To Cook
First prepare the chicken by adding to vigorously boiling water for 20-30 seconds before discarding the water. Then remove any impurities from the chicken bones.
Add 2lt of water to the pot, the prepared chicken, carrots, potatoes, cut corn, tomatoes, onions and peppercorns to a large pot. Bring the water to a boil then reduce heat to low and allow to simmer for at least 2 hours.
Before serving, season with salt and serve hot.
Boil
Cordyceps Ginseng Chicken Herbal Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Cordyceps Ginseng Herbal soup mix available at Asian grocery stores.
Pork Ribs Herbal Soup (Ching Bo Leung)
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes. Discard the water and remove any impurities from the pork ribs.
In a large pot, bring 2L of water to boil, add the blanched pork and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Ching Bo Leung soup mix available at Asian grocery stores.
Chinese Shark Fin Melon Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, shark fin melon, red dates, dried scallops and dried mussels to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the goji berries to the soup and allow to simmer for at least another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Chinese Radish Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, cut white radishes, carrots, red dates and dried scallops to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the dried cuttlefish to the soup and allow to simmer for another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Chinese Herbal Chicken Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Premium Chinese Chicken Herbal soup mix available at Asian grocery stores.
Lechon Sauce
To Cook
Add oil into a small pot over medium heat. Put in chopped onions and garlic. Saute until softened and fragrant. Pour in vinegar and water and boil for 3 mins. Mix in salt, pepper and sugar and stir on medium heat until sugar has dissolved.
Put in liver spread and stir constantly until well mixed. Throw in the breadcrumbs and continue to stir until sauce has thickened to desired consistency.
Transfer to a serving bowl and serve with Lechon Kawali (Filipino Crispy Pork Belly) or as a dipping sauce.
Filipino Chicken Porridge (Arroz Caldo)
To Cook
Heat oil in a small pan over low heat. Gently cook the garlic until lightly golden. Dish out onto paper towels to drain off excess oil. Set aside.
Heat oil in a pot over medium heat and throw in onions, garlic and ginger. Stir constantly and cook until softened and fragrant.
Put in the chicken pieces and continue to stir-fry until lightly browned. Pour in fish sauce and let it cook for 2 mins.
Pour in uncooked rice and stir constantly until lightly browned. Then, add in water and allow to boil. Remove any froth on the surface of the water.
Drop in bouillon cubes and stir until dissolved. Bring the fire to a simmer and cook until the porridge has thickened. Stir occasionally to keep the porridge from sticking to the bottom. Add salt and pepper to taste.
Transfer to serving bowls and top with boiled egg, spring onions and fried garlic bits. Serve with a side of calamansi lime or lemon.
Fish Adobo
To Cook
Mix in fish, minced garlic, vinegar, soy sauce, whole black peppercorns, water, bay leaves and chilli pepper in a skillet. Boil over medium heat. Then, add sugar to taste.
Bring down the heat and simmer for 15 mins. Then turn the fish over before continue cooking a further 15mins.
Dish out and serve with steamed rice.
Pork Sisig
To Cook
Add water into a pot. Bring to a boil and add in salt and pepper. Then, add in the pork belly and pig’s ears. Simmer for about 45 mins until the meat is tender. Once ready, take them out of the water and drain.
Place the boiled pork belly and pig’s ears on the grill until browned. Then, cut the pork belly and pig’s ears into small pieces.
Melt butter (or margarine) in a large pan, add in onions and saute until translucent and soft. Then, throw in ginger and cook until fragrant, about 1-2 mins.
Put in chicken liver and break them up while stir-frying. Once browned, mix in the pork belly and pig’s ears, stir well for 10 mins. Then, stir in the chilli flakes, garlic powder and soy sauce. Add salt and pepper to taste.
Finally, add in the mayonnaise and stir well. Garnish with some chopped spring onions and top with a raw egg. Squeeze in lemon or calamansi juice and serve hot.
Seaweed Soup with Tofu and Minced Pork
To Cook
In a large bowl of water, soak seaweed sheets until softened. Drain.
In a small bowl, marinade minced pork with seasoning ingredients for 20 mins.
Boil chicken broth and water in a large pot. Then, add in seaweed and cook for 5 mins. Mix in minced pork and stir gently until cooked.
Gently put in the tofu and bring to a boil. Season with salt and serve, garnishing with spring onions.
Massaman Curry with Lamb
To Cook
Place 1 cup of coconut milk and 1 cup of water in a pan over medium heat. Bring to the boil, then add lamb and simmer until the meat is tender.
Stir-fry ½ cup of coconut milk with Valcom Massaman Curry Paste over low heat until fragrant. Slowly add the remaining coconut milk and stir-fry until oil appears. Add the curry mixture to the meat in the saucepan, along with the fish sauce, sugar and tamarind puree.
Turn up the heat, return to the boil. Add potato and simmer until tender, then add onions and cook until softened.
Garnish with roasted peanuts and remove from heat.