Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai)

This is a wonderful Thai rice soup!  So yummy and filling; it could easily be your next comfort food.  It is not spicy like other Thai foods. People from Thailand eat this for breakfast with steamed buns or as a late night snack. 

Ingredients:

1/4 lb of raw shrimp (peeled and deveined)
1/4 lb of ground chicken
4 garlic cloves (chopped)
1 coriander root (chopped)
Pepper and salt to taste
1 spring onion (minced)
3 3/4 cups chicken stock
2 tblsp light soy sauce
2 tsp preserved radish (minced) - optional
1 3/4 cup cooked jasmine or basmati rice
1/2 inch ginger root (sliced)
1 Small Chinese cabbage (roughly chopped)

Garnish:
2 Spring onions (finely chopped)
Coriander leaves

Using a blender of food processor, blend coriander root, chopped garlic, salt and pepper.  Blend until it makes a paste.  In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.  Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.  Do this until all the ground chicken mixture is shaped into small balls.

In a stock pot, heat the chicken broth to boiling.  Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.  Add the chicken balls.   Cook for approximately 3 minutes or until chicken is cooked through.  Add the cooked rice, Chinese cabbage and shrimp.  Cook for another 2 minutes until shrimp is pink and opaque.  Season with salt to taste if necessary.

Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.

Nilagang Manok (Filipino Chicken Vegetable Soup)

This is not your ordinary chicken vegetable soup. As with many island cultures, soup is very big in the Philippines served over rice.  You can use beef instead of chicken if you prefer.  There are no strict rules on the vegetables either.  Use whatever yo want, when I cannot find bok choy, I use cabbage. Cheyote is good with this and I have seen potatoes as well.   This is very popular in many Filipino homes since it is an easy meal to prepare with lots of vegetables.  The chicken broth just feeds your soul.  Now, I did make some changes to the original recipe.  I find I like more seasoning in mine.  I played around until I came up with this version.

Ingredients:

1-1/2lbs chicken pieces (breasts, thighs, drumsticks, etc.)
2 cloves garlic (minced)
1/2 inch ginger (minced)
2 small stalks celery (whole w/leaves)
6-8 peppercorns
3-4 carrots (peeled and cut)
1 small onion (peeled and quartered)
8 cups chicken broth
1 bay leaf
1/2 lb of green beans
8 baby bok choys (cleaned and removed from core)
2 tblsp canola or olive oil
Salt to taste

In a large stock pot, heat the oil, then add onion, garlic, bay leaf, peppercorn and ginger.  Cook while stirring for approximately 2-3 minutes.  You want the onions to be a little soft and translucent, but do not want the garlic or ginger to brown.  Add 8 cups of chicken broth, celery, carrots and chicken. Allow to get to a roiling boil, then reduce the heat to continue a low boil for approximately 30 minutes or until chicken is cooked through.  Remove and discard celery stalks and bayleaf.  Season with salt and add green beans; continue to cook for another 5 minutes.  Add the baby bok choy and continue cooking for another 5 minutes.  Taste and season with salt if needed.  In a bowl, add rice and spoon nilaga over the rice. Don't forget to be generous with the broth.  You can season to taste with patis (fish sauce).  Enjoy!

Tamarind Pork and Vegetable Soup (Sinigang na Baboy)

Soups play a major role in the Philippines. Combined with rice, it is a substantial meal.  Sinigang is the national soup. There are so many variations depending on the region, and in the Philippines, there is a lot.  I had previously blogged a shrimp version.  This is the pork version, which is the ultimate favorite at my house.  This is where my husband stands by my shoulder going "is it done yet?" Another dish that does not last at my house.

Ingredients:
8 cups of water
2 pork boullions
2 tblsp tamarind paste
2 lbs pork butt, shoulder, pork belly or pork ribs ( a little fat makes this very flavorful)
4 tomatoes (quartered)
1 cup daikon radish (cut into chunks)
1 bunch water spinach or regular spinach
1 cup green beans (trimmed)
1 Japanese eggplant (cut into chunks)
Salt or fish sauce to taste
1 anaheim or chillie pepper (optional)

Cut pork into chunks.  In a large stock pot, add water, boullions, tamarind paste, tomatoes, pork, and daikon.  Bring to a full boil.  Reduce heat to a low boil and continue to cook for 45 to 60 minutes.  The longer you cook the pork the more tender.  Taste and season with salt or fish sauce. Add the green beans and eggplant. If you want to make a spicy version, add the pepper at this time.  Continue at a low boil for 5-7 minutes, until eggplant is tender.  Add the water spinach and continue cooking for another 5 minutes.  If using regular spinach instead.  Turn the heat off after the egg plant is done, then add the spinach. Stir the soup, taste and reseason with salt or fish sauce if needed.  Allow the spinach to wilt.  Serve hot over rice.  Yummmmm!!!!

NOTE: Fish sauce can be purchased at any Asian grocery store.  Use any vegetables that you have on hand: brocolli, cabbage, okra, carrots, etc.  You cannot go wrong.

Filipino Menudo (Diced Pork Stew with Potatoes)

Okay, let me start by saying "this is nothing like the Mexican version." Filipino Menudo has a lot of Spanish influence.  This is especially wonderful the next day.  It does take some time for the cooking process but so worth it.  My husband absolutely loves this and cannot wait for me to make it.  The challenge is letting it sit for a little while to let the flavors marry.  Not possible at my house.

Ingredients:

1 lb pork butt or shoulder (cut in large sections)
1 lb calf or beef liver (cut into bite size pieces)
3 large tomatoes (chopped or minced)
2 1/2 cups potatoes (cut into bite size pieces)
1/2 cup canned chick peas (drained)
1/2 cup frozen peas
1 large onion (minced)
4 cloves garlic (minced)
2 cups water (from boiled pork)
1 roasted red bell pepper (diced) or 3oz jar of pimiento
1/2 cup raisins
1 tblsp sugar
2 tblsp olive or canola oil
salt and pepper

In a deep pot, fill about half way with water, add the pork and season with salt.  Boil for 45 minutes until pork is tender.  Strain pork reserving 2 cups of the broth and set aside to cool.  When cool, chop pork into bite size pieces.   

In a large deep pan or pot, heat oil.  Add potatoes and cook until tender and lightly brown.  Add onion and garlic.  Cook until onion is translucent, then add the tomatoes and sugar.  Continue cooking stirring constantly until tomatoes soften approximately 3-4 minutes.  Add the pork and liver.  Continue stirring until liver browns and is cooked.  Add the reserved 2 cups of pork broth, peas, raisins and chick peas.  Allow to gently boil for another 12-13 minutes.  Liquid will reduce; season with salt  and pepper.  Add the roasted bell peppers or pimientos and continue to cook for another 8 minutes.  Serve hot over rice.

Filipino Sour Shrimp Soup (Sinigang na Hipon)

In the Philippines, like many in the Pacific Islands, soups play a main role in their food culture.  These soups are poured over rice, making a substantial meal.  This is a very versatile soup.  The broth, tomatoes and shrimp are the base.  There is no limit to the vegetables.  Use whatever you have on hand (brocolli, carrots, cabbage, okra, etc.)  You can also make it spicy by adding green chillies. Different regions and families have numerous versions.  Try it out using the basics and then play around with what suits you. 

Ingredients:

1 lb shrimp in shells
8 cups water
2 fish or shrimp bouillion cubes
2 tblsp tamarind paste
2 tomatoes (quartered)
1 small bunch fresh spinach leaves (trimmed)
1 cup green string beans (trimmed)
1 medium onion (quartered)
1 cup dikon radish (cut in chunks)
2-3 green chillies (optional)
Salt or Patis (fish sauce)
Steamed jasmine or basmati rice

In a deep pot, add water, bouillion, tamarind paste, onion, tomatoes and dikon radish.  If using the green chillies, add those at this time.  Bring to a boil for 15-20 minutes until daikon becomes translucent, stirring occasionally.  Add the green beans and continue to cook for another 10 minutes at a low boil.  Add the shrimp and cook for another 5 minutes.  When the shrimp becomes a dark pink and opaque, season with salt or patis and the fresh spinach.  Turn off the heat and allow the spinach leaves to wilt approximately 3 minutes.  Scoop rice into a deep bowl.  Add shrimp and vegetables with plenty of broth for a soupy consistency.  Season with additional salt or patis if needed. Enjoy!

Note:  For additional variety, you can add fresh fish (i.e. trout, sea bass, cod, etc.)  Change out the vegetables if you like. This is great with eggplant and okra.

Clams With Spinach and Chayote

This is one of those comfort foods that we absolutely love at home.  There are several versions of this depending on what part of the Philippines you are from.  The original recipe calls for chicken with chicken broth, but I thought I would try it with clams and yummmmmm.  If you do not like clams, then try it with chicken and chicken broth. . 

Ingredients:

1 lb of small neck or manila clams (scrubbed and cleaned or frozen)
1 medium onion (sliced)
1 inch of ginger (sliced in match sticks)
3 cups of fish or clam broth
1 chayote (peeled; remove seed and cut into bite size pieces)
1 small bunch of fresh spinach leaves (clean and trimmed)
Steamed white or brown rice to serve over.
2 tblsp olive oil
Salt and pepper

Heat olive oil in a dutch oven or stock pot.  Add onions and chayote.  In medium heat, stir occasionally until onions become translucent - approximately 5 minutes.  Add the ginger and continue cooking for another 2 minutes to release the flavor of the ginger.  Add the broth and bring to a boil; then reduce the heat to a simmer or lightly boil to allow the chayote to tender for another 8 minutes.  If chayote pieces are large, this will take a longer cooking time.   Season with salt and pepper then add your clams.  Continue cooking until all the clams open. If you are using fresh clams, discard any that are still close.  Add the spinach and stir it into the soup mixture.  Turn off the heat and allow the spinach to wilt.  In a deep bowl, add a scoop or two of rice and top it with the clams and vegetables.  Be very generous with the soup or broth.  Enjoy!

Brown Rice, Lentil and Spinach Soup

This is such a wonderful robust soup.  It is definitely a meal in itself.  I love the texture of the brown rice.  The lentils add additional protein and fiber that makes this a filling soup along with the sweet Italian sausage.  Yummmmmm.


Ingredients:

1/2 lb sweet Italian sausage (removed from casing)
3 tblsp olive oil
2 carrots (chopped)
2 celery ribs (finely chopped)
1 large onion (minced)
1 tsp cumin seed
1/2 tsp dried thyme
1 small chile de arbol
12 cups chicken broth
3/4 cup brown lentils
1 cup long grain brown rice
1/2 lb of baby spinach leaves
Salt and pepper

Rinse brown rice in cool water, drain and set aside.  Rinse the lentils in cool water, drain and set aside.  Heat olive oil in a 5 quart pot.  Add the sweet Italian sausage , breaking it up into crumbles while browning.  Remove from the pan and transfer to a plate.  Add the carrots, celery and onion to the pot  and stir continuously until onions are a light golden color (appoximately 10-12 minutes).  Add cumin seeds, thyme and chile de arbol.  Continue sauteing for another 3 minutes until spices are incorporated with the vegetables.  Return the sausage to the pan and add the chicken broth.  Add the rinsed brown rice and lentils.  Stir and bring to a boil; season with salt and pepper to taste. Reduce the heat to medium-low. Cover and continue to cook, stirring occasionally for another 45 minutes.  Uncover and add the spinach leaves. Cook until spinach is wilted (approximately 1 minute).  Serve in your favorite bowls.

Filipino Blood Stew (Dinuguan)

Many cultures use blood in their cooking (the Germans have blood sausage).  In the Philippines, a stew is created using blood as well.  My husband (an American from Ft. Worth) actually loves this stew when the weather is cold or rainy.  This is one of those recipes that you adjust according to taste.   If you are the adventurous type try it out.  If you want something spicier, use a hotter pepper (green chillies).  Pig's blood can be purchased at any Asian grocery store. This is a perishable item. Use the blood within 24 hours. 

Ingredients:

1 16oz container of fresh pig's blood
1lb of pork butt or shoulder (Cut in large chunks)
8oz of beef or calf liver (cut into small bite size pieces)
1 medium onion (minced)
4 cloves garlic (minced)
1 tsp dried oregano
1 bay leaf
2 tblsp sugar
1 1/2cups pork stock
1 cup apple cider vinegar or coconut vinegar
4-5 whole peppercorn
1 small banana pepper or anaheim pepper
2 tblsp olive oil
Salt and pepper

In a stock pot, fill about half way with water.  Add salt, peppercorn and pork butt/shoulder.  Allow to boil until tender, approximately 1 hour.  Watch to make sure it does not run out of liquid.  Add water when needed.  When done, remove pork and place on chopping board.  Reserve the stock.  When cool enough, cut the pork into small bite size pieces. Set aside.

In a large pot or stock pot, heat oil. Add onions and garlic, and banana/anaheim pepper.  Cook for 3-4 minutes until onions are translucent.  Add oregano and bay leaf. Continue cooking, stirring constantly for another minute. Add the pork and liver.  Continue stirring and allow liver to cook thoroughly.  Add vinegar, sugar, salt and pepper.  Allow to gently boil.  In a food processor or blender, add the blood and 1/2 cup of the pork stock.  Turn on the blender and mix until blood is no longer congealed and is liquified. Add the liquid from the blender into the pot.  Add the remaining stock and continue to gently boil for another 15 minutes.  The longer you boil, the vinegar will tone down.  Taste the stew, you can adjust the tanginess at this point.  If you like it tangier, add a 1/4 cup of vinegar. If you wish for a sweeter flavor, add another tablespoon of sugar.  Season with salt and pepper.  Continue cooking for another 10 minutes. Serve over rice.

Sweet-Spicy Mexican Meatballs

This is a great recipe! I've made this for special ocassions and those potluck lunches at the office.  This is really a very easy dish, but it does take some time since you make your own meatballs.  I have made it with pre-made meatballs and it does work if you want to do that.  The homemade meatballs have more flavor since you add some wonderful spices and raisins.

This is not your everyday Tex-Mex dish. This gives you a glimpse of another part of the Mexican culture.  Serve it with the Cilantro Lime Rice and fried plantains and you have an authentic south of the border menu. 

Ingredients:
1/2 lb of ground beef
1/2 lb of ground pork
1/4 cup finely crushed tortilla chips
1 egg (slightly beaten)
1 onion (minced)
6 garlic cloves (minced)
1/2 tsp ground cumin
1/8 tsp ground cinnamon
3 tbsp raisins
1 tbsp dark brown sugar
1 tbsp cider vinegar
1 14oz can of tomatoes  (drained and finely chopped)
1 1/4 cup beef bouillon
1-2 tbsp chili powder (if you use 1tbsp, increase paprika by 1 tbsp)
1 tbsp paprika
1 tbsp cilantro (chopped)
1 tbsp mint (chopped)
2 tbsp of olive or canola oil (plus additional for frying meatballs)
2 sweet potatoes (peeled and chopped in bite-size pieces)
salt and pepper to taste

In a bowl mix the pork, beef, tortilla chips, egg, half the onion, half the garlic, cumin, cinnamon and raisins. Mix ingredients well. Using a spoon, separate even amounts of the meat mixture and create into meatballs. In a pan, add enough oil to fry the meatballs.  When the oil is heated, fry the meatballs. Avoid overcrowding as you cook.  Once the meatballs are brown, set them aside.

In a food processor or blender, combine brown sugar, vinegar, tomatoes, bouillon, chilli powder, paprika, and the rest of the onions and garlic. Process until well blended. then add the cilantro and mint.

You can use the same skillet that you fried the meatballs. Use 2 tbsp of oil (remove excess) from the pan. Once the oil is heated, add the chopped sweet potatoes and cook until tender and light golden brown. Add the sauce from the food processor and meatballs.  Cook for approximately 10 minutes until the sauce is hot and the meatballs are heated  through. This gives the flavors a chance to combine.  Season with salt and pepper.

Brazillian Fish Stew

This is incredibly easy and delicious. If you love foods cooked in coconut milk, cilantro and lime juice, then this is it! It combines different national influences into one incredible dish. My husband and I love this dish. Though the original recipe called for the basic - cod and haddock, I actually tried it with Mahi-mahi and it was great!!! I have also tried it with tilapia and it works as well. Since tilapia is not as firm as the other fishes, you will need to handle gently when preparing. Enjoy!

Ingredients:

2lbs cod, haddock, mahi-mahi or tilapia

5 tbsp fresh squeeze lime juice

1 tbsp olive oil

1 onion (minced)

1 green bell pepper (seeded and chopped)

4 garlic cloves (minced)

1 lb ripe tomates (chopped) or 1 (16oz) can of chopped tomatoes (drained)

1 cup fish stock (homemade or boullion) or bottled clam juice

1 cup unsweetened coconut milk

1/3 cup cilantro (chopped)

salt and pepper to taste

In a bowl toss fish and lime juice together; set aside to marinate. In a skillet, on medium heat, add the oil until heated. Add onion, bell pepper and garlic. Stir often until onion has softened (approx. 5 minutes). Add the tomatoes, continue stirring until heated, then add stock and coconut milk. Simmer, then reduce the heat to med-low. Cover and allow to cook for another 10 minutes. Add the fish and the marinating lime juice and cilantro. Cook for another 5 minutes or until fish is opaque and firm. Season with salt and pepper. Serve over rice in a bowl to ensure you get the wonderful broth.

Note: you can change it up a bit and add shrimp to give it some variety. If you want to do a reduced fat version - reduce the coconut milk to 2/3 cup. You can add red pepper flakes to give it some "heat" as well.