Soups That Warm the Soul

🛒 Ingredients

• 500g shrimp or beef sirloin
• 1 packet tamarind sinigang mix
• 1.2L water or stock
• 2 tomatoes, quartered
• 1 onion, quartered
• String beans, eggplant, kangkong
• 4 slices daikon radish
• 1 long green chili
• Fish sauce & pepper to taste

👨‍🍳 Steps

1. Boil water, add onion & tomatoes. Simmer 5 min.
2. For beef: add and simmer 45–60 min until tender.
3. Stir in tamarind mix. Season with fish sauce.
4. Add radish and string beans. Cook 5 min.
5. Add eggplant & chili. Cook 3 min.
6. For shrimp: add now, cook 3–4 min until pink.
7. Add kangkong. Turn off heat. Wilt 2 min.
8. Serve hot with steamed rice. 🍚

🛒 Ingredients

• 1kg beef shank with bone
• 500g beef marrow bones
• 2L water
• 1 onion, halved
• 1 tbsp whole peppercorns
• 2 ears corn, cut in pieces
• 1 small cabbage, wedged
• String beans & bok choy
• Fish sauce & salt to taste

👨‍🍳 Steps

1. Blanch beef in boiling water 5 min. Drain & rinse.
2. Fresh water in pot. Add beef, onion, peppercorns.
3. Simmer on low 2–3 hours until beef is very tender.
4. Skim fat and foam regularly for a clear broth.
5. Add corn. Cook 10 min.
6. Add cabbage and string beans. Cook 5 min.
7. Add bok choy. Season with fish sauce and salt.
8. Serve with steaming rice and fish sauce on the side.

🛒 Ingredients

• 700g beef short ribs or brisket
• 1.5L water
• 1 onion, quartered
• 1 tsp whole peppercorns
• 2 medium potatoes, cubed
• 2 ears corn, cut in pieces
• 1 small cabbage, wedged
• String beans
• Fish sauce & salt to taste

👨‍🍳 Steps

1. Combine beef, water, onion, and peppercorns. Bring to a boil.
2. Reduce heat. Simmer 1.5 hours, skimming foam.
3. Add potatoes and corn. Cook 15 min.
4. Add string beans and cabbage. Cook 5 min.
5. Season with fish sauce and salt.
6. Serve hot with steamed rice. 🍚

🛒 Ingredients

• 1kg chicken pieces
• 1L water or chicken stock
• 2 inch fresh ginger, sliced
• 1 onion, sliced
• 4 cloves garlic, crushed
• 1 medium green papaya, cubed
• 2 cups chili leaves or spinach
• 2 tbsp fish sauce
• Salt & pepper to taste

👨‍🍳 Steps

1. Sauté ginger, onion, and garlic in oil until fragrant.
2. Add chicken. Cook until lightly golden, ~5 min.
3. Add fish sauce. Stir and cook 2 min.
4. Pour in water or stock. Bring to a boil.
5. Reduce heat. Simmer 20–25 min until chicken is cooked.
6. Add green papaya. Cook 8–10 min until tender.
7. Add chili leaves. Turn off heat and stir.
8. Season with salt & pepper. Serve with rice.

🛒 Ingredients

• 300g large shrimp, shell-on
• 300g fish fillets (tilapia or bangus)
• 2 blue crabs, halved (optional)
• 1L light seafood stock or water
• 1 packet tamarind sinigang mix
• 2 tomatoes, quartered
• 1 onion, quartered
• Kangkong, eggplant, okra
• Fish sauce to taste

👨‍🍳 Steps

1. Boil stock with onion and tomatoes for 5 min.
2. Stir in tamarind mix. Season with fish sauce.
3. Add crab (if using). Cook 5 min.
4. Add eggplant and okra. Cook 4 min.
5. Add fish fillets. Cook 3–4 min until just flaky.
6. Add shrimp. Cook 3 min until pink.
7. Add kangkong last. Turn off heat and wilt.
8. Serve immediately — seafood doesn't like waiting! 🍚

🛒 Ingredients

• 1kg beef oxtail or short ribs
• 1.5L water
• 1 cup smooth peanut butter
• ¼ cup ground toasted rice
• 1 onion & 4 garlic cloves
• 1 banana blossom (puso ng saging)
• Eggplant, string beans, bok choy
• Annatto powder for color
• Bagoong (shrimp paste) to serve

👨‍🍳 Steps

1. Boil beef until very tender, ~2 hours. Reserve stock.
2. Sauté garlic and onion in annatto oil until golden.
3. Add beef. Stir to coat in annatto color.
4. Pour in reserved stock. Bring to a simmer.
5. Stir in peanut butter and ground toasted rice until smooth.
6. Simmer 10 min, stirring, until thick and creamy.
7. Add vegetables. Cook until tender, ~8 min.
8. Serve with steamed rice and a generous side of bagoong.

🛒 Ingredients

• 500g chicken breast or thigh
• 1 cup elbow macaroni
• 1L chicken broth
• 1 cup evaporated milk
• 1 onion & 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup cabbage, shredded
• Salt & pepper to taste

👨‍🍳 Steps

1. Boil chicken until cooked. Shred and reserve broth.
2. Sauté garlic and onion until soft.
3. Add carrots and celery. Cook 3 min.
4. Pour in reserved broth. Bring to boil.
5. Add macaroni. Cook until al dente, ~8 min.
6. Add shredded chicken and cabbage.
7. Pour in evaporated milk. Stir and simmer 3 min.
8. Season with salt & pepper. Serve hot. ☔

🛒 Ingredients

• 600g bangus (milkfish) or salmon belly
• 1L water
• 1 packet tamarind sinigang mix
• 3 tbsp white miso paste
• 2 tomatoes, quartered
• 1 onion, sliced
• 2 cups mustard greens (mustasa)
• Eggplant & radish slices
• Fish sauce to taste

👨‍🍳 Steps

1. Boil water with tomatoes and onion for 5 min.
2. Dissolve miso paste in a ladle of hot broth. Stir back in.
3. Add tamarind mix. Stir well. Season with fish sauce.
4. Add radish and eggplant. Simmer 5 min.
5. Gently add fish pieces. Simmer 5–7 min — do not stir too much.
6. Add mustard greens. Cook 2 min until wilted.
7. Taste — adjust sourness and saltiness.
8. Serve hot with rice. The miso makes it something special. 🍚