Chicken Soups for the Pinoy Soul
Ingredients
- 1 kilo chicken 2 1/2 cups young papaya or sayote 1/2 cup fresh dahon ng sili (chili pepper leaves) 1 can Pamana Chicken Broth 3 cups water 2 tablespoons ginger (roughly chopped) 1/2 head garlic (minced) 1 medium onion (diced) 3 tablespoons Pamana Vegetable Oil 2 tablespoons Pamana Fish Sauce pinch of salt and pepper
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Let's Cook!
In a casserole, heat oil and saute' garlic, onion and ginger. Add the chicken, broth and water. Bring to a boil and lower fire, let simmer until chicken is cooked. Pour in fish sauce. Season with salt and pepper to taste. Add in papaya or sayote, simmer until vegetables are tender. When ready to serve, put in dahon ng sili. Serve hot. Serves 6.
CHICKEN TINOLA
Ingredients
- 2 lbs. chicken, sliced into small (don’t remove the bones since it will give a nice broth) 1 200g-package Elbow Macaroni, cooked according to package directions 6 cups water or more 2 cups Pamana Evaporated Milk 1 cup corn kernel 1 medium carrot, julienned 2 cups cabbage, shredded 2/3 cup green beans, sliced very thinly 1 large onion, minced 3 cloves garlic, crushed then minced 1 stalk celery, sliced 1 can Pamana Chicken Broth 1 tsp. sugar 1 egg, beaten salt and pepper to taste 3 tbsp. melted butter chopped coriander for garnish
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Let's Cook!
Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown. Add water, salt, pepper and chicken cube. Bring to a boil, reduce the heat and simmer until the chicken is done. Add vegetables, sugar and fish sauce. Let it boil, simmer until the vegetables are done. Stir in the beaten egg, once the egg is stirred in the soup, add the milk and continue stirring until mixture is simmering. Adjust the seasoning to taste. Turn off heat. Garnish with chopped corriander. Serve hot. Serves 6.
CHICKEN SOPAS
Ingredients
- 6-7 cups Pamana Chicken Broth 2 Tbsp Pamana Vegetable Oil 1/2 head of garlic, minced 1/2 medium onion, sliced 1 cup chopped or flaked cooked chicken meat 1 Tbsp Pamana Fish Sauce (patis) 4 dried Chinese black mushrooms (shiitake), pre-soaked in hot water for 15 min. and drained. 200 grams Lungkow Bean Thread Noodles (sotanghon) Chopped green onions
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Let's Cook!
Remove and squeeze out excess water from mushrooms. Cut and discard stems, slice caps into fourths. Set aside. Heat oil in a soup pot. Saute garlic and onion overmedium heat. Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes. Add chicken stock and bring to boil. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle. Garnish with chopped green onions. Serve hot with combined lemon juice and patis on the side.
Sotanghon Soup
Ingredients
- 1 large patola, sliced into rings 1/4 cup small dried shelled shrimp (hibe) 1/4 kilo pork cut in strips 2 packs misua noodles 3 tbsp. fish sauce salt and pepper to taste 1 small onion chopped 3 cloves garlic minced 2 cups water
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Let's Cook!
Heat pan and cooking oil. Sauté pork until brown. Add onion and garlic. Season with fish sauce and pour in water. Cover and bring to boil. Place in dried shrimp and patola. Simmer over medium heat until patola is cooked or tender. Add misua noodles. Simmer for 3-5 minutes. Salt and pepper to taste. Add water if necessary. Turn off heat and do not overcook the noodles.
Patola with Misua
Ingredients
- 6-7 cups Pamana Chicken Broth 2 Tbsp Pamana Vegetable Oil 1/2 head of garlic, minced 1/2 medium onion, sliced 1 cup chopped or flaked cooked chicken meat 1 Tbsp Pamana Fish Sauce (patis) 4 dried Chinese black mushrooms (shiitake), pre-soaked in hot water for 15 min. and drained. 200 grams Lungkow Bean Thread Noodles (sotanghon) Chopped green onions
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Let's Cook!
Remove and squeeze out excess water from mushrooms. Cut and discard stems, slice caps into fourths. Set aside. Heat oil in a soup pot. Saute garlic and onion overmedium heat. Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes. Add chicken stock and bring to boil. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle. Garnish with chopped green onions. Serve hot with combined lemon juice and patis on the side.
Lomi Recipe
Premium Quality Milkfish at Seafood City
Seafood City takes to heart the needs of its customers by offering excellent
products at low everyday prices -- so they can enjoy real value for money. Take for example the tons of plump, fresh, whole Milkfish (Bangus) flown in directly from Pangasinan and General Santos, two of the foremost Bangus-raising regions in the Philippines.
"The Bangus or milkfish is harvested exclusively for Seafood City. We made the deal with the top Bangus farms in the Philippines this year, just to make sure that we are able to offer top quality Bangus to our customers in time for this year," said a Seafood City company official. Seafood City's premium quality Bangus from Pangasinan and General Santos is available at selected stores.
"These are premium quality Bangus, not production overruns or excess stock that other vendors are trying to dispose of. The top Bangus producers in the Philippines set aside a portion of their choicest Bangus for us," the Seafood City official emphasized. Bangus or milkfish is the national fish of the Philippines and forms part of many Filipino dishes.
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