Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.
Source: Paksiw na Bangus Recipe

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves)
• 1 liter of water
• 5 garlic cloves, minced
• 5 pieces of tomatoes, sliced
  
• 1 red onion, diced

• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

• In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
• When the tomatoes are cooked add water.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis or salt.
  
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot with plain rice.

Here’s how to cook “Pork Sinigang”

Ingredients:

* 3/4 kilo pork good for stewing
* 40 g. tamarind soup base
* 3 small tomatoes
* 1 medium onion
* a bunch of water spinach (kangkong)
* a bunch of winged beans
* 1 medium size white radish
* a couple of taro root
* 5 1/2 cups of water
* long green chili
* salt to taste

Directions:

The veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.Boil the pork in water. Season with a little bit of salt and cook until tender.Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes. Add in the radish. Cook for roughly about 7 minutes. Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done. Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

Now that you have learned how to make pork sinigang, please be sure to view these other soup recipes.

Here’s how to prepare “Sinigang sa Bayabas”

Ingredients:

3 cups water
1 pouch Mama Sita’s Sinigang sa Bayabas (Guava Soup Base) Mix
1 pc Bangus or trout, scaled and sliced diagonally
2 cups Sitaw (long beans), cut in 2″ lengths

2 pcs long green pepper
1 bundle Kangkong (swamp cabbage)
salt to taste
patis (fish sauce) to taste

Directions:

Boil 3 cups of water. Add Mama Sita’s Sinigang sa Bayabas (Guava Soup Base) Mix and stir to dissolve. Simmer. Add fish. Cover, let boil, then simmer for 10 minutes. Add long beans and long green pepper. When almost cooked, add swamp cabbage. Simmer for two to three minutes. Add salt or fish sauce to taste. Serve with rice.

Here’s how to cook “Pinalamanang Pusit”

Ingredients:

1 k. big squids
3 pcs. tomatoes
2 pcs. onions
3 tbsp. calamansi

3 tbsp. soy sauce
1 tbsp. black pepper
250 gms. spring onions
200 gms. chili garlic

Directions:

Clean squids removing skin and ink. Marinate squid in lemon juice and soy sauce. Cut tomatoes and onions into cubes. Mix calamansi juice, soy sauce, black pepper, tomatoes and onions. Stuff squid with mixture putting spring onions on the top. Seal squid with toothpick. Charbroil stuffed squid for 15 minutes. Serve with chili garlic sauce.

Here’s how to cook “Aromatic Fish Soup with Potatoes”

Ingredients:

4 cups water
2 cups potatoes, peeled & halved lengthwise then cut crosswise into 1/2″-slices
2 med. tomatoes, peeled & quartered
2 tbsps. fresh mint, chopped
1 1/2 tbsps. fresh lemon juice
1 tsp. paprika

1/2 tsp. ground cumin
1/4 tsp. dried red pepper, crushed
1/3 cup + 1 tbsp. cilantro or parsley, finely chopped
2 cups white fish fillets, cut into 1″-thick pieces
3 tbsps. olive oil

Directions:

Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for another 10 minutes.
Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup with salt and pepper. Ladle soup into serving bowls. Sprinkle with chopped cilantro, serve at once.

Here’s how to cook “Sinigang na Hipon”

Ingredients:

¼ cup onions, sliced
¼ cup tomatoes, minced
10 pcs. kamias
6 cups stock

½ k. fresh shrimps
1 tsp. salt
2 cups kangkong leaves, stalk included

Directions:

* Sauté the onions and tomatoes.

* Add the kamias and cook until it becomes tender.

* Pour in the stock and let boil.

* When it boils, add the shrimps. Season with salt.

* Add the kangkong leaves and cook for two more minutes before serving.

Here’s how to cook Shrimp Macaroni Soup

Ingredients:
400 gms. elbow macaroni
1 cup small shrimps (suahe), shelled & marinated in juice of
2 pcs. calamansi
(reserve heads and shells for broth)
1/4 cup vegetable oil
1 tsp. garlic, minced
1/2 cup onion, chopped

1 cup young corn, sliced
1 cup leeks, sliced thinly
12-16 pcs. quail eggs, cooked
4 lts. water
2 1/2 tsps. salt
1/2 tsp. ground black pepper
2 tbsps. cilantro leaves for topping, chopped.

Directions:

To make shrimp broth, boil shells and head of shrimps in 4 liters of water for 10 minutes, strain, then, set aside.
Saute garlic and onions in vegetable oil. Add shrimps and saute until it turns pink. Remove from oil and set aside. Pour shrimp broth and bring to boil.
Add elbow macaroni, cook uncovered for 10-12 minutes or until noodles are done. Season with salt and pepper. Add young corn and leeks and quail eggs and cook for 3 more minutes.
Add cooked shrimps, remove from flame and top with chopped cilantro.
Serve immediately. (Makes 6-8 servings)

1 tablespoon cooking oil

3 cloves garlic, crushed

1 piece onion small, crushed

¼ kg shrimps, medium, boiled, shelled, sliced
10 pieces fish balls
4 cups water
2 pieces Shrimp Broth Cubes
½ kg lomi noodles
¼ kg pechay Baguio, sliced
½ cup carrots, slice thinly
2 tbsp cornstarch, dissolved in 3 tablespoons water
1 pc egg, beaten

Preparation :

- In a deep sauce pan, saute garlic, onion and shrimp in hot oil.
- Add fish balls, water and Shrimp Broth Cubes.
- Add noodles and pechay.
- Cook until noodles are tender.
- Slowly pour cornstarch mixture while constantly.
- Add egg and serve hot.

1 pound fresh mushrooms (button)
1/4 cup butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups beef stock
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

Preparation :

- Thinly slice the mushroom caps, discarding the stalks.

- Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.

- Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

- Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.