hungrynez | Pinoy food recipes » soups

Dinuguan (Pork Blood Stew)

Nez — Wed, 21 Jul 2010 22:19:16 +0000

DINUGUAN is a Tagalog term, literally translated as “blooded”, which refers to the Native Filipino dish, full of flavor of pork blood and meat. Though some, do not eat Dinuguan for some religious reasons, most Filipinos crave and fave for this dish, paired with steaming white rice or Puto, a Filipino rice cake. Dinuguan would reflect how Filipinos love cooking and eating exotic dishes like Adobong Paa ng Manok, and many more.

DINUGUAN

1/2 kilo pork belly
1/4 kilo pork intestines, cleaned thoroughly
1/4 kilo pork liver
3-4 cups fresh pig’s blood
1/4 cup cooking oil
1 cup green kamias, thinly sliced (optional)
5 green chili peppers
3 cloves garlic, crushed and minced
1 medium ginger, peeled and minced
2 large onions, peeled and thinly sliced
1/4 cup vinegar
1 bay leaf (laurel)
salt
pepper (optional)

Simmer and cook pork belly, pork intestines and pork liver with 1 liter of water for about 30-40 minutes.

Remove meats from saucepan and cut the belly, intestines and liver into small slices. Set aside broth.

In a separate skillet or saucepan, heat cooking oil and saute garlic, ginger and onion.

Add sliced pork belly, liver and intestines.

Season with salt and pepper. Add vinegar then cook for about 3-5 minutes.

Add 2 cups of pork broth. Bring to simmer. Cook for 5-10 minutes more.

Slowly pour in pork blood, stir continuously so as the blood mixture won’t clot.

Add kamias, green chili peppers. Season with salt.

Simmer in a low heat until sauce is thick.

Serve while hot with steaming white rice or white puto.

Sinigang na Baboy (Pork in Tamarind Soup)

Nez — Fri, 28 May 2010 03:51:16 +0000

Even if it’s cloudy outside, summer is still here which makes the weather hot! It is sometimes unpleasant to cook in this very warm temperature. And even a good hot meal or soup in this terrible hot day makes them unpopular. But no Filipino can resist a rich, thick and intense SINIGANG NA BABOY (Pork in Tamarind Soup) despite of the weather condition. Sinigang na Baboy is one of the most wanted Pinoy dish for lunch or dinner. A handful of tamarind is being simmered with pork ribs or porkloin for a full-bodied sour taste and mashed or sliced gabi or taro rootstock to make the soup thick. Sinigang Tamarind Soup mix powder is also available in grocery stores for a simple and quick meal preparation. If tamarind is not in the market, neither tamarind soup mix, Nilagang Baboy is a great alternate for a soup.

SINIGANG NA BABOY (Pork in Tamarind Soup)

½ kilo pork ribs or porkloin, chopped
4 cups water
1 medium onion, quartered
4 ripe tomatoes, quartered
1 medium taro rootstock or gabi, cubed
A handful of tamarind (sampaloc)
A handful or more sitaw or stringbeans, cut into 2” long
Salt
Fish sauce or patis

Bring the water to simmer in a large stock pot. Place the tamarind in a strainer, cook and mash them in the boiling until they are softened, allowing the tamarind juice blend in the water, then set the strainer aside.
Add pork, taro (gabi), onion and tomatoes. Cook until meat is tender.
Mash some of the taro to make the soup thick.
Season with salt and fish sauce.
Few minutes before you remove the pot from heat, add the vegetables. Do not overcook.
Serve hot with white rice.

Vegetable variation:

stringbeans or sitaw
eggplant or talong
okra
river spinach or kangkong
radish or labanos

Sopas (Creamy Chicken Macaroni Soup)

Nez — Thu, 27 May 2010 01:26:42 +0000

It rained for the past 2 nights and I am thankful the rain somehow helped lessen the warm temperature which was 38 degress Celcius yesterday, the hottest day of the year. Some provinces here in the Philippines like Isabela already reached 40 degrees, whew, that is hot hot hot. I do not know if I am to be happy the summer is about to end because I really do not like rain. I had terribly stressed with the rain last year during the typhoon Pepeng. But I know we can push along whatever climate conditions it may be. Anyway, the morning is a bit colder and is telling me that it is about time to cook a warm and creamy SOPAS or CREAMY CHICKEN MACARONI SOUP.

CREAMY CHICKEN MACARONI SOUP is commonly known as SOPAS and is Filipino favorite soup dish for breakfast or merienda. It is an all-in one meal in a bowl. Macaroni pasta for your carbs, chicken chunks for protein, carrots and red bell as your veggies and milk as creamer for your vitamins and minerals.

SOPAS or CREAMY CHICKEN MACARONI SOUP

3 tbsp. cooking oil
2 heads garlic, peeled and minced
2 medium onions, peeled and finely chopped
½ kilo chicken breast, finely chopped
½ kilo elbow macaroni (or any pasta will do)
2 liters of water
1 large carrot, peeled and finely chopped
3 medium red bell pepper, unseeded and finely chopped
1 small can evaporated milk
3 tbsp. Knorr Cream of Chicken Soup
2 Knorr Chicken Cubes
salt and pepper

Heat a large soup pot over low heat. Swirl in the cooking oil then add garlic and onion. Cook slowly, stirring often about 4 minutes.

Add the chopped chicken. Raise the heat to medium-high. Stir constantly until chicken turned white.

Add water. Bring to a full boil.

Add elbow macaroni. Raise the heat to high, stirring often until macaroni is cooked.

Add cream of chicken soup, chicken cubes, carrots, red bell peppers and evaporated milk.

Season with salt and pepper. Cook for a couple of minutes and serve your Creamy Chicken Macaroni Soup while hot.

Nilagang Baboy (Boiled Pork Bones)

Nez — Mon, 24 Aug 2009 22:03:02 +0000

Nilagang Baboy or Boiled Pork Bones is one of the most favorite soup in our home – always instantly and distinguished comforting food not only best during the cold but also during the warm weather. Absolutely Nilagang Baboy is not a burdensome and extremely simple as ABC, no need for a numerous complicated preparations or fancy elaborative cooking. There is no intricate technique in cooking the. The only secret to have the best Nilagang Baboy is getting fresh pork soup bones or pork ribs in the market. Just as what they say, it’s all in the bones. And to get the best from the pork soup bones, it would just take time for the simmering, allowing enough time to let the bones release the homey flavor. By the way, this recipe is my mom’s version of Nilagang Baboy. Instead of boiling with garlic and onion, mom uses ginger for a more fragrant and harmonized pungent flavor to the Nilagang Baboy.

1 kilo pork ribs or pork soup bones
6 cups water
1 medium ginger, peeled and sliced
1 tsp. salt
3 tbsp. patis (fish sauce)
a handful of string beans or more

Wash pork ribs or pork soup bones in running water then drain.
Place pork ribs, water, ginger and salt in a big stock pot. Bring to a full boil. Reduce fire and let simmer until pork meat is tender. This takes about an hour.
Remove pork scum or the brown bubbles that forms on the top of the soup.
If the pork meat is tender, add fish sauce and string beans.
Adjust flavor according to taste by adding more salt of fish sauce.
Remove from fire and serve hot with steaming white rice.