. When meat is tender after 1-1/2 hours, add the ginger, onion, garlic, patis, salt and pepper and continue to simmer for another 30 minutes. To better preserve the nutrients and color of the pechay, cabbage, and carrots, they may be microwaved at full power or high for 3 minutes per pound before they are added to the bulalo.
3. If not using the microwave, add the vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more patis or add more hot water, if too salty for your taste. Remove from heat.
4. To serve, place the shanks in a serving platter, arrange the vegetables around them, sprinkling with minced green onions. Serve the broth separately in individual soup bowls garnished with minced cilantro (kinchay) leaves.

Note: Bulalo is high in cholesterol and saturated fat. To reduce the amount of saturated fat, transfer broth to 1-liter containers, let cool and freeze. After an hour, discard solid fat on top, strain, reheat and serve. If you enjoy the cholesterol and fat in the bone marrow which Filipinos love, try to cut down on other high cholesterol foods (liver, shrimps, squid, giblets) in the next couple for days.

Preparation and cooking time: 2 hours and 45 minutes
Serves: 8

Arroz Caldo

INGREDIENTS:

1 pound chicken legs with backs, cut into serving pieces 2 tbsp. oil 1 tbsp. grated fresh ginger root 4 garlic cloves, minced 1 medium onion. sliced 2 tbsp. patis

2 medium potatoes, pared, each cut into 6 pieces 1/8 tsp. pepper 1 tsp. salt 1/2 cup rice, washed and drained 8 cups water 2 stalks green onions, minced 1 tsp. friend garlic chips

DIRECTION:

1. Wash chicken and drain. In a 3-quart saucepan, heat oil, sprinkle a pinch of salt on the oil, sauté garlic until brown. Add onions and ginger, sauté for 2 minutes more.
2. Add chicken, salt, and patis. Sauté until chicken is light brown.
3. Add rice, cook for about 30 minutes. Garnish with green onions and friend garlic.
4. Remove from heat and garnish with green onions and fried garlic.

Variation: Soup may also be garnished with slices of hard cooked eggs. This soup may be prepared as a one-dish meal by increasing the amount of chicken to 2 pounds, rice to 1 cup, and adding 2 more potatoes, quartered.

Preparation and cooking time: 60 minutes
Serves: 6

Bread and Tomato Soup

This is a good way to use up old bread and surplus ripe tomatoes. It’s easy to make, tasty and more nutritious than canned tomato soup. It’s an Italian comfort food which Filipinos may find just as comforting.

INGREDIENTS:

3 tbsp. olive oil 1 large onion, chopped 4 garlic cloves, crushed 2 pounds ripe fresh tomatoes, sliced 2 bay leaves 1 tsp. salt 1 tbsp. patis

1 tbsp. sugar 1 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano 4 cups water or broth 4 thick slices day old bread 1 tbsp. fresh basil, minced

DIRECTION:

1. Heat olive oil in a large saucepan, add onions and cook slowly for 5 minutes.
2. Stir in garlic, tomatoes, bay leaves, salt, pepper, thyme, and oregano. Bring to a boil and simmer stirring occasionally for 15 minutes or until tomatoes and onions have blended together.
3. Add water and patis, bring back to boil, add bread. Simmer until bread has softened but not mushy. Correct seasoning. Garnish with fresh basil.

Note: If fresh thyme and oregano are available. replace dried herbs with 1 tbsp. each minced thyme and oregano.

Variation: To make this a hearty soup, add 1 cup chopped cooked ham or cooked chicken and 2 slices bacon, diced or 1 cup of sliced cooked garlic sausage. It can be a light meal by itself with a salad.

Preparation and cooking time: 30 minutes
Serves: 4

Almondigas (Shrimp and Meatballs Soup)

INGREDIENTS:

Meatballs: 1/2 pound ground pork 1/4 pound ground chicken 1/8 tsp. dried oregano 1 garlic clove, minced 1 egg, slightly beaten 1 small onion, diced 1 tsp. patis 1/2 tsp. salt 2 tbsp. chopped cilantro 1/8 tsp. ground pepper

Broth: 1 tbsp. oil 2 garlic cloves, minced 1 small onion, sliced 1 tsp. grated ginger 6 cups chicken broth or shrimp juice 1/2 cup shrimp, shelled 2 oz. misua or fine noodles 1 tbsp. patis 1 cup sliced patola or zucchini

DIRECTION:

1. Combine all meatball ingredients. Shape into ball the size of walnuts.
2. Prepare broth: Heat oil in saucepan, sauté garlic, ginger and onions in it. Add stock and patis. Bring to a boil. Add meatballs to pot and cook for 5 minutes
3. Add patola or zucchini, cover and simmer for 5 minutes. Add shrimps and cook for another 2 minutes or until shrimps turn pinkish. Taste and correct seasoning.
4. Add noodles and cook about 1 minute, stirring rapidly to separate them so they blend with broth instead of cooking together into a solid lump.
5. Serve hot garnished with chopped onions, if you have them. This soup does not not keep well because if left standing for a long time, the noodles will absorb all the broth resulting in a pasty mass of meatballs and mush.

Preparation and cooking time: 45 minutes
Serves: 6 – 8

Beef Stock

INGREDIENTS:

3 pounds shanks and shin bones, cut in pieces 1 bay leaf 8 black peppercorns

1 onion, sliced 1 small carrot, sliced 1 tsp. thyme 3 quarts water

DIRECTION:

1. Transfer beef bones to a stock pot, put other ingredients in pot with 3 quarts water and bring to boil, uncovered.
2. Skim off the foam that rises to the top. Reduce heat, cover the pot and simmer 2-1/2 to 3 hours until stock reduced by half. When making stock, salt lightly because the reduction will intensify the salt flavor.
3. Strain and pour into containers and refrigerate or freeze.
4. Discard solid fat layer on top before using.

Preparation and cooking time: 3 hours
Makes: about 2 quarts

Roasted Chicken Broth

This is a tasty chicken broth can be used for hearty soups.

INGREDIENTS:

4 pounds chicken necks and bones, cut into pieces 1 large onion, peeled and sliced 3 garlic cloves, crushed, chopped 1 tbsp. grated ginger 2 cups fresh parsley leaves 4 stalks green onions, cut into 2” pieces

4 stalks celery, cut into 2” pieces 4 carrots, peeled and cut into 2” pieces 1 tsp. salt 1/2 tsp. ground pepper 5 quarts water

DIRECTION:

1. Wash chicken pieces and place them in a roaster pan in a single layer; mix in onion slices, roast in a 400ºF oven for 30 minutes, or until golden.
2. Spoon off fat and discard, transfer chicken to a soup pot, add 5 quarts (4 cups make a quart or a liter) of cold water. Scrape all burnt bits stuck to the roaster pan and add to pot. Rinse pan with some of the water, and add to pot.
3. Add all of the other ingredients and slowly bring to a boil; reduce the heat to low and simmer for 1 hour, frequently skimming off foam that gathers on top. Broth will be slightly reduced.
4. Remove chicken pieces from broth, discard skin and bones, and save meat for another use. Strain broth in 1-quart containers, let them cool. Freeze extra chicken stock for future use.
5. Solid fat will form on top of the broth when frozen. Keep the solid fat on top while broth is frozen for protection but discard it before using if you want to reduce the amount of saturated fat in your food.

Preparation and cooking time: 2 hours and 15 minutes
Makes: about 4 quarts

Basic Chicken Stock

INGREDIENTS:

4 pounds chicken necks, backs, wings and feet 4 quarts cold water 1 bay leaf or 1 tsp. thyme 8 peppercorns

1 medium diced onion 1 medium diced carrot 2 stalks celery, cut into 3 to 4 pieces 6 parsley stems 1 tbsp. patis

DIRECTION:

This basic chicken broth is suitable for simple soups and as a broth added to already flavorful dishes such as pancit molo.

1. Wash chicken pieces, place them in a deep pot. Add 4 quarts water and the rest of the ingredients plus other vegetables in the refrigerator that are past their prime (lettuce, broccoli, cauliflower, etc.). Let is come to a boil, remove foam on top, lowed heat and simmer with the lid slightly ajar for 2 to 3 hours or until reduced by half. Strain broth. Let broth cool uncovered.
2. Pour broth into smaller containers with tight covers and refrigerate; will keep for a week; longer if frozen. Discard the solid fat layer on top before using.
3. To freeze: chill in the refrigerator until fat solidifies, cover tightly and transfer to the freezer.

Preparation and cooking time: 2 –3 hours
Makes: 2 quarts

Bachoy (Variety Meat Soup with Noodles)

INGREDIENTS:

1 tbsp. canola oil 4 garlic cloves, minced 1 medium onion, sliced thin 1 tbsp. grated ginger root 1/2 cup pork tenderloin, diced thin 1/2 cup diced pork liver 1/4 cup pork kidney, cleaned diced

4 cups water 1 tbsp. patis 1 tsp. salt 1/8 tsp. pepper 2 oz. misua or vermicelli or the fine rice noodles (about 1 cup) 2 green onions, minced

DIRECTION:

1. In a medium saucepan, heat oil, sauté garlic, ginger and onions in oil for 2 minutes. Stir in pork and kidney for 5 minutes. Add water cover with lid.
2. Bring to a boil, season with patis, salt, pepper. Lower heat, cover and simmer for 30 minutes (add liver during last 10 minutes) or until meats are tender.
3. Stir in misua and turn off heat. Garnish with green onions and fried garlic chips. Serve hot. To save leftover bachoy for later use, drain broth from meats and misua and refrigerate them separately or noodles will turn pasty.
4. If possible, it is best not to reseat bachoy because it does not hold well. Add the noodles only to whatever amount is need at one seating. Reheat meat and broth as need and add the noodles just before another serving.

Preparation and cooking time: 45 minutes
Serves: 4 – 6 people

Chicken Macaroni Soup

INGREDIENTS:

2 tbsp. canola oil 2 garlic cloves, crushed, chopped 1 medium onion, peeled, chopped 1 carrot, peeled and chopped 1/2 cup sweet peas 1 tbsp. patis 1 cup diced cooked chicken 1 cup diced ham

2 cups cooked macaroni 2 cups defatted chicken broth 2 tbsp. cornstarch dissolved in 2 tbsp. cold water 4 cups milk 1 tsp. salt 1/2 tsp. ground pepper 1/4 cup minced green onions

DIRECTION:

1. Heat oil in big saucepan, brown garlic, sauté onions until caramelized. Add carrots and peas, season with patis. Cook for 5 minutes.
2. Add chicken, ham, macaroni and chicken broth. Simmer for another 5 minutes.
3. Add cornstarch mixture to thicken broth. Stir for 5 minutes until thick.
4. Add milk, salt and pepper, cooking stirring until just heated through. Correct the seasoning. Serve hot with a sprinkling of minced green onions.

Note: If serving the leftovers, or cooking this ahead for a party, drain the broth and store it separately from the chicken macaroni mixture. If left in the broth, the macaroni will absorb all the liquid and the soup will turn pasty.

Preparation and cooking time: 45 minutes
Serves: 8

Pancit Molo, Iloilo Style (Dumpling Soup)

INGREDIETS:

Filling: 1 cup ground pork 1/2 cup chopped cooked chicken 1/2 cup chopped shrimps 1/4 cup chopped water chestnuts 2 stalks green onions, minced 1 tbsp. patis 1/8 tsp. ground pepper 1 egg, beaten 1/2 tsp. salt 30 square wonton wrappers

Broth: 1 tbsp. canola oil 3 garlic cloves, minced 1 small onion, chopped 8 cups chicken broth 1 tsp. salt 1/8 tsp. pepper 2 tbsp. patis 2 stalks, green onions, minced.

DIRECTION:

1. Combine filling ingredients except wonton wrappers. Reserve 1/2 cup of mixture. Place a teaspoon of filling on one corner of a square wrapper, enclose it by rolling the dough twice over it toward the center forming a triangle. Wet two end corners of triangle with water and overlap, leaving the top point of the triangle up like a hat, and a space between the filling and the overlapped ends in which to insert a finger so as to press the ends together with the thumb to seal. Wrap the rest of the filling this way.
2. Sauté garlic and onions in hot oil until light brown. Add chicken stock, slat, pepper, and patis, bring to a boil. Drop filled dumplings in broth. Stir into broth the reserved 1/2 cup filling, simmer for 15 minutes. Taste and correct seasoning if necessary. Garnish with minced green onions. Serve hot.

Preparation and cooking time: 1 hour
Serves: 6 – 8 people