Category: Stewing

Easy Wonton Soup Recipe

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Wonton Soup: A Delicious and Warming Comfort Food

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp. The wontons are cooked in a flavorful broth that is typically made with chicken or pork. Wonton soup is a popular dish in many Asian countries, and it is also enjoyed by people worldwide.

Best-seller Filipino Cookbooks:

Wonton soup is a delicious and comforting dish perfect for a cold day. It is also a relatively easy dish to make, so you can enjoy it at home without having to go out to a restaurant. So next time you are looking for a warm and satisfying meal, why not try making wonton soup?

Here is a recipe for a delicious and warming wonton soup:

Pin
Print

Easy Wonton Soup Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: SoupsCuisine: AsianDifficulty: Easy

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Ingredients

  • 1/2 Kilo ground pork

  • 1/4 Kilo shrimp, peeled and deveined

  • 1/4 cup chopped green onions

  • 1 tablespoon grated ginger

  • 1 tablespoon soy sauce

  • 1 tablespoon Shaoxing wine

  • 1 teaspoon toasted sesame oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon white pepper

  • 1 teaspoon cornstarch

  • 1 package of wonton wrappers

  • 8 cups chicken broth

  • 1 inch ginger, sliced

  • 2 tablespoons light soy sauce

  • 1 tablespoon toasted sesame oil

Directions

  • Combine the ground pork, shrimp, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper in a large bowl. Mix well.
  • Add the cornstarch and mix until just combined.
  • Place a wonton wrapper on a flat surface. Place a teaspoon of the filling in the center of the wrapper. Fold the wrapper in half, making sure to seal the edges.
  • Repeat step 3 with the remaining wrappers and filling.
  • Bring the chicken broth to a boil in a large pot. Add the sliced ginger and cook for 1 minute.
  • Add the wontons to the boiling broth and cook for 3-4 minutes, or until they float to the top.
  • Remove the wontons from the broth with a slotted spoon and place them in a bowl.
  • Add the light soy sauce and toasted sesame oil to the broth and stir to combine.
  • Pour the broth over the wontons and serve immediately.

Notes

  • You can add other vegetables to the soup, such as bok choy, carrots, or mushrooms.
  • To make the wontons ahead of time, wrap them in plastic wrap and freeze them. When you are ready to make the soup, thaw the wontons and cook them according to the recipe.
  • Garnish the soup with chopped green onions and serve with a side of soy sauce for dipping.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Chinese

By Meal Type: Appetizers | Dinner | Lunch

By Main Ingredient: Chicken | Pork | Vegetables

By Cooking Method: Stewing

By Dish Type: Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Modern Twists

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly | Meal Prep Friendly

IMAGE SOURCE: BrokenSphere, CC BY 3.0, via Wikimedia Commons

Easy Pancit Molo Recipe

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines.

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines. It is a comforting and flavorful soup made with a combination of pork, shrimp, and dumplings, typically served during special occasions or family gatherings. Here’s a basic recipe for Pancit Molo:

Pancit Molo is a delicious and warming Filipino soup that’s perfect for any occasion. It combines the savory flavors of pork and shrimp dumplings with a flavorful chicken broth, making it a favorite among many Filipino families. Enjoy!

Best-seller Filipino Cookbooks:

Recipe for Pancit Molo:

Pin
Print

Easy Pancit Molo Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: SoupsCuisine: FilipinoDifficulty: Easy

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines.

Ingredients

  • For the Dumplings:

  • 1/4 kilo ground pork

  • 1/4 kilo shrimp, minced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 egg

  • 1/4 cup green onions, chopped

  • Salt and pepper to taste

  • Wonton or Molo wrappers

  • For the Soup:

  • 1 tablespoon cooking oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 8 cups chicken broth

  • 1/2 cup shredded chicken (optional)

Directions

  • In a bowl, combine all the dumpling ingredients except for the wrappers. Mix well.
  • Lay out a wonton wrapper and place a small amount of the dumpling mixture in the center. Fold the wrapper in half diagonally to create a triangle. Seal the edges by moistening them with a little water and pressing them together. Repeat this process until all the dumplings are made.
  • In a large pot, heat the cooking oil over medium heat. Sauté the chopped onion and minced garlic until they become fragrant and translucent.
  • Pour in the chicken broth and bring it to a boil. If you’re using shredded chicken, add it at this stage.
  • Carefully drop the dumplings into the boiling broth one by one. Make sure not to overcrowd the pot. Allow the dumplings to cook for about 10-12 minutes or until they float to the surface and are cooked through.
  • Season the soup with salt and pepper to taste.
  • Serve the Pancit Molo hot, garnished with chopped green onions.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Chinese | Filipino

By Meal Type: Appetizers | Dinner | Lunch

By Main Ingredient: Pork | Seafood | Tofu / Plant-Based | Vegetables

By Cooking Method: Stewing

By Dish Type: Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Meal Prep Friendly | Vegan | Vegetarian

IMAGE SOURCE: pulaw, CC BY-SA 2.0, via Wikimedia Commons

, , , , , , , , , , , , , , , , , , , , , , , ,

Easy Kare-Kare Recipe

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a famous and beloved dish in Filipino cuisine, often served during special occasions and gatherings. The main ingredients in Kare-Kare are oxtail and/or tripe, but other variations may use pork hock, beef, or even seafood as the protein component. The meat is simmered until tender and then combined with a mixture of ground peanuts or peanut butter, garlic, onions, and annatto for color. The sauce is further enhanced with shrimp paste (bagoong) or fish sauce for a delightful umami flavor. Kare-Kare is typically served with blanched vegetables such as string beans, eggplant, banana blossoms, and bok choy. This dish showcases the unique blend of flavors in Filipino cooking and is best enjoyed with steamed rice for a complete and satisfying meal.

Best-seller Filipino Cookbooks:

Here is a simple Kare-kare recipe:

Pin
Print

Easy Kare-Kare Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Ingredients

  • Option 1:

  • 1 kilo of beef (round or sirloin cut) cut into cubes

  • Option 2:

  • 1 kilo of beef tripe or oxtail (cut 2 inches long)

  • Option 3:

  • 1 kilo of a combination of all three (beef, tripe, and oxtail)

  • 3 cups of peanut butter

  • 1/4 cup grounded toasted rice

  • 1/2 cup cooked bagoong alamang (anchovies)

  • 2 pieces onions, diced

  • 2 heads of garlic, minced

  • 4 tablespoons atsuete oil

  • 4 pieces eggplant, sliced 1 inch thick

  • 1 bundle Pechay (Bok choy) cut into 2 pieces

  • 1 bundle of sitaw (string beans) cut to 2″ long

  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water

  • 1/2 cup oil

  • 8 cups of water

  • Salt to taste

Directions

  • In a stock pot, boil beef, tripe, and oxtails in water for an hour or until cooked. Strain and keep the stock.
  • In a big pan or wok, heat oil and atsuete oil.
  • Sauté garlic, and onions until golden brown, then add the stock, toasted rice, beef, oxtail, and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
  • Add the eggplant, string beans, pechay, and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
  • Serve with bagoong on the side and hot plain rice.

Nutrition Facts

4 servings per container

Serving Size100

  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 20g 26%
    • Saturated Fat 6g 30%
  • Cholesterol 40mg 14%
  • Sodium 400mg 18%
  • Total Carbohydrate 10g 4%
    • Dietary Fiber 2g 8%
    • Total Sugars 2g
  • Protein 20g 40%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Best-seller Diabetic Cookbooks

    Related Recipes:

    By Cuisine: Filipino

    By Meal Type: Dinner | Lunch

    By Main Ingredient: Beef | Vegetables

    By Cooking Method: Simmering | Stewing

    By Dish Type: Soups & Stews

    Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

    By Diet or Lifestyle: High-Protein

    Let me know what you think and enter your comments below!

    , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

    Easy Pork Dinuguan Recipe

    Dinuguan is a traditional Filipino dish that is often described as a blood stew. It is a savory dish made from pork meat and offal, such as lungs, intestines, and liver, cooked in a thick and rich sauce made from pig’s blood, vinegar, and various seasonings.

    Dinuguan is a traditional Filipino dish that is often described as a blood stew. It is a savory dish made from pork meat and offal, such as lungs, intestines, and liver, cooked in a thick and rich sauce made from pig’s blood, vinegar, and various seasonings. The dish is known for its dark color, which comes from the addition of blood.

    To prepare dinuguan, the meat, and offal are typically boiled until tender and then diced into small pieces. In a separate pan, garlic, onions, and sometimes ginger are sautéed until fragrant. The boiled meat and offal are then added to the pan and cooked together with the aromatics. The pig’s blood, which acts as the main ingredient for the sauce, is added next. It thickens the stew and gives it a unique flavor.

    Vinegar is another key ingredient in dinuguan, as it helps balance the richness of the blood and adds a tangy taste. Additional seasonings such as soy sauce, bay leaves, and chili peppers are often included to enhance the overall flavor profile. The stew is simmered until the flavors meld together and the sauce thickens further.

    Dinuguan is typically served hot and is often enjoyed with steamed rice or rice cakes called puto. It is a popular dish in the Philippines, particularly during festive occasions or gatherings. Despite its unconventional main ingredient, dinuguan is loved for its bold and distinct flavor, making it a unique and intriguing culinary experience for those who try it.

    Best-seller Filipino Cookbooks:

    Here’s a simple recipe for pork dinuguan:

    Pin
    Print

    Easy Pork Dinuguan Recipe

    Recipe by Yummy Food
    Recipe rating: N/A
    Course: MAIN, MERIENDACuisine: FilipinoDifficulty: Easy

    Dinuguan is a traditional Filipino dish that is often described as a blood stew. It is a savory dish made from pork meat and offal, such as lungs, intestines, and liver, cooked in a thick and rich sauce made from pig’s blood, vinegar, and various seasonings.

    Ingredients

    • 1 lb (450g) pork belly, cut into small cubes

    • 1/2 lb (225g) pork liver, cut into small cubes

    • 1/4 cup vinegar

    • 3 tablespoons cooking oil

    • 1 onion, chopped

    • 4 cloves garlic, minced

    • 2 tablespoons soy sauce

    • 2 cups pig’s blood (available in Filipino or specialty stores)

    • 2 cups water

    • 2 dried bay leaves

    • Salt and pepper to taste

    • Red chili peppers (optional, for added heat)

    Directions

    • In a large pot, heat the cooking oil over medium heat. Add the pork belly and cook until lightly browned and crispy. Remove the pork belly from the pot and set aside.
    • In the same pot, add the onions and garlic. Sauté until onions are translucent and garlic is fragrant.
    • Add the pork liver to the pot and cook for about 3-4 minutes until the liver is slightly cooked.
    • Pour in the vinegar and let it simmer for a minute to allow the vinegar to evaporate and reduce its sharpness.
    • Add the soy sauce, water, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
    • Gradually add the pig’s blood while stirring continuously to avoid any lumps. Simmer for another 10-15 minutes until the sauce thickens.
    • Add the cooked pork belly back into the pot. Season with salt, pepper, and additional soy sauce if needed. If desired, add red chili peppers for added heat.
    • Continue simmering for another 5-10 minutes to allow the flavors to meld together.
    • Remove the bay leaves before serving.
    • Serve hot with steamed rice or rice cakes.

    Notes

    • Cooking times may vary, so it’s important to adjust the simmering time to achieve your desired consistency for the sauce and tenderness of the meat.

    Best-seller Diabetic Cookbooks

    Related Recipes:

    By Cuisine: Filipino

    By Meal Type: Dinner | Lunch

    By Main Ingredient: Pork

    By Cooking Method: Simmering | Stewing

    By Dish Type: One-Pot Meals | Soups & Stews

    Other Useful Categories: Beginner Recipes | Comfort Food | Soy Sauce-Based Dishes | Traditional & Authentic

    By Diet or Lifestyle: Budget-Friendly

    Let me know what you think and enter your comments below!

    IMAGE SOURCE: Kat, CC BY-SA 4.0, via Wikimedia Commons

    , , , , , , , , , , , , , ,

    [display-posts]

    Easy Paksiw na Pata Recipe

    Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce.

    Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce. It is a rich and flavorful dish that showcases the tenderness and unique flavors of the pork.

    Paksiw na pata is a delicious and hearty dish that is often enjoyed as a main course. The long cooking time helps tenderize the pork and infuse it with a flavorful sauce. The vinegar, soy sauce, garlic, and spices create a unique combination of sweet, tangy, and savory flavors. It’s a popular dish in Filipino cuisine, especially during special occasions or gatherings.

    Best-seller Filipino Cookbooks:

    Here’s a simple recipe for paksiw na pata:

    Pin
    Print

    Easy Paksiw na Pata Recipe

    Recipe by Yummy Food
    Recipe rating: N/A
    Course: MainCuisine: FilipinoDifficulty: Easy

    Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce.

    Ingredients

    • 1 1/2 kilo pork pata (pork hock or trotters), cut into serving pieces

    • 1 cup vinegar (cane vinegar or coconut vinegar)

    • 1 cup water

    • 3 cloves garlic, minced

    • 1 onion, sliced

    • 2-3 pieces dried bay leaves

    • 1 tablespoon whole peppercorns

    • 2 tablespoons soy sauce

    • 1 tablespoon brown sugar (optional)

    • Salt to taste

    • Cooking oil

    Directions

    • In a large pot, heat some oil and sauté the garlic and onions until fragrant.
    • Add the pork pata pieces and brown them on all sides.
    • Pour in the vinegar and water. Add the dried bay leaves and whole peppercorns.
    • Stir in the soy sauce and brown sugar (if using). This will help balance the flavors and add depth to the sauce.
    • Season with salt according to your taste. Remember that the sauce will reduce and concentrate, so start with a small amount and adjust later if needed.
    • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours or until the pork pata becomes tender and the flavors are well incorporated.
    • Occasionally check and stir the dish to prevent sticking or burning. You can add a little water if needed.
    • Taste the sauce and adjust the seasoning if needed. You can add more vinegar for a tangier taste or more sugar for a slightly sweeter flavor.
    • Serve the paksiw na pata hot with steamed rice.

    Best-seller Diabetic Cookbooks

    Related Recipes:

    By Cuisine: Filipino

    By Meal Type: Dinner | Lunch

    By Main Ingredient: Pork

    By Cooking Method: Simmering | Stewing

    By Dish Type: One-Pot Meals | Soups & Stews

    Other Useful Categories: Beginner Recipes | Comfort Food | Soy Sauce-Based Dishes | Traditional & Authentic

    By Diet or Lifestyle: Budget-Friendly

    Let me know what you think and enter your comments below!

    IMAGE SOURCE: Joost Nusselder and Bite My Bun

    , , , , , , , , , , , , , ,

    Easy Paksiw Na Dilis Recipe

    Paksiw na dilis is a popular Filipino dish that features anchovies (small fish), cooked in vinegar along with garlic, onions, and spices.

    Paksiw na dilis is another popular Filipino dish that features dilis, which are anchovies or small fish, cooked in vinegar along with garlic, onions, and spices. The word “paksiw” refers to the cooking method of stewing in vinegar.

    Paksiw na dilis is a comforting and sour-savory dish that is typically enjoyed with steamed rice. The vinegar helps to preserve the fish while imparting a tangy flavor to the dish. The combination of garlic, onions, and ginger adds depth and aroma to the paksiw. It’s a simple and satisfying dish that highlights the flavors of the dilis.

    Best-seller Filipino Cookbooks:

    Here’s a simple recipe for paksiw na dilis:

    Pin
    Print

    Easy Paksiw Na Dilis Recipe

    Recipe by Yummy Food
    Recipe rating: N/A
    Course: MainCuisine: FilipinoDifficulty: Easy

    Paksiw na dilis is another popular Filipino dish that features dilis, which are anchovies or small fish, cooked in vinegar along with garlic, onions, and spices.

    Ingredients

    • 1/2 Kilo fresh dilis (anchovies), cleaned and gutted

    • 1/2 cup vinegar (cane vinegar or coconut vinegar)

    • 1/2 cup water

    • 3 cloves garlic, minced

    • 1 onion, sliced

    • 1 thumb-sized piece of ginger, sliced

    • 2 tablespoons soy sauce

    • 1 tablespoon brown sugar (optional)

    • Salt and pepper to taste

    • Cooking oil

    • 2 pieces tomatoes, diced (optional)

    Directions

    • In a pan, heat some oil and sauté the garlic, onions, and ginger until fragrant.
    • Add the cleaned dilis to the pan and cook for a few minutes until the fish turns slightly opaque.
    • Pour in the vinegar and water. Add the soy sauce and brown sugar (if using). Stir gently to combine the ingredients.
    • Season with salt and pepper according to your taste. Remember that dilis is naturally salty, so use salt sparingly.
    • Bring the mixture to a simmer and let it cook for about 10-15 minutes or until the fish is fully cooked and the flavors have melded together.
    • Taste the sauce and adjust the seasoning if needed. You can add more vinegar for a tangier taste or more sugar for a slightly sweeter flavor. Add the tomatoes (if desired).
    • Serve the paksiw na dilis hot with steamed rice.

    Best-seller Diabetic Cookbooks

    Related Recipes:

    By Cuisine: Filipino

    By Meal Type: Dinner | Lunch | Sides

    By Main Ingredient: Seafood

    By Cooking Method: Simmering | Stewing

    By Dish Type: One-Pot Meals | Soups & Stews

    Other Useful Categories: 5 Ingredients or Less | Beginner Recipes | Comfort Food | Soy Sauce-Based Dishes | Traditional & Authentic

    By Diet or Lifestyle: Budget-Friendly

    Let me know what you think and enter your comments below!

    IMAGE SOURCE: Elmer nev valenzuela, CC BY-SA 4.0, via Wikimedia Commons

    , , , , , , , , , , , , ,

    Easy Sinigang na Bangus Recipe

    Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. It is a comfort food for many Filipinos.

    Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. The sourness of the broth comes from tamarind, calamansi, or other souring agents, and is balanced by vegetables such as taro (gabi), string beans (sitaw), water spinach (kangkong), and tomatoes. The dish is usually served hot with steamed rice and is popular throughout the Philippines. It is a comfort food for many Filipinos and is commonly served during rainy days or cold weather.

    Best-seller Filipino Cookbooks:

    Recipe for Sinigang na Bangus:

    Pin
    Print

    Easy Sinigang na Bangus Recipe

    Recipe by Yummy Food
    Recipe rating: N/A
    Course: MainCuisine: FilipinoDifficulty: Easy

    Sinigang na Bangus is a traditional Filipino dish made with milkfish (bangus) cooked in a sour broth. It is a comfort food for many Filipinos.

    Ingredients

    • 2 medium-sized Bangus (milkfish) fillets

    • 1 pack Knorr Sinigang na may Gabi mix

    • 1 medium-sized onion, chopped

    • 2 medium-sized tomatoes, chopped

    • 1-2 green chili peppers (siling haba)

    • 1 cup string beans (sitaw), cut into 2-inch pieces

    • 1 cup taro (gabi), peeled and sliced

    • 1 cup water spinach (kangkong)

    • 8 cups water

    • Salt and pepper to taste

    Directions

    • In a large pot, bring the water to a boil.
    • Add the onion and tomatoes, and let it simmer for 3-5 minutes until the tomatoes are soft.
    • Add the Knorr Sinigang na may Gabi mix and stir well until it is fully dissolved.
    • Add the taro and string beans and let it simmer for 5-7 minutes until they are tender.
    • Add the Bangus fillets and green chili peppers and let it cook for 5-7 minutes until the fish is cooked through.
    • Add the water spinach and season with salt and pepper to taste. Let it cook for another 1-2 minutes until the water spinach is wilted.
    • Serve hot with steamed rice.

    Notes

    • You can adjust the amount of water and Knorr Sinigang na may Gabi mix depending on your preferred level of sourness. You can also use other fish or seafood such as shrimp or salmon instead of Bangus.

    Best-seller Diabetic Cookbooks

    Related Recipes:

    By Cuisine: Filipino

    By Meal Type: Dinner | Lunch

    By Main Ingredient: Seafood | Vegetables

    By Cooking Method: Boiling | Simmering | Stewing

    By Dish Type: One-Pot Meals | Soups & Stews

    Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

    By Diet or Lifestyle: Budget-Friendly | Gluten-Free | Low-Calorie

    Let me know what you think and enter your comments below!

    , , , , , , , , , , , , , , , , , ,
    Exit mobile version