Suam na Mais or Ginisang Mais with Bangus (Corn Soup with Milkfish) Recipe

"Suam na Mais" is a classic and authentic Filipino style corn soup with creamy freshly grated corn and verdant chili leaves. Suam na mais or ginisang mais traditionally uses a native sticky variety of white corn. To make the dish the corn kernels are grated straight from the cobs.

Sardines with Misua and Patola Soup Recipe

Turn canned sardines in tomato sauce to a simple and easy but delicious soup dish.

In this recipe, you can use any brand of sardines as long as it is in a tomato based sauce. And misua is a very thin flour noodles originated from China. Misua can be cooked with beef, pork, egg, and chicken. You can also add some vegetables like upo (bottle gourd) sayote and patola for a healthy dish in just one bowl, but in this dish I used patola for additional flavor.

Bangus Belly in Sinigang sa Bayabas

Bangus Belly na Sinigang sa Bayabas (Stewed Milkfish Belly in Guava)  is one of the variety in cooking sinigang using different souring ingredients like taramind (sampalok), sour apple or cotton fruit (santol) , bilimbi fruit or averrhoa (kamias) and etc.

Procedure in cooking for this recipe is almost the same to other sinigang, the only different is the preparation of the main ingredient. Bangus belly or any fish and meat use in sinigang sa bayabas is by putting salt into meat and leave for about 2 hours to overnight to catch the natural saltiness of the meat and the sweet and sour taste of the guava that gives additional flavor of the dish.

Gotong Batangas (Tripe and Innards Soup) Recipe

Gotong Batangas is simply refers to tripe soup. of course it is originated in the province of Batangas in the southern part of island of Luzon, Philippines. 

Goto ng Batanags is not a typical goto with rice and thick broth (rice porridge). This dish is consist of spicy soup with lots of innards like of tripe, cow’s skin, intestines, liver, tongue, blood and beef simmered and seasoned with onions, garlic, ginger, pepper and salt. 

Bulalo Recipe (Beef Marrow Stew)

Bulalo Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth. This delightful beef soup is specialty in the Southern Luzon region especially in Batangas province. It is considered to be one of the most favorite main dishes in the Philippines. Because of the popularity of this bulalo, restaurants, food court in a mall, carenderias and eateries along the hi-way serving this beef soup.

Papaitan or Pinapaitan Recipe

The name Papaitan is derived from the Filipino root word "pait" which means "bitter". This dish is famous is a famous Ilocano soup dish mostly composed of beef or goat innards. The bitter taste of this soup dish comes from the bile, the bitter juice extracted by the liver and stored in the gallbladder to aid digestion. Papaitan popularly served those who love drinking liquor, and one of the specialty in many carinderias and restaurants in the north of the Philippines even in the metro.

Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish.

Beef Mami (Beef Noodles Soup) Recipe

Beef Mami is a type of Beef Noodle soup that is of Chinese origin. This dish is a very popular served in most Chinese food chain and restaurants in Philippines. Basically Beef Mami is composed of tender beef brisket and egg noodles in hot beef stock. Mami is usually ordered with its sidekick “Siopao” – a steamed bun stuffed with either pork asado or bola-bola and pork barbecue.

Sinampalukang Manok Recipe

Sinampalukang Manok is one of the popular sour soup in the Philippines. This dish are composed of chicken, vegetables, and tamarind leaves or tamarind blossoms. In northern part of Luzon they add ginger to remove the stench taste of the chicken and give additional aroma taste to the dish.  Some say that sinampalukang manok is just like sinigang dish, the only difference is the used of taramind leaves and blossom. Most of the time I prepared to cook sinampalukang manok than sinigang na manok because of the distinct taste of the tamarind leaves.

Tinolang Manok (Ginger Chicken Stew with Vegetables) Recipe

Tinolang Manok "Ginger Chicken Stew with Vegetables" Tinolang Manok also known as tinola (Chicken Ginger Stew with Vegetables) is a favorite home-style dish of the Filipino. This simple broth with chicken, chili leaves or malunggay (moringa) leaves, green papaya or sayote (chayote) and the aroma taste of ginger will distinct the flavour of the chicken soup in light and refreshing of your taste buds.

La Paz Batchoy Recipe

Authentic La Paz Batchoy of Iloilo La Paz Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. This dish has that distinct salty, sweet and spicy flavor that is only uniquely Ilonggo.