Chicken Sotanghon Soup

This kind of dish is related to the Chicken Noodle soup which Filipino people mostly known. This can be served during break time hours in afternoon break or best served during rainy season to keep our self-warm

Ingredients:

2 lbs. chicken (cleaned, cut into serving pieces)

4 ounces sotanghon (vermicelli noodle)

1 medium onion (minced)

4 cloves garlic (minced)

½ chicken broth

½ cup carrot (julienned)

3 tbsp. scallions (chopped)

½ cup shredded cabbage

5 cups water

2 tbsp. toasted garlic

3 tbsp. soy sauce

1 tsp. ground black pepper

3 tbsp. cooking oil

Cooking Procedure:

In a large sized pan, sauté garlic and onion. And when it turs brownish add in the chicken. Then pour in soy sauce and water.

When it boils, add in carrot, chicken broth, shredded cabbage and let it boil for 3 to 5 minutes.

Add in the sotanghon and let it cooked for at least 2 minutes. And when it boils, add in the ground black pepper. Then transfer it to the bowl, and add the scallions and toasted garlic on top. 

Serve and enjoy!

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Misua Soup

Another exciting dish composed of sardine’s mix with misua and beaten egg. Best served during rainy season, and dinner time it is very easy to cook and affordable one. Budget friendly meals, share it with your family and friends and served it together with a slice of bread. 

Ingredients

4 ounces Misua noodles

15 ounce canned sardines in tomato sauce

1 raw egg (beaten)
1 medium patola (peeled and thinly sliced)

½ cup spring onions (chopped)

2 to 3 cloves of garlic (crushed)

1 medium onion (diced)

Salt and pepper to taste

3 tbsp. cooking oil

5 to 6 cups water

Cooking Procedure

1.       Heat the cooking oil in a soup pot.

2.      Saute the garlic until golden brown. Set aside the garlic alone.

3.      On the same pot, add-in onions.

4.       Pour-in the sardines in tomato sauce. Stir for up to 2 minutes.

5.       Pour-in the water. Let boil. Simmer for 3 to 5 minutes.

6.      Add-in the misua and patola. Gently stir. Cook for 2 minutes.

7.       Add: the egg. Gently stir. Then add salt and pepper to taste.

8.      Transfer to a serving bowl.

9.      Sprinkle each bowl you serve, with fried garlic and spring onions.

Serve and Enjoy!

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Pancit Canton

Is one of the delicious Filipino noodle dishes, simply called “Pancit”.  Often served during birthday celebrations or in any special occasion for noodles symbolizes long-life. It is simply delicious and extremely flavorful one. Taste of noodles and other fresh ingredients that make this dish more attractive.

Ingredients:

2 tbsp. vegetable oil

1 Medium sized onion (chopped)

3 cloves garlic (crushed)

1 lb. Pork shoulder (sliced thinly)

½ kg. Chicken breast (deboned and sliced thinly)

½ lb. shrimp, peeled

2 tbsp. soy sauce

2 cups chicken broth

1 cup cabbage (shredded)

1 cup snow peas

2 medium sized carrots (julienned)

½ cup dried black mushrooms

3 tbsp. spring onions (chopped)

1 pack Pancit noodles (Chinese wheat noodles)

1/4 tsp. freshly ground black pepper

1 tbsp. Soy sauce

2 pcs. Calamansi (cut into wedges)

Cooking Procedure:

Soak mushrooms in warm water, and then cut into strips. (Discarding the tough stems, set aside)

In a large wok, heat oil over medium heat, then sauté garlic and onion until tender.

Add: Pork, chicken and shrimp. (Until golden brown)

Add: soy sauce chicken broth then stir. And bring to a boil.

Put carrots and mushrooms. Cook until vegetables are tender. (3-5 minutes)

Add: Snow peas, cabbage and noodles.  (Mix gently to prevent from breaking)

Cook until the liquid is absorbed and noodles are done (8 minutes)

Then remove from heat. Sprinkle with black pepper and spring onions. And transfer on a large serving plate.

Garnish with Calamansi wedges.

Serve and Enjoy!

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Chicken Misua with Patola

Is a simple and delicious noodle soup recipe, very quick and easy to cook. Commonly served during rainy season or during break time, together with a slice of bread. You’ll surely enjoy this dish.

Ingredients:

½ lb. boneless chicken breast (strip slices)

5 ½ cups chicken broth

3 cups water

4 ounces Miswa (Chinese Vermicelli)

1/2 cup spring onions (chopped)

1 small yellow onion (minced)

4 cloves garlic (crushed and minced

2 tbsp. cooking oil

Sponge Gourd (skinless and sliced diagonally (thin slices)

1 teaspoon atsuete powder

Salt and pepper to taste

Cooking Procedure:

In a cooking pot pour in water then bring to a boil.

When the water boils, add the chicken breast boil for up to 10minutes

Remove the chicken and let cool. Set aside.

Heat the cooking oil in a clean cooking pot.

Sauté the onion and garlic

When the onion becomes soft, add chicken meat. (2 minutes)

Add in the atsuete powder and. Pour-in the chicken broth.

Stir and let boil. Cover and simmer for 15 minutes.

Put-in the miswa noodles and sponge gourd. Stir and cook for 2 minutes.

Add the spring onions, salt, and ground black pepper.

Transfer to a serving bowl.

Serve and Enjoy!

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Clam Soup

Clam soup is a simple seafood dish which also called as “tinolang halaan” usually served by Filipinos. Which is very healthy and delicious one.

Ingredients:

1 lb. shell clams

1 bunch fresh hot pepper leaves (washed and drained)

1 medium yellow onion (sliced)

1 thumb ginger (julienned)

3 cups water

2 green chilis (siling pahaba)

Salt and freshly ground black pepper to taste

Cooking Procedures:

Boil the water in a stockpot.

Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes.

Stir-in the clams. Simmer for 5 to 10 minutes.

Add-in the hot pepper leaves and green chilis. Cover and cook for a minute more.

Sprinkle some salt and freshly ground black pepper to taste.

Transfer to a serving bowl.

Serve. Share and enjoy!

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Chicken Macaroni Soup

This is a Filipino soup fast and easy to prepare. This often served as a snack, good for kids and for teens or for everyone. This will surely fit in your budget. Hassle free you’ll surely enjoy it.

Ingredients:

1lb Chicken Breast (cut into small pieces)

¾ cup Carrot (Diced)

2 cups Macaroni Pasta

4 cups Chicken Stock

1 tablespoon Butter

3 cloves Garlic (Minced)

1 cup Evaporated Milk

1 medium Red Onion (Finely chopped)

2 stalks Celery (Sliced)

¾ medium Cabbage (Chopped)

1 cup Water

Salt and Pepper to taste.

Cooking Procedure:

·         In a deep pan, melt the butter. Then sauté the garlic and then onion.

·         Add: Chicken and cook for up to 5 minutes.

·         Then add the chicken stock and bring to a boil.

·         Add 1 cup of water and evaporated milk and until it boils again. Then simmer for up to 20 minutes.

·         Add: Macaroni and cook for up to 10 minutes. Stir occasionally.

·         Add carrots and celery and simmer for 3 minutes.

·         Add cabbage and simmer for another 3 minutes.

·         Sprinkle add salt and pepper to taste.

·         Transfer to a serving bowl.

Serve and Enjoy! 

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Tri Color Pasta Salad

The fresher the ingredients the better salad you have. And the better the taste, So go for the crispiest greens your money can buy. Toss pasta with some fresh leaves and tuna for a light lunch or or dinner packed with yummy flavor.

Ingredients:

2 cups pasta, cooked
1 small bag mixed salad
1 canned tuna
2 orangesm peeled + sliced
10 cherry tomatoes, halved
1/2 cup parmesan cheese, grated

dressingL 1 lemon, squeezed, 2 tbsp olive oil, a pinch of salt + pepper

Cooking procedure:

1. Mix pasta, salad, orange slices and tomatoes in a bowl
2. Drizzle olive oil and lemon juice for a simple dressing. Add salt to taste and some pepper too. Lastly, break tuna into pieces and add to salad.
3. Finish with grated parmesan cheese. Serve immediately.

Serves 2 | prep time 10 minutes

*Make a honey-mustard dressing by mixing 2 tbsp olive oil, 1½ tsp white vinegar, 1 tsp honey and 1½ tsp Dijon mustard.

Serve and enjoy!!

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Chicken Noodle Soup

A type of a noodle soup composed of egg noodles. This dish is healthy and also another delicious version of chicken noodle soup and also this is good for your appetite. This dish is best served when it’s rainy season or even if for break time.

Ingredients

·         ½ Egg noodles

·         1 small cabbage (chopped)

·         ½ cup carrots (cubes)

·         ¾ cup snap peas

·         3 cups chicken stock

·         2 cups water

·         4 ounces chicken breast (thinly sliced)

·         2 tbsp. cooking oil

·         Salt and pepper to taste

·         1 tbsp. spring onion (chopped)

Cooking Procedure:

• Heat oil in a soup pot.
• Sauté the chicken, cook for up to 3 minutes or until the color brown.
• Pour-in the 2 cups of chicken stock and water. Let it boil.
• Cover pot and simmer for up to 20 minutes.
• Add: The snap peas and carrots (2 minutes).
• Add: The cabbage and noodles. Stir and cook for up to 3 minutes.
• Sprinkle salt and pepper to taste. Add: 1 cup chicken stock.
• Transfer to a serving bowl. Sprinkle with spring onions.

Serve and Enjoy.

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Spaghetti with Meatballs

 This spaghetti with meatballs is one of the easiest meatball recipe and absolutely homemade. Sprinkle with cheese on top together with the delicious ingredient which is meatballs that will surely suit in your appetite.

Ingredients

§  12 pcs. meatballs

§  1 lb. spaghetti

§  8 ounce spaghetti sauce

§  ½ cup of cheese (grated)

§  1 tbsp. cooking or vegetables oil

§  1 small sized onion (minced)

§  Salt and pepper to taste

Cooking Procedure

1.       Cook the spaghetti noodles according to its instructions. Set aside.

2.      Heat the cooking oil in a pan, then sauté the onion until it becomes soft.

3.      Add: The spaghetti sauce.

4.      Add-in the meatballs. Let it boil and continue to cook for 15 minutes (low heat).

5.       Add salt and pepper to taste.

6.      Arranged the spaghetti noodles in a plate.

7.       Top with spaghetti sauce and together with the meatballs. Sprinkle cheese on top.

 Serve and enjoy!

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LASAGNA NEGRENSE

Made of layers of beautiful homemade pasta. Filled with delicious ground, sauteed beef. Poured at top with rich creamy sauce and sprinkled with cheddar cheese. A favorite snack or meal time menu of most Negrenses

Ingredients:

For Fillings: 
1 can tomato sauce (family size)
1 head garlic (chopped)
1/2 tbsp butter
1 onion (chopped)
1/4 kg. ground beef
1 can spam (chopped finely)
1 box melted cheese
1 can nestle cream
1can cream of mushroom
1 box Lasagna Pasta
Oil, Salt, Pepper and Oregano powder

For White Sauce:
1/2 cup butter
1 can Nestle Cream
1¾ cup Cold Water
2 Can Evaporated Milk
Salt, Pepper to taste

Cooking Procedure:
Boil enough water with little salt and put in Lasagna Pasta. Cook for 15 minutes or until done. Remove pasta and dip in a pan of cold water. Drain and set aside.

Prepare Fillings:
Saute garlic in little oil. Add butter, onions and cook until tender. Add beef seasoned with salt, pepper, & oregano powder to taste. Add tomato sauce and tomato paste. Simmer until become oily. Add spam, cream of mushroom, nestle cream. Then remove from stove.

Making the White Sauce:
Melt butter and remove from fire. Blend in flour and pour in water. Add milk, salt, pepper and return to stove in medium heat. Keep stirring until thickens. Then Set Aside.

The whole lasagna procedure:
First pour 1/3 of fillings mixture on 9 x 12 dish pyrex. Spread the sauce evenly to cover the bottom of the dish. Spread one layer of pasta then the fillings again. Repeat procedure until desired. Sprinkle grated cheese and bake at 350°F for about 30 minutes until the top most part is color brown.

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