Cristina J.

Juanillo

CLEAR SOUP
Tinolang Manok Recipe
Ingredients
 2 lbs. chicken cut into serving
pieces
 1 cup malunggay leaves
 1 cup hot pepper leaves
 1/8 teaspoon ground black
pepper
 1 piece unripe papaya wedged
 6 cups water
 1 piece Knorr chicken cube
 1 piece onion sliced
 4 cloves garlic crushed and
chopped
 3 thumbs ginger julienne
 2 tablespoons fish sauce patis
 3 tablespoons vegetable oil

Instructions
1. Heat oil in a pot.
2. Sauté garlic, onion, and ginger. Add the ground black pepper.
3. When the onion starts to get soft, add the chicken. Cook for 5 minutes or until
it turns light brown.
4. Pour the water. Let boil. Cover and then set the heat to low. Boil for 40
minutes.
5. Scoop and discard the scums and oil on the soup.
6. Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for
5 minutes.
7. Put the malunggay and hot pepper leaves in the pot and pour the fish sauce
in. Continue to cook for 2 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
Cristina J. Juanillo

THICK SOUP
BINIGNIT RECIPE
Ingredients:
• 1 cups sweet potatoes (kamote), diced
• 1 cup taro roots (gabi), diced
• 2 cups purple yam, diced
• 2 cups plantains (saging na saba), diced
• 1 cup ripe jackfruit (langka), sliced
• 2 cups colorful sago/tapioca pearls,
precooked
• 12 to 20 pieces glutinous rice balls (bilo-
bilo)
• 1 cup granulated white sugar
• 4 cups coconut milk
• 2 cups water

Instructions:
1.Place water in a large cooking pot and apply heat. Let boil.
2.Put 1¾ cups of coconut milk then wait until it re-boils.
3.Add-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
4.Add-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for
7 minutes.
5.Add the plantains then cook for an additional 2 minutes.
6.Put-in the jack fruit and cook for 2 minutes more.
7.Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
8.Turn off heat and transfer to a serving plate.
9.Serve either hot or cold. Share and enjoy!