Mga Lutong Bahay

Ingredients:

1/2 cup chopped onions
1/4 cup chopped celery stalk and leaves
1/4 k chicken, cut-up
2 tbsp butter
1 11g MAGGI Chicken Broth Cube dissolved in
4 cups water
2 cups shredded buko
2/3 cup evaporated milk
1/2 tsp salt
a dash of pepper

Cooking Procedure:

1. Saute onions, celery, and chicken in butter.
2. Stir in broth. Simmer for 10 minutes and add the rest of the ingredients.
3. Season to taste.
4. Bring to simmer for 5 mins.
5. Serve hot.


Tips:

Add more vegetables to this dish, if desired. Chopped carrots, corn kernels, red and green bell peppers, and squash would make great additions to the dish. Not only will these add color, they will also provide natural fiber.

Ingredients:

Meatballs:

1/2 kg ground pork or chicken
1 cup cooked malagkit rice
1 pc small onion, chopped
2 tbsp all-purpose flour
2 pc eggs, lightly beaten

Soup:

4 cloves garlic, crushed
1 pc medium onion, sliced
1 can (140 g) DEL MONTE Original Style Tomato Sauce
6 cups chicken broth or water
1 pc large carrot, cut into cubes
120 g miswa noodles
stalk green onion, chopped
chicharon

Cooking Procedures:

1. Combine ingredients for meatballs.
2. Season with 1/2 tsp pepper, 2 tsp soy sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt).
3. Mix thoroughly. Form every tablespoon of mixture into balls.
4. Set aside.

Soup:

1. Sauté garlic and onion. Pour in DEL MONTE Tomato Sauce and chicken broth.
2. Let simmer, and then add meatballs and carrots. Simmer for another 20 minutes, or until meat is cooked.
3. Season with salt and pepper to taste.
4. Add miswa and green onions, then simmer for 3 minutes or until cooked.
5. Garnish with Chicharon and serve hot.

Ingredients:

1 kilo mami noodles
Broth
1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

Toppings:

250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

Garnishing:

chicharon, crushed
chopped garlic,fried
chopped spring onion

Cooking Procedures:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
9. Serve immediately.

Almondigas Soup Soups
Buco Chicken Soup Soups
Chicken Vegetable Soup
Clam Soup
Corn Soup
Creamy Macaroni Chicken Soup v1.0
Creamy Macaroni Chicken Soup v1.1
Garlic Soup
La Paz Batchoy Soups
Malunggay Soup
Misua Noodle Soup with Meatballs
Sopas

Ingredients:

1 1/2 kilo clams
1 bundle lemon grass
1 tbsp. salt
3 cloves garlic, minced
1 small onion, sliced
1 tbsp. chopped garlic
1 thumb size ginger, sliced
3 pcs. tomatoes, chopped
4 cups water
2 stalks spring onions, sliced
cooking oil

Cooking Procedure:

1. In a sauce pan, heat oil and saute the garlic and tomatoes.
2. Add the clams and pour in some water. Allow to boil until cooked.
3. Season with salt.
4. Serve topped with sliced spring onions.

Ingredients:

1 cup carrots, diced
1 cup sayote, diced
1 cup cabbage, shredded (or pechay known as bok choi)
1 cup celery, sliced thinly
1 pc. Egg, beaten
4 Tablespoons Cornstarch, dissolved in cold water
6 cups chicken broth
1 ½ cups shredded chicken meat, sautéed in onion and garlic
1 pc chicken cube
Salt
Black Pepper

Cooking Procedure:

1. Put chicken meat in a casserole and pour in the chicken broth.
2. Cover and bring to a boil.
3. Add salt, black pepper and drop in chicken cubes.
4. Add sayote and carrots. Simmer for a few minutes till slightly done.
5. Add celery. Bring to a boil.
6. Add cabbage, then cornstarch mixture.
7. Add beaten egg.
8. Bring to a boil
9. Season to taste.
10. Serve hot.

Optional add sliced boiled eggs.

Ingredients:

500 g chicken breast
4 cloves garlic (minced)
2 white onions (minced)
1 large bell pepper (seeded and sliced into strips)
freshly ground black pepper
2 carrots (sliced into thin strips)
350 g macaroni noodles
2 cups evaporated milk
1 medium cabbage (roughly shredded)
2 Tbsp margarine
fish sauce / patis
rock salt
chopped spring onions

Cooking Procedure:

1. Boil the chicken in 4 cups water. Save the broth to be used later.
2. Shred the Chicken meat with your fingers. Set aside.
3. Saute garlic and onion in oil over medium heat.
4. Add the bell pepper and cook until aromatic.
5. Stir in the shredded chicken.
6. Season lightly with ground black pepper.
7. Add the carrots, a quick sauté then the macaroni. Give it a stir to get the fat all around the pasta.
8. Pour in the chicken broth and 5 cups water. Simmer.
9. Pour in the milk, stirring gently.
10. Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.
11. Add the margarine.
12. Season with patis or salt.

Ingredients:

1 cup malunggay leaves, rinsed
1 cup shredded white corn, yung lagkitan (pwede ding i blender for finer texture)
1 cup chicken breast, dice
1 pc garlic, minced
1 pc onion, minced
1 pc ginger, minced
1 tsp oil
salt and pepper

Cooking Procedure:

1. Saute garlic, onion and ginger in oil, add the chicken breast till half cook.
2. Add the shredder corn then pour water then let it boil till the corn is cooked, the texture will be a bit thick then season it with salt and pepper. add the malunggay leaves simmer for 5 minutes then turn off.

Ingredients:

¾ cup onions, thinly sliced
2 cloves garlic, sliced
1 cup shrimp or hipon, peeled skin and sliced
2 cups mussels soup or sabaw ng tahong
2 cups water
½ tsps. black pepper
1 ½ cup corn
½ cup spinach

Cooking Procedure:

1. Saute the garlic and onions in oil for 5 minutes.
2. Add shrimps, add mussel soup, water, pepper and corn.
3. Let it boil for 10 minutes.
4. Add spinach then let it boil for another 2 minutes.
5. Add seasoning to taste.

Ingredients:

1 tsp. oil
3 cloves garlic, chopped
1 onion, sliced
1 cup diced cooked chicken
8 cups chicken broth
1 cup macaroni noodles
Salt and pepper to taste
2 tsp. butter
1/4 cup all-purpose flour
Chopped spring onions

Cooking Procedure:

1. Heat the oil in a saucepan then saute the garlic, onions and cooked chicken.
2. Add the broth and boil for 2 minutes.
3. Add the macaroni noodles and cook until tender. Season to taste.
4. Make a roux with the butter and flour. Add enough roux to the soup to thicken it.
5. Boil once then serve hot topped with chopped spring onions.

Ingredients:

1 clove garlic
1 thinly sliced bread
oil
1/2 cup water
1 pc. egg.

Cooking Procedure:

1. Saute garlic in oil until browned.
2. Add the bread and water and let it bowl.
3. Add egg then boil for another few minutes.
4. Add salt to taste.