Publisher's Note

Publisher’s Note
by CK May is the month of flowers not just in the Philippines but also here in Calgary. A lot of my neighbors have done their spring cleaning and unfortunately I cannot cope up with them. I remember that during this time of the year my husband, Hank gets busier day by day. He takes care [...]
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KUYA BONG’S KUSINA

Now that we have so many cold days since it’s winter time, it is always good to have soup to make us feel warm. So for this issue, I have decided to share with your some of the most popular Filipino soup dish that we are always craving for on our dinner table.

Bulalo Recipe

A beef soup comprised of shank with bone marrow still inside the bone, Bulalo is considered to be one of the most favorite main dishes in the Philippines. Because of the popularity of this Filipino food, restaurants and eateries specializing in cooking Bulalo were put-up.Some of the famous “Bulalohan” can be found in Tagaytay City (Cavite) and Sto. Tomas (Batangas). Commercial restaurants also include Bulalo in their menu.

I like to have bulalo during cold days. Sipping the soup alone makes me feel comfortable. This bulalo recipe that we have here is my favorite because it is the simplest yet it produces an excellent dish. Try this Bulalo recipe and let me know what you think.

Ingredients

2 lbs beef shank
½ pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
½ cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)

Instructions

In a big cooking pot, pour in water and bring to a boil
Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
Serve hot. Share and Enjoy!

Creamy Chicken Macaroni Soup

Ingredients:

1/2 lb (200g) macaroni noodles (I use ditali pasta or small pasta tubes), cooked in salted water until al dente, drained

2 pieces frozen skinless chicken breast

3 tablespoons cooking oil

1 teaspoon minced garlic

1 medium onion, chopped

1 stick (1/2 cup) butter or margarine

1 small can vienna sausage, drained and sliced

1 small carrot, peeled and sliced into strips

1/4 cup frozen green peas

1/2 cup grated cheddar cheese

1 1/2 tablespoons kosher salt

1 tablespoon white sugar

1/2 teaspoon black pepper

2 tablespoons fish sauce or patis

10 cups chicken broth

1 tall can evaporated milk

1 cup sliced or roughly shredded green cabbage

Salt and pepper or patis to taste

Garnish: fried garlic

Procedure:

1. Boil the chicken in 4 cups water. Save the broth and add enough water to measure 10 cups to be used later.

2. Shred the Chicken meat with your fingers. Set aside.

3. Saute garlic and onion in oil over medium heat. Add butter or margarine and stir in shredded chicken, sliced vienna sausage, grated cheddar cheese, carrot strips, frozen peas. Keep on stirring and add seasonings.

4. Pour in the 10 cups chicken broth and let boil. Pour in the milk, and keep on stirring until the mixture boils again.

5. Add the cabbage and macaroni. Adjust seasonings.

6. Serve hot with a sprinkle of fried garlic on top of soup.

Chicken Noodle Soup Recipe

Ingredients

3 cups chicken; deboned and diced

2 cups wide egg noodles

1 teaspoon vegetable oil

10 cups chicken stock

1 cup water

1 1/2 teaspoon salt

1 cup celery, chopped

1 cup onion, chopped

3/4 cup carrots, diced

1 tablespoon cornstarch combined with 2 tablespoons of water

1 tablespoon parsley, minced

Cooking Procedure

Heat a cooking pot and pour-in the chicken stock, water, and vegetable oil. Bring to a boil.
Put-in the chicken and salt then simmer for 40 minutes or until the chicken is tender.
Add celery, onions, and carrots then simmer for 12 minutes
Put-in the wide egg noodles and cook for about 10 minutes.
Pour-in the cornstarch and water mixture then stir thoroughly (this will thicken the texture of the soup)
Sprinkle minced parsley on top.
Serve hot. Share and enjoy!

KUYA BONG’S KUSINA

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