Chicken Lugaw with Ginger and Spring Onion
Chicken lugaw with ginger and spring onion is a soothing Filipino rice porridge with tender chicken, toasted garlic and a…
Soups
Comforting sabaw and soup recipes for the family.
Ginisang Munggo with Kalabasa
Ginisang munggo with kalabasa combines creamy mung beans and sweet squash in a comforting Filipino one-pot ulam with malunggay or…
Tinolang Isda with Malunggay
Tinolang isda with malunggay is a clear Filipino fish soup scented with ginger, onion and green chilli. Add the fish…
Misua with Sardines and Patola
Misua with sardines and patola is a quick, comforting Filipino soup made with pantry staples. Learn the right order so…
Ginisang Monggo Soup with Malunggay
Soft mung beans simmered with tomato, pork and malunggay for a filling Filipino soup that tastes even better the next…
Pesang Isda with Ginger and Pechay
A gentle fish and ginger soup with potatoes and pechay that lets the clean flavor of fresh fish stand out.
Suam na Mais with Shrimp and Malunggay
A light Filipino corn soup with shrimp and malunggay, naturally thickened by grated fresh corn.
Creamy Filipino Chicken Sopas
Family-style chicken sopas with macaroni, vegetables and evaporated milk, kept creamy without overcooking the pasta.
Pork Miswa Soup with Patola
A quick pork miswa soup with tender patola, garlic and fine wheat noodles for an affordable rainy-day meal.
Bulalo-Style Beef Shank Soup
Slow-simmered beef shank soup with marrow bones, corn and leafy vegetables for a rich broth suitable for a weekend family…
Beef Nilaga with Corn and Pechay
A clear, comforting beef nilaga with tender beef, sweet corn, potatoes and pechay in a clean-tasting broth.
Chicken Arroz Caldo with Ginger
Warm chicken arroz caldo with plenty of ginger, toasted garlic and a creamy rice porridge texture made without dairy.
Chicken Tinola with Sayote and Malunggay
A ginger-forward chicken tinola with clear broth, tender sayote and malunggay leaves for a comforting family meal.
Pork Sinigang with Kangkong and Radish
A comforting pork sinigang with radish, sitaw and kangkong, with clear guidance for adjusting the sour broth.