"Chicken Pochero"

Good for 7 servings

Ingredients:

• 2 pcs (1/2 kilo) chicken soup bones, each cut into two
• 1 pc (300 grams) chicken leg quarter, cut into three
• 5 cups water
• 1 large red onion, quartered
• 2 tsps iodized coarse salt
• 1 pc chicken cube
• 1 pc (200 grams) sweet potato, quartered
• 1 small (100 grams) potato, cut into two
• 3 medium pcs plantain bananas, peeled (saging na saba)
• 1/2 cup tomato sauce
• 1 tbsp packed brown sugar
• 1/2 tsp whole peppercorns
• 1/2 pc chorizo de bilbao, sliced
• 200 grams cabbage, large chunks
• 100 grams bok choy, cut at 2" length
• 3 stalks of onion leeks

Procedure:
In a casserole, put chicken and water. Cover. Bring to boil. Remove as foam appears on top of the broth.

Add the onion, salt and chicken cube. Lid on. Bring to boil again. Then, reduce fire to low for 10 minutes.

Adjust fire to medium-low, put the sweet potato and potato. Cover back on. Cook for another 8-10 minutes. Follow with the next-five ingredients. Mix. Lid on. Continue cooking for 6 more minutes.

Dump all the veggies. Cook until half-done.

Serve hot with steamed rice.

La.Pi.S #5 - Sour

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Pangat Na Sapsap Sa Kalamansi


Sinigang Na Sugpo Sa Kalamansi



Sinigang Na Pritong Manok At Meatballs


Pork Bulalo Sinigang


Sinigang Na Baka


Sinigang Na Bangus Sa Miso


Paksiw Na Bangus

Here's my late post for Lasang Pinoy Sundays. It's better late than never! Anyways, I still have few hours before the deadline. For this week's theme: Sour. I'm posting some of my sour-base dishes using the common sour ingredients in every Filipino homes like tamarind fruit (sampalok), kamias, Philippine lemon (kalamansi) & white vinegar. Just click on the title to see the recipe.

"Milky Noodle Soup"

Ingredients:

• 2-3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 2 medium red onion, halved & sliced thinly
• 100 grams lean ground pork
• 1/3 tsp cracked peppercorns
• 1-1/2 to 2 tbsps fish sauce
• 200 grams spaghetti noodles, cut at 2" length
• 1/2 cup evaporated milk (add more if you want)
• 2 tbsps carrot, finely minced
• 100 grams cabbage, shredded

for the broth:

• 4 pcs chicken leg quarters
• 6-1/2 cups water
• 1 tsp whole peppercorns
• 1 medium red onion, quartered
• 1 whole head garlic, skin on & pierced lightly
• 2 pcs chicken cubes
• 1 tsp iodized coarse salt

Procedure:

Put all the ingredients for the broth in a large casserole. Cover. Place over high-fire and bring to boil. Then, decrease fire to low and simmer for 40-45 minutes. Carefully remove the chicken leg quarters. Put in a colander. Set aside. Use the chicken for a different recipe. I used mine with the family's favorite fried chicken recipe, "Pritong Manok Ni Lola"

In a heavy-bottom casserole, place in a medium-high fire. Add the oil. Put garlic. Saute until golden brown. Follow with onion, cook until limp. Add the ground pork, cracked pepper corns and fish sauce. Saute until aromatic.

Pour in the strained broth. Cover. Bring to boil. Add the spaghetti noodles. Lid on. Cook for 8-10 minutes. Put the milk and vegetables. Cover. Bring to boil. Uncover and remove from fire immediately to avoid overcooking the veggies.

Serve immediately while hot.

"Minadaling Sinampalukang Manok" (Quick & Modified Chicken In Tamarind Soup)

Native chicken is still best for this recipe but living in the city, it is quite difficult to find one. I just settle for the dressed chicken bought in wet supermarkets. For the tamarind fruits, as an alternative, I use the very convenient, economic and always in season tamarind powder. The classic "Sinampalukang Manok" only use tamarind young tops. I cannot find any, therefore, I substitute the low-land vegetables abundantly available in the market.

Good for 5 servings.

Ingredients:

• 2-1/2 tbsps cooking oil
• a chunk (30 grams) of ginger root, sliced
• 5 cloves of finely pounded garlic
• 2 medium (75 grams) red onion, halved & sliced
• 3 pcs (115 grams) red ripe tomatoes, halved & sliced
• 3 pcs (750 grams) chicken quarters, cut into small serving pcs.
• 1/4 tsp ground black pepper
• 3 tbsps fish sauce
• 5 cups rice wash
• 2/3- 1 small pouch of tamarind powder with taro (if you want your soup to be more sour in taste put all the contents of the pouch)
• 2 small pcs (200 grams) taro, each cut into three or large chunks
• 2 pcs (175 grams) radish, sliced at 3/4"thick
• 6 pcs okra, remove both ends
• 1 large eggplant, thinly sliced
• 2-3 pcs finger chilis
• a bunch of swamp cabbage (tender stalks and leaves only)

Procedure:

In a wok, put oil. Heat moderately. Add garlic and ginger. Saute until garlic is golden brown. Follow with onion and tomatoes. Cook until limp. Put chicken, black pepper and fish sauce. Mix. Cook until aromatic, about 6-8 minutes.

Add rice wash, tamarind powder with taro and taro. Cover. Bring to boil. Then, decrease fire to low. Simmer for 18-20 minutes.

Increase fire to medium-high, add radish and okra. Cook until half-done. Follow with eggplant and chilis. Cook for another minute. Add the kangkong. Cover. Put off fire. Let it sit for 2 minutes until kangkong is done.

Serve hot and with steamed rice, also, with fish sauce, for your dip.

"Egg Drop Soup"

Ingredients:

• 4 cups rice wash or water
• 2 pcs pork cubes
• 2 tbsps cornstarch or tapioca starch, dissolved in 1/4 cup water
• 1 pc egg, beaten
• 18 pcs hard-boiled quail eggs, shelled
• 1 tbsp finely minced carrot
• 1 tbsp green peas
• 1 tbsp minced spring onion

Procedure:

In a casserole, put rice wash and pork cubes. Place over medium fire. Cover. Bring to boil. Pour gradually the cornstarch mixture, continue stirring. Cook for a minute or until desired thickness.

Remove pan from fire. Add the beaten egg into a thin stream (should continue stirring while doing this). Put the quail eggs, carrot and green peas. Bring back to stove, heat lightly, until sides bubbles. Mix.

Serve hot. Sprinkle spring onion on top.

"Sinigang Na Baka" (Beef In Tamarind Soup)

Ingredients:

• 8 cups rice wash or water
• 600 grams beef kenchi, cut into 2" cubes
• 1 large red onion, quartered
• 3 large red ripe tomatoes
• 2 tsps iodized rock salt
• 2 small pcs taro
• 5 pcs okra
• 5 pcs string beans
• 1 medium radish
• 1 tbsp fish sauce
• 1 small pouch tamarind powder
• 1 medium eggplant
• 2 pcs finger chilis
• a bunch of swamp cabbage (leaves & tender stalks only)

Procedure:

In a large thick-bottom casserole, put 2/3 of rice wash and beef. Cover. Bring to boil (remove scums as it arises). Put the next-three ingredients. Cover back on. Bring to boil. Then, decrease fire to low, simmer gently for an hour.

Skin the taro. Remove both ends of okra. Cut the string into 3" length. Slice diagonally at 3/4" thick the radish. Slice the eggplant at 1/8" thick. Put in a medium bowl filled with water the leaves and tender stalks of swamp cabbage. Set aside.

Back to the casserole, put the taro. Lid on. Continue cooking in low fire for 45 minutes.

Increase fire to medium-high, mash the tomatoes carefully. Add the okra, string beans, radish, fish sauce, tamarind powder and the rest of rice wash. Mix. Cover. Cook until half-done, about 3-4 minutes.

Add the eggplant and chilis. Cook for a minute.

Dump in the swamp cabbage. Cook until done.

Serve hot.

"Sinigang Na Sugpo Sa Kalamansi" (Prawns In Philippine Lemon Broth)

Ingredients:

• 6 cups rice wash or water
• 1 large (50 grams) red onion, quartered
• 2 medium (75 grams) ripe red tomatoes, quartered
• 6 pcs string beans (sitaw), cut at 2" length
• 1 medium radish (labanos), sliced diagonally at 1/4" thick
• 1/2 kilo prawns
• 15 pcs (200-250 grams) Philippine lemon (kalamansi)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt
• half-bunch (150 grams) swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a casserole, put the first-three ingredients. Cover. Bring to boil, then, lower fire and simmer for 8-10 minutes.

Increase fire to medium. Mash the tomatoes. Add the string beans and radish. Cover again. Cook for 3 minutes. Put the prawns, chilis and salt. Squeeze the Philippine lemon over the soup, straining the seeds. Mix. Lid on. Cook until prawns turn orange.

Put the swamp cabbage. Cook until done.

Serve hot.

"Quickie Mussel Soup"

Ingredients:

• 1 kilo mussels (tahong)
• 1 bottle (12 oz) clear soda
• 1-1/2 cup rice wash or water
• 1 tsp whole peppercorns
• 4 cloves garlic, whole & skin on
• 1 large red onion, quartered
• a large chunk (50 grams) ginger, sliced thickly
• 1 pc finger chili (optional)

Procedure:

Clean the mussel. Remove the beards.

In a large wok, place all the ingredients. Tightly cover. Place over medium-high fire. Bring to boil. Keep it boiling for a minute or two. Serve immediately.

"Pork Bulalo Sinigang"

Ingredients:

• 2 pcs (1.5 kilo) pork bulalo, cut up
• 8 cups rice wash
• 2 medium red onion, quartered
• 3 large (150 grams) red plump tomatoes
• 1 tbsp iodized coarse salt
  
• 200 grams taro (gabing tagalog), skinned
• 1 big pack tamarind powder
• 8 pcs of string beans (sitaw), cut at 2" length
• 8 pcs medium okra, remove both ends
• 1 big eggplant, sliced diagonally at 1/4" thick
• 3 pcs finger chilis
• a bunch of swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a large pot, put the first-two ingredients. Cover. Place over high heat. Bring to boil (remove scum as it arises). Add the next-three ingredients. Cover again. Bring to boil. Then, reduce heat to low. Simmer for 45 minutes.

Put the taro. Cover back on. Cook for another 20 minutes.

Increase heat to medium-high, put the tamarind powder, string beans and okra. Cook for 5 minutes. Follow with eggplant and chilis. Cook for 3 minutes. Lastly, put the swamp cabbage. Cook until done.

Serve hot.

"Easy Milky Eggy Macaroni Soup"

Ingredients:

• 9 cups of water
• 2 pcs chicken cubes
• 1 heaping tsp of iodized coarse salt
• chicken or pork bones (optional)
• 1/2 tsp ground white pepper
• 1 whole head of garlic, skin on
• 2 large (100 grams) onion, quartered
• 200 grams macaroni pasta
• 1/2 cup of finely minced carrot
• 24 pcs hard boiled quail eggs, shelled
• 1/3 cup evaporated milk
• 2 tbsps margarine or butter

Procedure:

In a casserole, the first-seven ingredients. Cover. Place over high heat. Bring to boil. Put macaroni. Lower heat to medium, cook for 15 minutes.

Add the carrot, quail eggs and milk. Stir. Bring to a light bubble. Remove from fire. Put the margarine. Mix until margarine melts. Cover.

Serve hot.

"Nilagang Manok Na May Malunggay"

Ingredients:

• 800 grams chicken, cut into small serving pcs
• 6 cups rice wash or water
• 2 tsps iodized coarse salt
• 1 pc chicken cube
• 1 whole head of garlic
• 1 large onion, quartered
• 3 small pcs (200 grams) potatoes, cut into two
• 1 slice (250 grams) squash, cut into large chunks, skin on
• 3 large pcs of ripe plantain bananas, cut into two
• a bunch of Chinese celery, cut at 1" length
• 1 tsp whole peppercorns
• a heaping handful of young moringa leaves (talbos ng malunggay)

Procedure:

In a casserole, put chicken and rice wash. Cover. Over medium-high heat. Bring to boil. Remove scum as it arises. Add salt, chicken cube, whole head of garlic and onion. Mix. Lid on. Bring to boil again. Then reduce fire to low. Simmer for 10 minutes.

Add potatoes. Cook for another 10 minutes.

Increase fire to medium, put the squash, bananas, Chinese celery and peppercorns. Mix. Cover. Cook for another 6-8 minutes or until squash is done. Remove from fire. Sprinkle on top the young moringa leaves. Cover. Let it sit for a minute or two.

Serve hot.

"Pangat Na Salinyasi Sa Sampalok"

Ingredients:

• 100 grams tamarind fruit (sampalok)
• 2 medium red ripe tomatoes
• 1 medium native onion
• 2 cups rice wash
• 2 tsps iodized coarse salt
• 400 grams (salinyasi), gutted
• 2 pcs finger chilis

Procedure:

In a claypot or earthpot, put the first-four ingredients. Cover. Bring to boil over medium-high heat. Then lower heat to medium-low. Bubble away for 6 minutes.

Increase the fire again to medium-high, sprinkle salt. Then, mash carefully the tamarind fruit and tomatoes. Put the fish accordingly. Add the chilis. Swirl the pan carefully. Lid on again. Bring to boil. Simmer in low fire for 2-3 minutes.

Serve immediately. Best with warm cooked rice and fish sauce with mashed chili, for your dip.

"Molo Soup"

It yields 52 meatballs. Good for 13-18 servings.

Ingredients:

• 250 grams lean ground pork
• 1/4 tsp fine salt
• 1/4 tsp ground white pepper
• 1 medium (35 grams) red onion, finely minced
• 10-12 cups of chicken, pork or pasta broth or combination of
• salt
  
• 1 pack (40 pcs) wanton molo wrapper
• 6 cloves garlic
• 2 tbsps sunflower oil
• 1/4 cup spring onion

Procedure:

In a bowl, combine the first-three ingredients until well-blended. Form into a small ball, about 1/2" in diameter. Put at the center of the molo wrapper. Wet lightly the sides of the molo wrapper. Gather all the edges and seal, twisting carefully. Do the same to the rest. Slice into 1" strips the excess molo wrapper and segregate.

Meanwhile, bring to boil the broth. Pound the garlic. Mince the spring onion.

In a small pan, put oil. Heat lightly. Add the garlic. Saute slowly until rich golden brown. Set aside.

Back to the boiling broth, keep it in medium heat, drop 10 pcs of molo, one by one. Cover. Cook for 4 minutes. Using a slotted spoon, remove the cooked molos carefully. Set aside. Do the same to the rest, do this by batches and do not overcrowd the pan.

Adjust taste of the broth, sprinkle with salt if necessary. Put the excess molo wrapper. Mix. Cover. Cook for a minute. Put back the molos. Lid on. Reheat lightly. Remove from fire. Add the spring onion and toasted garlic with oil.

Serve hot.

"Sinigang na Bangus na may Bulaklak ng Saging" (Milkfish in Tamarind Broth with Banana Flowers)

Good for 6 servings.

Ingredients:

• 9 cups rice wash
• 200 grams tamarind fruit (sampalok)
• 2 large red ripe tomatoes, topped
• 2 medium red onion, quartered
• 1 large (200 grams) taro, cut into large chunks
• 1 tbsp iodized coarse salt
• 6 pcs okra, remove both ends
• 12 pcs string beans (sitaw), cut at 2" length
• 1 medium radish, (labanos), sliced at 1/2" thick diagonally
• 170 grams fresh banana flowers (bulaklak ng saging), remove the stick in the middle
  
• 1 small eggplant (talong), sliced at 1/4" thick diagonally
• 2-3 pcs finger chilis
• 1 medium (600 grams) milkfish, scaled, gutted & cut into 6 pcs
• half bunch (200 grams) swamp cabbage leaves (kangkong), tender stalks & leaves only

Procedure:

In a large claypot, put half of the rice wash and tamarind fruit. Cover. Place over high heat. Bring to boil. Then, decrease heat to low. Simmer for 18 minutes. Partially open the lid, put the tomatoes, onion and taro. Cook for another 15 minutes.

Increase the fire to medium-high, mash carefully the tamarind fruit and tomatoes. Sprinkle salt. Add the rest of the rice wash. Put the okra, string beans and radish. Cover. Cook for 2 minutes.

Add in the banana flowers, eggplant and chilis. Put the milkfish. Cover. Cook for 3 minutes.

Lastly, place the swamp cabbage. Cook until done.

Serve hot and with cooked rice and fish sauce, for your dip.

"Eggy Misua Soup"

Good for 6-8 servings.

Ingredients:

• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & thinly sliced
• 2 medium (70 grams) red ripe tomatoes, halved & thinly sliced
• 140 grams lean ground pork
• 1 tsp ground black pepper
• 2 tbsps fish sauce
• 6 cups rice wash
• 2 pcs chicken cubes
• 2 packs (45 grams each) misua noodles
• 1 egg, beaten

Procedure:

In a wok, over medium-high heat. Put oil. Heat moderately. Add garlic. Saute until rich golden brown. Set aside 1/3 of the garlic, will use for garnishing later. Follow with onion and tomatoes. Saute until very limp. Mash. Put ground pork, black pepper and fish sauce. Stir-fry until pork separates and until all liquid evaporates.

Add rice wash and chicken cubes. Mix. Cover. Bring to boil. Put the misua noodles. Lid back on. Let it boil again. Pour beaten egg in a thin stream while stirring continuously. Cook for several seconds. Remove from pan.

Serve hot. Garnish with the toasted garlic for more enticing flavor.

"Sinigang na Bangus sa Tunay na Sampalok" (Milkfish in Real Tamarind Broth)

Ingredients:

• 5 cups rice wash
• 150 grams tamarind fruit (sampalok)
• 1 large red onion
• 3 large red plump tomatoes
• 2-3 pcs small pcs native taro (gabing tagalog)
• 5 pcs okra, remove both ends
• 5 pcs string beans (sitaw), cut at 2" length
• 1 small radish (labanos), sliced diagonally
• 2 tsps iodized coarse salt
• 1/2 kg milkfish, scaled, gutted & cut into 5 pcs diagonally
• 1 small eggplant (talong), sliced at 1/8" thick
• 2-3 pcs finger chilis
• half-bunch of swamp cabbage (kangkong), leaves & tender stalks only

Procedure:

In a claypot or earthpot (palayok), put the first-five ingredients. Cover. Over medium heat. Bring to boil. Bubble away for 12-15 minutes. Mash carefully the tomatoes and tamarind fruit.

Add accordingly the okra, string beans, radish, salt and milkfish. Swirl the pot. Cover. Cook for 5 minutes.

Put the chilis and eggplant. Cook for a minute. Follow with swamp cabbage. Cook until done.

Serve hot.

"Pangat na Salay-salay sa Sampalok" (Smooth-tailed Trevally Poached in Tamarind Fruit)

Smooth-tailed Trevally is a member of the fish family Carangidae. Selaroides leptolepis is the scientific name. The color of its body is a metallic bluish-silver, has a broad yellow stripe that runs from the upper margin of the eye to the caudal peduncle. It can grow up to 20 cm long.

It is known to occur throughout the waters of the Indo-western Pacific region, the Persian Gulf , the Arafura Sea, Japan and Philippines, also included the north part of Australia.

It can be found in inshore shallow estuaries and bays, as well as, on deep-water reefs to depths of 50 meters. It can also tolerate freshwater and brackish estuaries. It is usually seen in large schools.


Good for 4 servings.

Ingredients:

• 3 cups rice wash
• 150-180 grams tamarind fruit (sampalok)
• 1 large plump tomato, quartered
• 1 medium red onion, quartered
• 1/2 kilo of smooth-tailed trevally (salay-salay)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt

Procedure:

In a claypot or earthpot, put the 2/3 of rice wash, tamarind fruit, tomato and onion. Cover. Place over medium-high fire. Bring to boil. Lower heat to medium and bubble away for 15 minutes.

Increase fire to medium-heat, gently put the fish one by one, arrange it properly. Add the chilis and salt. Put the rest of the rice wash. Swirl and shake the pot carefully to blend fully all the ingredients. Put the lid on. Bring to boil. Then, let it boil for a minute.

Serve hot and with warm cooked rice and fish sauce, for your dip.

"Quick Pork Tinola Soup"

Good for 8 servings

Ingredients:

• 6 cups rice wash
• 8 thin pcs (3/4 kg) pork chops
• 50 grams ginger, thickly sliced
• 1 whole head of garlic, pierced several times
• 1 tsp whole peppercorns
• 1 pc chicken cube
• 1/2 pc pork cube
• 1 tsp iodized coarse salt
• 1 large (70 grams) red onion, thickly sliced
• 1 large (150 grams) potato, quartered
• 2 small (350 grams) chayote, large chunks
• 2 pcs finger chilis
• a handful of young chili leaves

Procedure:

In a casserole, over high heat, put the first-two ingredients. Cover. Bring to boil, remove scum as it arises. Add the next-seven ingredients. Lid on. Let it boil again, Then, decrease heat to low, simmer for 20 minutes.

Increase fire to low-medium, put potato. Cover. Cook for 20 minutes. Add the chayote and finger chilis. Put back the lid on. Cook for another 8-10 minutes.

Put the chili leaves. Cook for 5 seconds. Immediately remove from heat.

Serve hot.

"Pork and Chicken Liver Misua Soup"

Ingredients:

• 1 tbsp cooking oil
• 1 slab (250 grams) pork belly, cut into 1/4" thick
• 1/2 tsp iodized coarse salt
• 1/2 head garlic, pounded and finely minced
• 2 medium (70 grams) red onion, halved & sliced thinly
• 4 pcs (80 grams) chicken heart
• 2-1/2 tbsps fish sauce
• 4 cups rice wash
• 1 tsp cracked peppercorns
• 4 pcs (180 grams) chicken liver, each cut into four
• 1 pc (350 grams) ridged gourd (native patola), cut into 1/4" thick
  
• 1 pack (40 grams) misua

Procedure:

In a wok, over medium-high fire, put the first-three ingredients. Cover. Stir-fry until pork turns lightly brown. Put the pork aside. Add garlic. Saute until rich golden brown. Set aside 1/3 of the garlic for toppings later.

Follow with onion. Saute until soft. Put the chicken heart and fish sauce. Cook until liquid evaporates.

Pour rice wash. Sprinkle cracked peppercorns. Cover. Bring to boil. Add chicken liver. Cook for 3-4 minutes.

Put the gourd and misua. Cook until gourd is done. Put in a serving bowl. Top with toasted garlic. Serve hot.

"Sinampalukang Manok" (Chicken in Tamarind Broth)

Ingredients:

• 3 tbsps cooking oil
• 50 grams ginger, thinly sliced
• 1/2 head garlic, pounded
• 2 medium (70 grams) red onion, sliced thinly
• 3 large (150 grams) plump red tomatoes, sliced thinly
• 1 kilo chicken, cut up
• 3 small pcs (150 grams) taro (gabi)
• 1/2 cup fish sauce
• 1/2 tsp cracked peppercorns
• 250 grams tamarind fruit (bunga ng samapalok)
• 5 cups rice wash
• 8-10 pcs string beans (sitaw), cut at 2" length
• 10 pcs small okra, remove both ends
• 1 pc (100 grams) radish, slice into 5 parts diagonally
• 3 pcs finger chilis
• 1 pc (150 grams) eggplant, slice into 10 parts diagonally
• a bunch of kangkong (leaves & tender stalks only)

Procedure:

In a wok or medium size kawali, place over medium-high fire. Heat thoroughly. Pour oil. Put ginger and garlic. Saute until garlic has reach dark golden brown color. Follow with onion and tomatoes. Saute until very limp. Add the chicken, taro, fish sauce and pepper. Mix. Cover. Cook for 10-12 minutes or until aromatic.

Put the tamarind fruit and rice wash. Put back the cover. Bring to boil. Then, reduce heat to medium-low, bubble away for 15 minutes.

Increase fire to medium-high, mash carefully the tamarind fruit. Add the string beans, okra and radish. Put the lid on. Cook for 5 minutes. Add the finger chilis and eggplant. Cover. Cook for another minute. Put the kangkong. Cook until done.

Serve hot and with warm cooked rice & fish sauce, for your dip.