Almondigas Soup Recipe

Ingredients
 1 lb ground pork
 1 medium sized patola (loofa or Chinese Okra), sliced
 4 ounces misua
 1 small onion, minced
 6 cloves garlic, crushed
 3 tablespoons fish sauce
 1 piece raw egg
 1 piece beef cube
 ⅛ cup all-purpose flour
 1 teaspoon Salt
 ½ teaspoon ground black pepper
 5 cups water
 3 tablespoons cooking oil

Instructions
1. In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black
pepper, and flour. Mix thoroughly until all the ingredients are well incorporated. Set aside.
2. Heat a cooking pot and pour-in oil.
3. When the oil is hot enough, sauté the garlic and remaining onions.
4. Add the beef cube and fish sauce and cook for a minute.
5. Pour-in water and let boil.
6. Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then drop in the
boiling one after the other. Cook for 10 minutes.
7. Add the patola (loofah) and cook for 2 to 3 minutes.
8. Put-in the misua and cook for 1 to 2 minutes while gently stirring.
9. Turn off heat and transfer to a serving bowl.
10. Serve hot. Share and enjoy!
 Asian Chicken Soup

Ingredients
 3 oz. thin rice noodles
 1 lb. Ground chicken
 1 small yellow onion, minced
 1 teaspoon minced garlic
 ½ cup chopped scallions
 4 cups chicken broth
 ¾ cups water
 2 tablespoons toasted garlic
 2 tablespoons cooking oil
 Salt and pepper to taste

Instructions
1. Heat the cooking oil in a casserole or soup pot.
2. Once the oil is hot, saute the garlic and onion until the onion is soft.
3. Add the ground chicken. Cook for 5 minutes while stirring once in awhile.
4. Pour-in the chicken broth and water. Let boil and simmer for 45 minutes.
5. Add the rice noodles. Stir and cook for 5 minutes.
6. Add salt and pepper. Stir.
7. Pit-in the chopped scallions. Turn the heat off and then cover the pot for 3 minutes.
8. Transfer the soup to a serving bowl. Top with toasted garlic.
9. Serve. Share and enjoy!
Asparagus Soup

Ingredients

 1 lb fresh asparagus, chopped

 4 cups chicken broth or stock
 1 tablespoon butter
 1 tablespoon extra virgin olive oil
 1 medium yellow onion, minced
 2 teaspoons garlic, minced
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 6 tablespoons heavy cream
 3 tablespoons Parmesan cheese, grated

Cooking Procedure

1. Melt butter in a cooking pot. Add-in olive oil.

2. Put-in the onion once the oil heats-up. Cook for 1 minute.
3. Add the garlic, salt, and pepper. Cook for 40 seconds.
4. Put-in the chopped asparagus. Cook for 2 to 3 minutes.
5. Pour-in chicken broth or stock. Let boil and simmer for 18 minutes.
6. Puree the soup using a blender food processor until the texture becomes
smooth.
7. Add heavy cream and continue cooking for 3 to 5 minutes.
8. Transfer to an individual serving soup bowl. Sprinkle some Parmesan
cheese.
9. Serve. Share and enjoy!
 Bas uy Recipe (Pork and Liver Soup with
Lemongrass and Chayote)

Ingredients
 1 lb. pork shoulder, sliced
 ½ lb. pig liver, sliced
 2 pieces chayote, sliced
 4 stalks green onion or onion leek; cut in 2 inch length
 1 thumb ginger, julienne
 1 medium yellow onion, minced
 3 cloves garlic, minced
 2 stalks lemongrass, tied
 6 cups beef or pork broth
 3 tablespoons cooking oil
 Salt and pepper to taste

Instructions
1. Heat the cooking oil in a cooking pot.
2. Once the oil becomes hot, sauté onion and ginger until the onion becomes soft.
3. Add the sliced liver. Continue to sauté for 2 minutes. This will remove the gamy taste and aroma.
Remove the liver and temporarily place in a clean plate.
4. Put-in the garlic. Saute until color turns light brown.
5. Add-in the pork. Cook for 3 to 5 minutes.
6. Pour-in the beef broth. Let boil.
7. Put-in the lemongrass. Cover and simmer for 30 to 45 minutes.
8. Remove the lemongrass. Put-in the chayote and cooked liver. Continue to cook in medium heat for 3
to 5 minutes. Add water, if needed.
9. Add-in the green onion or onion leeks. Cook for 2 minutes.
10. Add salt and pepper to taste. You can also use fish sauce if you prefer.
11. Serve hot with rice.
12. Share and enjoy!
 Batchoy Recipe

Ingredients
 1 lb miki noodles, boiled for 1 minute and drained
 1 lb pork
 1 lb pig's intentesines; cleaned, boiled, and sliced
 ¼ lb pig liver, sliced into strips
 1½ teaspoons salt
 ½ teaspoon ground black pepper
 2 teaspoons sugar
 1 teaspoon shimp paste (bagoong or guinamus) * optional
 1 teaspoon onion powder
 1 cup pork cracklings (chicharon), crushed
 3 tablespoons spring onion, chopped
 ¼ cup toasted garlic
 7 cups water

Instructions
1. Boil water in a cooking pot.
2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
3. Add the pork and cook until tender (about 30 to 45 minutes)
4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
6. Slice the pork into strips.
7. Arranged the cooked miki noodles in a single serving bowl.
8. Place the strips of pork, liver, and intestine on top of the miki noodles.
9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
10. Serve hot. Share and enjoy!
 Beef Batchoy with Liver and Bung

Ingredients
 1 to 1½ lbs. fresh miki noodles
 2 lbs. beef tendon
 2 lbs. beef shank
 1 lb. bung (pork large intestine), cleaned and boiled until tender
 ½ lb. pork liver, sliced unti strips
 10 to 12 cups water
 4 tablespoons fish sauce
 ½ teaspoon ground black pepper
 2 large onions (around 1½ cup), minced
 5 cloves crushed garlic
 ½ cup chopped celery
 3 tablespoons cooking oil

Topping

 1 cup crushed chicharon

 ½ cup chopped scallions
 3 tablespoons toasted garlic

Instructions
1. Sliced the pork bung into serving pieces. Set aside.
2. Heat oil in a large cooking pot.
3. Saute the garlic, onion and celery until the onion gets soft.
4. Add the ground black pepper. Stir and cook for 30 seconds.
5. Put the beef tendon and shank in the cooking pot. Stir and cook for 1 minute.
6. Add the pork bung and pour-in water. Let boil. Cover and simmer for 2 to 3 hours.
7. Increase the heat to medium. Bring back to a boil. Add the sliced liver and continue to cook for 10 to
15 minutes.
8. Pour-in the fish sauce. Stir. Add more water if needed.
9. Dip the fresh miki noodles in boiling water for 1 minutes. Remove the noodles and drain the water by
placing the noodles in a colander, wire mesh, or strainer.
10. Arrange the noodles in large individual bowls. Add the meats from the cooking pot and pour the
piping hot soup. Top with toasted garlic, scallions, and chicharon.
11. Serve. Share and enjoy!
 Bulalo Recipe

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
1. In a big cooking pot, pour in water and bring to a boil
2. 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.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!
 Chicken and Corn Soup

Ingredients
 ¼ lbs ground chicken
 15 ounces shredded kernel corn
 4½ cups chicken stock
 2 teaspoons soy sauce
 1½ teaspoons cornstarch
 2 pieces eggs, beaten
 ¼ cup green onions, chopped
 1 teaspoon sesame oil
 1 teaspoon ginger, minced
 1 teaspoon salt
 ¼ teaspoon ground black pepper
 2 tablespoons cold water
 1 tablespoon cooking oil

Instructions
1. Heat oil in cooking pot.
2. Put-in ginger and cook for a minute.
3. Add the corn and chicken stock. Stir and let boil.
4. Put-in the chicken, soy sauce, sesame oil, salt, and pepper. Let boil and cook for 7 to 10 minutes.
5. Combine cornstarch with cold water and mix well. Add-in the mixture and stir continuously while
cooking.
6. Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
7. Add the green onions and cook for another 2 minutes.
8. Transfer to a serving bowl.
9. Serve. share and enjoy!
 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
 1½ teaspoon salt
 1 cup celery, chopped
 1 cup onion, chopped
 ¾ cup carrots, diced
 1 tablespoon cornstarch combined with 2 tablespoons of water
 1 tablespoon parsley, minced

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