Showing posts with label Soup. Show all posts

Ingredients:

1. 3 tbsp cooking oil
2. 3 cloves garlic, minced
3. 1 small onion, minced
4. 3 medium tomatoes, sliced
5. 1/2 kg chicken, cut into serving portions
6. salt and pepper to taste
7. 2 pieces 11g MAGGI Chicken Broth Cube
8. 2 ears sweet corn, cut into 2 inch- pieces
9. 2 medium sweet potatoes, quartered
10. 1 medium carrot, peeled & sliced into 1/4 inch- rounds
11. 100 g chicharo or Baguio beans
12. 2 jalapeño chilies
13. spring onions or chives chopped

Procedure:

1. Heat cooking oil and sauté garlic, onions and tomatoes.
2. Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water.
3. Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot.
4. Continue simmering until cooked, adding beans and chilies last.
5. Sprinkle top with spring onions just before serving.

Source http://www.nestle.com.ph

Ingredients:

200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
6-7 cups chicken stock
2 Tbsp oil
1/2 head of garlic - minced
1/2 medium onion - sliced
1 Tbsp patis (fish sauce)
4 dried Chinese black mushrooms (shiitake)
chopped green onions

Procedures

Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
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.

by: PinoyRecipe.Net

Ingredients:
Fillings-

1. 1 cup ground pork
   
2. 1/2 cup cooked chicken meat, flaked
   
3. 1/4 cup water chestnuts, chopped
4. 3 tbsp patis (fish sauce)
   
5. salt to taste

Stock-

1. 8 cups chicken broth
2. 1 small onion, chopped
3. 1 clove garlic, minced
4. 25-30 wonton wrappers
5. pepper to taste
6. chopped spring onions
7. oil for sauteing

Preparations:

1. To prepare filling: Combine ingredients in a bowl but use only 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
   
2. Put 1 tbsp of the meat mixture in the center of each wanton wrapper.
   
3. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
   
4. Cover the dumplings with a dry kitchen towel and set aside.
   
5. To make broth: - Saute onion and garlic in oil until light brown.
   
6. Add chicken stock and the remaining salt and patis from the filling.
   
7. Allow to boil, the drop the stuffed dumplings into the boiling broth.
   
8. Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes.
   
9. Season with pepper to taste.
   
10. Before serving, garnish with chopped spring onions.

Resource: http://www.pinoyrecipe.net/