DIFFERENT

RECIPES
OF SOUPS
SUBMITTED BY:
ALEXIS F. TEODORO

10 - AMORSOLO

SUBMITTED TO:
MRS. JENNIFER
VILLANUEVA

( TLE )
 SINIGANG
Ingredients:
- 1 lb (450g) pork ribs or pork
belly, cut into serving pieces
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 medium daikon radish
(labanos), peeled and sliced
- 1 medium eggplant, sliced
- 1 cup string beans (sitaw), cut
into 2-inch pieces
- 1 cup kangkong (water spinach)
or spinach leaves
- 2-3 pieces green chili peppers
(siling haba)
- 1 packet (40g) sinigang mix
(tamarind soup base)
- Fish sauce (patis) or salt, to
taste
- Water
- Optional: other vegetables like
okra or taro (gabi)
Procedure:
1. In a pot, combine pork ribs or
pork belly, onion, and tomatoes.
Add enough water to cover the
meat.
2. Bring to a boil then lower the
heat and simmer until the meat
is tender, about 1 to 1.5 hours,
skimming off any scum that rises
to the surface.
3. Once the meat is tender, add
the daikon radish (labanos) and
simmer for about 5 minutes.
4. Add the sinigang mix and
green chili peppers. Stir to
dissolve the mix.
5. Add the remaining vegetables
(eggplant, string beans,
kangkong) and simmer until all
vegetables are tender, about 5-7
minutes.
6. Season with fish sauce or salt
to taste.
7. Serve hot with steamed rice.
 TINOLA
Ingredients:
- 1 whole chicken, cut into
serving pieces
- 1 thumb-sized ginger, sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2-3 cups malunggay leaves (or
spinach leaves)
- 2-3 cups water spinach
(kangkong), chopped
- 2-3 cups chicken broth
- Fish sauce (patis) or salt, to
taste
- Ground black pepper, to taste
Procedure:
1. In a pot, sauté ginger, garlic,
and onion until fragrant.
2. Add the chicken pieces and
cook until lightly browned.
3. Pour in the chicken broth and
water. Bring to a boil, then lower
the heat and simmer until the
chicken is tender, about 20-30
minutes.
4. Once the chicken is tender,
add the malunggay leaves and
water spinach. Cook for another
2-3 minutes.
5. Season with fish sauce or salt
and ground black pepper to
taste.
6. Serve hot with steamed rice.
 NILAGA
Ingredients:
- 1 lb (450g) beef shank or beef
brisket, cut into serving pieces
- 1 medium onion, quartered
- 2-3 cloves garlic, crushed
- 2 medium potatoes, peeled and
quartered
- 1 medium cabbage, quartered
- 2-3 medium carrots, peeled and skimming off any scum that rises
sliced
- Fish sauce (patis) or salt, to
taste
- Ground black pepper, to taste
- Water
Procedure:
1. In a pot, combine the beef
shank or brisket, onion, and
garlic. Add enough water to
cover the meat.
2. Bring to a boil then lower the
heat and simmer until the beef is
tender, about 1.5 to 2 hours,
to the surface.
3. Once the beef is tender, add
the potatoes and carrots.
Simmer for about 10 minutes.
4. Add the cabbage and continue
to simmer until all vegetables are
tender, about 5-7 minutes.
5. Season with fish sauce or salt
and ground black pepper to
taste.
6. Serve hot with steamed rice.
 BATCHOY
Ingredients:
- 1 lb (450g) pork belly, thinly
sliced
- 1 lb (450g) pork liver, thinly
sliced
- 1/2 lb (225g) pork kidney, thinly
sliced (optional)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 cups beef or pork broth
- 2 tablespoons fish sauce (patis)
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 tablespoon cooking oil
- 1 bunch pechay or bok choy,
chopped
- 4-6 pieces eggs, hard-boiled
and sliced
- 1/2 cup green onions, chopped
- 1/4 cup fried garlic
- 1 lb (450g) miki noodles or egg
noodles
- Salt, to taste
Procedure:
1. In a pot, heat the cooking oil
and sauté the onion and garlic
until fragrant.
2. Add the pork belly and cook
until lightly browned.
3. Add the pork liver and kidney
(if using) and cook until slightly
cooked.
4. Pour in the beef or pork broth
and bring to a boil. Simmer for
about 10-15 minutes.
5. Season with fish sauce, soy
sauce, and ground black pepper.
6. Add the noodles and cook
according to package
instructions until tender.
7. Add the chopped pechay or bok
choy and simmer for another 2-3
minutes.
8. Adjust the seasoning with salt
if necessary.
9. Ladle the batchoy into bowls
and top with sliced hard-boiled
eggs, chopped green onions, and
fried garlic.
10. Serve hot and enjoy your
homemade Batchoy!
 BULALO
Ingredients: Procedure:
- 2 lbs (900g) beef shank with 1. In a large pot, combine the beef
bone marrow shank, onion, and garlic. Add
- 1 large onion, quartered enough water to cover the meat.
- 3 cloves garlic, crushed 2. Bring to a boil, then lower the
- Corn on the cob, cut into halves heat and simmer until the beef is
- 2-3 medium-sized potatoes, tender, about 2 to 3 hours,
peeled and quartered skimming off any impurities that
- 1 medium-sized cabbage, float to the surface.
quartered 3. Once the beef is tender, add
- Fish sauce (patis) or salt, to corn on the cob and potatoes.
taste Simmer for about 15-20 minutes
- Ground black pepper, to taste or until the vegetables are
- Patis (fish sauce) or salt, to cooked.
taste 4. Add the cabbage and continue
to simmer until it's tender, about
5-7 minutes.
5. Season with fish sauce or salt
and ground black pepper to
taste.
6. Serve hot with steamed rice.
 GINA
TAANG KALABA
Ingredients:
- 2 cups kalabasa (squash),
peeled and cubed
- 1 cup sitaw (string beans), cut
into 2-inch pieces
- 1 cup shrimp, peeled and
deveined
- 1 can (400ml) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced bring to a simmer. Cook until the
- 2-3 pieces green chili peppers
(siling haba)
- Fish sauce (patis) or salt, to
taste
- Ground black pepper, to taste
- Cooking oil
S A
Procedure:
1. In a pan, sauté onion, garlic,
and ginger in cooking oil until
fragrant.
2. Add shrimp and cook until they
turn pink.
3. Add kalabasa (squash) and
string beans. Stir for a few
minutes.
4. Pour in the coconut milk and
vegetables are tender.
5. Add green chili peppers and
season with fish sauce or salt
and ground black pepper to
taste.
6. Simmer for a few more
minutes until the flavors meld.
7. Serve hot with steamed rice.
 MONGGO SOUP
Ingredients:
- 1 cup monggo (mung beans),
washed and drained
- 1/2 lb (225g) pork belly, sliced
into thin strips
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cups malunggay leaves or
spinach leaves
- Fish sauce (patis) or salt, to
taste
- Ground black pepper, to taste
- Cooking oil
- Water
Procedure:
1. In a pot, heat cooking oil and
sauté onion, garlic, and tomatoes
until softened.
2. Add pork belly slices and cook
until lightly browned.
3. Pour in the washed monggo
(mung beans) and stir to
combine.
4. Add enough water to cover the
monggo and bring to a boil.
5. Lower the heat and simmer
until the monggo is tender,
adding more water if needed.
6. Once the monggo is cooked,
add malunggay leaves or spinach
and cook for an additional 2-3
minutes.
7. Season with fish sauce or salt
and ground black pepper to
taste.
8. Serve hot with steamed rice.
 PAPAITAN
Ingredients:
- 1 lb (450g) goat or beef innards
(tripe, liver, heart), cleaned and
sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 pieces green chili peppers
(siling haba), chopped
- 1 tablespoon bile (available in
Asian stores)
- 6 cups water
- 2 tablespoons cooking oil
- Salt, to taste
Procedure:
1. In a pot, heat cooking oil and
sauté onion, garlic, and ginger
until fragrant.
2. Add the goat or beef innards
and cook until slightly browned.
3. Pour in the water and bring to
a boil. Simmer until the innards
are tender, about 1 to 1.5 hours.
4. Once the innards are tender,
add the bile and stir well.
Simmer for another 5-10
minutes.
5. Add the green chili peppers
and season with salt to taste.
6. Serve hot and enjoy your
homemade Papaitan!
 LOMI
Ingredients:
- 1 lb (450g) lomi noodles
- 1/2 lb (225g) pork belly, sliced garlic, and ginger until fragrant.
into thin strips
- 1/2 lb (225g) chicken breast,
boiled and shredded
- 1/2 cup kikiam, sliced into
rounds
- 1/2 cup fish balls, halved
- 1/2 cup shrimp, peeled and
deveined
- 1/2 cup squid rings
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, julienned
- 8 cups chicken or pork broth 7. Ladle the hot lomi into bowls,
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Salt and pepper, to taste
- Hard-boiled eggs, sliced
(optional)
- Chopped green onions, for
garnish
Procedure:
1. In a large pot, sauté onion,
2. Add pork belly and cook until
lightly browned.
3. Pour in the chicken or pork
broth and bring to a boil. Simmer
for about 10 minutes.
4. Add shredded chicken, kikiam,
fish balls, shrimp, and squid
rings. Simmer until seafood is
cooked.
5. Season with soy sauce, oyster
sauce, salt, and pepper to taste.
6. Add lomi noodles and cook
according to package
instructions until tender.
garnish with hard-boiled eggs
and chopped green onions.
8. Serve hot and enjoy your
homemade Lomi!
 SINA O K
MPALUKANG M A N
Ingredients: Procedure:
- 1 whole chicken, cut into 1. In a pot, heat cooking oil and
sauté onion, garlic, and tomatoes
serving pieces
until softened.
- 1 onion, chopped
2. Add the chicken pieces and
- 3 cloves garlic, minced cook until lightly browned.
- 2 tomatoes, chopped 3. Pour in enough water to cover
- 2 tablespoons tamarind soup the chicken. Bring to a boil, then
base (sinigang mix) lower the heat and simmer until
- 1 bunch kangkong (water the chicken is tender.
4. Once the chicken is tender,
spinach), leaves separated from
add the tamarind soup base and
stems
stir well to dissolve.
- 1-2 green chili peppers (siling 5. Add the kangkong stems and
haba) green chili peppers. Simmer for a
- Fish sauce (patis) or salt, to few minutes until the vegetables
taste are tender.
- Ground black pepper, to taste 6. Season with fish sauce or salt
and ground black pepper to
- Cooking oil
taste.
- Water
7. Add the kangkong leaves and
simmer for another minute until
wilted.
8. Serve hot and enjoy your
homemade Sinampalukang
Manok!